Matcha Gingerbread Cookies

Behold, a holiday cookie for everyone—even your vegan and gluten-free loved ones. To make these green-hued beauties, avocado, matcha and gingerbread spices are baked into a lovely, sugar-dusted cookie perfect for the annual holiday cookie swap. Store them in an airtight container, and they'll stay soft for up to one week.

The secret to the cookies' smooth, light texture and sweet, nutty flavor? Chestnut flour, which you can find at Italian specialty or health food stores. You can substitute with sweet rice flour, but the cookies won't be quite as tender.

Lastly, keep your nut flours fresh and matcha bright by storing them in your freezer in an airtight container (a Ziploc bag works best) and use them within eight months. These are pricey ingredients but well worth every penny, so give them the extra care they deserve.

To learn more, read "How I Met Your Matcha."

Matcha Gingerbread Cookies