Add the chickpea liquid (aquafaba) to a saucepan and simmer until reduced by half.

Step 1

Step 2

Add the almond flour, sugar, matcha powder, and salt to a medium mixing bowl.

Step 3

Pour the cooled aquafaba into a large mixing bowl with cream of tartar, vanilla extract and almond extract. 

Step 4

Beat on high until it forms stiff peaks, about 8 minutes.

Step 5

Add the dry cookie mixture to the whipped aquafaba 1/2 cup at a time,  stirring to combine until you've used all the dry ingredients.

Step 6

Scoop a heaping tablespoons of the cookie dough mixture and roll into a ball. Then roll in sugar and icing sugar.

Step 7

Place the cookie on a paper-lined baking tray with ample space in between. Gently flatten the cookie with the back of a cup.

Step 8

Bake the cookies at 325/260C until very lightly brown on the edges and the tops are cracked, 20-22 minutes

Step 9

Cool the cookies on a cookie sheet.

Step 10

Plate and enjoy!