Matcha Snickerdoodle with White Chocolate

Bake fresh matcha snickerdoodle cookies in your toaster oven or oven. Line your cookie sheet with parchment or foil and place the dough 2” apart, press down to flatten with your spoon. Bake for 10-12 min at 350. Consume within 7 days. Or freeze dough up to 2 months. Ingredients: Unbleached flour, butter, eggs, sugar, white chocolate chips, matcha tea, chlorella, vanilla, salt, baking soda.