Alternative Baker // Pistachio Lime + Matcha Snowballs

It's been an insanely busy few months trying to balance a ton of work and travel, the Napa Valley harvest season, home life, and the arrival of my sweet little five-week-old nephew, Arthur. Amongst the craziness, I took a little break to celebrate my friend Alanna (aka The Bojon Gourmet) and her much-anticipated debut cookbook! From the distinct viewpoint of a classically trained pastry chef, Alternative Baker explores dessert making with gluten-free flours and lesser-known grains.

I had the pleasure of recipe testing in the development stage of this cookbook, and I also helped Alanna out with the copy on the back cover! One of the recipes I tested was the Pistachio Lime + Matcha Snowballs, and they're legitimately one of the best cookies I've ever consumed — flavor, texture, sweet to salty ratio...they're simply PERFECT. I'm a total cookie snob, so that statement holds some clout. I decided to bake these babies again for Alanna's cookbook release party last weekend — be sure to keep scrolling down past the recipe for a few of my favorite moments from her big day!

Together, Alanna and I have had many cooking collaboration wins (herehere, and here to name a few), survived a truly cursed road trip (she touches on it here), and experienced countless non-cursed and totally awesome adventures (like here). She's a good egg, I'm lucky to know her, and I couldn't be more proud of her for creating this insanely beautiful cookbook. And I'm not just saying all of this because she's my friend! Her otherworldly talent and work ethic are apparent from the moment you open Alternative Baker. Alanna has the ability to make gluten-free desserts fact, I enjoy most of her spins on classics more than the originals.

Okay, okay, now let's talk about these crazy colorful cookies. There's a great deal of fresh grated lime, which has the most intoxicating scent. I swear I didn't want to wash my hands for like an hour after I zested! Combined with fresh chopped pistachios and matcha, the dough is citrusy, nutty, and sweet all at once. I am a weirdo and think this flavor combo creates an uncanny similarity to my favorite childhood cereal: Fruit Loops. 

Before the cookie balls go into oven, they're rolled in their first round of powdered sugar.

Once they come out of the oven and cool completely, they're rolled in a second round of sugar, followed by a dense sprinkling of matcha powder. Sinful and unique, these gems are the star of any potluck or dinner party. Trust me, I've tried 'em out at a few.

Pistachio Lime + Matcha Snowballs

From Alternative Baker by Alanna Taylor-Tobin
*Makes about 32 1.5" cookies*


  • 1/2 cup (100 g) organic blonde cane sugar
  • zest from 3 large limes (about 4 packed teaspoons/8 g)
  • 1 cup (125 g) blanched almond flour
  • 1/2 cup (55 g) oat flour
  • 1/4 cup (30 g) tapioca starch
  • 1 tablespoon (4 g) matcha, plus extra for sprinkling the tops
  • ¾ teaspoon fine sea salt
  • 1 cup (125 g) raw pistachios, chopped semi-fine (1/8-1/4" pieces)
  • 8 tablespoons (113 g) cold, unsalted butter, diced
  • 3/4 cup (90 grams) powdered sugar


Position a rack in the center of the oven and preheat to 350ºF (175ºC). Line a rimmed baking sheet with parchment paper.

Place the sugar in the bowl of a stand mixer fitted with the paddle attachment and add the lime zest. Mix on low until the sugar is moistened, 1-2 minutes. Add the almond, oat and tapioca flours, matcha powder, salt, and chopped pistachios and stir on low to combine, 30 seconds. Scatter the butter pieces over the top and mix on medium-low until the butter is completely rubbed into the dough and the dough comes together in large clumps, 3-5 minutes.

Sift the powdered sugar into a shallow bowl. Form tablespoon-sized 1" balls of dough and roll them in the powdered sugar, knocking off any large clumps. Place the balls on the baking sheet spacing them at least 1-inch (2 cm) apart. Bake the cookies until puffed, cracked and slightly golden, 14-18 minutes. The cookies will be soft at first but will crisp up when cool.

Let the cookies cool completely on the pan, then roll each one a second time in the powdered sugar. Dust the tops with a bit of matcha pushed through a small strainer. They will keep airtight at room temperature for up to 1 week.

Alanna's cookbook release party was hosted by Sarah aka Snixy Kitchen in her cute home in Richmond. I was excited to finally meet some of Alanna's family members and a few blogger folks in person (like Todd from Honestly Yum), hang with dear friends I don't see often enough (like Amisha aka The Jam Lab and Asha aka Food Fashion Party), and to try out a few other delicious dishes from Alternative Baker. Alanna even autographed some books for the hungry crowd ;)


Purchase a copy of Alternative Baker at your local bookstore or here. Or buy 20 of them, like I did, and give them to everyone you know because it makes an amazing gift!