These come together like a standard chocolate chip cookie, except the dough turns this soft sage green from the moringa powder. The color surprises people. The taste doesn’t, really. The moringa is mild enough that the butter and vanilla carry the cookie, and the chocolate chips do what chocolate chips always do.

One tablespoon of moringa powder is enough to color the whole batch and add something worth adding without taking over the flavor. I use our leaf powder for this. Coconut sugar works if you want a little less sweetness and a slightly deeper color.

Makes about three dozen cookies.

Moringa Chocolate Chip Cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon moringa leaf powder
1 cup butter, softened
1 cup white sugar or coconut sugar
1 egg
1 teaspoon vanilla extract
1 cup chocolate chips

Preheat the oven to 375 degrees. Stir together the flour, baking soda, baking powder, and moringa powder in a bowl. Set aside.

In a larger bowl, cream the butter and sugar until smooth. Beat in the egg and vanilla. Blend in the dry ingredients gradually. Fold in the chocolate chips. Roll rounded teaspoonfuls into balls and place on ungreased cookie sheets.

Bake 8 to 10 minutes, until set. Let them sit on the pan for two minutes before moving to a rack.

A note on the green: it fades a little in the oven. The dough is brighter than the baked cookie. Both are good.

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