Matcha Cookies
Vegan matcha cookies are packed with matcha flavor and studded with sweet white chocolate chips. They’re irresistibly soft cookies that are chewy on the inside and have the perfect amount of crunch on the outside.
Getting the matcha flavor right in vegan baking can be tricky, but these cookies have the perfect amount of matcha without being overpoweringly earthy. They are a quick and easy treat, ready in just 30 minutes from start to finish.
If you enjoy this, you should also check out my other vegan cookie recipes such as vegan funfetti cookies, vegan red velvet cookies, and vegan blueberry cookies.
❤️ Why you’ll love it
I love how these cookies are delicious and have a vibrant green color, thanks to the 100% matcha powder from finely ground green tea leaves. Their soft, pillowy texture is irresistible.
The ingredients are simple, and the recipe is easy to make, with less than ten steps to follow before they are ready in just 30 minutes.
Using apple sauce in the recipe not only adds a subtle sweetness but also helps to keep the cookies soft and moist. It makes them the perfect after-dinner dessert or a sweet treat for special occasions.
? Key ingredients
These vegan matcha cookies are a unique and delicious treat that is made with simple, plant-based ingredients.
Matcha powder is, of course, the star of this recipe. Use culinary matcha and avoid ceremonial matcha and green tea powder for the best results. Yes, there is a difference.
White chocolate chips are the perfect finishing touch for these cookies. Since not all chocolate chips are vegan, choosing a vegan-friendly brand such as Pascha is crucial. Optional, but the vanilla extract helps to enhance the flavor.
Sugar will sweeten them just to the right level. This recipe combines dark brown sugar and regular granulated white sugar. I have also tested this recipe with cane sugar and turbinado sugar instead of brown sugar and found that the cookies were just as delicious!
Apple sauce is used as a vegan egg replacer. However, it is important to use unsweetened applesauce to keep the sugar levels in the recipe the same.
? You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
? Equipment
For these vegan matcha cookies, an electric hand mixer or stand mixer is essential. It makes combining the elements much easier than beating by hand. You need all liquid ingredients properly incorporated. Otherwise, the texture of your cookies will not be the same as mine.
?? Instructions
Making vegan matcha cookies
STEP 1
In a large bowl, combine the oil, sugars, apple sauce, and vanilla. Use a hand mixer to beat these ingredients together on low speed for about 2 minutes, until they are well emulsified.
STEP 2
Next, stir in the flour, matcha, salt, and baking soda. Make sure to mix these ingredients until they are completely incorporated into the mixture. The mixture should be very thick but still soft.
STEP 3
Fold in the white chocolate chips, then cover and chill for at least 30 minutes to prevent the dough from spreading.
STEP 4
While the dough is chilling, preheat your oven to 375°F/190°C. Line your baking sheets with parchment paper.
STEP 5
After the dough has chilled, take it out of the refrigerator. Scoop out 2 tablespoons of the dough and roll them into balls. Place these balls on your lined baking sheet, making sure to leave about 2-3 inches of space between each cookie.
Quick Tip: If you prefer pillowy, soft cookies, do not flatten the dough balls. If you want chewy, thinner cookies, use a small glass to flatten the dough balls to about 1 inch thick.
STEP 6
Place in the preheated oven and bake for 8-12 minutes until the edges are barely golden brown. The baking time can vary depending on your oven. In my non-fan oven, it takes 12 minutes to produce perfect cookies.
STEP 7
Remove the cookies from the oven. Let them cool on the baking tray for at least 10 minutes, then transfer them to a cooling rack. Although the cookies puff up in the oven, they will collapse slightly as they cool.
? Expert tips
The chilling time of the cookie dough is crucial for this recipe. It allows the flavors to meld together and prevents the cookies from spreading too much while baking. If you prefer a chewier texture, you can flatten the dough balls slightly before baking. On the other hand, if you want soft, pillowy cookies, do not flatten the dough.
? Variations
Replace the white chocolate chips with vegan-friendly milk chocolate or dark chocolate chips. This will give the cookies a rich, decadently bittersweet flavor that contrasts beautifully with the slightly bitter notes of the matcha.
Add extra crunch and protein to your cookies by incorporating chopped almonds or macadamia nuts. Nuts are a great way to add texture and a little extra protein to your cookies. They also provide a wonderful contrast to the soft, chewy texture of the cookie.
To make your cookies more decorative for special occasions such as birthdays or the holidays, you can add colorful candies or sprinkles to the batter. This will not only add a pop of color but also a fun, crunchy texture to the cookies.
? Serving ideas
These matcha cookies are a versatile treat that can be enjoyed in many ways. They are perfect for a delicious snack or a sweet treat after a meal. I particularly enjoy them with a cup of hot tea or a refreshing matcha latte.
They are also a great addition to any dessert spread. Serve them alongside other vegan cookies, brownies, or cakes for a colorful and tasty assortment.
I also love using them in ice cream sandwiches. Simply sandwich a scoop of your favorite dairy-free ice cream between two cookies for a cool and creamy treat.
Another great way to enjoy them is by crumbling them over a bowl of your favorite vegan ice cream. The matcha flavor adds a unique twist to this classic dessert.
❄️ Storing tips
Storing and reheating these delicious vegan matcha cookies is simple and easy.
To store the leftover cookies, allow them to cool completely after baking. Once cooled, place them in an airtight container or a resealable bag. They can be kept at room temperature for 1-2 days.
If you want to keep them fresh for a longer period, I recommend transferring them to the refrigerator. This will keep them soft and chewy for up to a week.
Freezing is also an option. Matcha cookies freeze well and can be kept in the freezer for up to three months. Just make sure to place them in a single layer in a freezer-safe container to prevent them from sticking together. When you are ready to eat them, allow them to thaw at room temperature for a few hours.
? FAQs
I recommend chilling the cookie dough slightly before baking to prevent it from spreading too much. However, I have tested this recipe without chilling the dough and did not see a significant difference in the results. If you are short on time, you can skip the chilling step.
Matcha is from finely milled green tea, but there is a slight difference between premium, ceremonial, and culinary. And not just in price. I recommend using culinary. It is the least vibrant but still adds a strong, aromatic green tea flavor to the cookies.
If your cookies did not spread or flatten during baking, it could be because the dough was too cold. To fix this, you can let the dough sit at room temperature for a few minutes before baking the remaining cookies.
The cookies are done when the edges are just barely golden brown. They may seem undercooked in the middle, but they will continue to cook as they cool. It is important not to over bake them to keep them soft and chewy.
More vegan cookie recipes
Vegan Matcha Cookies
Equipment
Ingredients
- ½ cup Vegetable oil I used sunflower
- ¾ cup Dark brown sugar
- ½ cup Granulated sugar
- ⅓ cup Apple sauce unsweetened
- 1 tsp Vanilla extract
- 2+½ cups All-purpose flour or GF flour blend
- 1 Tbsp Matcha powder
- 1 tsp Baking soda
- ½ tsp Salt
- 1 +½ cups White chocolate chips
Instructions
- In a large bowl, combine oil, sugars, apple sauce, and vanilla. Use a hand mixer to beat together on low speed for 2 minutes until well emulsified.
- Stir in the flour, matcha, salt, and baking soda until completely incorporated. The mixture should be very thick but still soft. If too stiff, add 1-2 Tablespoons of non-dairy milk.
- Fold in the white chocolate chips.
- Cover and allow to chill for at least 30 minutes to prevent spreading.
- Preheat oven to 375°F/190C. Line baking sheets with parchment.
- Scoop 2 Tbsp amounts of dough. Roll into balls and place 2-3 inches apart on a lined baking sheet.
- If you want pillowy, soft cookies, don't flatten them. If you want chewy, thinner ones, flatten them with a small glass, at most 1 inch thick.
- Bake for 8-12 minutes until just barely golden brown around the edges. I need 12 minutes in my non-fan oven to get them perfect.
- Remove from the oven and cool them on the baking sheet for at least 10 minutes before moving to a cooling rack. Cookies will puff up more in the oven and collapse slightly as they cool.
