Vegan 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.
Servings 20 cookies
Calories 184kcal
Equipment
- Scale
- Wooden spatula from Forest Decor
- Ice cream scooper with trigger
- Simple hand mixer
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.
Video
[adthrive-in-post-video-player video-id="X6UE34IL" upload-date="2023-11-13T13:14:25.000Z" name="Matcha Cookies" description="These vegan matcha cookies are made from freshly ground green tea leaves and are bursting with color and matcha flavor! This recipe combines matcha powder with white chocolate chips and a hint of vanilla to make irresistible cookies that are soft and chewy on the inside with the perfect amount of crunch on the outside." player-type="default" override-embed="default"]
Notes
Add 1-2 tbsp/15-30ml non-dairy milk or water to thin the consistency if it is too stiff. Reasons for that could be that you use homemade apple sauce or the measurements are off.