Vegan matcha cookies are a delicious twist, combining the earthy, vibrant flavour of matcha with a soft and chewy texture. Ideal for matcha lovers and anyone looking for a wholesome cookie option.
The green colour of these cookies makes them perfectly festive for Christmas, but don’t let that stop you from enjoying them any time of the year.
They are soft and lightly sweetened, with the subtle taste of matcha AKA green tea powder.
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Ingredients + Substitutions
Here’s everything you’ll need for these delicious vegan matcha cookies.
- Matcha powder: Matcha is a Japanese green tea powder made from finely ground green tea leaves. It’s earthy in flavour and gives these cookies its naturally green colour. Use high-quality matcha powder for the best results.
- Oat flour: Use certified gluten-free if needed. You can also make your own by grinding oats in a blender.
- Sugar: This time I’m using organic cane sugar. I did try another variation of this recipe using maple syrup and molasses, but the dark hues did not allow the green matcha to shine through. So I can’t recommend something other than white sugar this time.
- Baking powder: Make sure your baking powder is fresh and ACTIVE. Baking powder that has been open in the pantry for 6+ months may lose its effectiveness.
Culinary-grade matcha vs Ceremonial-grade matcha
Ceremonial grade matcha is the top-tier matcha, best for traditional drinking due to its smooth, sweet flavour, vibrant colour, and rich nutrient profile. It's perfect for appreciating the full depth of matcha.
Culinary grade matcha is made for cooking, with a stronger, more bitter flavour that stands up well in recipes but isn't suitable for traditional tea ceremonies or drinking without additives.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add all the dry ingredients to a large bowl.
Whisk until combined.
Then add the wet ingredients to the flour mixture and stir until combined.
Use a cookie scoop to scoop the cookie dough onto your baking sheet.
Bake the cookies and let them rest for 10 minutes before handling them and transferring them to a cooling rack.
They will be very soft when fresh out of the oven but will firm up as they cool down.
Variations
For a fun twist, try one of these variations.
- Add ¼ - ⅓ cup of dark chocolate chips, vegan white chocolate chips, raisins, shredded coconut, or chopped nuts to the batter.
- Melt some chocolate chips and drizzle it over your baked and cooled cookies.
- Make thumbprint cookies by indenting the center of each cookie before baking and add your favourite jam or preserves. Use a red jelly for fun and festive Christmas cookies.
Want more green cookies? Try this secretly healthy option, and skip the eyes!
Storage
Keep these vegan matcha cookies at room temperature for 1-2 days. Or store them in the fridge for up to 4 days.
To freeze them, use a freezer-safe airtight container and keep the cookies frozen for up to 3 months.
Expert Tips
- Weigh your flour for the best results. Scooping into a measuring cup can compact the flour and you may end up with more than needed.
- Use active baking powder. Baking powder that's been open in the pantry for several months may lose its effectiveness.
More delicious vegan cookie recipes
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Buon appetito
Rosa
📖 Recipe
Ingredients
Dry Ingredients
- 180 grams oat flour approx. 1.5 cups
- ⅓ cup cane sugar
- 2 teaspoons matcha powder
- 1.5 teaspoons baking powder
- ⅛ teaspoon sea salt
Wet Ingredients
- 3 tablespoons non-dairy milk
- 2 tablespoons unsweetened applesauce
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350℉/176℃ and line a baking sheet with parchment paper.
- Add all the dry ingredients to a large mixing bowl and whisk until combined. Then add the wet ingredients and stir until no floury bits remain.
- Scoop the cookie batter onto your baking sheet to make 12 cookies. Then bake in your preheated oven for 8-9 minutes. They will be very soft when fresh out of the oven but will firm up as they cool down.
Notes
- Weigh your flour for the best results. Scooping into a measuring cup can compact the flour and you may end up with more than needed.
- Use active baking powder. Baking powder that's been open in the pantry for several months may lose its effectiveness.
Carol says
How could we make these even healthier without the cane sugar?? What can we use instead?
Rosa says
Unfortunately, anything dark in colour such as coconut sugar or maple syrup will alter the colour of these cookies. I did test these with maple syrup and molasses, but they didn’t look as pretty.