Try these delicious gluten-free and vegan matcha cookies for a fun twist classic chocolate chip cookies. They’re easy to make in one bowl with 8 simple ingredients and are soft and chewy with a crisp exterior and subtle matcha flavour.

Made with almond flour, these cookies are gluten-free and grain-free, and are also made without eggs, butter or milk.

These cookies are lovely anytime but are especially perfect for Christmas and Easter due to their pretty green colour.

You can also use almond flour to make these Gluten-Free Almond Flour Peanut Butter Cookies and Vegan Almond Flour Oatmeal Cookies. For another matcha dessert, this No-Bake Matcha Cheesecake is delicious.

Recipe Features

• Vegan, gluten-free, egg-free and dairy-free.
• Easy to make in one bowl.
• Made with 8 simple ingredients.
• Pretty green colour that’s perfect for a fun twist on regular chocolate chip cookies!

Ingredients

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

• Almond Flour: Use blanched almond flour, not almond meal.
• Cornstarch: This can be substituted with tapioca flour/starch or arrowroot starch.
• Butter or Oil: Vegan butter or melted coconut oil works.
• Maple Syrup: This can be substituted with agave syrup, if needed.
• Chocolate Chips: For vegan cookies, use dairy-free chocolate chips or dark chocolate. If using dark chocolate, I’d suggest pressing a few chunks into each cookie after adding them to the baking tray. White chocolate and/or macadamia nuts would also be a delicious addition
• Matcha Powder: You can use ceremonial or culinary grade matcha powder works but you’ll get the best colour with a bright green powder, usually what you’d find in a good quality ceremonial grade matcha.

Step-by-Step Photos

Step 1: Start by adding all of the dry ingredients to a mixing bowl and mixing until fully combined. I’d suggest using a whisk or fork to make sure any clumps are broken up and the baking soda and salt are well distributed.

Step 2: Next, add the maple syrup, oil or butter and vanilla and mix into a mouldable dough, then mix in the chocolate chips.

Step 3: Use a cookie scoop to create 12 cooke dough balls and place them on the baking tray. Flatten each cookie with your hands.

Step 4: Bake the cookies for 12 minutes then remove from the oven and let cool on the pan for at least 20 minutes.

They’ll be soft when they come out of the oven but firm up as they cool.

Storing

• Let cool completely before storing.
• Room Temperature: Store in a sealed container for up to 5 days. They’ll get softer the longer they’re stored by they’re still yummy.
• Fridge: Store in a sealed container for 1 week.
• Freezer: Store in a sealed container or freezer bag for up to 4 months.

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