Vegan Matcha Cookies
Try these delicious vegan matcha cookies for a fun twist classic chocolate chip cookies.
Matcha lover? You’ve got to try these vegan matcha 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.
- Dietary: 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 You’ll Need
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- 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.
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.
Next, add the maple syrup, oil or butter and vanilla and mix into a mouldable dough, then mix in the chocolate chips.
Use a cookie scoop to create 12 cooke dough balls and place them on the baking tray. Flatten each cookie with your hands.
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.
These have a very subtle matcha flavour plus some flavour from the almond flour. Matcha has an earthy, herbal, slightly bitter taste and pairs well with the almond, maple and vanilla.
Yes they do, though it’s quite minimal. The whole batch of cookies contains 1 tbsp matcha powder, which is roughly 210 mg of caffeine or 18 mg per cookie.
Yes, you can use homemade almond flour made by blending blanched almonds into a fine flour consistency in a high-speed blender .
- 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.
Did you try this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Vegan Matcha Cookies
- Prep Time: 5 mins
- Cook Time: 12 min
- Total Time: 17 minutes
- Yield: 12 1x
- Category: Dessert
- Cuisine: American
- Diet: Vegan
Fun and pretty, matcha green tea cookies that are easy to whip up with 8 ingredients for a simple but yummy sweet treat.
- 1 ¼ cup almond flour (140 g)
- ¼ cup cornstarch (30 g)
- ½ teaspoon baking soda
- 1 tablespoon matcha powder
- pinch of salt
- 3 tablespoons melted vegan butter or coconut oil (35 g)
- ¼ cup maple syrup (70 g)
- 1 teaspoon vanilla extract
- ⅓ cup chocolate chips (50 g)
- Preheat the oven to 350 F (180 C) degrees and line a baking sheet with parchment paper.
- Add the almond flour, cornstarch, baking soda, salt and matcha powder to a bowl and mix until well combined. Use a whisk or fork to break up any clumps of flour or matcha and make sure everything is well incorporated.
- Add in the oil, maple syrup and vanilla extract. Mix well until you get a moldable dough.
- Use a small cookie scoop to create 12 cookies on the baking tray. Flatten each cookie with your hands.
- Bake the cookies for 10-12 minutes then let cool on the pan for 20-30 minutes to firm.
Cornstarch can be substituted with tapioca flour/starch or arrowroot starch.
Let cookies cool completely before storing. Store in a sealed container at room temperature for up to 5 days, in the fridge for 1 week or freeze for up to 4 months. They’ll get softer the longer they’re stored but they’re still yummy!
- Serving Size: 1 cookie
- Calories: 186
- Sugar: 8 g
- Sodium: 78 mg
- Fat: 8 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 3 g
Keywords: matcha cookies, vegan matcha cookies
Mine were impossible to put together, not enough wet ingredients, so I had to add vegan milk.
Sorry they didn’t work out for you. I haven’t had that issue in testing this recipe. Did you make any changes to the recipe other than adding more milk?
I’ve made this recipe twice and love it! Thank you!!
That’s great to hear! So glad you love it.