Vegan Matcha Cookies

Stack of almond flour matcha chocolate chip cookies. There's a glass of milk in the background and a tablespoon of matcha powder in the foreground.

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5 from 2 votes

Fun and pretty vegan matcha cookies that are easy to whip up with 8 ingredients for a simple but yummy sweet treat.

Prep Time5

Cook Time12

Total Time17

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: cookies

Author: Deryn Macey

Ingredients

1 ¼ cup almond flour 140 g
¼ cup cornstarch 30 g
½ teaspoon baking soda
1 tablespoon matcha powder
pinch 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

Instructions

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.
1 ¼ cup almond flour, ¼ cup cornstarch, ½ teaspoon baking soda, 1 tablespoon matcha powder, pinch salt
Add in the oil, maple syrup and vanilla extract. Mix well until you get a moldable dough.
3 tablespoons melted vegan butter or coconut oil, ¼ cup maple syrup, 1 teaspoon vanilla extract
Stir in the chocolate chips.
⅓ cup chocolate chips
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.

Video

Notes

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!

Nutrition