These vegan matcha cookies are bright, chewy, and the perfect amount of sweetness! Make these easy one-bowl cookies for a sweet treat or an energy boost!
If you love the subtle sweetness paired with the soft bitterness of a matcha latte, you'll love these vegan matcha cookies! They're just like my vegan chai cookies, but I changed the amount of brown sugar and, obviously, used matcha instead of chai!
These cookies make a perfect breakfast cookie, energy boost, or just a fun green sweet treat! This recipe uses simple ingredients that you most likely already have, bakes in 10 minutes, and it only uses one bowl!
Why you'll love this recipe
- Soft & Chewy - These cookies come out perfectly chewy with a soft center after baking for only 10 minutes!
- Bright, Fun - What could be more fun than a bright green cookie?
- Not too sweet - Because matcha itself is pretty grassy or bitter, the sweetness of the cookie is balanced out perfectly!
What you need for this recipe
Ingredients and Substitutions
- Vegan Stick Butter - I highly recommend using stick butter instead of the spreadable tub butter. Earth Balance is my favorite.
- Brown Sugar - Light brown sugar is the best for these cookies, I don't recommend substituting this.
- White Sugar - Regular, white, cane sugar is necessary for this recipe. I don't recommend substituting this.
- Vanilla - I love to use vanilla bean paste, but regular vanilla extract is fine too.
- Non-Dairy Milk - Any non-dairy milk is fine. I used plain, unsweetened almond milk, but you can use a vanilla flavor for a bit more sweetness!
- Flour - All-purpose flour. For gluten-free, try to find a 1:1 flour blend!
- Baking Powder - Do not use baking soda as a substitute.
- Matcha Powder - Regular, culinary grade, or ceremonial grade is fine. The flavor won't be impacted by the choice, but the color may.
How to make this recipe
Step 1: Prepare Ingredients
Preheat your oven to 350º Fahrenheit.
Pull out the butter to let it come to room temperature.
Step 2: Form the Batter
In a medium sized mixing bowl, use an electric mixer to cream together the softened vegan butter along with the brown and white sugar until well combined.
To this mixture, add the vanilla and the non-dairy milk, then mix again on low.
In the same bowl, add the flour, baking powder, and matcha powder. Use a mixing spoon or spatula to combine until you get a doughy texture, with no clumps.
Step 3: Bake!
Using a cookie scoop (or your hands), scoop out eight even-sized balls.
Place each cookie dough ball onto a parchment lined baking sheet with at least 1 inch between each cookie. Sprinkle additional white sugar on top of the dough (optional).
Bake the cookies at 350º Fahrenheit oven for 10-11 minutes. For a fully soft cookie, 10 minutes. For a soft center and crunchy edges, 11 minutes is ideal.
Allow the cookies to cool, sprinkle with powdered sugar (optional), then enjoy!
Expert Tips and Tricks
- Use an electric mixer if possible when mixing the cookie batter. Matcha powder has a tendency to clump if not mixed well, this will help prevent that.
- To get evenly cooked and sized cookies, I highly recommend using a cookie scoop! For this recipe, I used a 1 ½ tablespoon scoop!
- If you need to use a tub butter for this recipe, add about 1 extra tablespoon of flour to the batter as these types of butter tend to have more moisture.
Recipe FAQs
Although matcha contains less caffeine than coffee, it still contains about 35mg of caffeine per ½ teaspoon. This recipe contains about 70mg of caffeine total, and about 8-9mg per cookie.
These cookies should work just fine when using a 1:1 gluten-free all-purpose flour.
As far as different types of matcha for these cookies, I recommend any high-quality brand. I don't find that ceremonial versus culinary grade makes a big difference. However, a low-quality matcha can have a poor taste and appear more brown after baking.
Related Recipes
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Vegan Matcha Cookies
Equipment
- Medium mixing bowl
- Electric Mixer
- Cookie scoop
- Baking Sheet
- Parchment Paper
Ingredients
- ¼ cup Vegan Stick Butter
- 3 tablespoon Light brown sugar
- 5 tablespoon + 1 teaspoon White Sugar
- ½ teaspoon Vanilla paste or extract
- 2½ tablespoon Unsweetened Almond Milk
- ¾ cup + 1 tablespoon All-purpose flour
- ½ teaspoon Baking Powder
- 1 teaspoon Matcha Powder
Instructions
- Preheat your oven to 350º Fahrenheit.
- Pull out the butter to let it come to room temperature.
- In a medium sized mixing bowl, use an electric mixer to cream together the softened vegan butter along with the brown and white sugar until well combined.
- To this mixture, add the vanilla and the non-dairy milk, then mix again on low.
- In the same bowl, add the flour, baking powder, and matcha powder. Use a mixing spoon or spatula to combine until you get a doughy texture, with no clumps.
- Using a cookie scoop (or your hands), scoop out eight even-sized balls.
- Place each cookie dough ball onto a parchment lined baking sheet with at least 1 inch between each cookie. Sprinkle additional white sugar on top of the dough (optional).
- Bake the cookies at 350º Fahrenheit oven for 10-11 minutes. For a fully soft cookie, 10 minutes. For a soft center and crunchy edges, 11 minutes is ideal.
- Allow the cookies to cool, sprinkle with powdered sugar (optional), then enjoy!
Notes
- Vegan Stick Butter - I highly recommend using stick butter instead of the spreadable tub butter. Earth Balance is my favorite.
- Matcha Powder - Regular, culinary grade, or ceremonial grade is fine. The flavor won't be impacted by the choice, but the color may.
- Use an electric mixer if possible when mixing the cookie batter. Matcha powder has a tendency to clump if not mixed well, this will help prevent that.
- To get evenly cooked and sized cookies, I highly recommend using a cookie scoop! For this recipe, I used a 1 ½ tablespoon scoop!
- If you need to use a tub butter for this recipe, add about 1 extra tablespoon of flour to the batter as these types of butter tend to have more moisture.
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