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Vegan Matcha Cookies

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!
5 from 5 votes
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Course: Dessert, Snack
Cuisine: American
Diet: Low Lactose, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 293kcal
Author: Emily

Equipment

  • Medium mixing bowl
  • Electric Mixer
  • Cookie scoop
  • Baking Sheet
  • Parchment Paper

Ingredients

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.

Nutrition

Serving: 2 cookies | Calories: 293kcal | Carbohydrates: 45.3g | Protein: 2.5g | Fat: 11.4g | Saturated Fat: 3g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 5.1g | Sodium: 168.8mg | Potassium: 33.6mg | Fiber: 0.7g | Sugar: 25.9g | Vitamin A: 0.4IU | Calcium: 38.7mg | Iron: 0.5mg
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