Vegan Matcha Cookies

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❤️ Why you’ll love it

I love how these cookies are delicious and have a vibrant green color, thanks to the 100% matcha powder from finely ground green tea leaves. Their soft, pillowy texture is irresistible.

The ingredients are simple, and the recipe is easy to make, with less than ten steps to follow before they are ready in just 30 minutes.

Using apple sauce in the recipe not only adds a subtle sweetness but also helps to keep the cookies soft and moist. It makes them the perfect after-dinner dessert or a sweet treat for special occasions.

🧾 Key ingredients

These vegan matcha cookies are a unique and delicious treat that is made with simple, plant-based ingredients.

Matcha powder is, of course, the star of this recipe. Use culinary matcha and avoid ceremonial matcha and green tea powder for the best results. Yes, there is a difference.

White chocolate chips are the perfect finishing touch for these cookies. Since not all chocolate chips are vegan, choosing a vegan-friendly brand such as Pascha is crucial. Optional, but the vanilla extract helps to enhance the flavor. 

Sugar will sweeten them just to the right level. This recipe combines dark brown sugar and regular granulated white sugar. I have also tested this recipe with cane sugar and turbinado sugar instead of brown sugar and found that the cookies were just as delicious!

Apple sauce is used as a vegan egg replacer. However, it is important to use unsweetened applesauce to keep the sugar levels in the recipe the same.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

For these vegan matcha cookies, an electric hand mixer or stand mixer is essential. It makes combining the elements much easier than beating by hand. You need all liquid ingredients properly incorporated. Otherwise, the texture of your cookies will not be the same as mine.

👩‍🍳 Instructions

Making vegan matcha cookies

STEP 1
In a large bowl, combine the oil, sugars, apple sauce, and vanilla. Use a hand mixer to beat these ingredients together on low speed for about 2 minutes, until they are well emulsified.

STEP 2
Next, stir in the flour, matcha, salt, and baking soda. Make sure to mix these ingredients until they are completely incorporated into the mixture. The mixture should be very thick but still soft.

STEP 3
Fold in the white chocolate chips, then cover and chill for at least 30 minutes to prevent the dough from spreading.

STEP 4
While the dough is chilling, preheat your oven to 375°F/190°C. Line your baking sheets with parchment paper.

STEP 5
After the dough has chilled, take it out of the refrigerator. Scoop out 2 tablespoons of the dough and roll them into balls. Place these balls on your lined baking sheet, making sure to leave about 2-3 inches of space between each cookie.

Quick Tip: If you prefer pillowy, soft cookies, do not flatten the dough balls. If you want chewy, thinner cookies, use a small glass to flatten the dough balls to about 1 inch thick.

STEP 6
Place in the preheated oven and bake for 8-12 minutes until the edges are barely golden brown. The baking time can vary depending on your oven. In my non-fan oven, it takes 12 minutes to produce perfect cookies.

STEP 7
Remove the cookies from the oven. Let them cool on the baking tray for at least 10 minutes, then transfer them to a cooling rack. Although the cookies puff up in the oven, they will collapse slightly as they cool.

💡 Expert tips

The chilling time of the cookie dough is crucial for this recipe. It allows the flavors to meld together and prevents the cookies from spreading too much while baking. If you prefer a chewier texture, you can flatten the dough balls slightly before baking. On the other hand, if you want soft, pillowy cookies, do not flatten the dough.

🔄 Variations

Replace the white chocolate chips with vegan-friendly milk chocolate or dark chocolate chips. This will give the cookies a rich, decadently bittersweet flavor that contrasts beautifully with the slightly bitter notes of the matcha.

Add extra crunch and protein to your cookies by incorporating chopped almonds or macadamia nuts. Nuts are a great way to add texture and a little extra protein to your cookies. They also provide a wonderful contrast to the soft, chewy texture of the cookie.

To make your cookies more decorative for special occasions such as birthdays or the holidays, you can add colorful candies or sprinkles to the batter. This will not only add a pop of color but also a fun, crunchy texture to the cookies.

🥣 Serving ideas

These matcha cookies are a versatile treat that can be enjoyed in many ways. They are perfect for a delicious snack or a sweet treat after a meal. I particularly enjoy them with a cup of hot tea or a refreshing matcha latte.

They are also a great addition to any dessert spread. Serve them alongside other vegan cookies, brownies, or cakes for a colorful and tasty assortment.

I also love using them in ice cream sandwiches. Simply sandwich a scoop of your favorite dairy-free ice cream between two cookies for a cool and creamy treat.

Another great way to enjoy them is by crumbling them over a bowl of your favorite vegan ice cream. The matcha flavor adds a unique twist to this classic dessert.

❄️ Storing tips

Storing and reheating these delicious vegan matcha cookies is simple and easy.

To store the leftover cookies, allow them to cool completely after baking. Once cooled, place them in an airtight container or a resealable bag. They can be kept at room temperature for 1-2 days.

If you want to keep them fresh for a longer period, I recommend transferring them to the refrigerator. This will keep them soft and chewy for up to a week.

Freezing is also an option. Matcha cookies freeze well and can be kept in the freezer for up to three months. Just make sure to place them in a single layer in a freezer-safe container to prevent them from sticking together. When you are ready to eat them, allow them to thaw at room temperature for a few hours.

🤔 FAQs

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