Vegan Green Matcha Cookies

I discovered these cookies by accident one afternoon when I was trying to use up a tin of matcha powder that had been sitting in my cabinet. What started as an experiment in adding matcha to something sweet turned into these impossibly soft, naturally green cookies that my partner kept sneaking from the cooling rack. The first batch came out tender and delicate, with this subtle earthy sweetness that didn't feel heavy or cloying. Now I make them whenever I want something that feels both indulgent and nourishing, without any of the guilt.

I brought a batch to a friend's dinner party last spring, unsure how they'd be received since everyone was expecting a traditional dessert. She bit into one and immediately asked what made them so soft, and when I told her they were vegan, she looked genuinely surprised. That moment of watching someone enjoy something because it tasted good, not because of what it didn't contain, felt like proof that these cookies had something special about them.

Ingredients

• All-purpose flour: Use a quality flour that you trust, as it's the backbone of your cookies and affects both texture and structure.
• Matcha green tea powder: Look for culinary grade matcha, not ceremonial, since you want a vibrant color and a straightforward flavor that won't overpower the sweetness.
• Baking soda: This helps your cookies spread just enough and gives them that tender crumb you're after.
• Salt: A small amount enhances the matcha flavor and balances the sweetness without tasting salty.
• Coconut oil: Melted and cooled coconut oil gives the cookies a delicate structure and a subtle richness that butter or vegan butter can't quite replicate.
• Organic cane sugar: The granulation matters here, as it affects how the cookies spread and whether they'll have that light, tender texture.
• Non-dairy milk: Almond, oat, or soy milk all work beautifully; the milk brings everything together and keeps the dough pliable without adding heaviness.
• Vanilla extract: A pure extract makes a noticeable difference in the final flavor, rounding out the matcha and sugar.
• Vegan white chocolate chips or pistachios: Optional but highly recommended, as they add a pleasant contrast and something to bite into.

Instructions

Prepare your workspace:

Preheat your oven to 350°F and line a baking sheet with parchment paper so your cookies won't stick and will bake evenly from underneath.

Mix the dry ingredients:

In a medium bowl, whisk together the flour, matcha powder, baking soda, and salt until everything is evenly distributed and you can't see any lumps of matcha powder.

Combine the wet ingredients:

In a large bowl, whisk the cooled melted coconut oil, sugar, non-dairy milk, and vanilla extract until smooth and well blended, which usually takes about thirty seconds of steady whisking.

Bring it together:

Gradually add the dry mixture to the wet mixture, stirring just until combined; you want to stop as soon as you don't see any streaks of flour, because overmixing will make your cookies tough and dense.

Add your extras:

Fold in the vegan white chocolate chips or pistachios if you're using them, being gentle so they're distributed throughout without breaking apart.

Shape and space:

Scoop tablespoon-sized portions of dough onto your prepared baking sheet, leaving about 2 inches between each cookie so they can spread without bumping into each other.

Bake to softness:

Bake for 10 to 12 minutes, watching for the moment when the edges look set but the very center still looks slightly underbaked; this is the secret to keeping them tender after they cool.

Cool with patience:

Let the cookies sit on the baking sheet for 5 minutes, which allows them to firm up just enough to move without breaking, then transfer them to a wire rack to cool completely.

Save

What struck me most about these cookies was how they brought people together at a time when everyone seemed to be rethinking what they ate. They became less about restriction and more about finding joy in ingredients that actually tasted good and made you feel good. There's something quiet and hopeful about a cookie that nourishes instead of depletes.

Making Them Greener and More Vibrant

If you want a richer, more vivid green color, blend a small handful of fresh spinach leaves with your non-dairy milk before you add it to the wet ingredients. This doesn't change the flavor noticeably, but it does deepen the color beautifully, making the cookies look almost jewel-like. I tried this once on a whim and was amazed at how lush they turned out, and my kitchen smelled like fresh green things while they baked.

Storage and Shelf Life

These cookies keep remarkably well in an airtight container at room temperature for up to 5 days, which means you can make them on the weekend and enjoy them throughout the week without any loss of softness or flavor. I've found that keeping them in a container with a piece of bread tucked in the corner helps them stay impossibly soft, since the bread slowly releases moisture and the cookies absorb it. The first thing I learned about storing anything vegan is that dryness is the enemy, so airtight is non-negotiable.

Flavor Pairings and Serving Suggestions

These cookies are absolutely perfect alongside a cup of hot green tea or a creamy matcha latte, which echoes the flavors in the cookies themselves and feels like a complete moment rather than just a snack. I've also served them with chamomile tea for guests who wanted something gentler, and the contrast between the herbal tea and the subtle sweetness of the cookies created a nice balance. They're elegant enough to offer at an afternoon gathering, but casual enough to enjoy with your coffee on a quiet morning.

• Pair them with a cup of brewed green tea to echo the matcha flavor and create a harmonious tea moment.
• Serve them alongside a light floral tea like chamomile or butterfly pea flower for a more delicate pairing.
• If you're not a tea drinker, a cold glass of plant-based milk is just as lovely and lets the subtle sweetness shine.

Save

These cookies remind me that sometimes the best things come from using what you have on hand and being willing to experiment. They've become a quiet favorite in my kitchen, the kind of recipe you return to again and again because it never lets you down.

Recipe Questions & Answers

→ What gives the cookies their green color?

The green hue comes from matcha green tea powder, which provides a natural, vibrant color and a subtle earthy flavor.

→ Can I add other mix-ins to these cookies?

Yes, you can fold in vegan white chocolate chips or chopped pistachios to add sweetness or a crunchy texture.

→ How can I make the green color brighter?

For a brighter green shade, blend fresh spinach leaves with the non-dairy milk before mixing into the batter.

→ What is a good substitution for coconut oil?

Vegan butter can be used instead of coconut oil to achieve a richer, buttery flavor in the cookies.

→ What is the best way to store these cookies?

Store them in an airtight container at room temperature for up to five days to maintain softness and flavor.