Vegan Green Matcha Cookies (Printable Version)

Soft, green cookies flavored with matcha and lightly sweetened for a healthy snack.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour (180 g)
02 - 2 tablespoons matcha green tea powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup coconut oil, melted and cooled (120 ml)
06 - 3/4 cup organic cane sugar (150 g)
07 - 1/4 cup non-dairy milk (e.g., almond, oat, soy) (60 ml)
08 - 1 teaspoon vanilla extract

→ Optional Add-Ins

09 - 1/3 cup vegan white chocolate chips or chopped pistachios (50 g)

# How To Make:

01 - Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - Whisk together the all-purpose flour, matcha powder, baking soda, and salt in a medium bowl.
03 - In a large bowl, whisk the melted coconut oil, cane sugar, non-dairy milk, and vanilla extract until smooth and uniform.
04 - Gradually incorporate the dry mixture into the wet ingredients, mixing gently until just combined; avoid overmixing.
05 - Fold in vegan white chocolate chips or chopped pistachios if desired.
06 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart.
07 - Bake for 10 to 12 minutes until edges are set and centers appear slightly underbaked.
08 - Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're soft in the center with just enough structure to hold together, and they stay that way for days without getting hard or stale.
  • The matcha gives you a natural green color and a gentle flavor that pairs beautifully with the subtle sweetness, no food coloring needed.
  • They come together in less than half an hour and feel fancy enough to share but simple enough to make on a Tuesday night.
02 -
  • Don't overbake these cookies even if you're tempted to; they'll look slightly underbaked when you pull them from the oven, but they continue to set as they cool and will be perfectly tender once completely cool.
  • If your matcha powder clumps when you mix it in, it means the liquid hit it all at once, which is why whisking it with the other dry ingredients first makes all the difference.
03 -
  • If coconut oil isn't your thing, substitute it with vegan butter for a richer, less tropical flavor and a cookie that spreads slightly differently but with beautiful results.
  • Room temperature ingredients mix together more smoothly than cold ones, so take your milk and oil out of the fridge a few minutes before you start, which makes the whole process feel more seamless.

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