Craving a delightful, guilt-free treat? Look no further! These truly delicious gluten-free and vegan matcha cookies are incredibly easy to make. Requiring just one bowl and a handful of 8 simple ingredients, they come together effortlessly, promising a unique flavor and vibrant green hue that will brighten any day. Perfect for those seeking a healthier cookie option without compromising on taste or texture, these matcha chocolate chip cookies are a true kitchen triumph.
Featured 5-Star Review: Absolutely Delicious!
“These matcha cookies are absolutely delicious! The dough came together nicely, and the cookies baked up light with crisp outer edges and a wonderfully soft middle. I will definitely be making them again and again!”
— Tammie
Why You’ll Adore These Vegan Matcha Cookies
Get ready to fall in love with this incredible recipe for vegan matcha cookies. They are not just a treat for your taste buds, but also a fantastic option for various dietary preferences. Here’s why these vibrant green cookies will become your new favorite:
- Perfectly Vegan & Dairy-Free: This recipe proudly contains no eggs or dairy, making it ideal for those following a vegan lifestyle or dealing with lactose intolerance. You won’t need any special flax or chia eggs either – just straightforward, plant-based goodness!
- Gluten-Free & Grain-Free Goodness: Crafted with nutrient-rich almond flour, these cookies are naturally gluten-free and grain-free. This not only makes them suitable for specific dietary needs but also contributes to their wonderfully delicate and tender texture.
- Festive & Visually Appealing: Their beautiful, natural green color, derived from matcha, makes them a standout for any occasion. They’re particularly enchanting for holiday tables like Christmas and Easter, or as thoughtful, homemade gifts that are sure to impress.
- Effortless One-Bowl Preparation: Say goodbye to excessive cleanup! This recipe simplifies baking by requiring only one mixing bowl, combining ease with efficiency. With just 8 basic ingredients, you’ll have delicious cookies ready in no time.
- Minimal Prep Time: Life is busy, and your treats shouldn’t add to the stress. These cookies require only a few minutes of hands-on preparation, making them perfect for spontaneous baking urges or quick dessert fixes.
- Subtle & Earthy Matcha Flavor: Experience the unique, nuanced taste of matcha powder. Its distinct earthy, slightly sweet, and vibrant notes are beautifully balanced, offering a sophisticated twist on a classic cookie.
- Irresistible Texture: Enjoy the best of both worlds with a delightful crisp exterior that gives way to a perfectly soft and chewy middle. This textural contrast makes every bite a true pleasure.
If you love baking with almond flour, be sure to also try our Gluten-Free Almond Flour Peanut Butter Cookies and Vegan Almond Flour Oatmeal Cookies for more delightful grain-free options.
Essential Ingredient Notes & Smart Substitutions
Crafting the perfect batch of vegan matcha cookies starts with understanding your ingredients. Below is a detailed overview of what you’ll need and expert tips on potential substitutions to ensure your cookies turn out perfectly every time. Remember, the full list of ingredients with precise measurements can be found in the recipe card at the bottom of this page.
- Almond Flour: For the best texture and consistent results, always opt for blanched almond flour. This finely ground flour, made from almonds with their skins removed, creates a light, tender crumb. Avoid using almond meal, which is coarser and includes the skins, resulting in a denser, chewier cookie.
- Cornstarch: This ingredient is crucial for achieving that desirable soft, tender interior in your cookies. It acts as a binder and helps create a delicate texture. If you don’t have cornstarch on hand, you can easily substitute it with an equal amount of tapioca flour/starch or arrowroot starch.
- Vegan Butter or Coconut Oil: These healthy fats provide richness and moisture to the cookies. Melted vegan butter offers a classic buttery flavor, while melted coconut oil can lend a subtle tropical note. Ensure your coconut oil is fully melted but not hot when adding to the mixture. If you are not strictly vegan, regular unsalted butter can be used as a direct substitute.
- Maple Syrup: Our choice for a natural, unrefined sweetener, maple syrup also contributes essential moisture to the dough. Its liquid form is vital for achieving the correct consistency with almond flour. Agave syrup is a suitable alternative. We do not recommend substituting with brown sugar or granulated sugar, as they lack the necessary moisture and can significantly alter the cookie’s texture and structure.
- Chocolate Chips: For truly vegan cookies, make sure to use high-quality dairy-free chocolate chips or chopped dark chocolate. If using chopped dark chocolate, pressing a few extra chunks into each cookie after placing them on the baking tray can create beautiful pools of melted chocolate. For an exciting variation, consider adding dairy-free white chocolate chips or crunchy macadamia nuts for a different flavor profile.
- Matcha Powder: The star ingredient! You can use either ceremonial or culinary grade matcha powder. However, for the most vibrant green color and superior flavor, we highly recommend a bright green, good-quality ceremonial grade matcha. This will yield cookies with a richer, more authentic matcha experience. Matcha not only adds a unique taste but also provides antioxidants. If you love matcha, you might also enjoy our No-Bake Matcha Cheesecake.
Step-by-Step Guide: How to Make Vegan Matcha Cookies
Creating these delightful vegan matcha cookies is a straightforward and enjoyable process. Follow these simple steps for perfectly baked, irresistibly green treats.
- Prepare Your Workspace: Begin by preheating your oven to 350°F (180°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. This simple step is crucial for perfectly baked cookies.
- Combine Dry Ingredients: In a medium-sized mixing bowl, add the almond flour, cornstarch, baking soda, a pinch of salt, and the matcha powder. Use a whisk or a fork to thoroughly combine all the dry ingredients. It’s important to whisk well to break up any lumps of flour or matcha and ensure that the baking soda and salt are evenly distributed throughout the mixture for consistent flavor and rise.
- Incorporate Wet Ingredients: Next, pour in the maple syrup, melted vegan butter or coconut oil, and vanilla extract into the bowl with the dry ingredients. Mix everything together using a spoon or spatula until a cohesive, moldable dough forms. The dough should be soft but firm enough to hold its shape.
- Fold in Chocolate Chips: Gently stir in the chocolate chips until they are evenly distributed throughout the dough. Be careful not to overmix at this stage.
- Form and Flatten Cookies: Use a small cookie scoop to create 12 uniform cookie dough balls. Arrange them evenly on the prepared baking tray. For an optional touch of extra sweetness and a lovely presentation, you can roll each cookie dough ball in a little granulated sugar before baking. Then, lightly flatten each cookie with your hands to ensure even baking and a classic cookie shape.
- Bake to Perfection & Cool: Bake the cookies for 10-12 minutes. The edges should be lightly golden, and the centers will still appear soft. Once baked, remove the tray from the oven and let the cookies cool on the pan for at least 20-30 minutes. This cooling period is vital; they will be very soft when they first come out, but will firm up and develop their signature crisp edges and soft middles as they cool completely.
Recipe Frequently Asked Questions (FAQs)
Here are some common questions about making and enjoying these delightful vegan matcha cookies:
These cookies offer a wonderfully unique flavor profile. They have a very subtle, earthy matcha taste, complemented by the nutty undertones of almond flour. Matcha itself has a distinctive herbal, slightly bitter, yet refreshing quality that pairs beautifully with the sweetness of maple syrup and vanilla, creating a balanced and intriguing flavor.
Yes, matcha cookies do contain caffeine, though the amount is quite minimal per serving. The entire batch of 12 cookies uses 1 tablespoon of matcha powder, which typically contains around 210 mg of caffeine. This means each cookie contains approximately 18 mg of caffeine, which is far less than a standard cup of coffee.
Absolutely! You can prepare your own almond flour by blending blanched almonds in a high-speed blender or food processor until they reach a very fine, flour-like consistency. Be careful not to over-process, or you’ll end up with almond butter!
This recipe was specifically developed and tested using almond flour, which has unique properties that affect the cookie’s texture and moisture. We do not recommend substituting all-purpose flour or other gluten-free flour blends, as the liquid ratios and overall structure of the recipe are tailored for almond flour, and substitutions may lead to an undesirable outcome.
Yes, you can! The cookie dough can be made ahead of time and stored in an airtight container in the refrigerator for up to 2-3 days. When you’re ready to bake, simply let the dough sit at room temperature for about 10-15 minutes to soften slightly before scooping and baking as directed.
The key to a beautiful, vibrant green color is using high-quality matcha powder. Ceremonial grade matcha typically offers a brighter green hue compared to culinary grade. Additionally, storing your matcha in an airtight container away from light and heat helps preserve its color and freshness.
Absolutely! Feel free to customize these cookies. Instead of chocolate chips, you could try chopped dried cranberries for a festive touch, or toasted coconut flakes. A pinch of cardamom or a hint of orange zest could also beautifully complement the matcha flavor.
Storage Tips for Freshness
To enjoy your delicious vegan matcha cookies for as long as possible, follow these simple storage guidelines:
- Always allow the cookies to cool completely to room temperature before storing them. This prevents condensation, which can make them soggy.
- Room Temperature: Store your matcha cookies in an airtight container at room temperature for up to 5 days. While they will gradually soften over time, they remain wonderfully tasty.
- Refrigerator: For extended freshness, keep the cookies in a sealed container in the fridge for up to 1 week.
- Freezer: These cookies freeze beautifully! Place them in an airtight container or a freezer-safe bag, and they will stay fresh for up to 4 months. Thaw them at room temperature when you’re ready to enjoy.
We hope you love these Vegan Matcha Cookies as much as we do! If you try this recipe or any other on our site, please don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. Your feedback helps others discover and enjoy our recipes, and we always love to hear from you. Don’t forget to tag us on Instagram @runningonrealfood so we can see your beautiful creations! Happy baking!
Vegan Matcha Cookies
Fun and pretty vegan matcha cookies that are easy to whip up with 8 ingredients for a simple but yummy sweet treat.
Ingredients
- 1 ¼ cup (140 g) almond flour
- ¼ cup (30 g) cornstarch
- ½ teaspoon baking soda
- 1 tablespoon matcha powder
- pinch salt
- 3 tablespoons (35 g) melted vegan butter or coconut oil
- ¼ cup (70 g) maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup (50 g) chocolate chips
Instructions
- Preheat the oven to 350 F (180 C) degrees and line a baking sheet with parchment paper.
- Add the almond flour, cornstarch, baking soda, salt, and matcha powder to a bowl and mix until well combined. Use a whisk or fork to break up any clumps of flour or matcha and make sure everything is well incorporated.
- Add in the melted vegan butter or coconut oil, maple syrup, and vanilla extract. Mix well until you get a moldable dough.
- Stir in the chocolate chips.
- Use a small cookie scoop to create 12 cookies on the baking tray. Flatten each cookie with your hands.
- Bake the cookies for 10-12 minutes then let cool on the pan for 20-30 minutes to firm up. They will be soft out of the oven but will crisp as they cool.
Video
Watch a quick video on how to make these delicious cookies:
Click here to watch the recipe video
Notes
- Cornstarch can be substituted with tapioca flour/starch or arrowroot starch.
- Let cookies cool completely before storing. Store in a sealed container at room temperature for up to 5 days, in the fridge for 1 week, or freeze for up to 4 months. They’ll get softer the longer they’re stored but they’re still yummy!
Nutrition
Serving: 1 cookie
Calories: 186 kcal
Carbohydrates: 13 g
Protein: 3 g
Fat: 8 g
Sodium: 78 mg
Fiber: 1 g
Sugar: 8 g