This vegan matcha cookie recipe is super easy to make and taste just like cookies you can buy from a gourmet bakery. They’re crispy around the edges, soft & chewy in the center, and full of matcha flavor!
Vegan Matcha Cookies
Servings: 10 cookies
- 1 ½ cup all-purpose flour (210g)
- ¾ cup almond flour or oat flour (75g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon tapioca starch
- 2 tablespoons matcha powder
- ⅔ cup melted coconut oil (145g)
- 1 cup organic cane sugar (220g)
- 6 tablespoons unsweetened non-dairy milk
- 2 teaspoons vanilla extract
- Powdered sugar
- Sliced almonds
- In a large bowl, sift all the dry ingredients and mix thoroughly, using a whisk. Set aside.
- In another large bowl, whisk together all the wet ingredients.
- Add dry ingredients into the wet ingredients and mix until just combined, using a spatula or a wooden spoon. Do not overmix. Cover the bowl and chill in the fridge for about 10-15 minutes or until firm enough to handle.
- Once the dough is firm enough to handle, remove from the fridge. Portion cookie dough into 70g each and gently press into a ball. Do not roll too tightly. Top with sliced almonds for optional garnish. Place cookie dough balls on a tray or large container lined with parchment paper, cover them, and freeze them for at least 10-20 minutes or until the cookie dough balls are firm.
- In the meanwhile, position oven rack in the middle of the oven. Preheat to 350°F (177°C).
- Once the cookie dough balls are completely firm, take them out of the freezer. Place them onto baking sheets lined with parchment paper with a few inches of space in between as these cookies will spread in the oven.
- Bake cookies at 350°F (177°C) for 14-15 minutes, one tray at a time in the middle of the oven.
- Once they’re done baking, take them out of the oven and let them cool. With a sieve, dust a dash of powdered sugar on top for optional garnish.