Vegan Matcha Cookies are a delightful balance of soft, chewy centers and crisp edges, showcasing the vibrant, grassy flavor of high-quality matcha. These Green Tea Treats skip excessive sweetness, letting the green tea shine in a simple, no-fuss recipe that’s perfect for quick baking, gifting, or pairing with your favorite tea. With no mixers or chilling required, they’re an easy, plant-based treat for matcha lovers.
Why You’ll Love Vegan Matcha Cookies
This Vegan Matcha Cookies recipe is a standout Green Tea Treats:
- Bold Matcha Flavor: High-quality matcha delivers a smooth, vibrant taste.
- Quick & Easy: No mixers, minimal prep, ready in under 30 minutes.
- Balanced Sweetness: Subtle sugars enhance, not overpower, the green tea.
- Versatile: Perfect for snacks, desserts, or gifting.
- I baked these for a tea party, and they were the ultimate Green Tea Treats hit!
Ingredients for Vegan Matcha Cookies
Here’s what you’ll need for Vegan Matcha Cookies (makes ~18 cookies, serves 6):
- For the Cookies:
- 1¾ cups (210g) all-purpose flour
- 1 tbsp ceremonial-grade matcha powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (100g) cane sugar
- ¼ cup (50g) brown sugar, packed
- ½ cup (100g) refined coconut oil, melted
- ¼ cup (60ml) oat milk (or almond milk)
- 1 tsp vanilla extract
- For Rolling (Optional):
- ¼ cup raw or turbinado sugar
Ingredient Tips:
- Matcha: Ceremonial-grade offers smoother flavor; culinary-grade works but may be slightly bitter.
- Flour: Weigh for accuracy to avoid dense cookies.
- Coconut Oil: Refined keeps flavor neutral; unrefined adds a coconut hint.
- Sugar: Raw sugar adds crunch; skip for a softer finish.
- Equipment: Mixing bowl, whisk, cookie scoop, parchment-lined baking sheet.
Directions for Vegan Matcha Cookies
Let’s create these vibrant Vegan Matcha Cookies!
Preheat Oven
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients
- In a mixing bowl, I whisk 1¾ cups flour, 1 tbsp matcha powder, ½ tsp baking soda, and ¼ tsp salt until clump-free, ensuring even matcha distribution for these Vegan Matcha Cookies.
Combine Wet Ingredients
- In another bowl, I mix ½ cup melted coconut oil, ½ cup cane sugar, ¼ cup brown sugar, ¼ cup oat milk, and 1 tsp vanilla extract until smooth.
Form Dough
- I add the wet mixture to the dry ingredients, stirring until a soft dough forms.
- I cover and rest the dough in the fridge for 10 minutes to firm up.
Shape and Bake
- I scoop tablespoon-sized portions using a cookie scoop, roll into balls, and gently flatten the tops.
- I roll each in ¼ cup raw sugar (if using) for crunch.
- I place on the baking sheet, spacing 2 inches apart, and bake for 10–12 minutes until edges are set and centers are soft.
- I cool on the tray for 5 minutes, then transfer to a wire rack.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 16 cookies
- Calories: ~200 kcal per serving
- Macros per Serving: 30g carbs, 2g protein, 8g fat, 1g fiber
Variations for Vegan Matcha Cookies
Try these twists on Vegan Matcha Cookies:
- Rich Swap: Use vegan butter instead of coconut oil for a buttery depth.
- Choco-Matcha: Add ½ cup vegan chocolate chips for a sweet contrast.
- Spiced: Mix in ½ tsp cinnamon or cardamom for warmth.
- Gluten-Free: Substitute with 1:1 gluten-free flour blend.
- Citrus Zest: Add 1 tsp lemon or orange zest for a bright note.
Storage
I store Vegan Matcha Cookies in an airtight container at room temperature for up to 4 days, layering with parchment to prevent sticking. For freezing, I shape dough balls, freeze on a tray, then store in a freezer bag for up to 2 months. I bake from frozen, adding 1–2 minutes to the baking time. To refresh, I warm in a 300°F (150°C) oven for 3–5 minutes.
Serving Ideas
Make your Vegan Matcha Cookies a star Green Tea Treats:
- Classic: Serve as Green Tea Treats with unsweetened tea or black coffee.
- Garnish: Dust with extra matcha powder for a vibrant look.
- Pairing: Enjoy with lemon bars, mango sorbet, or a fruit tart.
- Presentation: Arrange on a tiered stand for a tea party or gift in a tin.
- Occasion: Perfect for tea parties, dessert spreads, or holiday gifting.
FAQs
Can I freeze Vegan Matcha Cookies?
Yes, freeze shaped dough balls on a tray, then store in a freezer bag for up to 2 months. Bake from frozen, adding 1–2 minutes.
Can I use culinary-grade matcha?
Yes, but ceremonial-grade matcha offers a smoother, less bitter flavor and brighter color.
Are these cookies gluten-free?
Use a 1:1 gluten-free flour blend to make them gluten-free; check other ingredients.
Can I use another plant milk?
Yes, almond, soy, or cashew milk work well; oat milk adds slight richness.
Why are my cookies not green enough?
Use high-quality matcha and avoid overbaking, which can dull the color.
Can I make these without sugar coating?
Yes, skip the raw sugar for a softer texture; the cookies will still be delicious.
Can I use olive oil instead of coconut oil?
Yes, but it may add a subtle savory note; use a light-tasting olive oil.
How do I prevent dough from spreading?
Rest the dough in the fridge for 10 minutes and avoid overmixing.
What pairs well with these cookies?
Unsweetened green tea, black coffee, or citrus desserts like lemon sorbet complement the flavor.
Can I add nuts or seeds?
Yes, mix in ¼ cup chopped almonds or sesame seeds for extra crunch.
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Conclusion
Vegan Matcha Cookies are a vibrant, flavorful Green Tea Treats that deliver the clean, grassy notes of matcha in a soft, chewy cookie with crisp edges. Perfect for tea parties, gifting, or quick baking, this easy plant-based recipe will quickly become a favorite. Try it today!
Vegan Matcha Cookies
Ingredients
DRY INGREDIENTS:
- 1 ½ cups 180g all-purpose flour
- 1 tbsp high-quality matcha powder
- ½ tsp baking soda
- ¼ tsp salt
WET INGREDIENTS:
- ½ cup 100g organic cane sugar
- ¼ cup 50g light brown sugar, packed
- ½ cup 120ml refined coconut oil, melted (or any neutral oil)
- ¼ cup 60ml unsweetened plant-based milk (almond, oat, or soy)
- 1 tsp vanilla extract
OPTIONAL FOR GARNISH:
- Raw sugar or turbinado sugar for sprinkling
- Extra pinch of matcha
Instructions
- PREHEAT AND PREPARE: Preheat the oven to 350°F (175°C) and line two baking trays with parchment paper to prevent sticking.
- MIX THE DRY INGREDIENTS: In a medium bowl, whisk together the flour, matcha powder, baking soda, and salt until evenly combined.
- COMBINE THE WET INGREDIENTS: In a large mixing bowl, whisk the melted coconut oil, cane sugar, and brown sugar until smooth and fully incorporated. Add the plant-based milk and vanilla extract, then whisk again until uniform.
- COMBINE AND CHILL: Gradually stir the dry ingredients into the wet mixture using a spatula or spoon. Mix just until no dry streaks remain. The dough should feel soft but not sticky. If it seems too loose, chill it in the refrigerator for 10 minutes to firm up slightly.
- SHAPE AND PLACE: Scoop 1½ tablespoon portions of dough and roll them into smooth balls. Arrange them on the prepared baking trays, spacing them at least 2 inches apart. Lightly press the tops to encourage crinkling during baking.
- BAKE: Bake the cookies for 10 to 12 minutes, or until the edges are just set and the centers have slightly puffed. The middles will appear soft, which is expected.
- REST AND CRACKLE: Let the cookies cool on the trays for 5 minutes. As they rest, the centers will naturally deflate, forming the desired crinkled appearance. Transfer to a wire rack to cool completely before serving.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days.
- For a more intense matcha flavor, use ceremonial grade powder.
- Sprinkling with raw sugar before baking adds a light crunch and subtle sparkle.
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