Vegan Matcha Cookies
Soft and chewy matcha cookies with a delicate crinkled top and crisp edges. These plant-based cookies are made with pantry-friendly ingredients and bake into a perfectly balanced, not-too-sweet treat with the distinctive flavor of high-quality matcha.
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.