Matcha Green Tea Vegan Cookies
These cookies pack serious matcha flavor without any dairy or eggs. I use coconut oil instead of butter – it keeps them tender while letting that earthy green tea taste shine through.
You’ll get about two dozen cookies that are crispy on the edges but still soft in the middle.
Ceremonial Grade Makes the Difference
Skip the culinary matcha for these cookies. Ceremonial grade costs more but delivers that vibrant green color and complex flavor you want. Culinary matcha works fine for baking cakes, but cookies need the premium stuff since matcha is the star ingredient here.
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Cold Coconut Oil Creates Texture
Use coconut oil straight from the fridge – it should be solid but not rock hard. This creates the right cookie texture when you cream it with sugar. Room temperature coconut oil makes the dough too loose and your cookies will spread into flat pancakes.
Why Lower Temperature Works Better
Bake these at 325°F instead of the usual 350°F. Matcha burns easily and turns bitter when exposed to high heat. The lower temperature lets the cookies bake through completely while keeping that delicate green tea flavor intact throughout.
Getting That Perfect Crackled Surface
- Sift the matcha powder before mixing to prevent bitter clumps that won’t dissolve during baking.
- Chill the shaped dough balls for 15 minutes before baking if your kitchen is warm – this prevents overspreading.
Frequently Asked Questions
Will culinary grade matcha work instead?
Yes, but use only 2 tablespoons instead of 3. Culinary grade has a stronger, more bitter flavor that can overwhelm the cookies.
How long do these stay fresh?
Store in an airtight container for up to one week. The matcha flavor actually improves after the first day.
Can I freeze the cookie dough?
Absolutely. Roll into balls, freeze on a tray, then store in bags for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes.
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Matcha Green Tea Vegan Cookies
Ingredients
Equipment Needed
- Large mixing bowl
- Electric mixer or whisk
- Medium bowl
- Cookie sheets
- Parchment paper
- Small bowl for powdered sugar
Instructions
- Prepare oven and sheets: Preheat oven to 325°F and line two cookie sheets with parchment paper.
- Combine dry ingredients: Whisk together flour, matcha powder, baking soda, and salt in a medium bowl until no green streaks remain.
- Cream coconut oil and sugar: In a large bowl, cream the solid coconut oil with granulated sugar using an electric mixer for 3 minutes until light and fluffy.
- Add wet ingredients: Beat in applesauce, non-dairy milk, and vanilla extract until well combined.
- Incorporate flour mixture: Gradually mix in the flour mixture until just combined – don’t overmix or cookies will be tough.
- Shape and coat cookies: Roll dough into 1.5-inch balls, then roll each ball in powdered sugar to coat completely.
- Bake cookies: Place cookies 2 inches apart on prepared baking sheets and bake for 10-12 minutes until edges are set but centers still look slightly soft.
- Cool cookies: Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Per Serving (1 cookie)
