vegan matcha cookies

Soft &amp; chewy matcha sugar cookies with crispy edges and a soft and delicious texture inside!

Vegan Matcha Sugar Cookies

vegan butter (cold)

+ 2 Tablespoons sugar (1/2 cup for dough, 2 Tbsp

matcha powder

flax egg (1 Tbsp (8 grams) ground flaxseed mixed with 3 Tbsp water)

vanilla bean paste (or vanilla extract)

cup+ 1 Tablespoon all-purpose flour

baking powder

salt

First add the butter, 1/2 cup of the sugar, and the matcha powder to a mixing bowl and cream together until light and fluffy, about 1 minute. Then, add in the flax egg and vanilla extract and whip together about 10 more seconds to combine.

Next, add in sifted flour, baking powder, and salt to the mixing bowl. Mix until a thick, yet slightly sticky, cookie batter forms. Do not overmix or else you will form too much gluten and the cookies will not spread as much and will be tough.

Next, cover the mixing bowl of dough and add to the fridge to chill for 30 minutes- 1 hour.

Cover a baking sheet in parchment paper and preheat the oven to 350F. Next, remove the dough from the fridge and use a 2 Tbsp cookie scoop to form your cookie dough (about 45 grams of dough per cookie). Roll into balls between your palms and then roll in the 2 Tbsp of sugar that was set aside so that each dough ball is coated in sugar.

Place the matcha cookie dough balls onto the baking sheet. Then, slightly press each dough ball down with your palm.  Make sure that each cookie is kept about 2 inches apart since they will spread slightly while baking.

Bake for 11-13 minutes until bottoms are lightly browned and the cookie is cooked, but still has soft centers. The cookies will continue baking after they are removed from the oven so the centers should be  soft and just cooked, but not glossy or raw, when they are removed from the oven. Please be careful not to overcook these cookies as they will still be soft but will lose their "chewy" texture if overcooked.

Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie. Then, let the cookies cool on the baking sheet for 5 minutes. The cookies will be soft and puffy out of the oven and will naturally deflate a little while cooling.

Once the cookies have cooled, serve and enjoy!

https://content.jwplatform.com/videos/ES6AdSe1.mp4

Chewy and soft Vegan Matcha Sugar Cookies made with 8 simple ingredients! These easy cookies only require 30 minutes- 1 hour of chill time and make for a fun twist on a traditional sugar cookie.

These Vegan Marbled Matcha Black Sesame Cookies taste are perfectly chewy in the middle and crispy around the edges. (Gluten Free + Dairy Free)

Marbled Matcha Black Sesame Cookies

cashew butter (130 grams)

maple syrup (80 grams)

tsp vanilla extract (5 grams)

tbsp raw cane sugar (36 grams)

almond flour (37 grams)

2.5 tbsp black sesame seed powder (18 grams)

flour

sweet rice flour

matcha powder (5 grams)

tsp baking powder (2.5 grams)

tsp baking soda (2.5 grams)

tsp salt (2.5 grams)

Into a mixing bowl add in the cashew butter, aquafaba, maple syrup and vanilla and whisk to combine. Then add in the oat flour, sweet rice flour, cane sugar, baking powder, baking soda and salt and stir until combined.

Take 1/3 of the dough and add it to a separate bowl. Add the black sesame powder and stir until combined. Cover and place into the refrigerator to chill.

Next, back to the large mixing bowl add in the almond flour and mix until combined. Take half the amount of dough and transfer to another bowl. Sift in the matcha and then stir until combined. Cover both bowls and place into the refrigerator. Chill the cookie dough for about 30 minutes. 

Pre heat the oven to 350 F (180 C). Line a cookie sheet with parchment paper (or use a silpat). Scoop out about 1 tbsp of dough from each bowl using a small cookie scoop and roll into a bowl. Do not over-roll but just enough to form a ball. If the dough is very sticky, scoop out the dough from each bowl onto a parchment lined cookie sheet and use a spoon to combine and shape the dough into rounds. 

Bake cookies for 15 minutes or until edges are golden brown. After 5 minutes, carefully remove the cookies from the tray onto a wire rack and allow them to cool for another 10 minutes. Enjoy!

A yummy gluten free cookie recipe! The matcha flavour could be a little stronger, but overall super delicious still.
- Rebecca (www.instagram.com/healthiefoodieclub)

Easy to make and amazing flavor. I enjoyed fresh baked this morning with an espresso. This will be made on repeat!

Top 2 vegan matcha cookies recipes from across the web

The most viewed vegan matcha cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Matcha Sugar Cookies

Marbled Matcha Black Sesame Cookies

Top 2 vegan matcha cookies recipes from across the web

The most viewed vegan matcha cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Matcha Sugar Cookies

Marbled Matcha Black Sesame Cookies

The most viewed vegan matcha cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine