20 Minuten
1 Stunden 20 minutes
These Matcha Cookies are a dream for all who love matcha! Whether plain or with a delicious Matcha Latte, these cookies taste incredibly good.
Nährwerte pro Portion
ZUTATEN
- 0.0833334 tbsp crushed flaxseeds
- 0.25 tbsp boiling water
- 9.166667 g vegan butter
- 4.1666667 g cane sugar
- 0.25 tbsp plant milk
-
0.0833334 tbsp cashew butter
- some vanilla extract
- 16.66667 g flour
- 0.5833334 g matcha
- 0.0625 tsp baking powder
- pinch salt
- 3.333334 g vegan white chocolate
- optional: chocolate for topping
-
Notes
- Missing an ingredient? No problem! The recipe includes a substitution table with alternatives to the ingredients listed here!
Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.
Zubereitung
Make a flax egg – simply mix flaxseeds with boiling water and let this mixture swell for 10 minutes.
Chop the chocolate into chunks.
Beat butter and sugar creamy for about 2-3 minutes. The easiest way is with a hand mixer.
Add the flax egg, plant milk, cashew butter, and vanilla extract and mix everything.
Mix all the dry ingredients in a separate bowl.
Sift the dry ingredients into your butter-sugar mixture, add the chocolate, and stir just until everything is well combined. Do not overmix your dough – kneading is also a no-go!
Place the Matcha cookie dough in the fridge for 1 hour.
After 1 hour, preheat the oven to 160 °C (top and bottom heat).
Now take the dough out of the fridge and divide it into 12 parts. Shape these parts into loose balls – they don’t have to be perfectly smooth!
Place the balls on a baking sheet lined with parchment paper (about 6 cm apart) and press them down slightly. The balls should be about 2 cm high. Of course, you can shape them thinner or thicker if you like!
If you want extra chocolate topping, you can now chop fridge-cold white chocolate and briefly toss it in flour. Place the chocolate chunks on your cookies and press them firmly.
Into the oven: bake the cookies for about 10 to 12 minutes.
When the Matcha cookies are done, you can take the baking sheet out of the oven.
Important: The cookies are still quite soft now, and that’s how it should be. Just let them cool on the baking sheet for about 10 minutes. During this time, they will firm up – promise!
Afterwards, you can enjoy your Matcha cookies or store them airtight for a few days.
Recipe Note
Green cookies? Yes please! Our Matcha Cookies not only look cool but also taste incredibly good – a delicious mix of intense matcha powder, sweet white chocolate, and creamy cashew butter. Let yourself be surprised!
Delicious combos
For me, there can never be enough Matcha – how about you? Then you'll find delicious ideas here for different Matcha cookie variations so you can bake different Matcha Cookies every day – a dream come true!
- Strawberry Matcha Cookies: It doesn't get easier! Simply replace the white chocolate with (vegan) strawberry chocolate. If you don't have strawberry chocolate on hand, you can also blend freeze-dried strawberries into a powder and stir it into melted white chocolate. Let it cool and harden again, and you'll have DIY strawberry chocolate for your vegan Matcha Cookies.
- Coconut Matcha Cookies: Add shredded coconut or chopped coconut chips to the cookie dough and replace the chocolate with coconut chips. A truly summery version of our cookies.
- Matcha Macadamia Cookies: Macadamia and Matcha are a perfect match! :D Just add macadamia nuts to the dough and enjoy your nutty Matcha cookies.
- Protein Matcha Cookies with White Chocolate: If you watch your protein intake but still don't want to miss out on Matcha Cookies, you can simply replace part of the flour with Vetain's Matcha Protein Powder. But not too much, or the texture will suffer. Feel free to add a little more milk so the cookies don't turn out dry.
So, which Matcha Cookies recipe will it be today?
Substitution table
How often do we want to cook a recipe, but certain ingredients are missing or we don't like some components? For this case, we have a substitution table for you so you can adjust the recipe the way you like! Simply swap individual ingredients as you wish!
- Flaxseed → chia seeds
- Vegan butter → vegan margarine (dough will be a bit softer and spread more)
- Cane sugar → other (solid) sweeteners of your choice
- Cashew butter → other nut butters like hazelnut (though they taste stronger)
- Vanilla extract → vanilla sugar, vanilla flavoring
- White chocolate → strawberry chocolate, cashew pieces, and other nuts
Our Matcha cookies are vegan, but of course, you can also use animal-based ingredients if you want!
ZUTATEN
- 0.0833334 tbsp crushed flaxseeds
- 0.25 tbsp boiling water
- 9.166667 g vegan butter
- 4.1666667 g cane sugar
- 0.25 tbsp plant milk
-
0.0833334 tbsp cashew butter
- some vanilla extract
- 16.66667 g flour
- 0.5833334 g matcha
- 0.0625 tsp baking powder
- pinch salt
- 3.333334 g vegan white chocolate
- optional: chocolate for topping
-
Notes
- Missing an ingredient? No problem! The recipe includes a substitution table with alternatives to the ingredients listed here!
Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.
