20 Minuten
1 hour Minuten
These matcha cookies are a dream for anyone who loves matcha! Whether enjoyed on their own or with a delicious matcha latte, these cookies taste absolutely amazing.
Nutritional values per serving
Instructions
Prepare a flax egg – simply mix the flaxseeds with boiling water and let the mixture sit for 10 minutes.
Chop the chocolate into chunks.
Cream the butter and sugar for about 2–3 minutes. The easiest way is with a hand mixer.
Add the flax egg, plant-based milk, cashew butter and vanilla extract and mix well.
In a separate bowl, mix all the dry ingredients.
Sift the dry ingredients into the butter-sugar mixture, add the chocolate and mix just until combined. Do not overmix the 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/bottom heat).
Remove the dough from the fridge and divide it into 12 pieces. Shape them into loose balls – they don’t need to be perfectly smooth!
Place the balls on a baking tray lined with parchment paper (about 6 cm apart) and gently flatten them. They should be about 2 cm high. You can shape them thinner or thicker if you prefer.
If you’d like extra chocolate on top, chop cold white chocolate and toss it lightly in flour. Place the chunks on top of the cookies and press them in.
Bake the cookies for about 10–12 minutes.
When the matcha cookies are done, remove the tray from the oven.
Important: The cookies will still be quite soft – that’s normal. Let them cool on the tray for about 10 minutes. They will firm up during this time – promise!
After that, enjoy your matcha cookies or store them airtight for several days.
Recipe Note
Green cookies? Yes please! Our matcha cookies don’t just look cool – they also taste incredible, with a delicious combination of intense matcha powder, sweet white chocolate and creamy cashew butter. Let yourself be surprised!
Delicious Combos
I can never get enough matcha – what about you? Here are some tasty ideas for different matcha cookie variations so you can bake different cookies every day – what a dream!
- Strawberry Matcha Cookies: It couldn’t be easier! Simply replace the white chocolate with (vegan) strawberry chocolate. If you don’t have strawberry chocolate, blend freeze-dried strawberries into a powder and stir it into melted white chocolate. Let it cool and set – and you’ve got DIY strawberry chocolate for your vegan matcha cookies.
- Coconut Matcha Cookies: Add shredded coconut or chopped coconut chips to the dough and replace the chocolate with coconut chips. A wonderfully summery version of our cookies.
- Matcha Macadamia Cookies: Macadamia and matcha are a perfect match! Add macadamia nuts to the dough and enjoy your nutty matcha cookies.
- Protein Matcha Cookies with White Chocolate: If you’re watching your protein intake but don’t want to miss out on matcha cookies, replace part of the flour with matcha protein powder. Don’t use too much, though, or the texture will suffer. Add a splash more milk to keep the cookies from becoming dry.
So, which matcha cookie recipe will it be today?
Substitution Table
How often do we want to recreate a recipe but are missing certain ingredients or don’t like specific components? Here’s a substitution table so you can adapt the recipe to your taste! Simply swap ingredients as you like:
- Flaxseeds → Chia seeds
- Vegan butter → Vegan margarine (dough will be softer and spread more)
- Cane sugar → Other solid sweeteners of your choice
- Cashew butter → Other nut butters like hazelnut (stronger flavor)
- Vanilla extract → Vanilla sugar, vanilla flavoring
- White chocolate → Strawberry chocolate, chopped cashews or other nuts
Our matcha cookies are vegan, but of course you can use animal-based ingredients if you prefer!
