Vegan Matcha Cookies

5 from 8 votes

Soft and chewy vegan matcha cookies with a light and buttery crumb are simple to make and an absolutely delicious treat! The earthy flavor of the matcha is refreshing and light. Enjoy with some warm tea for a mid-afternoon escape!

Prep Time15

Cook Time10

Cool10

Total Time35

Course: Dessert

Cuisine: Japanese

Diet: Vegan

Servings:

Calories: 108kcal

Author: Alison Corey

Equipment

Ingredients

2 ½ cups all-purpose flour
2 ½ tablespoon matcha powder
2 tablespoon corn starch
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
1 cup vegan butter or regular unsalted butter
1 cup organic cane sugar
2 teaspoon vanilla extract
¼ cup plain dairy-free yogurt or regular plain yogurt or 1 egg

Instructions

Preheat your oven to 350 F. Line two baking sheets with parchment paper. Set aside.
In a medium-sized mixing bowl add the flour, baking powder, baking soda, salt, and matcha powder. Whisk together until combined. Set aside.
In a large mixing bowl, add room temperature butter, and sugar. Using a hand or stand mixer, mix together for 1-2 minutes or until butter and sugar become light and fluffy.
Add the vanilla extract and dairy-free yogurt to the butter and sugar. Mix together until combined.
Slowly add the dry ingredients to the wet ingredients ½ a cup at a time, mixing in between each addition, until all the dry ingredients have been added.
Add half a cup of sugar to a shallow bowl. Using a cookie scoop, scoop the batter from the bowl. Roll into a ball, and then roll the ball in the sugar. Place on the prepared cookie sheets. Continue until all the dough has been used. You should get about 32 cookies in total.
Place cookies on the middle rack. Bake for 8-10 minutes or until the edges are beginning to turn golden brown. When you remove them from the oven they will be a bit soft in the center, but they will firm up as they cool.
Allow the cookies to cool for about 5 minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely.

Video

Notes

Tips for Making Matcha Cookies

Use a quality culinary matcha powder.
Make sure your butter is at room temperature before blending with the sugar.
Use organic cane sugar if you're vegan.
Adding corn starch will give these cookies a chewy texture. For a crispier texture leave the corn starch out.
Place the cookies on the middle rack for even cooking. You may need to bake the cookies in batches depending on the size of your oven.
Don't overbake the cookies. They will look a bit soft and unbaked in the center when you pull them out, but they will firm up as they cool.
Make sure the cookies are completely cool before transferring them to an airtight container for storage. Store for up to 7 days at room temperature in a cool dry place.
Freeze dough to bake later for up to 3 months.

Nutrition