Soft, chewy, and irresistible, these vegan matcha cookies are made with simple ingredients and deliver the perfect melt-in-your-mouth sweet treat. Super easy to make, they’re a must-try for matcha lovers.
One of my favorite treats is a matcha latte with a warm homemade chocolate chip cookie. They complement each other so incredibly well.
Honestly, I couldn’t tell you which I love more —lattes or cookies. Which of course got me thinking how a fusion of the two makes perfect sense. Add some white chocolate chips to the mix, and it’s easy to see why these matcha cookies are my newest obsession. And the vibrant green color is such a fun twist!
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Why this recipe works
These green tea cookies are soft, chewy, and of course, full of the beloved matcha flavor. Using culinary-grade matcha gives them a vibrant green color without overpowering sweetness. Oat flour locks in moisture and creates a tender, slightly chewy texture.
Chilling the dough is a game-changer. It allows the flavors to meld and helps the cookies hold their shape. 30 minutes is all you need.
We scoop these cookies generously for the best texture — crispy edges with soft, gooey centers. A quick note: Weighing ingredients will give you the most consistent results. No scale? No worries. Spoon your flour into the measuring cup and level it with the back of a knife. Easy, done, and ready to bake!
How to make these vegan matcha cookies
- Mix dry ingredients: Combine oat flour, all-purpose flour, matcha powder, baking soda, and salt in a medium bowl.
- Whisk wet ingredients: In another bowl, whisk melted vegan butter, brown sugar, maple syrup, and plant milk until smooth.
- Combine and chill: Gradually mix the dry ingredients into the wet ingredients. Chill the dough for at least 30 minutes.
- Shape and bake: Scoop the dough into balls, place on a lined baking sheet, and bake at 350°F for 10–11 minutes.
What ingredients you’ll need
- Oat flour: Locks in moisture while creating a tender, slightly chewy texture that complements the soft centers.
- All-purpose flour: Provides structure to the cookies, balancing the softness of oat flour.
- Culinary-grade matcha: Strikes the perfect balance of bold flavor and vibrant green color without overpowering the cookie’s sweetness.
- Brown sugar: The molasses in brown sugar adds caramel-like richness and keeps the cookies soft while balancing matcha’s earthy notes.
- Vegan butter: Adds richness and just the right amount of spread when melted.
- Maple syrup: Adds a subtle, natural sweetness that pairs perfectly with matcha and helps maintain a moist, chewy texture.
- Plant-based milk: Helps bind the ingredients and keeps the dough smooth. Almond, oat, or soy milk work well.
- Baking soda: Helps the cookies rise and creates a light, airy texture.
- Salt: Brings out flavor and balances the sweetness.
- Vegan white chocolate chips (optional): A creamy, sweet addition that complements the earthy matcha flavor.
In the kitchen tips
- For the best results, I recommend weighing your ingredients with a kitchen scale. Measuring by grams is more accurate than using cups, giving a more consistent result.
- Use a cookie scoop for uniform cookies that bake evenly.
- Refrigerating for 30 minutes improves flavor and prevents spreading.
- Use high-quality matcha for vibrant color and great flavor. Culinary-grade matcha works best for baking because it’s bold and robust, while ceremonial-grade matcha is milder and typically reserved for drinking.
Add-ins & substitutions
- Vegan butter: Substitute with coconut oil for a slightly different flavor.
- Brown sugar: Use coconut sugar for refined sugar-free cookies.
- All-purpose flour: Swap with whole wheat pastry flour.
- Chocolate chips: Try adding vegan chocolate chips or chunks for an extra gooey bite. You could also add macadamia nuts or leave them out entirely.
What equipment you’ll need
How to store them
- At room temperature: Store cookies in an airtight container for up to 5 days.
- Freezer: Freeze cookie dough balls for up to 3 months. Just bake directly from frozen, adding a couple of minutes to the baking time.
FAQ
Yes, but ceremonial matcha is milder and sweeter, while culinary matcha is bolder and more suited for baking. Either works, depending on your flavor preference.
The edges should look set, but the centers may still appear soft — that’s perfect! Cookies will continue to bake on the hot baking tray after being removed from the oven, resulting in a chewy center with crispy edges. Avoid overbaking, as it can dry out the cookies and dull the vibrant green color
Yes, it’s worth the wait! Here’s why:
Less spreading: Helps the cookies maintain their shape during baking.
Better flavor: Chilling allows the flavors to blend, creating a deeper, richer taste.
Firmer dough: Hydrates the flour, preventing the cookies from becoming too thin.
Crispier edges: Solidifies the fat, leading to crispy edges and a chewy center.
Suggested recipes
- Matcha Latte or Traditional Matcha
- Pumpkin Chai Latte
- Herbal Ginger Tea
- Vegan Chocolate Chip Cookies
📖 Recipe
Vegan Matcha Cookies Recipe
Ingredients
Dry Ingredients
- 1 cup + 1 tablespoon, 110g oat flour (to make homemade: Blend raw rolled oats on high until it becomes a fine meal.)
- ¾ cup 110g all-purpose flour
- 1.5 tablespoons matcha, 9g
- ½ teaspoon 3g baking soda
- ¼ teaspoon 2g salt
Wet Ingredients
- ⅓ cup 75g vegan butter, melted
- ½ cup 110g light brown sugar, firmly packed
- 2 tablespoons 30g maple syrup
- 1 teaspoon 4.2g vanilla extract
- 2 tablespoons 30g plant-based milk of choice (such as oat, or almond milk)
- ⅓ cup 65g vegan white chocolate chips
Instructions
- In a medium bowl, sift oat flour, all-purpose flour, matcha, and baking soda, and stir to combine. Mix in salt. Set aside.
- Gently melt vegan butter, being careful not to overheat.
- In a separate medium bowl, whisk the melted butter and brown sugar for 2–3 minutes until smooth, glossy, and slightly thickened. Whisk in maple syrup, vanilla, and milk.
- Gradually stir the dry ingredients into the wet until just combined. Fold in ⅓ cup white chocolate chips. Be careful not to overmix.
- Cover and refrigerate the dough for 30 minutes.
- While the dough chills, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 2 tablespoons of dough per cookie using an ice cream scoop. Place the dough balls on the prepared baking sheet, leaving 2 inches between each.
- Bake for 10–11 minutes on the middle rack, until the edges are slightly firm. The centers will still look soft when you take them out — they’ll firm up as they cool.
- Let cookies cool on the sheet for 10 minutes before transferring to a rack to finish cooling.
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