Learn how to make healthy vegan matcha cookies with chocolate chips. They’re crispy, chewy, gluten-free, and so delicious! No eggs, butter, or milk necessary.
I’ve finally figured out the perfect cookie formula. Crispy on the outside, chewy on the inside, not too sweet, not too greasy, not too cake-y, just perfect rich cookie deliciousness. I realize everyone has their own cookie preferences, so your “perfect” cookie may lay on the sweet, heavy, and/or cake-y end of the spectrum. But this is my perfect cookie. After years of cake-y, dry, sometimes bread-like results, I’m so excited to share these amazing matcha cookies with the world! And did I mention they’re vegan, gluten-free, oil-free, and refined sugar-free? Not your average cookie recipe, but so addictively tasty!
These magical matcha cookies are made with just 8 plant-based ingredients!
- Raw Cashew Butter* ⟶ replaces the usual butter/oil
- SUB: you can try using other nut/seed butters, such as almond butter or tahini, but I prefer cashew butter since it has a creamy, almost “buttery” flavor
- Maple Syrup ⟶ adds moisture and the perfect amount of sweetness
- Oat Flour ⟶ gives the cookies a crunchy, chewy texture
- Almond Flour* ⟶ prevents the cookies from being too dry
- Matcha Powder ⟶ feel free to omit for a plain chocolate chip cookie
- Chocolate Chips/Chunks* ⟶ vegan white chocolate chips would also be delicious!
- vanilla extract & baking soda ⟶ cookie essentials
HOW TO MAKE
- Mix wet ingredients: cashew butter, maple syrup, and vanilla extract.
- Add in dry ingredients: oat flour, almond flour, baking soda, and matcha powder. Mix until a dough forms, then fold in chocolate chunks.
- Scoop 1-2 tbsp of dough and roll into a ball. Place on a lined cookie sheet and slightly flatten into discs. Repeat for the remaining dough.
- Bake 10-12 minutes until the edges are golden brown.
- Rest on the cookie sheet for a minute or two, then transfer to a wire rack to cool completely. The cookies will firm up as they cool.
VEGAN MATCHA COOKIES FAQ’S
What matcha should I use?
There are so many brands of matcha out there, and to be honest I’m still looking for my go-to brand so I don’t have a specific recommendation yet. Matcha can get pretty expensive, but if you want a really good quality, good tasting, good color matcha powder, you need to be willing to pay a little extra. The cheaper matcha powders tend to be darker in color, more of a brownish green, and not as flavorful. These are typically labeled as “culinary grade” and are better suited for cooking and baking. Then there’s “ceremonial grade” which is usually a nice bright green and has lots of flavor, perfect for drinking. I used culinary grade matcha for these cookies since I don’t really drink matcha. You may need to adjust the amount of matcha powder you add depending on how strong yours is.
Are these matcha cookies healthy?
I like to call these “healthier” cookies, but I don’t want to say they’re so healthy you should eat them for breakfast every day. They contain less saturated fat, cholesterol, and sugar than your average grocery store cookie, but they’re not healthy like a bowl of oatmeal with fruit or a veggie scramble. They’re great for when you’re craving a little sweet treat but not feeling over-indulgent.
How do I store matcha cookies?
Room temperature ⟶ Store them in an airtight container for up to 3 days.
Freezer ⟶ For longer storage, place in freezer-safe bags and store in the freezer up to 3 months.
HELPFUL BAKING TOOLS
- Silicone Baking Mat* ⟶ an eco-friendly alternative to parchment paper. I’ve been using mine for years!
- Cookie Scoop ⟶ makes sticky dough easier to handle and ensures your cookies are all the same size. It will also speed up the cookie making process, especially when you’re making large batches of cookies (like 20+). I usually make small batches so I just use my hands and a spoon.
Check out these other tasty vegan cookies!
- Oatmeal Raisin Cookies (GF)
- Flourless Brownie Cookies (GF)
- PB Chocolate Chip Cookies (GF)
- PB Oatmeal Chocolate Chip Cookies (GF)
- Grain-Free Matcha Sugar Cookies (GF, Paleo)
- Persimmon Snickerdoodles (GF)
- Pumpkin Snickerdoodles (GF)
- Sugar Cookie Bars
I hope I’ve inspired you to make these vegan matcha chocolate chip cookies! If you try them out, don’t forget to tag me in your photos on instagram @ellielikes.cooking, leave a comment/rating down below, and let me know how you liked it! I love seeing all of your tasty recreations 🙂 Happy baking! ♡
Vegan Matcha Chocolate Chip Cookies (Gluten-Free)
- Preheat oven to 350°F. Set aside a lined cookie sheet.
- Mix cashew butter, maple syrup, and vanilla extract.
- Add in oat flour, almond flour, baking soda, and matcha powder. Mix until a dough forms, then fold in chocolate chips/chunks.
- Scoop 1-2 tbsp of dough and roll into a ball. Place on cookie sheet and slightly flatten into discs. Repeat for the remaining dough.
- Bake 10-12 minutes until the edges are golden brown. Rest on the cookie sheet for a minute or two, then transfer to a wire rack to cool completely. The cookies will firm up as they cool.
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