Go Back
–+ servings
close up image of a vibrant green matcha cookie with chocolate chips and flecks of sea salt

Vegan Matcha Cookies

Author Erin Dooner
Course Dessert
Cuisine American
Servings 12
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
These vegan matcha cookies are filled with chocolate chips, are naturally green, and have the perfect texture! With an easy gluten-free option.

Ingredients

  • 1/2 cup (113 grams) vegan butter or 7 1/2 tablespoons (105 grams) refined coconut oil
  • 2/3 cup (133 grams) granulated sugar
  • 1/3 cup (66 grams) brown sugar
  • 1/3 cup (86 grams) unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 2 tablespoons (16 grams) ceremonial matcha
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 2/3 cup (208 grams) flour see notes
  • 1 1/4 cups (212 grams) vegan semi-sweet chocolate chips

Instructions

  • Preheat the oven to 350 °F (175 °C). Line a baking sheet with a piece of parchment paper.
  • In a large mixing bowl with a stand mixer, beat together the butter or coconut oil, sugar and brown sugar until light and fluffy. Beat in the applesauce and vanilla until well combined.
    1/2 cup (113 grams) vegan butter, 2/3 cup (133 grams) granulated sugar, 1/3 cup (66 grams) brown sugar, 1/3 cup (86 grams) unsweetened applesauce, 2 teaspoons vanilla extract
  • Sprinkle the matcha powder, baking powder, baking soda and salt on top, beat until combined, and then add in the flour on low speed.
    2 tablespoons (16 grams) ceremonial matcha, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 2/3 cup (208 grams) flour
  • Stir in 1 cup of chocolate chips until combined.
    1 1/4 cups (212 grams) vegan semi-sweet chocolate chips
  • Place the bowl in the fridge for 1 hour.
  • Take out of the fridge and form 1/4 cup (67-gram) balls and press the remaining chocolate chips on top.
  • Place 4" apart on the prepared baking sheet.
  • Bake for 15-18 minutes or until they’re set. They won’t brown.
  • Let cool completely on the baking sheet. Store cooled cookies in an airtight container for up to 5 days.

Notes

  • For the flour, you can use all-purpose flour or for gluten-free, use 1 2/3 cups (208 grams) King Arthur Flour Gluten-free Measure for Measure Flour or 1 2/3 cups (230 grams) Bob’s Red Mill Gluten-free 1-to-1 Baking Flour.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 197kcalCarbohydrates: 31gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 287mgPotassium: 36mgFiber: 1gSugar: 18gVitamin A: 487IUVitamin C: 0.1mgCalcium: 28mgIron: 1mgNet Carbs: 30
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤