No butter or eggs required for these Vegan Matcha Cookies. They are crisp, crunchy, sweet, and easy to make. Great snacks for late afternoon... or anytime!.
These are super simple vegan matcha green tea cookies!
Once you put it in your mouth and you will definitely enjoy the matcha flavor and crispy texture.
- This recipe is for you if:
- You love matcha.
- You want to make matcha cookies.
- You are looking for a easy vegan matcha cookie recipe.
All right, let me show you how to make it. If you want to check the recipe, please jump to the recipe card below. Let's get started!
About this recipe
- Easy vegan cookie recipe
- This will make 40 small cookies
- Cooking time: 25minutes
- Use almond flour
- Crunchy and delicious
Here are the ingredients (amounts are in the recipe card below).
- Flour: All-purpose flour or cake flour.
- Almond Flour: Blanched almond flour. Unblanched almond flour is fine, but it might give too much almond flavor.
- Matcha powder: Please use matcha powder made from only green tea as some matcha powder contains sugar.
- Oil: I use this Taihaku sesame oil squeezed raw and no fragrant aroma like regular sesame oil (squeezed after roasting). You can use any oil that does not have a strong smell or flavor.
- Soy milk: Soy milk is easy to get in Japan, so I often use it for cooking and baking. You can substitute it with your favorite milk.
- Sugar and Salt
Let me walk you through how to make it step by step. You can also watch this video.
First of all, preheat oven at 180C/356F.
- Wet ingredients: Place a bowl on the scale, measure oil, soy milk, sugar, and salt.
- Mix: Mix them well with a spatula.
- Dry ingredients: Measure flour, almond flour, and matcha powder.
- Mix: Mix them well with a spatula.
- Make the dough: Use your hand to mix the dough. It's easier to use your hand as the dough is dry and does not stick together.
- Roll out the dough: Roll out the cookie dough to a thickness of 0.5cm or your desired level.
- Cut out: Cut out shapes and place them on a silicone mat. My cookie cutter size is small (3.5 cm/1.4 inches). You can make a large size or any size you like.
- Bake: Place a silicone mat on a baking tray and bake for 15 minutes at 180C/356F.
Here you go! The crunchy vegan matcha cookies are ready! Place them on a cooling rack and let them cool down for some time.
And put them in a container then store for about a week at room temperature.
My oven doesn't cook evenly, so you see uneven browning here and there. The taste is still good, but if you like nice green color, try lowering the temperature to 160 to 170C.
Also, if you want a darker matcha cookie, you can double the matcha powder.
Arranging one recipe is easier than learning new recipes, and here are some ideas to greatly expand the variety.
- Basic Cookies: Omit matcha power
- Cacao Cookies: Put cacao powder instead of matcha powder
- Whole Wheat Matcha Cookies: Change ¼ flour into whole wheat flour
- Nuts and Matcha Cookies: Mix in chopped nuts (like almond, walnut)
- Matcha Chocolate Cookies: Dip in melted chocolate after baking
Thanks For Stopping By
How did you like it? The steps are easy to follow, so if you gather all the ingredients, go ahead and make the yummy cookies!
I hope you will enjoy the recipe.
Thank you for taking time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog which share simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step by step instructions.
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Vegan Matcha CookiesPrint Pin Rate
- 4 tablespoon Oil, 50g/60ml
- 1 tablespoon Soy Milk, 15g/15ml
- 4 tablespoon Sugar, 40g/60ml
- a pinch Salt
- ¾ c All-purpose flour or Cake flour, 100g/180ml
- 1 c Almond Flour, 100g/240ml
- 2 teaspoon Matcha Powder, 4g/10ml
- Preheat: Preheat oven at 180C/356F.
- Wet ingredients: Put wet ingredients in a bowl and mix.
- Dry ingredients: Add dry ingredients and mix to make the cookie dough.
- Cut out: Roll out the dough and cut out with a cookie cutter.
- Bake: Place a silicone mat on a baking tray, place cookies side by side, and bake for 15 minutes at 180C/356F.
- Equipment: Silicone baking mat, a cookie-cutter (3.5cm/1.4 inch)
- Storage: Transfer to a container and store at room temperature for one week.
- Substitute: You can substitute soy milk with your favorite milk, such as almond milk or oat milk.
- If your oven doesn't heat evenly, bake for 7 minutes, rotate the baking tray 180 degrees, and bake for the remaining time. That will bake them more evenly without burning.
- If you do not have cookie cutters, you can make a small ball and shape it by pressing it with your palm.
- A silicon mat makes cookies more crispy.
- Soy Milk, Almond Flour, Matcha Powder
- If your dough is too dry, please add 1 or 2Tbsp of soy milk to make it soft.
- *US/M conversion doesn't work right for some ingredients, so please refer to the amount inside () for a more accurate amount.