No butter or eggs are 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 green tea cookies for a matcha lover!
Once you put it in your mouth and you will enjoy the delicious flavor and crispy texture.
- This recipe is for you if:
- You are fan of matcha.
- You want to make matcha cookies.
- You are looking for an 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!
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About this recipe
- Easy vegan cookie recipe with simple ingredients
- This will make 40 small cookies
- Cooking time: 25 minutes
- A crunchy and delicious recipe
📋 Ingredients
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: See below
- Oil: I use Taihaku sesame oil squeezed raw with 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 other plant-based milk, such as almond milk and oat milk.
- Sugar: Any sugar is ok such as brown sugar and coconut sugar. I used organic cane sugar in this recipe.
- Salt
Matcha Powder (Green tea powder)
Matcha is made by grinding down Tencha green tea leaves into an ultra-fine powder.
With its vibrant, beautiful green color and deep, earthy flavor, matcha has become an icon of traditional Japanese culture. Matcha has been beloved in Japanese tea ceremonies, but it is also widely used as an ingredient for desserts and cooking.
For a sweet treat, pick a plain matcha powder, as some powders may contain added sugar.
If you pay attention to the color of your cookies, try matcha powder containing chlorella – they'll bring out a bright green hue.
Where to buy
If you live in the US, you can find Japanese ingredients in the list below.
- Japanese grocery stores: Mitsuwa marketplace, Marukai
- Asian grocery stores
- Whole foods market
- Health food stores
- Online stores: Instacart, Walmart, Amazon
🔪Instructions
Let me walk you through how to make it step by step. You can also watch this video.
First of all, preheat the oven to 180C/356F.
- Wet ingredients: Put oil, soy milk, sugar, and a pinch of salt in a mixing bowl.
- Combine them well with a spatula.
- Dry ingredients: Add flour, almond flour, and matcha powder.
- Combine 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 or parchment paper. 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 or parchment paper 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 enjoy the green tea flavor!
Helpful tips
- If your oven doesn't bake 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 them.
- Lower the temperature to 160 to 170C if your cookies get golden brown.
- If you do not have cookie cutters, you can make a small ball and shape it by pressing it with your palm.
- If your dough is too dry, add 1 or 2 tablespoon of soy milk to make it softer.
- Using a silicone mat will make the cookies crispy.
- You can double the amount of matcha powder to make darker matcha cookies.
Storage
Store the cookies in an airtight container and keep them at room temperature. They will be good for one week.
Variations
Here are some ideas to greatly expand the variety!
- Plain 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 and walnut
- Matcha chocolate cookies - Dip in melted chocolate after baking
- Matcha chocolate chip cookies - Mix in chocolate chips like white chocolate chips and dark chocolate chips.
- Matcha soft cookies - Add baking powder or baking soda to make the cookies soft
Thanks For Stopping By
These tasty treats are the best way to enjoy this unique matcha flavor! The steps are easy to follow, go ahead and make the yummy cookies!
I hope you will enjoy the recipe.
Thank you for taking the 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 that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More Matcha Recipes You Might Like
- Vegan Matcha Pound Cake
- Vegan matcha muffins
- Matcha granola
- Vegan Matcha pudding
- Matcha castella cake
📖 Recipe
Vegan Matcha Cookies
Print Pin SaveIngredients
Wet Ingredients
- 50 g Oil, 4 Tbsp
- 15 g Soy Milk, 1 Tbsp
- 45 g Sugar, 4 Tbsp
- a pinch Salt
Dry Ingredients
- 100 g All-purpose flour or Cake flour, ½ c and 2 Tbsp
- 100 g Almond Flour, 1 c
- 4 g Matcha Powder, 2 tsp
Instructions
- 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.
Video
Notes
- 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.
- If your dough is too dry, please add 1 or 2Tbsp of soy milk to make it soft.
Emilie
Thank you for this great recipe !
I only baked the cookies for 12 minutes. They are perfect.
I will try your other recipes using matcha.
JURI
Thank you, Emilie! Glad you like my favorite cookies!
belle
Unfortunately I struggled a little with this recipe because of the conversions. I found that 4 tablespoons of sugar weighed 50 grams, not 40 grams - which was a big difference. I also found a discrepancy in the flour measurements. This made me too nervous to proceed with the recipe, which was a bummer because the results looked great but I was just unsure with the measurements.
JURI
Hi Belle, I'm sorry about the recipe. I checked the recipe again; yes, some conversions were incorrect, so I revised them. However, if you have a scale, please use it as this recipe is originally written in gram. Thanks for letting me know about the conversion error!
Sarah
How can only 4 tbs of liquid make a paste with 1. 3/4 cup of flour does nor seem like enough liquid afraid to try Recepie
JURI
Hi Sarah, 4 Tbsp Oil and 1 Tbsp Soy Milk, so it's 5 tbsp of liquid in the recipe. This dough is dryer than regular cookies, so add oil or soy milk (start with one teaspoon) to tweak the consistency. Hope it helps!
Sarah
Can u substitute with granulated Date sugar it’s so much healthier and a real fruit
JURI
Hi Sarah, thanks for your comment. Yes, you can use date sugar for this recipe.
Angel
I have made these Matcha cookies using this recipe and they are SOOOO good. They are spectacular. Thank you so much Juri for this recipe. This recipe deserves a lot more ratings (and they should all be 5 stars) than it has at the moment.
JURI
Thank you so much for your warm comment! These are my favorite cookies! I'm so happy to hear you enjoyed them:)
Paulina
hi! is it possible to omit almond flour in this? we don't have it where i'm from
JURI
Hi Paulina!Thanks for your comment:) It's not as crunchy as almond flour, but you can substitute it with all-purpose flour or cake flour. Let me know if you try!
Kim
Thanks for the recipe! I ended up using just canola oil and non-blanched almond flour since that's what I had. The sweetness level was good for folks who don't like very sweet things, but I ended up adding a glaze since we have sweet tooths in our household. I also made the mistake of overworking the dough when I got towards the end of my cookie cutter scraps so my final batch was very tough, but the first batch was the perfect texture when bitten into. If I were to make again, I would maybe try coconut oil instead and 2x the matcha like you recommended for more flavor.
Chef JA
Hi Kim, Thanks for trying my recipe! I'm happy to hear that you are tweaking the recipe with your taste and ingredients you have. Yeah, most of my dessert recipe's sugar level is moderate so feel free to add sweetener! Happy holidays!
Holly
I tried this on New Year morning to bring to vegan friends & was very frustrated. I noted & followed the correction in US measure to 3/4 cup of AP flour, then 1 cup of almond flour. The amount of liquid are much too smll for this amount of dry ingredients. & even after drizzling more oil ( i used grapeseed oil) the dough was impossible to roll. Your video also seemed like you did not add a cup of almond flour, but just a sprinkle. Please help
JURI
Hi Holly, I'm sorry for your frustration... I double-checked the conversion, and I found the amount of oil was a bit less, so I updated the recipe for your next time. It looks like a sprinkle in the video, but I added the amount of almond flour in the recipe. I don't know why the dough is too dry, but if you try next time, please try reducing 1 tbsp of almond flour and AP flour and see what happens. If it's still too dry, add 1 or 2 Tbsp of soy milk. I hope this helps.
Josephine
Hi,
I don’t have almond flour, would o be able to use whole wheat flour for the entire recipe? Thank you!
Chef JA
Hi, yes, you can use whole wheat flour but it will not be as crunchy as with almond flour.
If it's still ok, please try!
Zein
Hi,
Can I use rice flour instead of all-purpose flour?
Is it possible?
Thanks☺️
Chef JA
Hi Zein, the dough might not be easy to deal with but yes, it's possible! Let me know how it goes! I gotta try that version by myself too:)
Cara
This looks really yummy and healthy! I only have regular sesame oil though. Do you think that will work? Thanks.
Chef JA
Thanks Cara! Regular sesame oil has certain smell and doesn't match to desserts so if you have other oil like rice oil, coconut oil, they might work(haven't try them yet though).
Cara
I tried it with coconut oil and it was delicious!! Thank you so much for this awesome recipe! I love that it is vegan and tasted wonderful. My boyfriend loved them as well. We both had to try hard not to eat too many all at once!!
Chef JA
Thank you so much for trying!! I'm so glad you guys love it! Yeah, same here, be careful not to eat too much 🙂