Easy Vegan Matcha Cookies

5 from 5 votes
JUMP TO RECIPE & VIDEO

These Vegan Matcha Cookies do not require butter or eggs. They are crisp, crunchy, sweet, and easy to make. They make great snacks for late afternoon—or anytime!

Looking for matcha recipes? Try my Matcha Cake, Matcha Muffins, and Matcha Pudding!

vegan matcha cookies

Why You Will Love This Recipe 

  • These super simple vegan matcha cookies require just 7 ingredients.
  • It’s a one-bowl recipe where you mix all the ingredients together in one bowl.
  • They are easy to make and a healthier alternative to store-bought cookies.

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy them!

Matcha

Matcha is traditional Japanese green tea made by grinding down whole green tea leaves called Tencha into an ultra-fine powder. Unlike regular green tea, where you steep the leaves and discard them, matcha provides you with all the goodness and nutrients that leaves contain.

With its vibrant green color, matcha holds a special place in Japanese culture. It’s commonly used in traditional Japanese tea ceremonies but is also found in various desserts like matcha ice cream and cakes. Find more delicious matcha recipes here.

Recipe Ingredients

You’ll need the following ingredients to make these Vegan Matcha Cookies:

Ingredients for Vegan Matcha Cookies
  • Matcha powder is graded according to quality. While ceremonial-grade matcha is used for traditional tea ceremonies, culinary-grade matcha is a good choice for making matcha latte and dessert at an affordable price. Please note that some other types of matcha powder contain sugar.
  • All-purpose flour or cake flour
  • Almond Flour: Use blanched almond flour for best results. Unblanched almond flour works too, but it may give a stronger almond flavor.
  • Soy milk is my preference, but you can also use other plant-based milk options, such as almond milk or oat milk.
  • Oil: You can use any oil that does not have a strong smell or flavor, such as light vegetable oil.

How To Make Vegan Matcha Cookies: STEP BY STEP 

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

How to make vegan matcha cookies.

Step 1

Put oil, soy milk, sugar, and a pinch of salt in a mixing bowl and mix well.

How to make vegan matcha cookies.

Step 2

Add flour, almond flour, and matcha powder, and mix well.

How to make vegan matcha cookies.

Step 3

Roll out the dough and cut out shapes.

How to make vegan matcha cookies.

Step 4

Place them on a silicone mat and bake for 15 minutes.

vegan matcha cookies

Here you go! The crunchy vegan matcha cookies are ready! Place them on a wire rack and let them cool down for some time and enjoy the green tea flavor!

Recipe 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 tbsp 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 1/4 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

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Vegan matcha cookies on a plate.

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I hope you enjoy these Vegan Matcha Cookies! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

matcha cookies on a blue plate

Easy Vegan Matcha Cookies

5 from 5 votes
Print Pin Save
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 40 cookies
Author: Juri Austin
These Vegan Matcha Cookies do not require butter or eggs. They are crisp, crunchy, sweet, and easy to make. They make great snacks for late afternoon—or anytime!

Equipment

Ingredients

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

  • 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.

Nutrition

Serving: 1cookie | Calories: 38kcal | Carbohydrates: 3.5g
Course: Desserts
Cuisine: Japanese
Keyword: Vegan matcha cookies
Did You Make this recipe?Please Leave a star rating!

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Recipe Rating




26 Comments

  1. Hi, Juri!

    I’ve made these cookies many times and love them! Recently I’ve come into some kinako powder as well as okara powder and was wondering if I could sub one of those for the flour? Any help would be appreciated!

    1. Thank you so much for giving this a try multiple times! I’m so happy to hear that! You would have to adjust the quantity, but you can substitute both powders. Since you are asking, I might make these cookie recipes!

  2. 5 stars
    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.

  3. 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.

    1. 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!

  4. 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

    1. 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!

  5. 5 stars
    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.

    1. Thank you so much for your warm comment! These are my favorite cookies! I’m so happy to hear you enjoyed them:)

    1. 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!

  6. 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.

    1. 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!

    2. 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

      1. 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.

  7. Hi,
    I don’t have almond flour, would o be able to use whole wheat flour for the entire recipe? Thank you!

      1. Hi,
        Can I use rice flour instead of all-purpose flour?
        Is it possible?
        Thanks☺️

      2. 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:)

  8. This looks really yummy and healthy! I only have regular sesame oil though. Do you think that will work? Thanks.

    1. 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).

      1. 5 stars
        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!!

      2. Thank you so much for trying!! I’m so glad you guys love it! Yeah, same here, be careful not to eat too much 🙂