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Easy Vegan Matcha Cookies
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, or Matcha Pudding!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy them!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make these Vegan Matcha Cookies:
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.
Step 1
Put oil, soy milk, sugar, and a pinch of salt in a mixing bowl and mix well.
Step 2
Add flour, almond flour, and matcha powder, and mix well.
Step 3
Roll out the dough and cut out shapes.
Step 4
Place them on a silicone mat and bake for 15 minutes.
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!
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!
Want More Plant-Based Ideas?
Download 10 Vegetarian Recipes
More Dessert Recipes You Might Like
Leave a Rating!
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!
Easy Vegan Matcha Cookies
Equipment
- Silicone baking mat
- Cookie-cutter (3.5cm/1.4 inch)
Ingredients
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
This nutritional information is estimated and provided for general reference only.
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!
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!
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.
Thank you, Emilie! Glad you like my favorite cookies!
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.
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!
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
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!
Can u substitute with granulated Date sugar it’s so much healthier and a real fruit
Hi Sarah, thanks for your comment. Yes, you can use date sugar for this recipe.
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.
Thank you so much for your warm comment! These are my favorite cookies! I’m so happy to hear you enjoyed them:)
hi! is it possible to omit almond flour in this? we don’t have it where i’m from
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!
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.
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!
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
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.
Hi,
I don’t have almond flour, would o be able to use whole wheat flour for the entire recipe? Thank you!
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!
Hi,
Can I use rice flour instead of all-purpose flour?
Is it possible?
Thanks☺️
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:)
This looks really yummy and healthy! I only have regular sesame oil though. Do you think that will work? Thanks.
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).
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!!
Thank you so much for trying!! I’m so glad you guys love it! Yeah, same here, be careful not to eat too much 🙂