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!
Equipment
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.
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.
Video
Nutrition
Serving: 1cookieCalories: 38kcalCarbohydrates: 3.5g
This nutritional information is estimated and provided for general reference only.