Vegan Matcha Cookies with White Chocolate
These vegan matcha white chocolate cookies simply are the BEST! They are soft, gooey and the matcha flavor pairs SO well with the vanilla white chocolate chips. They are easy and quick to prepare and make for such a great plant-based snack or dessert.
Servings: 12 cookies
Calories: 239kcal
Ingredients
For the matcha cookies
- 1 tbsp ground flax seeds (+ 2 tbsp water)
- 1 cup almond flour finely ground and refined
- 1 ½ cup all-purpose flour
- 1 tsp baking powder
- 1 ½ tbsp matcha powder high-quality culinary grade
- ¼ cup coconut oil melted
- ½ cup maple syrup
- ½ cup plant-based milk
- 1 tsp vanilla extract
- ½ cup vegan white chocolate chips
Instructions
- Pre-heat the oven to 350º. Line a baking sheet with parchment paper.
- Start by combining the ground flax seeds with the 2 tablespoons of water in a small bowl. Whisk and set aside.
- In a large bowl, combine the almond flour, all-purpose flour, baking powder and matcha powder. Stir well and ensure there are no clumps of matcha left (you can also sift the matcha powder).
- In a medium bowl, melt the coconut oil (use the microwave, 15 seconds at the time until fully liquid), then add the maple syrup, plant-based milk, vanilla extract and the flax-water mixture. Whisk to combine.
- Pour the wet ingredients over the dry and stir until mostly combined. Add the vegan white chocolate chips and keep stirring until incorporated into the batter.
- Using a medium size ice cream scoop (or about 3 tablespoons), divide the batter into 12 cookies and place on the prepare baking sheet. Do not flatten the cookies; just leave them in a dome shape. Bake for 13-14 minutes, then let the cookies rest on the baking sheet for about 10 minutes.
Video
Notes
- Once completely cooled down, store the cookies at room temperature for up to 2 days. For longer storage, keep in the fridge. Can also be frozen.
- 1 ½ tablespoon of matcha will give you cookies with a moderately strong matcha flavor. If you are new to matcha, then you can start with 1 tablespoon or even go up to 2 tablespoons if you are a pro.
- Be sure not to over mix the batter and not to over bake them to keep them gooey and soft. Also, let them cool down for at least 10 minutes before eating so they can set and finish up cooking.
- I used these vegan white chocolate chips from Pascha that I bought online. These vegan chocolate chips from DeeBest are cheaper and also found online, although I don't like the ingredient list as much. If you cannot find them easily, then feel free to swap for regular dark chocolate or even chopped nuts, especially macadamia, although they won't be as sweet without chocolate.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 239kcal | Carbohydrates: 29g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 49mg | Potassium: 79mg | Fiber: 2g | Sugar: 14g | Vitamin A: 117IU | Vitamin C: 0.04mg | Calcium: 87mg | Iron: 2mg