Get ready to indulge in these delectable Vegan Matcha Cookies! They’re not only gluten-free and vegan but also packed with wholesome ingredients like almond flour, maple syrup, and matcha-flavored almond butter. Best of all, they’re a breeze to whip up and will be ready in just about 30 minutes!
Why You’ll Fall in Love With This Recipe:
- These vegan matcha cookies are entirely plant-based, dairy-free, gluten-free, and grain-free.
- They’re incredibly easy to make!
- Whip up these Vegan Matcha cookies in under 20 minutes.
- With only 8 simple ingredients required, they’re a cinch to prepare.
- Enjoy the delightful contrast of chewy centers and crispy edges.
- Packed with the goodness of matcha.
- Their vibrant green hue adds a pop of color to your snack time.
- You have the option to bake them in the oven or air fryer.
Helpful Hints:
- Start by combining the wet ingredients before adding the dry ones.
- Don’t worry if the batter is thick—it’s supposed to be that way!
- Adjust the amount of white chocolate chips to achieve your desired cookie texture.
- For best results, opt for a runny, all-natural almond butter.
Frequently Asked Questions:
- What does Matcha taste like?
Matcha boasts an earthy flavor profile that pairs wonderfully with sweetness, resulting in a deliciously unique taste! - Are these cookies vegan and gluten-free?
Absolutely! Just follow the recipe as written for vegan and gluten-free cookies. - Do I have to use Matcha Almond Butter?
While it’s recommended for optimal flavor, you can use regular almond butter and add more matcha powder for a similar taste. Aim for 3-4 teaspoons of matcha powder if using regular almond butter.
Vegan Matcha Cookies
Ingredients
- 1/2 cup matcha almond butter or regular almond butter as a substitute
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 1/2 cup gluten-free flour blend or all-purpose flour if not concerned about gluten
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3-4 teaspoons matcha powder increase to 4-5 teaspoons if using regular almond butter
- 1/2 cup vegan or regular white chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking dish with parchment paper or a silicon baking mat.
- In a large mixing bowl, combine the matcha almond butter, maple syrup, and vanilla extract. Mix until well combined.
- Add the almond flour, gluten-free flour blend, baking powder, salt, and matcha powder to the bowl. Mix until a dough forms.
- Fold in the white chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, portion out the dough and roll it into balls. Flatten each ball slightly with your palms before placing them on the baking sheet.
- Bake the cookies for 12-15 minutes or until they’re soft to the touch.
- Allow the cookies to cool completely before serving.
- Store the cookies in an airtight container at room temperature and enjoy them for up to 3-4 days.
Notes
- Use extra white chocolate chips for flatter cookies.
- Regular almond butter can be used if matcha almond butter isn’t available.