Vegan Matcha Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
- 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.
