Matcha cookies are so pretty! I swoon whenever I see that gorgeous green matcha. It’s bright, cheery, and delicately sweet.
These cookies are super easy to whip together and are bound to get any matcha lover excited!
If you love cookies you have to try Peanut Butter Lucky Charms Cookies, Soft-Baked Lofthouse Sugar Cookies, and these Oat Flour Chocolate Chip Cookies.
What is Matcha?
Matcha is finely ground powder of special green tea leaves, traditionally consumed in East Asian countries. The green matcha powder is whisked into hot water and can be used for lattes, baked goods, and more!
What Does Matcha Taste Like?
Matcha has a light, slightly bitter taste, with a bit of sweetness. Good quality matcha will be smooth and slightly sweet.
Why You’ll Love this Recipe
- It’s light and colorful
- The cookies have creamy, melty white chocolate bits
- Crisp edges
- Soft, gooey middle
- It’s a super simple recipe!
Ingredients for Matcha Cookies
Butter. I use unsalted butter but my cookies but you can use refined coconut oil or vegan butter if you prefer! Check out my favorite trick for How to Soften Butter!
Coconut Sugar. I always have coconut sugar. It’s low glycemic and has a fun caramel-y flavor. If you don’t have coconut sugar, you can sub in a light brown sugar instead.
Matcha. Grab your culinary grade matcha powder and let’s do this! We’re only using 1 tablespoons so you’ll have plenty left for your lattes 🙂
Vanilla Extract. Just a splash!
Egg. Just one. I haven’t tested this with a vegan egg or flax egg so if you do any experimenting, I’d love to hear how it goes!
Flours. We’re using two different kinds of flours in this recipe. First we’re using blanched almond flour as the base of these cookies. We’re also adding in a couple tablespoons of oat flour to give these a yummy cookie flavor and add to the soft texture!
Baking Soda & Salt. For some baking magic!
White Chocolate. I used a white chocolate bar to chop up for my white chocolate chunks but if you prefer, you can use white chocolate chips.
How to Make Matcha Cookies
Combine the wet ingredients
Add the softened butter, coconut sugar, and matcha to a large bowl. You can use a microwave to soften the butter or think ahead and leave it out on the counter 30 minutes to an hour before you start the cookies. Whisk everything until combined.
Then, add the vanilla and egg to the bowl and whisk again until combined.
Add the dry ingredients
Add the almond flour, oat flour, baking powder, and salt to the bowl and whisk again until incorporated.
Chop the white chocolate bar into chunks and add most to the bowl, saving some to press onto the tops of the cookies.
Fold the white chocolate chunks into the dough.
Chill the dough
Chill the dough for 30 minutes. This is a super important step to make sure the cookies don’t spread too much when they bake.
Preheat the oven to 350F while the dough is chilling.
Scoop the dough
Line a baking sheet with parchment paper. Use a cookie scooper to scoop out about 2 tablespoons into your hands.
Roll it between your hands to make the ball smooth and place it onto the lined cookie sheet. You should be able to fit about 8 cookie dough balls per sheet. Add a couple white chocolate chunks on top of each ball.
Bake and enjoy!
Allow the cookies to cool for about 10 minutes for the edges to crisp up on the pan.
Sprinkle with flakey salt if desired and enjoy!
Tips & Tricks for this Recipe
Chill. Chill the dough! You don’t want the cookies to spread too thin when you bake them so chilling them for 30+ minutes before you bake the cookies is crucial!
Mix the matcha with the wet ingredients. I like to mix it in the beginning with the butter and coconut sugar. Doing this makes sure it gets incorporated into the dough early, making for a smoother texture.
Cool on pan. The cookies can be a little delicate right out of the oven. Allow them to cool for at least 10 minutes on the pan to make sure they hold together and the edges crisp up.
Crisp & Gooey White Chocolate Matcha Cookies
Matcha cookies are loaded with melty white chocolate chunks and a beautiful green matcha color. They’re crisp around the edges and gooey in the middle. Enjoy with a glass of milk or tea!
- 8 tablespoons unsalted butter, softened
- 1/2 cup coconut sugar
- 1 tablespoon culinary grade matcha
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cup blanched almond flour
- 2 tablespoons oat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 oz. white chocolate bar, chopped
- flakey sea salt (optional)
- Add the softened butter, coconut sugar, and matcha to a large bowl. Whisk until combined.
- Add the vanilla and egg to the bowl and whisk again until combined.
- Add the almond flour, oat flour, baking powder, and salt to the bowl and whisk again until incorporated.
- Chop the white chocolate bar into chunks and add most to the bowl, saving some to press onto the tops of the cookies.
- Fold the white chocolate chunks into the dough.
- Chill the dough for 30 minutes.
- Preheat the oven to 350F while the dough is chilling.
- Line a baking sheet with parchment paper.
- Use a cookie scooper to scoop out about 2 tablespoons into your hands.
- Roll it between your hands to make the ball smooth and place it onto the lined cookie sheet.
- You should be able to fit about 8 cookie dough balls per sheet. Add a could white chocolate chunks on top of each ball.
- Bake for 10 minutes.
- Allow the cookies to cool for about 10 minutes for the edges to crisp up on the pan.
- Sprinkle with flakey salt if desired and enjoy!
- Serving Size: 1 cookie
- Calories: 168
- Sugar: 12.7g
- Sodium: 160mg
- Fat: 11.8g
- Saturated Fat: 6.4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14.4g
- Fiber: 0.6g
- Protein: 1.8g
- Cholesterol: 33mg
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