These healthy Matcha Cookies are soft and chewy with a crisp exterior. They have an earthy flavor with a subtle sweetness for a well-balanced flavor.
Recently, I discovered the pleasure of baking these easy green tea cookies and was totally surprised by its deliciousness.
What is Matcha?
It’s a green tea made by taking young green leaves and grinding them into bright green powder. Matcha is versatile and can be used in latte, smoothies or in baking. Traditionally it is associated with Zen (meditation) and has caffeine as well.
Health benefits of Matcha.
Matcha is packed with antioxidants and boosts metabolism. It is rich in fiber and vitamins thereby helps in lowering cholesterol and blood sugar. It also enhances mood, boosts energy and aids concentration.
Therefore, because of my love for matcha I often blend matcha smoothie for my myself which hydrates me while boosting my energy.
I totally enjoyed creating this recipe and making it healthier. So therefore, I am sharing this matcha cookies recipe with you.
Ingredients for easy matcha cookies
This recipe only needs 8 ingredients and can be enjoyed in about only 30 minutes.
Oat flour – you may use whole grain or gluten free. Also, I used store bought oats flour for convenience, you may grind your own as well.
Matcha powder – make sure it is unsweetened. You must follow the measurement or it might make these cookies taste a bit stronger on a bitter side.
Flaxmeal – this is a great egg substitute plus helps in fluffing.
Maple syrup – this is the sweetener that I like to use because its healthier and less processed.
Oat milk – any dairy free milk would work here.
For detailed measurement of ingredients, please scroll down to the printable recipe card.
How to make Matcha Cookies
Firstly, in a mixing bowl, I combined oat flour, matcha powder, baking powder and salt.
Secondly, I mixed it well so that there are no lumps.
Next, I added soaked flaxmeal, maple syrup, vanilla extract and oat milk to it.
Then, I whipped it into a thick batter.
Thereafter, with the help of a medium sized scoop, I dropped 6 cookies on the prepared cookie sheet.
Afterwards, with the back of a bowl (which I greased lightly with cooking spray), I flattened them from the center.
Then, I placed the sheet in the middle rack of the preheat oven at 350 degree for 20 minutes.
Once done, I turned it off and took it out. Then, I let them cool down a bit and gently released them from the parchment paper.
We enjoyed these crispy and delicious vegan matcha cookies with our evening tea.
They came out well shaped and nicely risen with perfect softness in the inside with crisp edges along with nice chewiness to it.
- Most importantly, while whipping the batter, you might find it a bit dry. But do not add any extra liquid or it will become too wet. Simply, keep pressing and stirring like a dough with the back of your spoon or use your hands. It will gradually start combining.
- While flattening them, the bowl might stick to the dropped round batter so make sure to grease it with cooking spray and then roughly wipe it. This helps is releasing or separating the bowl from the shaped batter. This helps in flattening easily and without breaking the cookies.
These tastes best when served the same day. However, store them in a container with a light lid at room temperature for about 8-10 days.
They have a strong earthy taste along with mild sweetness and are chewy too. So, feel free to sprinkle powdered sugar on your cookies if desired.
Make sure to good quality matcha powder and is not expired. However, because of the combination of ingredients that I have used in my recipe these cookies might not turn out very green which is totally fine. These will have strong matcha taste though.
This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.
These are the best matcha cookies you may have come across so far and I hope you will enjoy them as much as we did. I am very excited to hear back from you.
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.
In addition, you may checkout my cookbook for everyday comfort vegan recipes.
- Preheat oven at 350-degree Fahrenheit and prepare a cookie sheet with a parchment paper.
- In a mixing bowl combine oat flour, matcha powder, baking powder and salt. Mix it well.
- Now, add soaked flaxmeal, maple syrup, vanilla extract and oat milk to the flour mixture and whip it into a thick batter. (Don't add any extra liquid, just keep mixing with the back of the spoon to make it into a batter. Feel free to use your hands for mixing if needed).
- Now, with a medium sized cookie scoop, drop 6 cookies on the prepared cookie sheet.
- Now flatten the cookies with a bowl/cup that have a flat back. You may use ½ cup measurement cup too. Since, it’s going to be sticky, spray the back of your small bowl/cup with a cooking spray and then roughly wipe it with a kitchen tissue. Then, flatten one cookie from the center shaping it round at the same time. Make sure the edges are almost the same. Every time you flatten a cookie make sure to grease the back of your bowl/cup and wipe it with a tissue. This helps in separating the cup and the cookie easily. Flatten all the 6 cookies.
- Place the cookie sheet in the middle rack of the oven and bake for only 20 minutes. Turn it off and take it out. The edges would be slight brown. Let it cool down and release the cookies gently from the parchment paper. Enjoy!!
- Feel free to sprinkle powdered sugar on the cookie once they cool down if desired. Since they are mildly sweetened.
- These will be crisp on the outside and soft from inside with a strong earthy taste of matcha powder.
- Make sure to leave about 1-2 inch gap between each cookie on the prepared sheet. This helps in flattening and spreading.
- They might not come out very green and that’s totally fine. But these will have a strong taste though.
- Store the leftovers in a container with a light lid on it at room temperature for about 8-10 days. Do not use air tight container or do not seal them so as to maintain the crisp effect.
- This recipe makes 6 large cookies and the serving size is 1 cookie per person.