Vegan Matcha Cookies
If you’re a fan of the bitter-sweet, earthy taste of matcha in your sweets, these vegan matcha cookies are a must-try. They’re light and crisp, and go perfectly with a cup of tea.
ingredients
- 2 cups all-purpose flour
- 2 tablespoons matcha powder
- 2 tablespoons flax meal (ground flax seeds)
- 5 tablespoons water
- ¾ cup coconut oil
- 1 cup powdered sugar
- Pinch of salt
instructions
- Combine all-purpose flour and matcha green tea powder in a large bowl. Sift both the flour and the matcha powder.
- In a small bowl, mix together the flax meal and water. Whisk until smooth and let it sit for a few minutes until it thickens slightly.
- Meanwhile, in a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat the softened coconut oil, powdered sugar and salt until soft and creamy. Scrape down the bowl as needed.
- Add the flax eggs to the coconut oil mixture, and mix well until combined. Gradually add the flour and matcha green tea powder mix and blend until the dough is smooth.
- Cut the dough in half and shape into 2 cylinders, about 1.5 inches (4 cm) diameter, 7" (18 cm) long.
- Wrap the logs in plastic wrap and chill in the refrigerator until firm, at least 2 hours (or overnight).
- Useful tip: you can place the logs on a bed of rice while chilling. It’ll keep the dough in a nice cylindrical shape, so your cookie slices won’t be flat on one side.
- Preheat the oven to 350ºF (175ºC). Line the baking sheet with parchment paper or a silicone baking liner. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into ⅓ inches (7 mm)-thick rounds. Place them on the baking sheet, leaving about 1” (2.5 cm) between rounds.
- Bake the cookies at 350ºF (175ºC) for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely.
notes
- Storing Instructions: If you pack the cookies in an airtight container, they will keep for at least 4 days.
- Freezing Instructions: You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.
nutrition
Nutrition Facts
Vegan Matcha Cookies
Amount per Serving
Calories
123
% Daily Value*
Fat
7
g
11
%
Saturated Fat
6
g
38
%
Sodium
1
mg
0
%
Potassium
16
mg
0
%
Carbohydrates
13
g
4
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
2
g
4
%
Vitamin A
63
IU
1
%
Calcium
3
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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