Description
These vegan matcha cookies offer a perfect balance of flavors with the earthy bitterness of matcha green tea paired with the sweet, creamy texture of white chocolate chunks. Soft and chewy in the center with lightly crisp edges, these cookies are easy to make and delightfully addictive, perfect for any occasion or as a comforting treat.
Ingredients
Dry Ingredients
- 2 cups (220g) plain flour
- 1 tbsp cornflour
- 1–2 tbsp matcha powder
- 1 tsp baking powder
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) granulated sugar
Wet Ingredients
- 1/2 cup (105g) coconut butter, room temperature
- 1/2 cup (125ml) soy milk, room temperature
Add-ins
- 3/4 cup (90g) chopped white chocolate chunks
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) to ensure it reaches the ideal baking temperature.
- Mix Dry Ingredients: In a large mixing bowl, sift together the plain flour, cornflour, matcha powder, and baking powder. Then stir in the brown sugar and granulated sugar until evenly combined.
- Cream Coconut Butter and Soy Milk: In a separate bowl, beat the room temperature coconut butter until smooth. Gradually add the soy milk while mixing to create a creamy wet mixture.
- Combine Wet and Dry Ingredients: Slowly add the wet ingredients to the dry ingredients, stirring gently until a consistent dough forms. Avoid overmixing to keep your cookies tender.
- Add White Chocolate Chunks: Fold in the chopped white chocolate chunks evenly to distribute sweet pockets of flavor throughout the dough.
- Shape the Cookies: Using a spoon or cookie scoop, form balls of dough and place them on a baking tray lined with parchment paper. Leave enough space between each cookie to allow spreading.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges show a slight crisp and the center is set but soft.
- Cool and Serve: Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up to the perfect chewy texture.
Notes
- Adjust matcha powder between 1 to 2 tablespoons depending on your desired strength of green tea flavor.
- Coconut butter can be substituted with vegan margarine or softened coconut oil if preferred.
- Ensure all wet ingredients are at room temperature to achieve a smooth, cohesive dough.
- For a gluten-free version, substitute plain flour with a gluten-free all-purpose flour blend.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
