Vegan Matcha Green Tea Cookies {Gluten-Free}

Try these delicious vegan matcha cookies for a fun green twist classic chocolate chip cookies.

Stack of almond flour matcha chocolate chip cookies. There's a glass of milk in the background and a tablespoon of matcha powder in the foreground.

Matcha lover? You’ve got to try these vegan matcha cookies! They’re easy to make in one bowl with 8 simple ingredients and are soft and chewy with a crisp exterior and subtle matcha flavour.

Made with almond flour, these cookies are gluten-free and grain-free, and are also made without eggs, butter or milk.

These cookies are lovely anytime but are especially perfect for Christmas and Easter due to their pretty green colour.

Recipe Features

  • Dietary: Vegan, gluten-free, egg-free and dairy-free.
  • Easy to make in one bowl.
  • Made with 8 simple ingredients.
  • Pretty green colour that’s perfect for a fun twist on regular chocolate chip cookies!

Ingredients You’ll Need

All ingredients needed for making a vegan matcha cookie recipe.

Complete list of ingredients with amounts and instructions is located in the recipe card below.

  • Almond Flour: Use blanched almond flour, not almond meal.
  • Cornstarch: This can be substituted with tapioca flour/starch or arrowroot starch.
  • Butter or Oil: Vegan butter or melted coconut oil works.
  • Maple Syrup: This can be substituted with agave syrup if needed.
  • Chocolate Chips: For vegan cookies, use dairy-free chocolate chips or dark chocolate. If using dark chocolate, I’d suggest pressing a few chunks into each cookie after adding them to the baking tray. White chocolate and/or macadamia nuts would also be a delicious addition
  • Matcha Powder: You can use ceremonial or culinary grade matcha powder works but you’ll get the best colour with a bright green powder, usually what you’d find in a good quality ceremonial grade matcha.

Step-by-Step Photos

Start by adding all of the dry ingredients to a mixing bowl and mixing until fully combined. I’d suggest using a whisk or fork to make sure any clumps are broken up and the baking soda and salt are well distributed.

Next, add the maple syrup, oil or butter and vanilla and mix into a mouldable dough, then mix in the chocolate chips.

Raw vegan matcha cookie dough in a glass mixing bowl with a cookie scoop..

Use a cookie scoop to create 12 cooke dough balls and place them on the baking tray. Flatten each cookie with your hands.

6 raw matcha cookies on a small baking tray.

Bake the cookies for 12 minutes then remove from the oven and let cool on the pan for at least 20 minutes.

They’ll be soft when they come out of the oven but firm up as they cool.

6 green vegan matcha cookies on a baking tray.

Notes & Tips

  • Don’t forget matcha is caffeinated, so avoid these cookies late in the day if you’re sensitive to caffeine.
  • For best results, measure the ingredients using a kitchen scale.
Hand taking a matcha green tea cookie from a stack of cookies on a marble surface.


  • Let cool completely before storing.
  • Room Temperature: Store in a sealed container for up to 5 days. They’ll get softer the longer they’re stored by they’re still yummy.
  • Fridge: Store in a sealed container for 1 week.
  • Freezer: Store in a sealed container or freezer bag for up to 4 months.

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  1. Preheat the oven to 350 F (180 C) degrees and line a baking sheet with parchment paper.
  2. Add the almond flour, cornstarch, baking soda, salt and matcha powder to a  bowl and mix until well combined. Use a whisk or fork to break up any clumps of flour or matcha and make sure everything is well incorporated.
  3. Add in the oil, maple syrup and vanilla extract. Mix well until you get a moldable dough. 
  4. Use a small cookie scoop to create 12 cookies on the baking tray. Flatten each cookie with your hands.
  5. Bake the cookies for 10-12 minutes then let cool on the pan for 20-30 minutes to firm.


Cornstarch can be substituted with tapioca flour/starch or arrowroot starch.

Let cookies cool completely before storing. Store in a sealed container at room temperature for up to 5 days, in the fridge for 1 week or freeze for up to 4 months. They’ll get softer the longer they’re stored but they’re still yummy!


  • Serving Size: 1 cookie
  • Calories: 186
  • Sugar: 8 g
  • Sodium: 78 mg
  • Fat: 8 g
  • Carbohydrates: 13 g
  • Fiber: 1 g
  • Protein: 3 g

Keywords: matcha cookies, vegan matcha cookies

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