These gluten-free and vegan matcha white chocolate cookies are soft, chewy, and delicious. They are made with healthy ingredients and are ready in just 20 minutes. No mixer required! They have the best green tea flavor that pairs perfectly with white chocolate chips.
1 ½tablespoonsmatcha powderI used Jade Leaf culinary grade
½cupvegan white chocolate chips
2tablespoonsorganic vegan cane sugarfor rolling the cookie dough balls
Instructions
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, whisk together the creamy almond butter, maple syrup, and vanilla extract until smooth.
½ cup natural creamy almond butter, ½ cup pure maple syrup, 1 teaspoon pure vanilla extract
Add the gluten-free flour, baking powder, salt, and matcha powder. Stir until a thick and sticky dough forms. Then, fold in the white chocolate chips.
1 cup gluten-free 1:1 flour, ½ teaspoon baking powder, ¼ teaspoon salt, 1 ½ tablespoons matcha powder, ½ cup vegan white chocolate chips
Use a small cookie scoop to scoop the cookie dough into evenly-sized balls. Roll each ball of dough in vegan cane sugar before placing them on the baking sheet 1-2 inches apart.
2 tablespoons organic vegan cane sugar
Gently flatten the cookies with your fingers or the back of a spatula to encourage spreading while baking.
Bake for 12-15 minutes, then remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes to finish setting up. Then transfer to a cooling rack.
Notes
Store leftover matcha cookies in an airtight container at room temperature for 5-7 days. You can freeze matcha cookies in an airtight container for 2-3 months. Let thaw before serving again.I used Jade Leaf culinary-grade matcha powder for the cookies, but any high-quality matcha powder should work. The color of the cookies may vary depending on the strength of your matcha powder. Be sure to use natural, creamy almond butter. It should be drippy and not thick, or the consistency of the cookie dough will be off.