These Matcha Cookies are a fun twist on the traditional chocolate chip. Chewy and delicious with a hint of matcha flavor in every bite!
I love cookies, they are probably my favorite dessert. They are one of those treats that I could eat a whole batch of. I also love making cookies and bringing them to events, they are the perfect treat for any occasion. I am always trying to find new and fun cookie recipes. These Matcha Cookies are just that! They are so fun to make and easy, they taste just like chocolate chip cookies but with a little extra sumthin' sumthin'. Be sure to impress all your friends with this fun twist!
For some other great cookie recipes, check out these Oreo Red Velvet Cookies, Strawberry Cheesecake Cookies, or these Cookie Monster Cookies!
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What Makes These Matcha Cookies So Great
- Less than 10 ingredients - With a short ingredient list, the chances are you have most, if not all ingredients in your pantry right now!
- Perfect Shareable Dessert- Impress all your friends with these cookies! They are the perfect shareable dessert! I love bringing them to parties where they are a huge hit!
- Easy to find ingredients- There isn't anything crazy in this recipe, all the ingredients are easy to find. Some are a little bit indulgent but that is what cookies are for, amiright?
Ingredient Notes
- White and Brown Sugar- We use two types of sugar in this recipe to create a soft and chewy cookie that rises. If you just use brown sugar, you will get a flat, chewy cookie, if you only use white sugar, you will get a crisp cookie that doesn't have that great chewy texture.
- Chocolate Chips- These cookies are filled with chocolate chips. Make sure you get dairy-free chocolate chips. Again, I love using the Enjoy Life Brand or the Trader Joe's brand.
- Vegan Butter Sticks- These cookies are fluffy and buttery, the key is using vegan butter sticks. I love using the Earth Balance Brand, however, feel free to use whatever vegan butter you have on hand.
- Flax Eggs- These cookies have a lot going on so they need a binder to hold them all together. That is where the flax eggs come in! Flax eggs are just a mixture of flaxseed and water. It is one tablespoon flaxseed to two tablespoons water and that counts for one egg. In all my testing, I have found flax eggs to be the best egg substitute in vegan baking.
- Matcha Powder-Matcha is finely ground powder of specially grown and processed green tea leaves. It gives these cookies a delicious green tea taste! You can find matcha powder in the tea aisle of the grocery store or in specialty markets like your local Asian market.
See the recipe card for full ingredients and quantities.
Instructions
- Cream together the butter and the sugars until fully combined and no clumps remain.
- Add the flax eggs and vanilla, and cream together until smooth.
- Add the flour, matcha powder, baking soda, and salt and stir until a thick cookie dough is formed.
- Fold in the chocolate chips into the cookie dough batter
- Refrigerate the dough for 2-4 hours or overnight.
- Preheat the oven to 350 degrees. Remove the cookie dough from the fridge.
- Using a cookie scoop or a measuring spoon, spoon out the cookies and roll into balls. Place them onto a baking sheet spaced 1-2 inches apart and bake for 12 minutes.
- Allow the cookies to cool for 10 minutes on the baking pan before transferring them to a wire rack to finish cooling.
Hint: Make sure to chill the cookie dough. If you don't chill the cookie dough long enough, it will spread and you will have a big mess.
Check out these Chocolate Chip Cookies Without Brown Sugar for another fun cookie recipe!
Substitutions
- Flax Egg - The flax egg can be substituted for your favorite egg replacer, or if you aren't dairy-free, you could use 2 eggs.
- Gluten-Free - Use Gluten-Free flour to make this recipe gluten-free.
- Sugar-Free - Feel free to use your favorite sugar-free substitute in this recipe to make it sugar-free.
Variations
- White Chocolate- give these cookies a fun flair by swapping the semi-sweet chocolate chips for white chocolate!
- Matcha Sugar Cookies - omit the chocolate chips entirely and roll the cookie dough balls in sugar before baking!
- Raspberry Matcha Cookies - For a fun holiday treat, mix in some freeze dried raspberries into the cookie dough batter!
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- Glass Mixing Bowls
- Stand Mixer or hand mixer
- Rubber Spatula
- Parchment Paper
- Baking sheet
Storage
Store the cookies in an airtight container for 3-4 days. I like to reheat my cookies up for 30 seconds in the microwave if eating them at a later time.
You can also freeze these cookies for up to two months.
Top tips
- The chill time is important! Chilling the cookie dough relaxes the gluten allowing the cookies to taste more cake-like and spread less.
- The cookies will spread a little but not much. Space the cookies about 2 inches apart on the baking sheet
- Don't over-mix. The texture of the cookies will be affected if you over-mix the dough! Only mix until the last specks of flour are gone, then use a spoon to fold in the cookie pieces and chocolate chips.
Other Great Cookie Recipes You Will Love
- Red, White and Blue Sprinkle Cookies
- Chewy Chocolate Molasses Cookies
- Spiced Vegan Persimmon Cookies
- Vegan Peanut Butter Chocolate Chip Cookies
- Giant Vegan Pumpkin Chocolate Chip Cookies
- Almond Flour Peanut Butter Cookies
The Best Matcha Cookies
Equipment
- 1 Glass Mixing Bowl
- 1 Hand Mixer or Stand Mixer
- 1 Rubber Spatula
- 1 parchment paper
- 1 baking sheet
Ingredients
- 2 ½ Cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 Cup Brown Sugar
- 1 Cup White Sugar
- 1 Cup Vegan Butter
- 2 Flax Eggs
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Matcha Powder
- 1 Cup Semi-Sweet Chocolate Chips
Instructions
- Cream together the butter and the sugars until fully combined and no clumps remain.
- Add the flax eggs and vanilla, and cream together until smooth.
- Add the flour, matcha powder, baking soda, and salt and stir until a thick cookie dough is formed.
- Fold in the chocolate chips into the cookie dough batter
- Refrigerate the dough for 2-4 hours or overnight.
- Preheat the oven to 350 degrees. Remove the cookie dough from the fridge.
- Using a cookie scoop or a measuring spoon, spoon out the cookies and roll into balls. Place them onto a baking sheet spaced 1-2 inches apart and bake for 12 minutes.
- Allow the cookies to cool for 10 minutes on the baking pan before transferring them to a wire rack to finish cooling.
Notes
- The chill time is important! Chilling the cookie dough relaxes the gluten allowing the cookies to taste more cake-like and spread less.
- The cookies will spread a little but not much. Space the cookies about 2 inches apart on the baking sheet
- Don't over-mix. The texture of the cookies will be affected if you over-mix the dough! Only mix until the last specks of flour are gone, then use a spoon to fold in the cookie pieces and chocolate chips.
Nutrition
FAQ's
These matcha cookies taste just like chocolate chip cookies but with a hint of green tea at the end.
Matcha powder gives the recipe a much more robust flavor than adding green tea. So, if you usually cook with fresh tea leaves, using the same amount when baking with matcha isn't recommended.
Yes, matcha contains roughly 35mg of caffeine per ½ teaspoon. These cookies have 1 tablespoon of matcha powder in the recipe and it makes 24 cookies so each cookie contains roughly 4.38 mg of caffeine.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Amy says
I really like the flavor from the matcha in these cookies! It goes great with the chocolate.
Giangi Townsend says
What a wonderful combination of all my favorite ingredients; chocolate is my favorite and I will bake and eat anything with it. Thank you for a great recipe, we all loved it
Amy Liu Dong says
I like eating good cookies, and I like it more when you said it's dairy-free cookies.
I will def make this at home, thank you!
Deb says
I love matcha cookies and these turned out perfect. Will make again soon.
Nora says
Those green cookies are so cute and delicious on top of it! I love cooking and baking with Matcha! Thanks for the recipe!
Nancy says
Matcha and chocolate chips are my weakness!! Tasty and chewy !
Mary says
I loved the combination of chocolate and matcha and the green is gorgeous.
Jerika says
I love everything about matcha!:) Can't wait to make these Matcha Cookies with chocolate chips. YUM! Thanks great combo!:)
Jacqui says
These are so simple to make (the recipe is well written) - plus they turn out to be so good. I enjoyed these so much! Thank you!
Oscar says
I love anything matcha and these cookies are definitely up my alley. Can't wait to make them, they look super scrumptious.
Jeannie says
I like the hint of matcha in these cookies combined choco chips too.
Alexandra says
My new favourite cookies - they are SO delicious!
Megan says
I always wanted to make matcha cookies. I have all the ingredients ready to go. I made you Cookie Monster Cookies before and they were epic so I am guessing these will be awesome too!
Jan says
I am in love with this matcha biscuits. yum! thanks for the amazing and easy recipe