Vegan Matcha Cookies

If you’re in the mood for something sweet, unique, and undeniably delicious, these Vegan Matcha Cookies are sure to hit the spot. With their vibrant green hue and delightful flavor, these cookies are not only a treat for the taste buds but also a feast for the eyes. Infused with the earthy notes of matcha and the sweetness of white chocolate chips, they strike the perfect balance between indulgence and a hint of healthiness. Whether you’re a matcha enthusiast or just looking to try something new, this recipe will become a favorite in no time.

What You’ll Love About This Recipe

These Vegan Matcha Cookies are incredibly easy to make, require minimal ingredients, and can be whipped up in no time. The combination of dark brown sugar and granulated sugar adds depth to the flavor, while the unsweetened apple sauce keeps the cookies moist and chewy. Plus, they are completely plant-based, making them perfect for any vegan diet. The addition of white chocolate chips provides a delightful contrast to the matcha’s bitterness, creating a cookie that is truly irresistible.

Ingredients at a Glance

• 1 cup Vegetable oil (I used sunflower)
• 1 cup Dark brown sugar
• 1 cup Granulated sugar
• 1 cup Unsweetened apple sauce
• 1 tsp Vanilla extract
• 2 + 1/2 cups All-purpose flour or GF flour blend
• 1 Tbsp Matcha powder
• 1 tsp Baking soda
• 1/2 tsp Salt
• 1 + 1/2 cups White chocolate chips

Essential Tools for Success

• Mixing bowls: For combining wet and dry ingredients.
• Whisk: To thoroughly mix the ingredients and incorporate air.
• Baking sheet: To place the cookie dough on while baking.
• Parchment paper: For easy cleanup and to prevent sticking.
• Cookie scoop or spoon: For evenly portioning the dough.

Stepwise Method: Vegan Matcha Cookies

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly chewy.

Step 2: Prepare Your Baking Sheet

Line a baking sheet with parchment paper. This will prevent the cookies from sticking and make for an easy cleanup.

Step 3: Mix Wet Ingredients

In a large mixing bowl, combine the vegetable oil, dark brown sugar, granulated sugar, unsweetened apple sauce, and vanilla extract. Whisk these ingredients until they are well combined and slightly fluffy.

Step 4: Combine Dry Ingredients

In another bowl, sift together the all-purpose flour, matcha powder, baking soda, and salt. This helps to aerate the flour and evenly distribute the matcha.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix; you want the dough to be soft and slightly sticky.

Step 6: Fold in White Chocolate Chips

Gently fold in the white chocolate chips until they are evenly distributed throughout the dough.

Step 7: Portion the Dough

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.

Step 8: Bake

Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to firm up as they cool.

Step 9: Cool and Enjoy

Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Vegan Matcha Cookies with a cup of tea or coffee!

Dietary Customizations

• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
• Lower Sugar: Reduce the amount of granulated sugar for a less sweet cookie.
• Nut-Free: Ensure that the white chocolate chips are nut-free or choose a brand that meets your dietary needs.
• Different Add-ins: Swap white chocolate chips for dark chocolate chips or nuts for a different flavor profile.

Pitfalls & How to Prevent Them

While making Vegan Matcha Cookies, here are a few common pitfalls and how to avoid them:

• Dry Cookies: Ensure that you measure your flour correctly. Too much flour can lead to dry cookies. Use the spoon-and-level method for accurate measurement.
• Overmixing: Mixing the dough too much can result in tough cookies. Mix until just combined.
• Undercooked Centers: If the cookies look too soft when you take them out of the oven, let them rest on the baking sheet to firm up before transferring them.

Make Ahead Like a Pro

Want to enjoy these Vegan Matcha Cookies later? You can make the dough ahead of time and store it in the refrigerator for up to 3 days. Simply scoop the dough onto the baking sheet, freeze the cookies for about 30 minutes, then transfer them to an airtight container or freezer bag. When you’re ready to bake, you can bake them straight from frozen, adding a couple of extra minutes to the baking time for the best results.

Frequently Asked Questions

Can I use different oils in this recipe?

Yes, you can substitute the sunflower oil with other neutral oils like canola or vegetable oil. Avoid using oils with strong flavors that could alter the taste of the cookies.

What if I don’t have matcha powder?

If you don’t have matcha powder, you can either leave it out for a plain cookie or try substituting with a different flavoring, such as cocoa powder for a chocolate version.

How do I store leftover cookies?

Store your Vegan Matcha Cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to 3 months.

Can I replace the white chocolate chips?

Absolutely! You can replace them with dark chocolate chips, or even dried fruits or nuts for added texture and flavor.

Next Steps

Now that you have the perfect recipe for Vegan Matcha Cookies, it’s time to gather your ingredients and get baking! Don’t forget to share your creations on social media and tag your friends who would love this unique twist on a classic cookie. Enjoy the delightful flavors and the satisfaction of making something delicious from scratch. Happy baking!