Vegan Matcha Cookies

Total time59 min

Prep time15 min

Cook time14 min

4.8

(25)

These soft, earthy cookies get their gorgeous green color from real matcha powder, and the flavor is that perfect balance of subtly bitter, lightly sweet, and deeply satisfying. A flax egg — just ground flaxseed stirred into water until it gels — does all the binding work that a conventional egg would, so there's no compromise on texture whatsoever. Vegan butter creamed with organic cane sugar gives the dough a fluffy, bakery-style base, and chilling it for 30 minutes before baking means every scoop holds its shape beautifully. The optional vegan white chocolate chips add little pockets of creamy sweetness that play off the matcha in the best possible way. Each batch makes 18 cookies, so there's plenty to share — or not. They come out of the oven looking just barely set, but don't be tempted to overbake them; they firm up as they cool into that ideal chewy-edged, tender-centered bite. Whether you're a longtime matcha fan or just matcha-curious, these are the kind of cookies that make people ask for the recipe.

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Ingredients

18 servings

1 tbsp ground flaxseed
3 tbsp water
½ cup vegan butter, softened
¾ cup organic cane sugar
1 tsp vanilla extract
1 ½ cups all-purpose flour
2 tbsp matcha powder
½ tsp baking soda
¼ tsp salt
½ cup vegan white chocolate chips (optional)

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
In a large bowl, beat the vegan butter and organic cane sugar with a stand mixer or hand mixer on medium speed for 2–3 minutes, until pale and fluffy. Add the flax egg and vanilla extract and beat on low until fully incorporated.

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