Description
These Vegan Matcha Cookies are a delightful treat blending the earthy bitterness of matcha with a soft, chewy texture. Made with gluten-free flour and simple pantry ingredients, they’re a perfect plant-based snack that’s both flavorful and easy to prepare in just 20 minutes.
Ingredients
Dry Ingredients
- 1 cup (120 grams) gluten-free measure-for-measure flour (or regular all-purpose flour)
- 1½ teaspoons matcha powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup sugar
Wet Ingredients
- ¼ cup canola oil
- 3 Tablespoons water
- 1 teaspoon vanilla extract
- ¼ teaspoon white miso (or additional ⅛ teaspoon of salt)
Instructions
- Preheat the Oven: Begin by heating your oven to 350° F (175° C) to ensure it reaches the right temperature as you prepare the dough.
- Combine Dry Ingredients: In a medium bowl, mix together the flour, matcha powder, baking powder, baking soda, salt, and sugar. To avoid dark green spots from the matcha, sift it into the dry ingredients if preferred.
- Mix Wet Ingredients: Whisk the canola oil, water, vanilla extract, and white miso thoroughly in a small bowl until the mixture is completely homogenous, which should take about 2-3 minutes.
- Make the Dough: Fold the wet ingredients into the dry ingredients until a cookie dough forms. The dough will be wetter than usual; if it’s too wet to handle, refrigerate it for about 30 minutes to firm up.
- Portion the Dough: Use a cookie scoop or heaping tablespoon to drop portions of dough onto a parchment-lined baking sheet, spacing them roughly three inches apart to allow room for spreading.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 8-10 minutes until they are set but still soft in the center.
- Cool and Serve: Remove the cookies from the oven and transfer them to a cooling rack. Let them cool completely before enjoying their delicate texture and flavor.
Notes
- For a uniform color, sift matcha powder with the flour mixture.
- If using regular flour instead of gluten-free, the texture may be slightly different but still delicious.
- Chilling the dough helps manage the slightly wetter consistency for easier handling.
- White miso adds umami and depth; if unavailable, a small extra pinch of salt works as a substitute.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Optionally, sprinkle a pinch of sugar on top before baking for added crunch and sweetness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
