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+ servings
Six cookies placed on a parchment paper shown from the top.
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Vegan Matcha Cookies

Yummy vegan matcha cookies with white chocolate and the perfect crunch.
Course Dessert, Snack
Cuisine American, Vegan
Diet Vegan, Vegetarian
Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 8 cookies
Calories 150kcal

Equipment

  • Baking tray and paper
  • Mesuring scaled and cups

Ingredients

  • ½ tbsp chia seeds
  • 35 g white sugar
  • 35 g brown muscovado sugar
  • 65 g vegan butter I love using Vitalite
  • ½ tsp baking soda
  • ½ tsp vanilla extract
  • 1 tbsp matcha important - LEVEL tablespoon: not heaped
  • 5 g cornflour or cornstarch as it's known in the US
  • 75 g plain flour
  • ¼ tsp salt
  • 25 g hazelnuts roasted
  • 25 g white vegan chocolate

Instructions

  • Combine 1 ¼ tbsp of boiling water with chia seeds to make a chia egg. Stir very well, then set aside for later. In the meantime, melt the butter in a large mixing bowl and add in the brown and white sugar. Mix the butter and sugar mixture until it thickens slightly and sugar has partly dissolved.
  • Add the vanilla and chia egg to the butter mixture and stir.
  • In a separate bowl mix together the flour, bicarb, corn starch, salt, and matcha powder.
  • Gradually add the flour mixture to your butter mixture and stir with a spatula until just combined. Chop your hazelnuts and white chocolate and fold into the matcha cookie dough.
  • Cover your bowl with clingfilm and let the dough rest in the fridge for at least an hour.
  • After an hour, scoop the mixture into 8 equal balls and place on a baking tray.
  • Bake for 10-12 minutes at 180°C/356°F (fan oven) and let cool on baking tray. If not using a fan oven, bake at 200°C/392°F.

Notes

  • Don't forget to MELT your butter!
  • Use BOTH white and brown sugar for optimal results.
  • Don't be tempted to bake straight away before refrigerating. This is an important part of the recipe so don't skip it.
  • Don't think you need to bake the cookies until they're hard. Bake until the edges are crisp, but the middle is still soft. This way you'll get a gooey, rich, moist cookie.
  • This recipes makes 8 cookies.

Nutrition

Calories: 150kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 205mg | Potassium: 37mg | Fiber: 1g | Sugar: 9g | Vitamin A: 451IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg