These matcha cookies with white chocolate take the delicious flavor of green tea and mix it with a traditional cookie recipe to create one epic chewy on the inside, crispy on the outside cookie you will love!
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These simple and easy matcha cookies with white chocolate will climb to the top of your favorite cookie recipe list. These cookies turn a traditional cookie on its head with a delicious and healthy spin. Based on my no dairy chocolate chip cookies, these matcha cookies are are easy to make with just a few unique twists.
You don't have to go to Japan to get the delicious taste of green tea. These homemade matcha cookies with white chocolate are even better than store bought and super simple to make.
You can even make these matcha cookies with white chocolate or with ginger or dipped in white chocolate to take them over the top! If you're a big fan like us be sure to also try our matcha muffins and iced matcha latte!
These matcha cookies are great to make at Christmas time in addition to classic favorites like cookie butter cookies, snickerdoodles and no dairy sugar cookies.
Why You Will Love This Recipe
- Perfect cookie texture. Delicious Japanese green tea flavor combined with a chewy and delicious cookie.
- Easy to make and unique!
- Customizable: You can use whatever ingredient substitutions listed below to make them gluten free and dairy free.
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- All purpose flour: I used Bob's Red Mill One-to-One Baking Flour to make these gluten free. You can use any all purpose flour as a substitution. I have not made matcha cookies with almond flour, coconut flour or any other type of flour aside from all purpose so I do not recommend substituting those.
- Matcha powder: You can use either matcha powder (I recommend ceremonial grade) or matcha collagen with protein. If using collagen, use ¼ cup rather than 1 tablespoon powder. You can also increase matcha powder to 2 tablespoon if desired, however due to the expense, I keep it at 1 tablespoon and still get a beautiful green color.
- Vegan butter: I used vegan butter to make these dairy free, however you can use real butter or even margarine if you would like.
- Vanilla extract: May substitute lemon extract for a citrus flavor or omit if you want a more earthy flavor over vanilla. Peppermint or mint extract will also work for. a more minty flavor.
- White chocolate chips: Can also use dark chocolate chips, mini chocolate chips or mint chocolate chips. You can use sugar free keto chocolate chips like Bake Believe or Lily's but since they are sweetened with stevia they tend to melt in a more sticky fashion than Nestle or other types of typical chocolate chips.
- To make with nuts: Substitute nuts like pistachio or macadamia nuts for chocolate chips or include them as well.
How to Make This Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Prepping the Cookie Dough
- Whisk together all dry ingredients in a large bowl and set aside.
- Add sugars and vegan butter to a medium bowl or bowl attached to a stand mixer and mix together until no lumps remain. Add remaining wet ingredients in the order listed and mix until smooth.
- Add dry ingredients to wet in three parts, stirring only until incorporated.
- Fold in white chocolate chips.
Baking the Cookies
- Cover cookie dough and all it to chill in the refrigerator for 2 hours.
- Remove dough from the refrigerator and allow it to soften for 10 minutes while the oven preheats to 325F.
- Place a piece of parchment paper on a cookie sheet and use a small cookie scoop to measure out approximately 36 small cookies. Place scooped balls onto cookie sheet about 2 inches apart.
- Bake at 325F for 8-10 minutes or until matcha cookies are browned along the edges. Remove from the oven and allow them to sit on the cookie sheet for 5 minutes to complete baking. Use a spatula to transfer matcha cookies to a cooling rack and allow them to cool.
Expert Tips
- Sifting helps to remove clumps. If using powder rather than collagen powder be sure to sift the powder before adding to the dry ingredients.
- Select ceremonial rather than culinary grade. This will ensure your matcha cookies have a beautiful green color and do not yellow during baking.
- Don't skip the chill. This will help to ensure that cookies do not spread during baking.
- Position your baking sheet in the oven properly. Make sure oven rack is in the top third of your oven. This will help to prevent the bottoms from burning.
- Storage: Store matcha cookies in an airtight container on the counter for up to 1 week.
- Freezer: Dough may be frozen unbaked in a freezer safe container for up to 3 months. Cookies can be baked straight from frozen allowing for extra time to bake. Store frozen, baked cookies in a freezer safe container for up to 3 months.
FAQs
You can use it for baking. I generally recommend ceremonial over culinary for baking to preserve the color. Baking with matcha has very little if any impact on the final product aside from adding green color and adding a very small amount of caffeine (along with other nutrients - this article on the benefits of matcha is helpful to understand what its components and benefits are.)
They do have caffeine, but not a ton. Each cookie has less than 1.5mg of caffeine per cookie.
These cookies have the earthy, green tea flavor from matcha that balances well with the white chocolate chips. They have a slight hint of vanilla as well.
If using collagen, use ¼ cup rather than 1 tablespoon powder. You can also increase matcha powder to 2 tablespoon if desired, however due to the expense of matcha, I keep it at 1 tablespoon and still get a beautiful green color.
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Matcha Cookies
Ingredients
Dry Ingredients
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon arrowroot
- ½ teaspoon sea salt
- 1 tablespoon matcha powder
Wet Ingredients
- ¾ cup vegan butter softened to room temperature
- ¾ cup brown sugar
- ½ cup raw cane sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
Other Ingredients
- 1 cup white chocolate chips
Instructions
Dry Ingredient Instructions
- Whisk together all dry ingredients in a large bowl and set aside.
Wet Ingredient Instructions
- Add sugars and vegan butter to a medium bowl or bowl attached to a stand mixer and mix together until no lumps remain. Add remaining wet ingredients in the order listed and mix until smooth.
- Add dry ingredients to wet in three parts, stirring only until incorporated. Fold in white chocolate chips.
- Cover cookie dough and all it to chill in the refrigerator for 2 hours.
- Remove dough from the refrigerator and allow it to soften for 10 minutes while the oven preheats to 325F.
- Place a piece of parchment paper on a cookie sheet and use a small cookie scoop to measure out approximately 36 small cookies. Place scooped balls onto cookie sheet about 2 inches apart.
- Bake at 325F for 8-10 minutes or until cookies are browned along the edges. Remove from the oven and allow them to sit on the cookie sheet for 5 minutes to complete baking. Use a spatula to transfer cookies to a cooling rack and allow them to cool.
Notes
- Sifting helps to remove clumps. If using powder rather than collagen powder be sure to sift the powder before adding to the dry ingredients.
- Select ceremonial rather than culinary grade. This will ensure your matcha cookies have a beautiful green color and do not yellow during baking. I used this ceremonial matcha from Amazon.
- Don't skip the chill. This will help to ensure that cookies do not spread during baking.
- Position your baking sheet in the oven properly. Make sure oven rack is in the top third of your oven. This will help to prevent the bottoms from burning.
- Storage: Store matcha cookies in an airtight container on the counter for up to 1 week.
- Freezer: Dough may be frozen unbaked in a freezer safe container for up to 3 months. Cookies can be baked straight from frozen allowing for extra time to bake. Store frozen, baked cookies in a freezer safe container for up to 3 months.
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