Matcha Cookies
These matcha cookies 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!
Servings 36 cookies
Calories 84kcal
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.
Nutrition
Serving: 1cookie | Calories: 84kcal | Carbohydrates: 9.8g | Protein: 0.9g | Fat: 4g