Matcha White Chocolate Cookies Vegan
Chocolate Cookies

Matcha White Chocolate Cookies Vegan

  • January 26, 2022

It tastes delicious and adds a nutty and unique flavor while adding health benefits too!Matcha actually has a variety of health benefits and it is rich in antioxidants, but let’s be real, most people love it for the addicting flavor and interesting twist that it adds to usually “normal” recipes.If you are in a rush but still want healthy matcha cookies, this is the easiest and best recipe that you are going to love.These are big tasty vegan matcha cookies that are perfect for any time of year!Once you make these vegan matcha white chocolate cookies, you may want to play around and add in your own flavors!Did you know that you can easily find plenty of Vegan White Chocolate Chips On Amazon!But did you know that WALMART and your regular grocery store has vegan white chocolate chips too?Nestle makes a brand called “Simply Delicious” and they are a vegan line of White Chocolate Chips!Sometimes Whole Foods or your local grocery store will also carry vegan white chocolate chips as well so you just have to ask or look at the ingredients!My local Walmart Supercenter actually carries some pretty decent matcha so you may want to look at yours!I finally figured out the perfect balance between matcha, sugar, and the rest of the ingredients!If you bake with clumps of matcha, you will bite into a bitter chunk and the cookies also won’t be too smooth.Sprinkle in your matcha powder and stir to combine so that your dry ingredients will have a light green color.Then, you are going to take a medium size bowl and put your wet ingredients into it and mix them together.Use a wooden spoon to “fold” the white chocolate chips into the dough so they are evenly distributed.Barely combine and then add the white chocolate chips before finishing it up if you want nice textured vegan matcha cookies!Then, line a baking sheet with parchment paper or a Silpat and get ready to dollop your cookies!It is very important to use a spatula or the back of a spoon to flatten them before cooking so they come out nice and large!This is a super easy way to make tasty vegan matcha white chocolate cookies!Don’t forget to eat it with a side of Vegan Matcha Ice Cream!The thing I love about these vegan matcha cookies is that you can make a big batch and they store super well! .

Vegan Matcha Cookies

Vegan Matcha Cookies

Vegan Matcha Cookies

The texture is perfect, crunchy on the outside and soft on the inside The white chocolate and matcha combo is heavenly!It is perfect when dipped into my oat milk latte or hot chocolate.You can easily roast them yourself in a non-stick pan for 4-5 minutes until they turn golden brown.In a different bowl, combine all your dry ingredients - flour, cornflour, baking soda, salt and matcha powder.Place in a large bowl, cover with clingfilm and let rest in the fridge for 1 hour.Make sure to bake until the edges are crisp, but the middle of the cookie is still soft.If they get a little dry, pop them into the microwave for 10-20 seconds and they will be lovely, gooey and melty again.After you have let the dough rest in the fridge for an hour you can scoop your cookie dough balls onto a small baking tray (or flat plate) and put the tray in the freezer.Once completely frozen, transfer balls from the tray into an airtight or bag container to further store in the freezer until you’re ready to bake them.The dough might not have stiffened up enough in the fridge yet so refrigerate for a bit longer and you should be able to scoop out perfect little balls.If it remains slack after 1,5 hours, try adding a teaspoon of flour to firm up your dough.Don’t worry if the cookie dough seems a lot firmer when you take it our of the fridge.This means the fridge has done its job and has hardened the vegan butter which we had melted for the recipe earlier.If it becomes difficult to scoop, simply let it stand at room temp for 5 -10 minutes to soften a bit.To prevent them from flattening next time check the dough is firm enough to form a ball before baking and, if not, refrigerate for longer.Here are my tips on how to substitute some main ingredients of this fail proof cookies.Alternatively, you could try an egg replacer (make sure it is thick and not watery as that will create a cakey and not chewy cookie).ALTERNATIVE FLAVOURS – You can substitute the nuts and chocolate for any dry fillings, for instance if you want a more chocolatey flavour you can add some milk, if you prefer a different type of nut try almonds or pecans.If you liked my vegan matcha cookies, you'll also love my double chocolate chip cookies, blueberry oat muffins, banana bread or chocolate shortbread. .

Vegan Matcha Cookies

Vegan Matcha Cookies

Vegan Matcha Cookies

This time I present to you one of my recent favourite flavour combinations: vegan matcha cookies with white chocolate!If matcha isn’t your cup of tea, pun intended, feel free to check out all my other cookie recipes for some different options.If you’ve tried some of my other cookie recipes you’ll notice I don’t use any traditional egg replacer for these.After dozens of experiments, I found that the best way to emulate eggs in cookies is just use improved ratios of sugar: butter: flour and a small amount of plant milk to loosen the dough.I use the Naturli brand for most of my baking but I’ve also heard good things about Miyoko’s.Make sure you ALWAYS add in extra chocolate chunks to the cookie dough balls before they go into the oven.Packed with vegan white chocolate, they are chewy, crunchy and deliciously sweet with that unique matcha punch as a final hoorah.Step 3 Add both sugars to the mix and cream for a further 2 minutes until fully incorporated.Step 4 Sift together flour, matcha powder, baking soda and salt.Step 5 Once fully mixed, fold in the white chocolate chunks, leaving a few spare for decoration. .

Matcha Cookies

Matcha Cookies

Matcha Cookies

PS these cookies were my first real foray into “impact minimizing” recipes.You can learn more on my FAQ page, but “impact minimizing” means I make plant-based swaps where they won’t be noticed.So for example, these cookies are fully vegan because I knew I could make them easily plant-based without sacrificing any of the accessibility or flavor of the recipe.I’m not vegan, but I know it’s important to make choices in our food system that help us better reflect our values.Unlike ceremonial grade matcha, it’s not designed for performance enhancing qualities like energy and focus, but instead it is created for color, texture and flavor.The star of this recipe is the culinary grade matcha, and the other dry ingredients help bring the cookie together.The wet ingredients are arguably the most important in this matcha white chocolate cookie recipe (more on that below!).You are essentially whipping air into the butter, which will later translate to a soft and fluffy cookie.You might intuitively think this will cause your creamed butter to deflate, but in fact the milk does the opposite.If you continue to use the mixer on the lowest speed, the milk will emulsify with the mixture, making a creamy, fluffy base for the matcha cookies.It is my no means a “must,” but it definitely helps the baking and cooking process to opt for a culinary grade matcha!I’ve found that 1:1 GF Blend flour from King Arthur Baking works best! .

Vegan Matcha Sugar Cookies

Vegan Matcha Sugar Cookies

Vegan Matcha Sugar Cookies

These chewy matcha cookies are vegan, gluten free and so easy to make!If you aren’t familiar with matcha, it is essentially powdered green tea leaves.It has a slightly bitter flavor but is packed with antioxidants and chlorophyll which gives it its vibrant green color.It is used in a variety of things such as teas and lattes, but also ice cream, doughnuts, smoothies and more.If your butter was previously in the fridge, just microwave for about 20 seconds to soften, or let it sit out until it reaches room temperature.Add in the dry ingredients, making sure to spoon and level the flour, don’t scoop from the bag.Remove the dough from the fridge and use a medium cookie scoop and roll into balls.When it comes to these cookies, you can use either kind, but ceremonial grade will have a more vibrant green color, though it is more expensive.We’ll be using apple sauce instead of an egg and gluten free all purpose flour. .

Matcha Green Tea Cookies 抹茶クッキー • Just One Cookbook

Matcha Green Tea Cookies 抹茶クッキー • Just One Cookbook

Matcha Green Tea Cookies 抹茶クッキー • Just One Cookbook

When comes to flavoring in the sweet department, my absolute favorite is matcha (Japanese green tea powder).The earthy, slightly bitter taste with a sweet hint of vanilla-like aroma of matcha is utterly dreamy and alluring, which makes it a delightful ingredient to work with.Before I begin talking about these cookies, let me share a bit of info on Matcha with you.Matcha is a type of tea leaf powder that has a beautiful vivid green color.For those of you who want to try this recipe, I hope you can find 100% pure matcha powder in your local Asian grocery store.Japanese grocery stores around my area sell Maeda-En matcha and you can also get it on Amazon.Instead of white chocolate chips, I’ve also tried rolling the chilled cookie logs over white sparkling sugar (large sugar crystals) before slicing the dough.The large sugar crystals will keep their shape and give a nice sweetness and sparkles to the cookies.I’ve also seen JOC readers adding macadamia nuts instead of white chocolate chips.If you have tried and love shortbread cookies, you can expect a similar crispy texture.They are perfect for a cozy afternoon snack or for your cookie swap during the holiday season!Sign up for our free newsletter to receive cooking tips & recipe updates!Print Recipe Pin Recipe Video Prep Time: 20 mins Cook Time: 15 mins Chilling Time: 2 hrs Total Time: 2 hrs 35 mins Servings: 24 cookies Cook Mode Prevent your screen from going dark Ingredients US Customary Metric 1x 2x 3x ▢ 2 cups all-purpose flour (plain flour) (If you use a measuring cup, follow this method : fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off .Combine 240 g (2 cups) all-purpose flour and 15 g (2 ½ Tbsp) matcha green tea powder in a large bowl.Add 130 g (1 cup + 2 tsp) powdered sugar and blend until soft and light.Add 50 g (¼ cup) white chocolate chips and mix all together.It’ll keep the dough in a nice cylindrical shape, so your cookie slices won’t be flat on one side.Notes The recipe is slightly adapted from Okashi Treats by Keiko Ishida.Copying and/or pasting full recipes to any website or social media is strictly prohibited. .

Matcha White Chocolate Chip Cookie – Seven Grams Caffé

Matcha White Chocolate Chip Cookie – Seven Grams Caffé

Matcha White Chocolate Chip Cookie – Seven Grams Caffé

You can eat them as-is, or, for optimal ooey-gooey results – heat them in a 350-degree (Fahrenheit) oven for 2-4 minutes, until warm and gooey. .

Vegan Matcha Sugar Cookies

Vegan Matcha Sugar Cookies

Vegan Matcha Sugar Cookies

There is just something so wonderful about pairing the slightly astringent & grassy flavor of matcha with sugar, vanilla, and flour.This recipe is actually based on my incredibly popular Vegan Funfetti Sugar Cookies.While I liked the texture of the cookies with ½ tsp baking soda, ultimately it left a bad aftertaste (from having nothing acidic for the baking soda to interact with) and left the cookies an undesirable brown color inside.Ultimately, I decided using just baking powder was the right move to keep these cookies bright green, chewy yet still soft, and full of matcha flavor.Not only are there only 8 ingredients required for these vegan matcha cookies, but they are SUPER simple to make.Once you have all the ingredients ready, the first step is to cream the butter, sugar, and matcha together for 1-2 minutes until fluffy.This step is SUPER important as it helps to incorporate air into the batter and ultimately leads to a chewy matcha cookie.I've tested this recipe with both Miyokos vegan butter and Earth Balance buttery sticks and recommend either of these options!It's also important to add the matcha in at this step so it gets well dispersed throughout the cookie by being combined with the fat (vegan butter).Then, add in the wet ingredients including the flax egg and vanilla and gently mix until just incorporated.Use a fork to whisk the baking powder and salt into the flour before mixing the dry ingredients into the wet.I find this small amount of time makes a huge difference in the overall cookie texture.I personally like my sugar cookies just barely cooked for extra chewy goodness, so I pull them right out at 11 minutes in my oven.Finally, let the matcha sugar cookies cool on the baking sheet for at least 5 minutes as they will be soft right out of the oven and need some time to firm up before they are moved.Again, I fully recommend sticking to cane sugar for this recipe to taste as intended, but these are options you can try!I can finally say I have tried making these cookies gluten-free and they will work with a 1:1 Gluten-Free Baking flour like Bob's Red Mill.I used Bob's Red Mill Golden flaxseed in this recipe as I love how light it is in color.This is actually my preferred method of storing cookies to preserve the chewy texture- just let them defrost at room temperature before biting in!They're such a fun and delicious recipe highlighting the grassy & rich flavors of matcha in cookie form. .

Vegan Matcha Chocolate Chip Cookies

Vegan Matcha Chocolate Chip Cookies

Vegan Matcha Chocolate Chip Cookies

Vegan Matcha Chocolate Chip Cookies that are thick and chewy on the inside, crispy on the outside and SO delicious!Today we’re infusing thick and chewy vegan chocolate chip cookies with matcha.The earthy slight bitter flavour paired with the subtle sweet vanilla-y flavour– studded with chocolate chips… this is perfectiooon.For crispier edge-ed cookies, swap half the amount with granulated sugar like cane or maple syrup.For crispier edge-ed cookies, swap half the amount with granulated sugar like cane or maple syrup.The combo of these gluten free flours produce the perfect thick and chewy texture.You can either add in an extra tablespoon of either flour (which will make the cookies slightly thicker) or letting it sit in the fridge for 15 minutes.When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. .

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