Description
These easy Vegan Matcha Cookies are absolutely delicious little sugar cookies with a caffeinated twist with the addition of matcha.
Ingredients
Scale
Cookies
- 300g (~1 ¾ cups + 2 tbsp, see tip in article above) unbleached all purpose flour
- 1 ½ tbsp matcha powder (omit to make regular vegan sugar cookies)
- ½ tsp baking powder
- ¼ tsp sea salt
- 10 tbsp coconut cream or vegan butter, room temperature (not melted though)
- ¾ cup organic cane sugar (see note 2)
- 1 tbsp Bob’s Red Mill Egg Replacer mixed with 2 tbsp water (or see note 3)
- 1 ½ tsp vanilla extract
- ¼ tsp almond extract, optional (omit to make nut-free)
Vegan Cookie Icing, optional
- ¾ cup organic powdered sugar
- 1-2 tbsp water
- 1 tbsp agave, optional (makes the finished icing a little shiny)
Instructions
- Prep: You’ll need some room (like a half sheet pan or so) in your fridge or freezer, so make that room if you can now. Also prep 1-2 baking trays with parchment paper or a silicone baking mat (remember the matcha may stain, so you may want to use parchment paper like I did here.
- Mix the dry ingredients: Start by mixing your dry ingredients in a bowl: flour, salt, baking powder, and matcha powder and set it aside.
- Mix the wet ingredients: Now, “cream” together the room temp. coconut cream (or room temp. vegan butter) and sugar. You can use a stand mixer for this like I did, a hand mixer, or just use a strong wooden spoon. Cream for about 2 minutes, then add the mixed egg replacer and the extract(s). Mix again.
- Make the dough: Add in the dry mix and mix until you have a nice soft dough, trying not to overmix.
- Set up your work surface: I highly recommend lining your work surface with wax paper or parchment paper to protect it from the green of the matcha (which can stain). I also recommend placing a sheet of wax paper or parchment paper on top of the dough you’re rolling to protect your rolling pin.
- Roll and cut cookies: Split the dough in half and roll out the first half into any shape as long as it’s evenly about ¼” thick. Use a cookie cutter or a cup to cut out cookies, trying to fit as many in as possible. Transfer each cookie carefully to the lined baking sheet, leaving a little space in between each cookie. Reroll your dough scraps or combine them with the remaining half your dough and repeat the process until you’ve used all the dough. I was able to get about 32 cookies out of mine, but it will depend on the size of your cookie cutters. The last little bit you can flatten into a ¼” thick blob and use that as your test cookie (i.e., bake it and test it by eating it!).
- Freeze or refrigerate: Now, this step is important to keeping your cookies from spreading too much: Cover the baking tray in plastic, foil, or a large kitchen towel and freeze for about 30 minutes or refrigerate for around 2 hours. Your choice--whichever space has room for your tray… but I used my freezer. It forced me to clean it so that’s good, right? Impromptu smoothie! I’d recommend freezing only one tray at a time. Or you can do what I did, which is put another layer of parchment on top and lay the cookies out, but they do get a little stuck to it, so when you take them out you’ll need to carefully unstick them and transfer to your other tray.
- Preheat the oven: When the timer is almost up you can preheat your oven to 350 degrees Fahrenheit (or 177 degrees Celsius) and place the cookies in the preheated oven.
- Bake: Bake for about 8-14 minutes, it will depend on how hot your oven is. The edges of your cookies should only start turning the lightest brown, and then you should take them out. Note that your cookies will be just a little soft, but not mushy. They will firm up as they cool. You can try your leftover dough blob cookie now! But leave the rest to cool completely before icing.
- Ice your cookies (optional): For icing, either use a store bought cookie icing (there are some vegan ones) or you can make your own. My icing recipe is included in the recipe card below (basically just organic powdered sugar, vanilla extract, water, and a little agave for shine).
- Store: Let the icing set completely on the cookies (may take up to 2 hours depending on how thickly you spread or iced) before storing in an airtight container on the counter. They should stay fresh for at least 5 days, but we always eat them before we know how long they really last. They also freeze well in a freezer-safe container!
Notes
- Note 1: Prep + cook time measurements do not include chilling time.
- Note 2: I use organic cane sugar for flavor, texture, and color here, but you can use coconut sugar if you like; your cookies might be less crispy and more soft, but still good!)
- Note 3: The egg replacer I used here is Bob’s Red Mill Egg Replacer, but I think any gel-like egg replacer should work, such as flax, chia, or another commercial brand. I like Bob's because it doesn’t change the color of my baked goods, otherwise I normally just use flax.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Keywords: Vegan, Oil-Free, Soy-Free, Can Be Nut-free, Matcha Cookies, Vegan Matcha Cookies