Matcha Cookies {No Mixer required}
Chewy Almond Flour Matcha Cookies with White Chocolate
Simple. Chewy. Crispy. These Matcha Cookies are made with finely ground almond flour, vibrant matcha, vanilla, and just enough sugar to balance matcha’s naturally earthy flavour. They’re soft and chewy in the middle, lightly golden around the edges, and naturally gluten-free.
Matcha and white chocolate are one of those combinations that just work. The creamy sweetness of the chocolate balances the slightly bitter, grassy notes of the matcha, while giving these little green cookies a pretty finish.
The Little Joys Inside This Bake
- Chewy almond flour centres.
- Almond flour gives these cookies a soft, slightly dense, and wonderfully chewy texture.
- Plenty of matcha flavour.
- Two tablespoons of matcha give the cookies their earthy flavour and naturally beautiful green colour.
- No mixer or chilling.
- Everything comes together in one bowl with a spoon or spatula.
- Naturally gluten-free.
- Almond flour takes the place of traditional wheat flour. If needed, make sure your individual ingredients are certified gluten-free.
- A little hidden flax.
- Ground flaxseed blends easily into the dough, adding fibre and plant-based omega-3s.
- White chocolate (optional but highly recommended)
- Dip the cooled cookies for a sweet, creamy contrast to the matcha.
Everything You Need for Matcha Cookies
Almond Flour
Use fine-ground, unbleached almond flour rather than almond meal. The finer texture helps create a smoother dough and softer cookie.
Granulated Sugar
Granulated cane sugar adds sweetness without competing with the flavour of the matcha.
Matcha Powder
Matcha is finely ground green tea powder, so unlike steeped green tea, you’re incorporating the tea leaves themselves into the cookie. It provides the distinctive green colour and earthy, slightly bitter flavour that makes these cookies stand out.
Ground Flaxseed
Ground flaxseed adds fibre and alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid. If you don’t have flaxseed or would prefer to leave it out, simply replace it with additional almond flour.
Flaked Salt
A little salt helps balance the sweetness and brings out the matcha and vanilla.
Egg
One large, room-temperature egg binds the almond flour mixture together. Don’t worry if the dough initially looks too dry. Keep mixing and it will begin to form a paste.
Vanilla Bean Paste or Vanilla Extract
Vanilla softens some of matcha’s bitterness and complements the sweetness of the almond flour. Vanilla bean paste is especially lovely here, but vanilla extract works perfectly too.
White Chocolate Chips
Optional, but highly recommended. Melt the white chocolate and dip the cooled cookies for a creamy, sweet finish that pairs beautifully with matcha.
What Kind of Matcha Is Best for Baking?
You don’t necessarily need to use your most expensive ceremonial matcha for cookies.
Matcha sold specifically as culinary-grade matcha is generally intended for recipes like baked goods, smoothies, and desserts. It tends to have a stronger flavour that can hold its own alongside sugar, vanilla, and almond flour.
Colour and freshness still matter, though. Look for matcha with a vibrant green colour rather than a dull yellowish or brownish green. Matcha’s flavour and colour deteriorate with exposure to air, light, heat, and moisture, so keep your matcha tightly sealed and stored away from heat and light.
Most importantly, use a matcha you enjoy. With two tablespoons in this recipe, you’re going to taste it.
A Little Matcha Nutrition
Matcha is a powdered form of green tea and contains naturally occurring plant compounds called catechins, including epigallocatechin gallate (EGCG), which have antioxidant activity.
Matcha also naturally contains caffeine and L-theanine, an amino acid found in tea. L-theanine has been studied for its potential effects on attention, relaxation, and the way we respond to stress, particularly when consumed alongside caffeine.
That doesn’t turn a cookie into a wellness supplement, of course. But I love knowing a little more about the ingredients I’m baking with, and matcha brings much more to these cookies than its beautiful green colour.
How It All Comes Together
Prepare Your Baking Trays
Preheat the oven to 350°F (325°F convection bake). Line 1 to 2 baking trays with parchment paper and set aside.
Make the Matcha Cookie Dough
In a large bowl, mix together the almond flour, granulated sugar, matcha powder, ground flaxseed, and salt (note: If you’re not using ground flaxseed, replace it with additional almond flour).
Add the egg and vanilla bean paste or vanilla extract.
Mix with a spoon or spatula until a paste forms.
The mixture may look crumbly and too dry at first. Keep mixing. As everything combines, it will begin to clump together and form a dough.
Shape the Cookies
Scoop the dough into approximately 1 tablespoon mounds.
Roll each portion into a ball, then gently flatten it between your hands to create a disc.
Arrange the cookies on the prepared baking sheets, leaving approximately 1 to 2 inches between them.
Bake
Bake for approximately 18 minutes, or until the tops feel dry to the touch and the edges and bottoms are golden brown.
Allow the cookies to cool on the baking sheet.
Dip in White Chocolate
Once completely cool, dip the cookies in melted white chocolate, if desired.
Allow the chocolate to set before serving or storing.
Enjoy!
Matcha Cookie Tips + Troubleshooting
My dough looks crumbly. Does it need more liquid?
Keep mixing before adding anything. The dough initially looks surprisingly dry, but as the egg becomes evenly distributed through the almond flour, the mixture will begin to clump and form a paste.
Why didn’t my matcha cookies spread?
These cookies are shaped before baking rather than relying on the oven to spread them into shape. Roll the dough into balls and flatten them into discs before placing them in the oven.
Why are my cookies brown around the edges?
Some golden browning around the edges and bottoms is exactly what you’re looking for. If they’re becoming very dark before the 18-minute mark, your oven may run hotter than expected.
Why aren’t my matcha cookies bright green?
Matcha varies considerably in colour. The matcha you choose, its freshness, and baking itself can all affect the final shade of green. Using fresh, vibrant matcha will generally give you the best colour.
Why does my matcha taste bitter?
Matcha naturally has some bitterness and vegetal flavour, but poor-quality or stale matcha can taste particularly bitter. The sugar, vanilla, almond flour, and optional white chocolate in this recipe all help balance those earthy notes.
Before You Bake: Matcha Cookie FAQ
What do matcha cookies taste like?
These cookies have an earthy green tea flavour balanced by sweet vanilla and subtly nutty almond flour. Dipping them in white chocolate adds a creamy sweetness that contrasts especially well with the matcha.
Are these matcha cookies gluten-free?
They’re made without wheat flour and use almond flour instead. If you’re baking for someone who needs to strictly avoid gluten, check that all of your individual ingredients are certified gluten-free and appropriate for their needs.
Can I leave out the ground flaxseed?
Sure. Replace the ground flaxseed with additional almond flour.
Do I need ceremonial-grade matcha for cookies?
No. A good culinary matcha works well for baking and can be a more economical choice than using high-quality ceremonial matcha.
Can kids eat matcha cookies?
Matcha naturally contains caffeine. The exact amount in an individual cookie will depend on the matcha used and the number of cookies your batch makes, so check your matcha packaging and consider caffeine intake if serving them to children.
Do I have to add the white chocolate?
Not at all! The cookies are delicious on their own. The white chocolate simply adds another layer of sweetness and makes them especially pretty for serving.
Can I freeze matcha cookies?
Yes. Store them in an airtight container in the freezer for up to 6 months.
Storage + Make-Ahead Tips
Store your Matcha Cookies in an airtight container at room temperature for up to 5 days.
For longer storage, place them in an airtight freezer-safe container and freeze for up to 6 months.
If you’ve dipped them in white chocolate, allow the chocolate to set completely before stacking or storing the cookies.
A Little Note Before You Go
If you’re already a matcha person, I have a feeling these won’t last long. And if you’re just dipping your toes into matcha, the almond flour, vanilla, and white chocolate make this a pretty delicious place to start.
If you make these Matcha Cookies, leave a comment below or tag me @themindfulmeringue. I’d love to know whether you went for the white chocolate dip or ate them straight from the baking tray.
Matcha Cookies {gluten-free}
Ingredients
- 1 1/2 cup Almond Flour unbleached, fine ground
- 2/3 cup Granulated Sugar unrefined, cane sugar
- 2 tbsp Matcha (powder)
- 1/8 cup Ground Flaxseed or additional almond flour
- 1/2 tsp Flaked Salt
- 1 Eggs large, room temperature
- 2 tsp Vanilla Bean Paste or Vanilla Extract or to your taste
- 1/2 cup White Chocolate Chips optional for dipping
Instructions
- Preheat oven to 350F (325F convection bake). Line 1-2 baking trays with parchment and set aside .
- In a large bowl, mix together almond flour, sugar, matcha, ground flaxseed (or additional almond flour), and salt.
- Add egg and vanilla extract. Mix together with a spoon/spatula until a paste forms (note: even though the mixture looks crumbly at first, keep going! It will begin to clump together.)
- Form into 1 tbsp dough mounds, roll into balls, flatten with your hands, and shape into discs. Place on a baking sheet, spaced 1-2" apart.
- Bake for 18 minutes or until the tops are dry to the touch, and edges/bottom golden brown. Let cool on baking sheet.
- Dip in melted white chocolate and store in an airtight container at room temperature for up to 5 days or in the freezer for up to 6 months.
- Enjoy!