Chewy Vegan Matcha Cookies with White Chocolate Drizzle
These chewy vegan matcha cookies have a matcha latte vibe, whether on their own or drizzled with a bit of white chocolate. Just 8 (or 9!) ingredients, super easy to make, these cute green cookies yield 48 mini cookies or 24 regular ones.
Equipment
- Stand mixer or handheld mixer or make 'em by hand if you're tough stuff!
Ingredients
- ½ cup vegan butter cold
- ¾ cup cane sugar or your favourite granulated sweetener
- 2 tablespoons soy milk or your favourite plant-based milk
- 1 teaspoon vanilla
- 2 cups flour all purpose or whole wheat or a mixture!
- 2 teaspoons matcha powder
- 1 teaspoon baking powder
- ½ teaspoon salt
White Chocolate Drizzle
- ½ cup vegan white chocolate chips
- 1 teaspoon neutral flavoured oil if needed to thin texture
Instructions
- Preheat oven to 350℉ (176℃). Line a large baking sheet with parchment paper.
- Whisk together the flour, baking powder, matcha and salt and set aside.
- Using beaters or a stand mixer, cream the butter and sugar together until fluffy, with no chunks of butter left, about 2-3 minutes. Add milk and vanilla and mix thoroughly.
- Add in the flour mixture, half at a time, mixing thoroughly until a dough begins to form. You can knead the mixture a couple of times so it comes together.
- Scoop out about 1 teaspoon (5 mL) of dough for minis and 1 tablespoon (15 mL) of dough for regular cookies. Roll dough into a ball and press gently to form a 1 inch (or 2-3 inch) disk, about 1/4 inch (0.5 cm) thick.
- Place on the baking sheet, and continue with remaining dough, leaving 1 inch of space between cookies.
- Bake for 9-12 minutes, so that cookies are a bit golden on bottom but slightly soft and underbaked on top so they stay chewy. Check minis after 9 minutes, larger cookies at 10 minutes, just in case!
- Let cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely before storing or drizzling.
- Wanna drizzle? Fill a small pot with 2 inches of water. Fit with a heatproof bowl and add the white chocolate chips. Simmer on medium until chocolate is just melted, stirring often. If your white chocolate is looking waxy and thicker, you can add a teaspoon of coconut oil or other neutral oil to help thin it out. Then, just drizzle over the cookies with a spoon! I find a quick flick of the wrist helps you get a thinner drizzle.
- Let drizzled cookies fully set up at room temperature before storing at room temperature. If your kitchen is quite warm, you might want to store in the fridge.
Notes
If you are gluten free or Low FODMAP, I suspect that a good starch-based 1:1 GF baking all purpose mix like Bob's Red Mill will work here...but I have yet to test! So if you try it, do let me know.