Vegan Matcha Cookies with White Chocolate
These chewy vegan matcha cookies pair earthy green tea with rich white chocolate to create a cookie with an amazing taste and texture. The secret to their texture is a simple combination of flax eggs and a touch of cornstarch, which gives them crispy edges with a fudgy middle. This is vegan cookie recipe you will bake on repeat!
Servings: 24 cookies
Ingredients
- 175 grams vegan white chocolate, roughly chopped (about 6 ounces)
- ⅓ cup vegan stick butter
- 1 cup granulated sugar (200 grams)
- 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
- 2 tablespoons almond milk (any plant milk works)
- 1 teaspoon pure vanilla extract
- 2 cups + 1 tablespoon all-purpose flour (260 grams)
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 2 tablespoons culinary grade matcha powder
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the ground flaxseed and water in a small bowl. Set it aside for 5 minutes to thicken.
- Add the roughly chopped vegan white chocolate and vegan butter to a heatproof bowl. Microwave in 15-second intervals, stirring frequently until completely smooth. Let it cool slightly.
- In a separate medium bowl, sift the flour, cornstarch, baking powder, salt, and matcha powder. Use a whisk to mix them together.
- In a large mixing bowl, combine the cooled chocolate and butter mixture with the sugar, thickened flax eggs, almond milk, and vanilla extract. Use a hand mixer on medium speed, to beat the ingredients until the mixture is smooth and fully incorporated. You can also do this by hand with a whisk.
- Gradually add the dry ingredients to the wet ingredients in 2 to 3 batches. Use your hand mixer on the lowest speed (or a sturdy rubber spatula) to mix until just combined. Stop immediately once the flour disappears.
- Cover and place the bowl in the refrigerator for at least 30 minutes.
- Use a cookie scoop to form the chilled dough into balls (about 1.5 tablespoons each). Place them on your lined baking sheet and press them flat with the palm of your hand.
- Bake for 10 minutes at 350°F. When ready, they will look done on the edges and a little underdone in the middle.
- Let the cookies cool on the hot baking pan for 5 minutes before transferring to a wire cooking rack.
- Store baked cookies in an airtight container at room temperature for up to 4 days. You can also freeze the baked cookies for up to 2 months.
Notes
- Properly measure ingredients—use a scale if possible; if not, use the spoon and level method.
- Every oven is different. A digital oven thermometer is recommended.
- Use a good quality matcha powder and vegan white chocolate for the best flavor.
- Chill the dough for the best chewy fudgy texture. You don't want flat cookies.
Nutrition
Serving: 1cookie | Calories: 137kcal | Carbohydrates: 20g | Protein: 1.5g | Fat: 6g | Sodium: 55mg | Fiber: 1g | Sugar: 12g
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