Easy Chewy Vegan Matcha Cookies with White Chocolate Chips

If you’re looking for a unique vegan treat that’s packed with flavor and isn’t fussy to make, these vegan matcha cookies with white chocolate chips are the perfect pick. Soft and chewy on the inside with slightly crisp edges, their vibrant green color and complex earthy-sweet matcha flavor make them a standout dessert.

Plus, they’re quick to prepare — no chilling required, just mix and bake! Whether you’re a matcha lover or trying it for the first time, this recipe brings a delicious twist to traditional cookies you’ll want to try again and again.

Why These Vegan Matcha Cookies Are So Good

These cookies strike the perfect balance between the grassy, slightly bitter notes of matcha and rich, creamy sweetness from vegan white chocolate chips. They deliver complex flavors that satisfy both sweet tooth and sophisticated palates without being overly sugary.

The texture is soft and chewy inside with a delicate crispness on the exterior, making every bite irresistible. Plus, the recipe is straightforward: no chilling the dough, minimal ingredients, and ready in under 30 minutes — perfect for anyone from beginner bakers to seasoned pros.

Choosing the Right Matcha for Your Cookies

Matcha quality greatly affects both the flavor and color of your cookies. For baking, culinary or ingredient grade matcha is best: it has robust flavor and holds up well under heat.

Ceremonial grade matcha is more delicate and better saved for drinking due to its subtle sweetness and higher cost. When buying matcha, look for a bright green powder with a fine texture, which indicates quality and freshness.

Sift the matcha powder before mixing to avoid lumps and ensure an even color in your cookies. Using too much matcha can make cookies dry or bitter, so 2 teaspoons per batch strikes a good balance.

Key Ingredients and What They Do

• All-Purpose Flour and Cornstarch: Flour provides structure, while cornstarch softens the cookies and helps achieve a tender, chewy texture.
• Matcha Powder: Gives the distinct earthy flavor and vibrant green color.
• Vegan Butter: Adds moisture and richness, crucial for soft, tender cookies.
• Sugars (Brown and Granulated): Brown sugar gives chewiness and moisture; granulated sugar contributes to crisp edges.
• Flaxseed “Eggs”: Ground flaxseed mixed with water acts as a binder in place of eggs.
• Oat Milk (or other plant milk): Moisturizes the dough and helps with mixing.
• Vegan White Chocolate Chips: Add creamy sweetness and textural contrast. Substitute with dark chocolate or nuts if preferred.

Understanding these ingredients helps you troubleshoot texture or flavor issues and allows for easy substitutions without sacrificing cookie quality.

Step-by-Step Instructions for Perfect Matcha Cookies

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Sift the dry ingredients: In a medium bowl, sift together flour, cornstarch, matcha powder, baking soda, and salt. This prevents lumps and ensures even green color.
3. Cream the wet ingredients: In a stand mixer or bowl, beat softened vegan butter with both sugars until fluffy. Add vanilla extract, flaxseed mixture (flaxseed plus water), and plant milk, mixing until well combined.
4. Combine wet and dry: Gradually add dry ingredients to wet, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
5. Fold in white chocolate chips: Use a spatula or your hands to evenly distribute.
6. Form dough balls: Scoop about 1.5 tablespoons of dough per cookie, roll into balls, and place on baking sheets spaced well apart.
7. Bake: Place one tray in the middle rack and bake for 10-12 minutes until edges are set but centers remain soft.
8. Cool: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Enjoy fresh, or store as explained later for longer freshness.

Expert Tips for Baking the Best Matcha Cookies

• Don’t skip sifting: It removes lumps and ensures the matcha disperses evenly.
• Use room temperature vegan butter: For easier creaming and better texture.
• Avoid overbaking: Cookies should look soft at removal; they firm up as they cool.
• Chill dough if needed: While not required, chilling helps control spread on warm days or with very soft dough.
• Taste your matcha: Different brands vary in bitterness; adjust quantity accordingly.
• Try different mix-ins: Swap white chocolate for dark or vegan milk chocolate chips, or add chopped nuts for crunch. For a truly versatile recipe that embraces mix-ins, take a look at our easy vegan kitchen sink cookies for inspiration.
• Store properly: To keep color and freshness, seal in airtight containers away from light and heat.

How to Store and Freeze Your Cookies for Freshness

After baking, allow your matcha cookies to cool completely before storing. Place them in an airtight container or resealable bag to keep them chewy and fresh.

They last about 3 days at room temperature, up to a week refrigerated, and can be frozen up to 3 months. When freezing, separate layers with parchment paper to prevent sticking.

Thaw at room temperature before serving to restore softness and flavor. Proper storage prevents color fading and preserves matcha’s fresh taste.

Frequently Asked Questions About Vegan Matcha Cookies

What is matcha and why use it in cookies?
Matcha is finely ground green tea leaf powder, known for its bright green color, earthy-sweet flavor, and antioxidants. Using it in cookies gives a unique flavor and stunning color.

Can I make these cookies gluten-free?
Absolutely! Swap all-purpose flour with a 1:1 gluten-free baking flour blend and monitor the bake time closely.

How do I prevent my cookies from turning brown instead of green?
Use good quality culinary grade matcha, avoid overbaking, and sift matcha into dry ingredients to disperse evenly and maintain color.

Can I substitute vegan white chocolate chips?
Yes, dark or regular vegan chocolate chips, chopped nuts, or omit completely if preferred.

Do I need to chill the dough?
Not necessary, but chilling can help with dough firmness and reduce spread on warm days.

How do I get chewy cookies?
Use a balance of brown sugar with vegan butter and don’t overbake. Chilling dough can also help.

Why are my cookies not green or taste bitter?
The matcha grade and amount affect color and flavor. Using ceremonial grade without adjustments might lead to bitterness or dull color — culinary grade is best for baking.

Conclusion

These vegan matcha cookies combine the best of plant-based baking with the unique flavors of Japanese green tea powder. With their soft, chewy texture and balanced sweetness, they’re a crowd-pleaser for any occasion, much like our popular vegan almond croissant cookies.

By paying attention to ingredient quality, especially your matcha powder choice, and following the expert tips here, you can consistently bake delicious, beautiful cookies that impress. Don’t hesitate to experiment with add-ins and storage methods to make this recipe your own.

Happy baking!