These delicious vegan matcha chocolate chip cookies are chewy, packed with dark chocolate and filled with a sweet matcha flavor. Perfect everyday cookie for the matcha lover! 100% vegan, dairy-free and eggless.
If you are a matcha lover, then this vegan matcha chocolate cookie recipe is for you!
They are soft and chewy in the middle yet crunchy on the edges, they burst with earthy matcha flavor and they are packed with dark chocolate chips. The texture reminds me of these yummy vegan brown sugar cookies, but with more character.
Plus, this matcha chocolate cookie recipe is simple and fast to make! If you love matcha, it makes for a perfect everyday sweet treat to enjoy with tea or coffee, but also stunning and unique enough to serve during celebrations, such as parties, birthdays, Christmas and more!
For more delicious vegan chocolate chip cookie recipes, check out these vegan oat flour chocolate chip cookies, this single serve oatmeal cookie and this single-serve vegan chocolate chip cookie.
Let me know if you give it a try! ❤️
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❤️ Why you will love this recipe
- Easy and fast recipe (no chilling required!), perfect for the beginner baker!
- Uses simple pantry-friendly ingredients
- Perfect balance between earthy, chocolatey and sweet flavors
- Great texture: chewy and crunchy and soft all at the same time!
- Fun and tasty way to enjoy antioxidant-packed matcha powder instead of the usual matcha latte
- 100% vegan, dairy-free and egg-free
🗒 Ingredient notes (+ substitutions)
- Flour: I used the all-purpose unbleached flour from King Arthur. Avoid bread flour for the best texture.
- Dairy-free milk: I like baking with oat milk from Oatly, but any kind of plant-based milk will work such as almond milk or soy milk.
- Sugar: I made these cookies using cane sugar, but feel free to use regular white granulated sugar instead. I haven't tried making them with brown sugar, but I think it would be fine.
- Oil: any vegetable oil will do, such as canola oil (what I used) or melted coconut oil. If using coconut oil, then I recommend using the refined kind so it does not add a coconut flavor.
- Matcha: you can use ceremonial-grade matcha powder (quality ideal for making drinks) or culinary-grade matcha (a little less expensive and perfect for baking). I used culinary-grade matcha powder from Navitas.
- Chocolate chips: I used the mini chocolate chips from the brand Enjoy Life (they are vegan and allergen-free), but you can also use large chunks of chocolate. You can also make white chocolate matcha cookies simply by swapping them for white chocolate chips (we love baking with these vegan white chocolate chips from the brand Enjoy Life).
- Vanilla extract: optional, but highly recommended as it pairs beautifully with the matcha flavor.
⭐️ Full list of ingredients (+ quantities) down below in the recipe card!
🍽 How to make vegan chocolate chip matcha cookies
Step 1: In a medium bowl, add the oil, milk, sugar and vanilla extract, then whisk until uniform and creamy.
Step 2: In another large bowl, add the flour, baking powder, salt and matcha powder, then stir until combined.
Step 3: Pour the wet mixture over the bowl with the flour, then stir until a thick, sticky and uniform mixture forms (this can take 1-2 minutes).
Step 4: Add the chocolate chips and keep mixing to incorporate them into the cookie dough.
Step 5: The cookie dough will be very sticky, so I recommend using an ice cream scoop to scoop the cookie dough. Transfer the balls of dough to a baking sheet covered with parchment paper as you go.
Step 6: You should be able to make 10 cookies (bake them in 2 batches if possible). Space them out on the baking sheet and do not flatten the cookies before baking. Bake at 350ºF for 10 minutes, and let the cookies cool down for 5 minutes before transferring on a cooling rack.
⭐️ Detailed recipe (+ video!) down below in the recipe card!
💡 Baking tips
- I highly recommend weighing the ingredients as opposed to measuring using cups (especially for the flour). If you don't have a small kitchen scale, then make sure to use the Scoop and Level method!
- Do not overmix the cookie batter! It should be a pretty thick and sticky consistency, and once there are no dry spots of flour visible, then stop stirring.
- Do not overbake the cookies! They should be very soft once just out of the oven. Let them cool down for a few minutes so they can set and firm up before enjoying them.
- Work in two batches! The cookies spread slightly while baking so give them enough space on the baking sheet to do so.
Storage tips
Once completely cooled down, transfer the matcha chocolate cookies to an airtight container and keep them at room temperature for about 3-4 days. You can also keep them sealed in the fridge for up to 7 days or in the freezer for up to 3 months.
❓ FAQs
Yes! Simply use a certified gluten-free flour like the one from Bob's Red Mill to make these cookies GF (the rest of the ingredients are naturally GF!)
Matcha powder is a Japanese tea product made by grinding dried green tea leaves. It comes in different grades (or quality levels): 1- Ceremonial matcha (high-quality, more expensive, bright green color, great for making drinks and lattes) and 2- Culinary matcha (less expensive, brownish-green color, perfect for baking). It is high in antioxidants and has an earthy and a little bitter flavor. You can find matcha powder in many grocery stores in the organic section, in Japanese or Asian groceries and also online.
I hope you like this matcha chocolate chip cookie recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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📖 Recipe
Vegan Chocolate Chip Matcha Cookies
Equipment
- Baking sheet
- Parchment paper
- Small kitchen scale (or measuring cups)
- Measuring spoons
- Stirring bowls and spoons
- Ice cream scoop (optional, to divide the dough)
Ingredients
- 180 g all-purpose white flour (180 g = about 1½ cup)
- 2½ teaspoon matcha powder I used the culinary grade matcha powder from the brand Navitas
- 2 teaspoon baking powder
- ½ teaspoon salt
- 70 g canola oil (or melted coconut oil) (70 g = about ⅓ cup)
- 60 g oat milk (or any dairy-free milk) (60 g = about ¼ cup)
- 170 g cane sugar (170 g = about ¾ cup)
- 1 teaspoon vanilla extract
- 60 g dark chocolate chips (60 g = about ⅓ cup), I used the mini chocolate chips from the brand Enjoy Life
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In a medium bowl, add the oil, milk, sugar and vanilla extract. Whisk well until smooth and uniform. Set aside.
- In a large mixing bowl, add the flour, baking powder, salt and matcha powder. Stir until combined (make sure to break all the clumps of matcha powder).
- Pour the wet mixture over the bowl with the flour and stir until it comes together. The cookie dough should be pretty thick and sticky, this is normal. Add the chocolate chips and stir to incorporate them in the dough.
- Use a medium-size ice cream scoop to scoop the dough and transfer over the prepared baking sheet. You should be able to make a total of 10 cookies, but I recommend working in 2 batches so you can spread them out on the baking sheet. Do not flatten the balls of dough and bake for 10-11 minutes. The cookies will be soft when just out of the oven, so let them cool down for a few minutes before enjoying them so they can set and firm up.
Video
Notes
- I highly recommend weighing the ingredients as opposed to measuring using cups (especially for the flour). If you don't have a small kitchen scale, then make sure to use the Scoop and Level method!
- Do not overmix the cookie batter! It should be a pretty thick and sticky consistency, and once there are no dry spots of flour visible, then stop stirring.
- Do not overbake the cookies! They should be very soft once just out of the oven. Let them cool down for a few minutes so they can set and firm up.
- Work in two batches! The cookies spread slightly while baking so give them enough space on the baking sheet to do so.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
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