Vegan Chocolate Chip Matcha Cookies

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.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Keyword: healthy cookie recipe, matcha dessert, vegan cookies

Servings: cookies

Calories: 233kcal

Author: Jessica Laroche

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.

Nutrition