Vegan Matcha Cookies

Green tea and chocolate – a matcha made in heaven, no?

I’ve recently acquired something of a matchaddiction. I can’t get enough of the stuff, and the endless list of health benefits aren’t helping me stop.

If you aren’t familiar with matcha, it’s basically super concentrated green tea – think 10 cups of green tea in half a teaspoon of matcha powder. It is absolutely packed with antioxidants, will boost your metabolism and even combat aging (supposedly).

Seriously, if you’re even a tad interested in nutrition, matcha is worth looking into.

Gloriously green, it’s also an amazing natural food colouring, so I figured I better incorporate it into a Spring bake!

It’s important to use ceremonial matcha for this recipe. It’s the highest grade available and has the highest concentration of all the goodies, including chlorophyll, which gives the cookies their lovely green hue. I use PureChimp which is relatively cheap compared to others, and gorgeous with hot almond milk.

You’ll absolutely love these cookies – they’re a delight to both look at and taste.

Vegan Matcha Chocolate Chip Cookies

Vegan Matcha Chocolate Chip Cookies

Matcha and chocolate – a matcha made in heaven.
Prep Time20 mins
Cook Time15 mins
Total Time2 hrs 35 mins
Course: Dessert, Snack
Cuisine: Japanese
Keyword: baking, cookies, cooking, dessert, green tea, japanese, matcha, plant based, shortbread, tasty, vegan
Servings: 24 cookies


  • 260 g plain flour
  • 15 g matcha powder ceremonial matcha
  • 170 g vegan butter
  • 140 g icing sugar
  • pinch salt
  • 1 flax egg
  • 60 g dark chocolate chips


  • Sift the flour and matcha into a large mixing bowl.
  • Beat the butter until creamy, then add the icing sugar with some salt and mix again until light and fluffy. Add flax egg and mix until combined. Gradually begin to add the flour mixture until a play-doh consistency is formed. Finally, add the chocolate chips and mix again until evenly distributed. 
  • Take the mixture and cut it in half on a worktop. Take each half and roll into a cylinder about an 1.5 inches in diameter.
  • Wrap the tubes in cling film and refrigerate for at least two hours, overnight if possible. You can place the dough on a bed of rice to save it going flat on one side. 
  • Once chilled, preheat the oven to 175°C and remove the cylinders from the cling film. Cut with a very sharp knife into 1/3 inch size discs. I like to roll them back and forth again after cutting as I find they go flat easily with the pressure of the knife. 
  • Place the cookies on a baking sheet lined with parchment paper about an inch apart for 15 minutes, until the edges are slightly golden. 
  • Allow the cookies to cool for 5 minutes on the baking tray before enjoying!

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