Vegan Matcha Sugar Cookies

I just love the combination of matcha, white chocolate and raspberries in these cookies. They are rolled in sugar for an extra crunch. Easy to make with no chill time and perfect for the holidays or the summer picnic.

For more cookies, try these Chocolate banana coconut cookies or these Vegan chocolate chip banana cookies.

Ingredients

Listed below are the ingredients needed, and tips for making these wonderful vegan matcha sugar cookies. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• All purpose flour, make sure to measure correctly when using a measuring cups and not a scale. Take a spoon and fluff the flour in the container. Then use this spoon to lightly scoop the flour in the measuring cup and leaves it off with a knife. If you scoop the flour directly into the measuring cup you will end up with too much flour.
• Sugar, I like using organic caster sugar
• Matcha powder, in this recipe I added 1 tablespoon, but feel free to use more for deeper color and matcha flavour. I like to use a good quality matcha powder for a bright color and better taste.
• Vegan butter, use a good quality that is unsalted. I use cold butter and cut it in cubes to help the mixer. The reason I use cold butter and not room temperature is so I don’t have to chill the cookie dough before baking them. You can use room temperature butter, just stick the dough in the fridge for about 30 min before rolling the cookies.
• Flaxseed meal, to make a flax egg, mix it with water and let it sit to thicken.
• Vanilla extract, can be substituted for vanilla bean paste or vanilla bean powder.
• Baking powder, for a little puff in the cookies
• Salt, just a little pinch, it balances the flavours.
• Vegan white chocolate, use a chocolate bar and chopped it up, or chocolate chips.  
• Frozen raspberries, don’t defrost them, simply break them up into small pieces and fold into the cookie dough while still frozen.

See recipe card for quantities.

Instructions

1. In a small bowl, make the flax egg by mixing 1 tablespoon flaxseed meal, with 3 tablespoons hot water and let it sit to thicken for 5 minutes. 
2. In a mixing bowl, mix the butter, 1 cup of sugar and matcha powder light and fluffy with electrical beaters. Add the flax egg and mix until incorporated. 
3. Add the flour, baking powder and salt, mix until just incorporated. Then add the chopped white chocolate and raspberries, gently fold them in by hand with a spatula.
4. In a small bowl, add the reserved ½ cup of sugar. Roll the dough into 2 tablespoons balls, then coat them with sugar and place on the prepared baking sheet. If the dough is too loose, place it in the fridge to firm up for about 20 minutes. 
5. Bake the cookies for about 10-13 minutes depending, until they are set at the edges, but still soft in the middle. Let them cool down for at least 10 minutes on the baking sheet before moving them to a cooling rack to cool down completely. Vegan cookies can be quite delicate. 

Substitutions and variations

• Nuts – Add some chopped walnuts, pecans or almonds for a little extra crunch. 
• Chocolate – This recipe calls for chopped vegan white chocolate, but chocolate chips can also be used. Dark or milk chocolate chips work as well, use your favourite.

Also check out my Vegan Chocolate Chip Banana Cookies or these Vegan Cinnamon Roll Cookies.

Storrage

Store these vegan matcha cookies in an airtight container, for up to 3 days.

They also freeze very well, place them in a freezer friendly container or ziplock bag, try to press out as much air as possible. Freeze for up to 3 months.  

Matcha recipes

Cookie recipes

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Happy baking!