Sweet Vegan Matcha Sugar cookies with chunks of white chocolate and pieces of raspberries. A twist on the classic sugar cookie that is both colorful and delicious! I just love the combination of matcha, white chocolate and raspberries.
Ingredients and tips for making these wonderful Vegan Matcha Sugar Cookies:
- 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 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 paste, can be substituted for vanilla bean paste or vanilla extract
- Baking powder, for a little puff in the cookies
- Pinch of salt, I like to add a little salt to everything I bake, 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.
YOU MIGHT ALSO LIKE THESE WONDERFUL DESSERT RECIPES:
Peanut Butter and Jelly Cookies (Vegan and Gluten-free)
Chia Oatmeal Cookies (Vegan and Gluten-free)
Vegan Chocolate, Banana and Coconut Bread
Cookie dough Balls (Vegan and Gluten-free)
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Happy baking!
Sweet Vegan Matcha Sugar cookies with chunks of white chocolate and pieces of raspberries. A twist on the classic sugar cookie that is both colorful and delicious!
- 2 cups all purpose flour
- 1 cup sugar and more for coating
- 1 tablespoon matcha powder or more for deeper color and matcha flavor
- 175g (¾ cups) cold vegan butter, cut into small cubes
- 1 tbsp flaxseed meal
- 1 tsp vanilla paste
- 1 ½ teaspoon baking powder
- pinch of salt
- 50-60g vegan white chocolate, chopped
- 40 g frozen rasberries, broken up in small pieces
-
Preheat the oven to 175C (350 F) Line a baking tray with parchment paper and set aside.
Make the flax egg by mixing 1 tablespoon flaxseed meal with 3 tablespoon water and let is sit to thicken for 5 minutes. Mix the butter, sugar and matcha powder light and fluffy with electrical beaters.
Add the flax egg and mix until incorporated.
-
Mix in the flour, baking powder and salt until just incorporated. Then add the chopped white chocolate and raspberries, gently fold them in by hand.
-
Roll the dough into balls, then coat them with sugar and place on the prepared baking tray. If the dough is too loose, place it in the fridge to firm up for about 20 minutes.
Bake for about 10-13 minutes depending on your oven. Let them cool down for at leasat 10 min on the baking tray before removing them. Vegan cookies can be quite delicate. Store in an airtight container.
Enjoy!
Leave a Reply