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+½ cup sugar, divided
- 1-2 tablespoon matcha powder, use 2 tablespoon for deeper color and matcha flavor
- 175g (¾ cups) cold vegan butter, cut into small cubes
- 1 tbsp flaxseed meal
- 1 tsp vanilla extract
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup (60g) vegan white chocolate, chopped
- ¼ cup (40g) frozen rasberries, broken up in small pieces
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Preheat the oven to 175C (350 F) Line a baking sheet with parchment paper and set aside.
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.
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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.
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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.
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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.
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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.
Enjoy!
Store in an airtight container.