Ingredients
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons matcha powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup vegan butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla bean paste
- 2 tablespoons ground flaxseeds
- 3 tablespoons oat milk or soy, almond milk
Add-ins
- 1 cup vegan white chocolate chips
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two cookie sheets with silicone mats or parchment paper to prevent sticking.
- Mix Dry Ingredients: In a small to medium bowl, sift together the all purpose flour, cornstarch, matcha powder, and baking soda. Add in the salt and stir well to evenly combine all the dry ingredients. Set this mixture aside.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, or a handheld mixer, beat the softened vegan butter with both granulated and light brown sugars until the mixture becomes creamy and smooth.
- Add Flavor and Moisture: Mix in the vanilla bean paste, ground flaxseeds, and oat milk (or your preferred plant milk) until everything is well incorporated.
- Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined to avoid overworking the dough.
- Incorporate White Chocolate Chips: Fold in the vegan white chocolate chips by hand if necessary to ensure even distribution throughout the dough.
- Shape Cookies: Using a cookie scoop or spoon, form dough balls about 1 1/2 tablespoons each. Place them evenly spaced on the prepared cookie sheets.
- Bake: Bake one pan at a time on the middle rack of the oven for 10–12 minutes, or until the edges of the cookies are just set. The centers may appear soft but will firm up upon cooling.
- Cool: Allow the cookies to cool on the pans for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these softly textured matcha cookies!
Notes
- Use vegan butter and vegan white chocolate chips to keep this recipe entirely plant-based.
- Ground flaxseeds act as an egg substitute, helping to bind the dough.
- Do not overbake; cookies should be slightly soft when removed from the oven for the best texture.
- Matcha powder provides the distinct green tea flavor, so use a good quality ceremonial or culinary grade matcha for the best taste.
- Oat milk or soy milk are preferred for their creamy consistency, but almond milk works well too.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegan
