These matcha chocolate chip cookies are soft, chewy, and gooey. The matcha powder adds an extra ‘oomf to this recipe and I’m all about it.
If you love a soft cookie then you will love these. These matcha chocolate chip cookies are studded with dark chocolate chunks and contain almond flour and matcha powder which provide delicious flavors.
To be honest, I used to be completely opposed to the taste of matcha. It was too grassy, flavorful-less, and kind of tasted like dirt. That really gets you excited for this recipe, right? Well, I swear to you that these cookies do not have that taste of that at all and I can finally say I enjoy matcha.
The taste of matcha isn’t for everyone, but if you pair it with the right ingredients it can be absolutely delicious.
These cookies are soft, chewy, gooey, and very much delicious.
They contain simple, gluten-free, and vegan ingredients, such as:
flaxseed, vegan butter, non-dairy milk, vanilla, brown sugar, almond and oat flour, rolled oats, matcha powder, baking soda and powder, salt, and dark chocolate chips.
I have not made this recipe subbing for any other ingredients, so I can not speak on how it would turn out if you did so. But if you do substitute anything let me know how it turns out!
To make these cookies, start by combining flaxseed meal and water to make a flax egg. Let sit for a few minutes.
In a large bowl, add flax egg, vegan butter, non-dairy milk, vanilla, and brown sugar. Use a handheld mixer or whisk vigorously to combine until creamy.
Add flours, oats, matcha powder, baking soda and powder, and salt. Use a wooden spoon or spatula to combine until a soft cookie dough forms. Fold in chocolate chips.
Use a small cookie scoop to distribute dough onto a prepared baking sheet. Slightly flat down with the palm of your hand. Bake for 12 minutes in a 350 degree oven.
Important! Allow cookies to cool for 5 minutes before transferring to a wire cooling rack.
If you’re looking for more mouthwatering cookie recipes, you’ll also love these Buttery Cashew Cookies, Peanut Butter Cup Molten Cookies, and these Lemon Funfetti Sugar Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
These matcha chocolate chip cookies are soft, chewy, and gooey. The matcha powder adds an extra 'oomf to this recipe and I'm all about it.
- 1 tbsp flaxseed meal
- 2 tbsp water
- ⅓ cup vegan butter, room temperature
- ¼ cup non-dairy milk
- 1 tsp vanilla extract
- ½ cup (72g) brown sugar
- 1 cup (120g) almond flour
- 1 cup (93g) oat flour
- 1 cup (87g) rolled oats
- 1 tbsp matcha powder
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dark chocolate chips
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Preheat the oven to 350°F. Line a baking sheet with parchment paper. Whisk together flaxseed meal and water in a small bowl. Set aside to thicken.
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In a large mixing bowl, add flax egg, vegan butter, milk, vanilla extract, and brown sugar. Use a handheld mixer or whisk vigorously to blend until combined. Add flours, oats, matcha powder, baking soda and powder, and salt. Use a wooden spoon or spatula to combine until a soft cookie dough forms. Fold in chocolate chips.
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Use a small cookie scoop to distribute dough on to the prepared baking sheet. Slightly press down with the palm of your hand. Bake for 12 minutes. Important! Allow the cookies to cool for 5 minutes before transferring to a wire cooling rack.
