Chewy Matcha Cookies (Small Batch, Dairy Free)
These small-batch matcha cookies are the perfect sweet treat. They’re crispy on the edges, with a soft, chewy texture in the middle, and a beautiful bright green color. This recipe is dairy free with a gluten free option.
Looking for more matcha recipes? Try my chewy matcha brownies (dairy free), matcha scones with strawberry glaze (dairy free), or matcha chia pudding.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make these green tea cookies:
- Matcha powder – a Japanese green tea powder made from ground green tea leaves. I prefer to use ceremonial grade matcha over culinary grade matcha even when cooking for the best flavor and a vibrant green color.
- Room temperature butter – either vegan or unsalted butter that’s soft and a little melty.
- Granulated sugar – both brown sugar and organic cane sugar (could also use white sugar) to sweeten the cookies.
- Vanilla extract – for extra flavor.
- Egg yolk – from one large egg.
- All purpose flour – the base of the cookies.
- White chocolate chips – I used dairy free mini chips from this brand.
How to Make Matcha Cookies: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
1. Preheat oven to 350ºF and line a baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, mix the wet ingredients: softened butter, brown sugar, and granulated sugar until well combined. Stir in the egg yolk and vanilla.
3. Mix in the dry ingredients: all purpose flour, matcha powder, baking soda, and kosher salt until just combined. Don’t overmix it. Fold in the chocolate chips, if using
4. Freeze the dough for 5 minutes, then use a 1.5 tablespoon cookie scoop to scoop the dough into 4 balls. Place on the prepared baking sheet with space in between each one then press down slightly on the cookie dough balls. (Don’t flatten too much or your cookies will be thin and crispy.)
5. Bake for 9-12 minutes. They’ll look underdone but will firm up as they cool. Let them cool for a few minutes before transferring the cookies to a cooling rack. Cool completely before eating for the best texture.
Helpful Tips
- Don’t overmix the matcha cookie dough, as this causes dense cookies.
- Don’t skip chilling the dough – this helps the cookies retain their shape as they cook and allows the flour to fully hydrate.
Quick tip: Pressing the cookies down slightly before baking helps them spread out. If you press down too much, your cookies will be thin and crispy.
Storage
These cookies are best the day you make them, but you can store them in an airtight container on the counter for 1-2 days.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make these matcha cookies using what you already have? Here are some ideas…
- Gluten free? – use gluten-free all purpose flour. I’ve had great success with Bob’s Red Mill 1:1 Baking Flour. You’ll don’t need as much flour because gluten free flour absorbs more liquid than glutinous flour. Use 5 tablespoons gluten free flour.
- No white chocolate chips? – leave them out.
- Use brown butter – it’ll give the cookies a nuttier flavor.
- Like a strong matcha flavor? – increase the amount of ceremonial matcha.
- Add-ins – chopped nuts such as walnuts or macadamia nuts for more texture.
Variations
- Strawberry matcha cookies – add in pieces of freeze-dried strawberries.
Frequently Asked Questions
If your cookies aren’t very green, you likely used culinary matcha. This has a grassier yellowish color and a more bitter taste.
For the best results, use ceremonial matcha. Ippodo is my favorite brand. It’s the best quality and has several different price points. This matcha is one of my favorites.
More Matcha Recipes
- Chewy Matcha Brownies (dairy free)
- Matcha Scones With Strawberry Glaze (dairy free)
- Matcha Chia Pudding
I hope you love these Matcha Cookies! If you make this recipe, be sure to leave a comment & a star rating below. Thank you!
Chewy Matcha Cookies (Small Batch, Dairy Free)
Ingredients
- 2 tablespoons dairy free butter, slightly melted or unsalted butter if not dairy free
- 2 tablespoons packed brown sugar
- 1 tablespoon organic cane sugar or white granulated sugar
- 1 large egg yolk
- ¼ teaspoon vanilla extract
- 6 tablespoons all purpose flour OR 5 tablespoons gluten free flour blend with xanthan gum, see notes below
- ¾ teaspoon ceremonial grade matcha powder
- ¼ teaspoon baking soda
- ¼ teaspoon diamond crystal kosher salt or ⅛ teaspoon if using any other kind
- 2 tablespoons dairy free white chocolate chips optional
Instructions
- Preheat oven to 350ºF and line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, mix the wet ingredients: softened butter, brown sugar, and granulated sugar until well combined. Stir in the egg yolk and vanilla.
- Mix in the dry ingredients: all purpose flour, matcha powder, baking soda, and kosher salt until just combined. Don't overmix it. Fold in the chocolate chips, if using
- Freeze the dough for 5 minutes, then use a 1.5 tablespoon cookie scoop to scoop the dough into 4 balls. Place on the prepared baking sheet with space in between each one then press down slightly on the cookie dough balls. (Don't flatten too much or your cookies will be thin and crispy.)
- Bake for 9-12 minutes. They’ll look underdone but will firm up as they cool. Let them cool for a few minutes before transferring the cookies to a cooling rack. Cool completely before eating for the best texture.