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.
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.
Notes
See the blog post for helpful tips, storage, and FAQs.