Matcha Cookies by @thenottychef

29 min

12 servings

🌾

130 g

All-purpose flour

🌰

28 g

Almond flour

🫙

2.3 g

Baking soda

🧂

1.5 g

Sea salt

🧈

110 g

Vegan butter

🥥

90 g

Coconut sugar

🍁

60 ml

Maple syrup

🫖

12 g + 0.5 tbsp

Matcha powder

🍦

5 ml

Vanilla extract

🍫

85 g

Vegan chocolate chips

🍬

8 g

Icing sugar

  1. Preheat

    Preheat the oven to 200°C (392°F). Line one baking sheet with parchment paper.

  2. Whisk
    • all-purpose flour
    • Sea salt
    • Matcha powder

    Whisk the all-purpose flour, almond flour, baking soda, sea salt, and 2 tablespoons matcha powder in one medium mixing bowl.

  3. Mix
    • vegan butter
    • coconut sugar
    • maple syrup

    Mix the melted vegan butter, coconut sugar, maple syrup, and vanilla extract in the second medium mixing bowl until smooth.

  4. Add
    • all-purpose flour
    • Sea salt
    • Coconut sugar

    Add the dry mixture to the wet mixture. Stir until a soft dough forms.

  5. Fold
    • vegan chocolate chips

    Fold the vegan chocolate chips into the dough, if using. Mix only until evenly distributed.

  6. Scoop

    Scoop 1 tablespoon portions of dough onto the lined baking sheet. Space the portions 2 inches apart.

  7. Bake

    Bake the cookies for 8 to 9 minutes. Remove them when the edges are lightly golden and the centers look slightly underbaked.

  8. Cool

    Cool the cookies on the baking sheet for 5 minutes. Transfer them to the wire rack.

  9. Combine
    • matcha powder
    • icing sugar

    Combine the remaining 1/2 tablespoon matcha powder and icing sugar. Sift the mixture over the warm cookies.

  10. Sift
    • Icing sugar
    • Matcha powder

    Sift the matcha and icing sugar mixture over the slightly cooled cookies.

Matcha Cookies by @thenottychef

29 min

12 servings

🌾

130 g

All-purpose flour

🌰

28 g

Almond flour

🫙

2.3 g

Baking soda

🧂

1.5 g

Sea salt

🧈

110 g

Vegan butter

🥥

90 g

Coconut sugar

🍁

60 ml

Maple syrup

🫖

12 g + 0.5 tbsp

Matcha powder

🍦

5 ml

Vanilla extract

🍫

85 g

Vegan chocolate chips

🍬

8 g

Icing sugar

Preparation Steps

  1. Step 1/10

    Preheat the oven to 200°C (392°F). Line one baking sheet with parchment paper.

    🍳baking sheet

  2. Step 2/10

    Whisk the all-purpose flour, almond flour, baking soda, sea salt, and 2 tablespoons matcha powder in one medium mixing bowl.

    🌾all-purpose flour
    🌰almond flour
    🫙baking soda
    🧂sea salt
    🫖matcha powder
    🥣medium mixing bowl
    🥄whisk

  3. Step 3/10

    Mix the melted vegan butter, coconut sugar, maple syrup, and vanilla extract in the second medium mixing bowl until smooth.

    🧈vegan butter
    🥥coconut sugar
    🍁maple syrup
    🍦vanilla extract
    🥣medium mixing bowl
    🥄spatula

  4. Step 4/10

    Add the dry mixture to the wet mixture. Stir until a soft dough forms.

    🌾all-purpose flour
    🌰almond flour
    🫙baking soda
    🧂sea salt
    🫖matcha powder
    🧈vegan butter
    🥥coconut sugar
    🍁maple syrup
    🍦vanilla extract
    🥣medium mixing bowl
    🥄spatula

  5. Step 5/10

    Fold the vegan chocolate chips into the dough, if using. Mix only until evenly distributed.

    🍫vegan chocolate chips
    🥣medium mixing bowl
    🥄spatula

  6. Step 6/10

    Scoop 1 tablespoon portions of dough onto the lined baking sheet. Space the portions 2 inches apart.

    🍪cookie scoop
    🍳baking sheet

  7. Step 7/10

    Bake the cookies for 8 to 9 minutes. Remove them when the edges are lightly golden and the centers look slightly underbaked.

    🍳baking sheet

  8. Step 8/10

    Cool the cookies on the baking sheet for 5 minutes. Transfer them to the wire rack.

    🍳baking sheet
    ✨wire rack

  9. Step 9/10

    Combine the remaining 1/2 tablespoon matcha powder and icing sugar. Sift the mixture over the warm cookies.

    🫖matcha powder
    🍬icing sugar
    🥣medium mixing bowl
    🧺fine-mesh sieve

  10. Step 10/10

    Sift the matcha and icing sugar mixture over the slightly cooled cookies.

Composition

Ingredients

Types

Grains, Nuts, Leavening agents, Seasonings, Plant-based fats, Sweeteners, Tea, Flavorings, Chocolate

Ingredients

All-purpose flour, Almond flour, Baking soda, Sea salt, Vegan butter, Coconut sugar, Maple syrup, Matcha powder, Vanilla extract, Vegan chocolate chips, Icing sugar

Notes

Almond flour (or any nut flour), Vegan butter (melted), Coconut sugar (or brown sugar), Maple syrup (or agave syrup), Matcha powder (for finishing), Vegan chocolate chips (optional, amount not given, can substitute chopped nuts), Icing sugar (for finishing)

Allergens

Gluten, Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based

Calories

174 kcal

Macro nutrients

Protein: 2.2g, Carbohydrates: 23.4g, Fat: 8.6g, Fiber: 1.1g, Sugar: 13.4g

Nutritional Information

Minerals

Calcium: 25mg, Iron: 1.1mg, Potassium: 68mg, Sodium: 99mg

Vitamins

Vitamin E: 1.1mg, Vitamin K: 5mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

9 minutes

Overall

29 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

medium mixing bowl, whisk, spatula, cookie scoop, baking sheet, wire rack, fine-mesh sieve

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon tea, Breakfast, Dessert, Holiday baking

Origin

Source

Platform

instagram

Original Creator

@thenottychef

Origin

Cuisine

Japanese, American

Geographic

to inform

Various

Aspect

Texture

Soft, Chewy, Tender

Flavors

Earthy, Sweet, Vanilla, Buttery, Matcha

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Store in an airtight container after completely cooling.), fridge : 7 days (Store in an airtight container; bring to room temperature before serving.), freezer : 60 days (Freeze cooled cookies in an airtight freezer-safe container.)