There's something magical about pulling a tray of bright green cookies out of the oven. The first time I made vegan matcha cookies, Logan asked if I'd baked "plant cookies" because of their vibrant color. I laughed and explained that matcha — a special Japanese green tea powder — gives these treats their gorgeous natural hue.
These soft and chewy vegan matcha cookies have become one of my most-requested recipes. They're loaded with chocolate chips, naturally dairy-free and egg-free, and they stay perfectly soft for days. Even better, you can make them gluten-free with just one simple swap. The earthy, slightly sweet flavor of matcha pairs beautifully with chocolate, creating a cookie that's both unique and comforting.
I love that these cookies look fancy but come together in about an hour. No special equipment needed, just a mixing bowl and your favorite cookie sheet. Let's bake some cookies together!
Jump To
- Why You'll Love These Vegan Matcha Cookies
- Ingredient Notes and Substitutions
- How to Make Vegan Matcha Cookies (Step-by-Step)
- Pro Tips for Perfect Matcha Cookies
- What Type of Matcha Is Best for Cookies?
- Frequently Asked Questions
- Common Vegan Matcha Cookie Problems (and How to Fix Them)
- Tips and Variations
- Serving Suggestions
- Storage and Freezing
- Related Recipes You'll Love
- Best Gluten Free Chocolate Chip Cookies (Thick & Chewy)
- Keto Sugar Free Cookies (Only 1g Net Carb!)
- 📖 The Complete Recipe
- Vegan Matcha Cookies (Soft, Chewy & Naturally Green!)
- 💬 Reviews
Why You'll Love These Vegan Matcha Cookies
Perfect Soft and Chewy Texture
Getting that ideal cookie texture without eggs can be tricky, but applesauce works like magic here. These cookies have crispy edges with soft, tender centers that stay chewy even the next day. I've tested this recipe countless times with Logan and Ellie until we got it just right.
Naturally Vibrant Green Color
The bright green color comes entirely from matcha powder — no food coloring needed. When you use quality culinary-grade matcha, your cookies turn out a beautiful jade green that makes them look like they came from a bakery. It's fun watching people's faces when they realize these cookies are naturally that color.
Easy Gluten-Free Option
Need gluten-free cookies? Just swap the all-purpose flour for a 1:1 gluten-free baking blend. I've tested this with both King Arthur Measure for Measure and Bob's Red Mill, and both work wonderfully. The texture stays just as soft and chewy.
Ready in Just Over an Hour
From start to finish, these vegan matcha cookies take about 1 hour and 10 minutes. That includes chilling time, which you really can't skip if you want cookies that don't spread into pancakes. Trust me on this one — I learned that lesson the hard way.
Ingredient Notes and Substitutions
Vegan Butter vs. Coconut Oil
I use vegan butter in this recipe because it gives the cookies a rich, buttery flavor and helps them hold their shape. Room temperature vegan butter works best — it should be soft but not melted. If you want to use coconut oil instead, measure it carefully (7.5 tablespoons, not a full ½ cup) because it makes cookies spread more. Earth Balance and Miyoko's are my favorite vegan butter brands for baking.
Choosing the Right Matcha Powder
Not all matcha is created equal, and using the right type makes a huge difference in your cookies. I always use culinary-grade matcha for baking — it's designed for recipes and costs about half as much as ceremonial grade. The flavor is more robust, which stands up well to the other ingredients.
Ceremonial-grade matcha is meant for drinking. It has a delicate, smooth taste that gets lost in baked goods, and at $20 to $40 per ounce, it's just too expensive for cookies. Save that for your morning tea ritual. Culinary-grade matcha ($10 to $20 per ounce) delivers the vibrant green color and matcha flavor you want at a much better price.
I've had great results with Jade Leaf Culinary (budget-friendly), Mizuba Culinary (beautiful color), and Encha Culinary (restaurant-quality). Whatever brand you choose, make sure the label says "culinary-grade matcha" and the powder looks bright green, not olive or yellowish.
Applesauce as Egg Replacement
Applesauce is my go-to egg substitute for cookies because it adds moisture without making them cakey. Use unsweetened applesauce so you're not adding extra sugar. If you don't have applesauce, you can make a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) or a chia egg using the same ratio.
Chocolate Chip Selection
The combination of earthy matcha and sweet chocolate is absolutely delicious. I use semi-sweet vegan chocolate chips because they balance the slight bitterness of the matcha. Enjoy Life and Lily's are reliable dairy-free brands. You can also try dark chocolate chips for a more sophisticated flavor, or white chocolate chips if you want extra sweetness and contrast.
Flour Options
Regular all-purpose flour works perfectly in this recipe. If you need gluten-free vegan matcha cookies, use King Arthur Measure for Measure (1 ⅔ cups or 208g) or Bob's Red Mill 1-to-1 Baking Flour (1 ⅔ cups or 230g). I weigh my flour when making gluten-free cookies because the texture is more sensitive to measurements.
How to Make Vegan Matcha Cookies (Step-by-Step)
- Cream Butter and Sugars
In a large mixing bowl, beat the vegan butter with both sugars using an electric mixer on medium speed for about 1 to 2 minutes. The mixture should look light and fluffy. This step creates air pockets that help your cookies get that perfect soft texture, so don't rush it.
- Add Wet Ingredients
Mix in the applesauce and vanilla extract until everything is smooth and well combined. The applesauce might look a little strange at first, but keep mixing and it'll come together beautifully.
- Incorporate Matcha and Dry Ingredients
Add the matcha powder, baking powder, baking soda, and salt. Mix on low speed until the matcha is fully incorporated and you don't see any green streaks. Then gradually add the flour, mixing just until it disappears. Be careful not to overmix once you add the flour, or your cookies will turn out tough and cakey.
- Fold in Chocolate Chips
Using a spatula or wooden spoon, gently fold in 1 cup of the chocolate chips. Save the remaining ¼ cup to press onto the tops of the cookies before baking — this makes them look bakery-perfect.
- Chill the Dough (Critical!)
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. I know it's tempting to skip this step, but please don't. Chilling the dough is the secret to preventing flat, spread-out cookies. The cold dough holds its shape better in the oven, giving you thick, chewy cookies with those gorgeous crinkled tops. If you're in a real hurry, you can chill for 30 minutes, but a full hour is better.
- Shape and Add Toppings
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a ¼ cup cookie scoop (or measuring cup), scoop the dough into portions — each should weigh about 67 grams if you want to be precise. Roll each portion into a ball and place them 4 inches apart on the baking sheets. They will spread, so give them plenty of room.
Press a few extra chocolate chips onto the top of each cookie. This step is optional, but it makes your cookies look so much more appealing. - Bake to Perfection
Bake for 15 to 18 minutes. The edges should look set and slightly golden, but the centers should still appear soft and underdone. They'll continue baking on the hot pan after you remove them from the oven. If you wait until the centers look fully baked, you'll end up with dry cookies.
Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. This cooling time is important — the cookies are very soft when hot and need time to firm up.
Pro Tips for Perfect Matcha Cookies
Don't skip the chilling step. I can't stress this enough. Room temperature cookie dough spreads too much, resulting in flat, crispy cookies instead of thick, chewy ones. Even if you're short on time, try to chill for at least 30 minutes.
Use high-quality culinary matcha. The quality of your matcha powder directly affects the color and flavor of your cookies. Cheap matcha powder often looks dull and tastes bitter. Spending a few extra dollars on good matcha is worth it.
Slightly underbake for chewy centers. Your cookies should look a tiny bit underdone when you pull them from the oven. They'll firm up as they cool, but this technique keeps the centers soft and chewy.
Press extra chips on top before baking. This makes your cookies look professional and ensures every bite has chocolate. I learned this trick from a bakery, and it really does make a difference in presentation.
Cool completely on the baking sheet. These cookies are delicate when hot. Let them cool on the pan for 10 minutes, then transfer carefully to a cooling rack. They'll be perfectly chewy once cool.
What Type of Matcha Is Best for Cookies?
Culinary-grade matcha is best for vegan matcha cookies. It's specifically designed for baking, has a robust flavor that holds up in recipes, and costs 40 to 60 percent less than ceremonial grade. Here's a complete comparison:
| Feature | Ceremonial Grade | Culinary Grade |
|---|---|---|
| Best Use | Drinking (whisked with hot water) | Baking, lattes, smoothies |
| Flavor | Smooth, delicate, sweet | Robust, slightly bitter, bold |
| Color in Cookies | Vibrant bright green | Medium to bright green |
| Price Range | $20-40 per ounce | $10-20 per ounce |
| Cost per Recipe | $3.50-7.00 | $1.75-3.50 |
| Cookie Results | Excellent color, mild flavor | Excellent color, strong flavor |
| Recommended For Cookies? | Optional (expensive) | Yes (best choice) |
Recommended Brands for Vegan Matcha Cookies:
- Budget: Jade Leaf Culinary ($10/oz) - Good color, mild flavor
- Mid-Range: Mizuba Culinary ($15/oz) - Vibrant green, balanced taste
- Premium: Encha Culinary ($18/oz) - Restaurant-quality results
- Ceremonial (splurge): Midori Spring ($10/oz) - Best value for ceremonial
Bottom Line: Save your expensive ceremonial matcha for tea. Culinary-grade matcha delivers the vibrant green color and matcha flavor you want in cookies at half the price.
Frequently Asked Questions
Yes! Replace all-purpose flour with a 1:1 gluten-free flour blend like King Arthur Measure for Measure (1 ⅔ cups or 208g) or Bob's Red Mill 1-to-1 Baking Flour (1 ⅔ cups or 230g). The texture stays wonderfully soft and chewy. I've tested this recipe with both brands and gotten great results every time.
Store your cookies in an airtight container at room temperature for up to 5 days. They'll stay soft and chewy the whole time. If you want to keep them longer, freeze baked cookies with parchment paper between layers for up to 2 to 3 months. They thaw quickly at room temperature (about 30 minutes) or you can warm them in the microwave for 10 seconds.
Absolutely! Scoop the dough into balls after chilling, then freeze them on a baking sheet. Once frozen solid, transfer to a freezer bag for up to 3 months. You can bake cookies straight from frozen — just add 2 to 3 minutes to the baking time. This is perfect for those moments when you need fresh cookies fast.
Matcha has an earthy, slightly sweet, grassy flavor that's really unique. In these cookies, the matcha pairs beautifully with the sweetness of the chocolate chips. The result is a cookie that's not too sweet, with a pleasant green tea flavor that's more subtle than you might expect. If you like green tea, you'll love these.
If your cookies came out brownish or olive-colored instead of bright green, it's usually because of the matcha quality. Low-quality matcha or green tea powder (which is different from matcha) won't give you that vibrant color. Using dark brown sugar instead of light brown sugar can also dull the color. Finally, overbaking will brown the edges and make the green less bright. For the best color, use high-quality culinary matcha and pull your cookies when the centers still look soft.
Yes, you can substitute coconut sugar for the granulated sugar. Keep in mind that coconut sugar will make your cookies darker in color and give them a slight caramel flavor. The cookies will still taste delicious, just a bit different from the original recipe.
Common Vegan Matcha Cookie Problems (and How to Fix Them)
Problem: Cookies Spreading Too Much or Flat Cookies
Causes:
- Skipped the chilling step
- Butter or oil was too warm
- Oven temperature too low
- Too much liquid in dough
Solutions: Always chill dough for 1 hour — this is the most important fix! Use room temperature vegan butter, not melted. Verify your oven is actually 350°F with an oven thermometer. Measure ingredients by weight for accuracy. If using coconut oil, measure precisely (7.5 tablespoons, not ½ cup).
Problem: Cookies Not Bright Green or Brownish Color
Causes:
- Low-quality matcha powder
- Used green tea powder instead of matcha
- Overbaked the cookies
- Used dark brown sugar
Solutions: Invest in high-quality culinary matcha ($12 to $18 per ounce). Make sure the label says "matcha powder" not "green tea powder." Use light brown sugar instead of dark. Pull cookies when centers still look soft. Brands with the best color include Mizuba, Encha, and Jade Leaf.
Problem: Cookies Too Dry or Crumbly
Causes:
- Overbaked (most common)
- Too much flour
- Not enough fat or moisture
- Oven temperature too high
Solutions: Bake 15 to 17 minutes maximum — centers should look underdone. Measure flour by spooning into the cup and leveling (don't scoop). Remember that cookies continue baking on the hot pan after removal. Double-check that butter measurement wasn't reduced by mistake. Let cookies cool completely on the baking sheet.
Problem: Cookies Too Cakey or Not Chewy
Causes:
- Overmixed the dough
- Too much flour
- Too much leavening
- Overbaked
Solutions: Mix just until flour disappears — stop immediately. Don't open the mixer on high speed with flour in the bowl. Use exact measurements (weigh if possible). Slightly underbake for chewy texture. Use the combination of white and brown sugar as written in the recipe.
Problem: Bitter or "Grassy" Taste
Causes:
- Too much matcha powder
- Matcha clumps not broken up
- Low-quality matcha
Solutions: Use exactly 2 tablespoons matcha — don't estimate. Sift matcha powder before adding to dough. Break up any clumps with a whisk. Use culinary-grade matcha designed for baking. Balance with enough sugar (don't reduce sugar in the recipe).
Problem: Cookies Different Sizes or Uneven Baking
Causes:
- Eyeballing dough portions
- Overcrowding baking sheet
- Hot spots in oven
Solutions: Use a ¼ cup cookie scoop for uniform size (67g each). Place cookies 4 inches apart on the sheet. Bake one sheet at a time on the center rack. Rotate the pan halfway through if your oven heats unevenly.
Quick Reference: If your matcha cookies aren't turning out, 90% of the time it's one of these issues:
- Skipped chilling the dough (causes spreading)
- Overbaked them (causes dryness)
- Used low-quality matcha (causes dull color)
- Overmixed the dough (causes cakey texture)
Pro Tip: The chilling step is non-negotiable! It prevents 90% of cookie problems.
Tips and Variations
Make them healthier. You can reduce the sugar slightly by using ½ cup granulated sugar instead of ⅔ cup. The cookies will be a bit less sweet but still delicious. You can also use whole wheat pastry flour for half the all-purpose flour to add more fiber and nutrients.
Quick shortcut for busy days. Mix up the dough on Sunday night, scoop it into balls, and refrigerate in an airtight container for up to 5 days. When you want fresh cookies, just pull out however many you need and bake them straight from the fridge. They might need an extra minute or two in the oven.
Fun family variation. Let the kids help press different toppings onto the cookies before baking. Try colored vegan sprinkles, white chocolate chips, or even chopped nuts. Logan loves adding extra chocolate chips to make "super chocolate matcha cookies."
Make them extra special. Drizzle cooled cookies with melted white chocolate for an elegant touch. This is beautiful for parties or gift-giving. You can also sandwich two cookies together with vegan buttercream for matcha cookie sandwiches.
Add more flavor. A pinch of cardamom or a bit of orange zest mixed into the dough adds an interesting flavor twist. The citrus notes complement the matcha beautifully.
Serving Suggestions
These vegan matcha cookies are perfect for so many occasions. I love serving them with a glass of cold oat milk after school when the kids get home hungry. The combination is absolutely delicious and gives them a little energy boost without being too heavy.
They're also wonderful for afternoon tea parties. Stack them on a pretty plate alongside some fresh fruit and watch them disappear. The natural green color makes them a conversation starter every time.
During the holidays, these cookies make thoughtful homemade gifts. Pack them in a decorative tin or cellophane bag tied with ribbon. I like to include the recipe card so friends can make them at home too.
For cozy movie nights, warm a cookie in the microwave for about 10 seconds and enjoy with hot tea or coffee. The warm chocolate gets all melty and gooey — pure comfort food.
If you're hosting brunch, these cookies pair beautifully with fresh berries and whipped coconut cream. The earthy matcha flavor balances the sweetness of the fruit perfectly.
Storage and Freezing
Room Temperature: Store your vegan matcha cookies in an airtight container at room temperature for up to 5 days. They stay wonderfully soft and chewy the whole time. I use a glass container with a tight-fitting lid to keep them fresh.
Refrigerator: You can refrigerate the cookies for up to 2 weeks, though the texture may become slightly firmer. Let them sit at room temperature for 10 to 15 minutes before serving to bring back that soft texture.
Freezer (Baked Cookies): Freeze baked cookies with parchment paper between layers in a freezer-safe container for up to 2 to 3 months. Thaw at room temperature for 30 minutes, or microwave individual cookies for 10 seconds for that fresh-baked taste.
Freezer (Cookie Dough): This is my favorite method for busy weeks. After chilling the dough, scoop it into balls and freeze on a baking sheet until solid (about 2 hours). Transfer the frozen dough balls to a freezer bag for up to 3 months. Bake directly from frozen, adding 2 to 3 minutes to the original baking time. Now you can have fresh cookies anytime with almost no effort.
Related Recipes You'll Love
Looking for more delicious vegan cookie recipes? Try these reader favorites:
Best Gluten Free Chocolate Chip Cookies (Thick & Chewy)
These thick and chewy gluten free chocolate chip cookies bake up with crisp golden edges, soft gooey centers, and that deep, rich flavor you remember from your favorite bakery. Chilling the shaped dough is the secret to amazing texture and flavor in every bite.
Keto Sugar Free Cookies (Only 1g Net Carb!)
Soft, buttery keto sugar free cookies that taste exactly like traditional sugar cookies! Made with simple ingredients and ready in just 35 minutes. Perfect for anyone following a low-carb or diabetic-friendly diet.
For more information about matcha and its health benefits, check out this comprehensive guide on matcha from Wikipedia and this article about matcha's health benefits from Harvard Health.
I hope these vegan matcha cookies bring as much joy to your kitchen as they do to mine. There's something so special about baking cookies that look beautiful and taste amazing without any animal products. Every time I make a batch, I'm reminded that plant-based baking can be just as indulgent and delicious as traditional recipes.
The first time Ellie bit into one of these cookies, she got the biggest smile on her face. Now she asks me to make them for her birthday every year. That's the kind of recipe I love sharing with you — the ones that create happy memories.
If you try these vegan matcha cookies, I'd love to hear how they turn out! Leave a comment below with your thoughts, give this recipe a five-star rating if you loved it, and share your cookie photos on social media. There's nothing that makes my day more than seeing your creations.
Happy baking, friends!
Print📖 The Complete Recipe
Vegan Matcha Cookies (Soft, Chewy & Naturally Green!)
These soft and chewy vegan matcha cookies feature a vibrant natural green color from high-quality matcha powder and are loaded with chocolate chips. They're dairy-free, egg-free, with an easy gluten-free option, and they stay perfectly soft for days. The earthy matcha flavor pairs beautifully with sweet chocolate for a unique cookie that's as delicious as it is pretty.
- Prep Time: 15 minutes
- Chill time: 1 hour
- Cook Time: 15-18 minutes
- Total Time: 1 hour 30 minutes
- Yield: 21 large cookies 1x
- Category: Dessert
- Cuisine: American
- Diet: Vegan
Ingredients
- ½ cup (113g) vegan butter, room temperature
- ⅔ cup (133g) granulated sugar
- ⅓ cup (67g) light brown sugar, packed
- ⅓ cup (80g) unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 tablespoons culinary-grade matcha powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅔ cups (208g) all-purpose flour (or gluten-free 1:1 flour blend)
- 1 ¼ cups (220g) vegan chocolate chips, divided
Instructions
- Cream butter and sugars: In a large mixing bowl, beat the vegan butter with granulated sugar and brown sugar using an electric mixer on medium speed for 1-2 minutes until light and fluffy.
- Add wet ingredients: Mix in the applesauce and vanilla extract until smooth and well combined.
- Add matcha and dry ingredients: Add matcha powder, baking powder, baking soda, and salt. Mix on low speed until fully incorporated. Gradually add flour, mixing just until it disappears. Do not overmix.
- Fold in chocolate chips: Using a spatula, gently fold in 1 cup of chocolate chips. Reserve the remaining ¼ cup for topping.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour (this step is essential for preventing flat cookies).
- Prepare for baking: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape cookies: Using a ¼ cup cookie scoop, portion dough into 21 balls (about 67g each). Place them 4 inches apart on prepared baking sheets. Press a few reserved chocolate chips onto the top of each cookie.
- Bake: Bake for 15-18 minutes until edges are set but centers still look slightly soft. Do not overbake.
- Cool: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
Matcha Powder: Use culinary-grade matcha for best results. Ceremonial grade is too expensive and the delicate flavor gets lost in baking. Recommended brands: Jade Leaf, Mizuba, or Encha.
Vegan Butter: Room temperature is key — soft but not melted. Earth Balance and Miyoko's work great. Can substitute coconut oil (use 7.5 tablespoons, not ½ cup) but cookies will spread more.
Gluten-Free Option: Replace all-purpose flour with King Arthur Measure for Measure (208g) or Bob's Red Mill 1-to-1 Baking Flour (230g). Measure by weight for best results.
Measuring Flour: Spoon flour into measuring cup and level with a knife. Don't scoop directly from the bag or you'll pack in too much flour.
Chilling is Essential: Don't skip this step! Chilled dough prevents cookies from spreading too much and creates that perfect thick, chewy texture.
Storage: Store in airtight container at room temperature for 5 days, refrigerate for 2 weeks, or freeze for 2-3 months.
Make-Ahead: Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding 2-3 minutes to baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 15g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
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