Vegan Coconut Matcha Sugar Cookies (Print Version)

Chewy cookies blending earthy matcha with sweet coconut for a delightful vegan tea time treat.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tablespoons matcha green tea powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup granulated sugar
07 - 1/2 cup refined coconut oil, melted and cooled
08 - 1/4 cup canned full-fat coconut milk
09 - 1 tablespoon ground flaxseed
10 - 3 tablespoons water
11 - 1 teaspoon pure vanilla extract

→ Add-Ins

12 - 3/4 cup unsweetened shredded coconut
13 - Additional granulated sugar for rolling (optional)

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a small bowl, combine ground flaxseed and water. Stir and let sit for 5 minutes until thickened.
03 - In a large bowl, whisk together flour, matcha powder, baking powder, baking soda, and salt until evenly combined.
04 - In another bowl, whisk sugar, melted coconut oil, coconut milk, thickened flaxseed mixture, and vanilla extract until smooth.
05 - Add the wet ingredients to the dry ingredients, mixing until just combined. Fold in shredded coconut.
06 - Scoop tablespoon-sized amounts of dough and roll into balls. If desired, roll each ball in additional sugar for a sparkly finish.
07 - Place dough balls 2 inches apart on prepared baking sheets. Gently flatten each ball with your palm.
08 - Bake for 11 to 13 minutes, or until edges are lightly golden but centers are still soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The flax egg creates such a perfect chewy texture, nobody believes these cookies are vegan
  • Matcha and coconut taste like they were always meant to be together
02 -
  • Melted coconut oil can quickly firm up if your other ingredients are cold, so work efficiently once combined
  • Overbaking is the enemy of these cookies, they continue setting on the baking sheet after leaving the oven
03 -
  • Weighing your flour instead of using cup measurements prevents dense cookies
  • The centers should look slightly underdone when you remove them from the oven

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