Vegan Matcha Almond Chocolate Chip Cookies

My tiny Tokyo apartment had the perfect afternoon light, and I remember sitting by the window with my first proper matcha cookie from a neighborhood bakery. The grassy brightness mixed with chocolate felt like discovering a secret conversation between two unlikely friends. Later that week, I hacked together a vegan version in my shoebox kitchen, spilling flour everywhere and eating half the dough raw. Now these green-speckled cookies are the ones my friends actually text me about.

Last spring my sister visited and we made a double batch, eating them warm on the fire escape while rain pattered on the metal railing. She took the recipe home and now her roommates request them every movie night. Theres something about that vibrant green color against the chocolate chunks that makes people pause before reaching for one.

Ingredients

• All-purpose flour: Forms the tender base structure, and I actually prefer regular flour here over whole wheat for that classic cookie texture
• Matcha powder: Splurge on culinary grade not ceremonial because the baking mellows the flavor anyway
• Baking soda and powder: This combo gives the perfect lift without spreading too thin
• Sea salt: Essential for balancing the bittersweet chocolate and amplifying the matchas grassy notes
• Coconut oil: Must be melted and cooled or it will seize your sugar into weird gritty lumps
• Cane sugar: Coconut sugar works too but gives them a darker color and slightly molasses flavor
• Almond milk: Any unsweetened plant milk works though oat makes them slightly more tender
• Flaxseed: Creates that egg-like binding without any funky aftertaste
• Vanilla extract: Pure vanilla is non negotiable here since it bridges the matcha and chocolate flavors
• Vegan chocolate chips: I chop a dark chocolate bar for bigger melty puddles but chips work perfectly
• Raw almonds: Toast them first for 5 minutes if you want that nutty fragrance to really shine through

Instructions

Make the flax egg:

Stir ground flaxseed with water in a small bowl and walk away for 5 minutes until it transforms into this weirdly convincing gelatinous mixture

Prep your oven and pans:

Preheat to 350°F and line two baking sheets with parchment because these babies stick without it

Whisk the dry ingredients:

Combine flour matcha baking soda baking powder and salt in a large bowl making sure to break up any matcha clumps

Mix the wet ingredients:

Whisk cooled coconut oil and sugar until they become friends then add almond milk vanilla and your patient flax egg

Combine everything:

Pour wet into dry and fold until just combined because overmixing makes tough cookies

Add the good stuff:

Gently fold in chocolate chips and almonds being careful not to crush those almonds

Scoop and space:

Drop tablespoon mounds onto baking sheets with 2 inches of breathing room between each

Bake to perfection:

Slide into the oven for 11 to 13 minutes until edges look set but centers still have a slight wobble

The patience part:

Cool on the baking sheet for exactly 5 minutes then transfer to a wire rack or theyll fall apart

Pin It

I brought a batch to a potluck where someone announced they hated matcha anything. Later I caught them sneaking a third cookie and claiming they were just checking if they were actually good. Now I make extra because these disappear faster than any other cookie Ive ever baked.

Getting The Texture Right

The dough will feel slightly softer than traditional cookie dough because coconut oil melts at room temperature. If your kitchen is warm, chill the dough for 15 minutes before scooping to prevent excessive spreading.

Matcha Quality Matters

Ceremonial grade is too precious for baking but avoid the cheap stuff labeled green tea powder which is often just food coloring. Look for vibrant green culinary matcha from Japan.

Make Them Your Own

These cookies are surprisingly forgiving and adapt well to substitutions. Try swapping the almonds for pecans or adding dried cherries for a tart contrast.

• For nut free version use pumpkin seeds and oat milk
• Extra matcha lover add another half tablespoon for that grassy punch
• Dip half cooled cookies in melted dark chocolate for bakery vibes

Pin It

There is something deeply satisfying about pulling that tray of speckled green cookies from the oven, knowing each bite holds that perfect balance of earthy, sweet, and crunchy.

Recipe Questions & Answers

→ What makes these cookies chewy?

The combination of melted coconut oil, flax egg, and proper baking time creates that irresistibly chewy texture while keeping edges set and centers soft.

→ Can I use olive oil instead of coconut oil?

Yes, melted olive oil works as a substitute, though it will slightly alter the flavor profile and may make cookies a bit more crisp.

→ How should I store these cookies?

Keep in an airtight container at room temperature for up to 5 days. For longer storage, freeze individually wrapped for up to 3 months.

→ What type of matcha powder works best?

Culinary-grade matcha powder is ideal for baking—it provides vibrant color and earthy flavor without the high cost of ceremonial grade.

→ Can I make the dough ahead of time?

Absolutely! Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the time.

→ What can I use instead of flaxseed?

Chia seeds work as a 1:1 substitute for the flax egg. Alternatively, 3 tablespoons of aquafaba (chickpea brine) can replace the flax mixture.