Vegan Matcha Almond Chocolate Chip Cookies (Print Version)
Soft, chewy matcha-infused cookies with crunchy almonds and melty chocolate chips. A plant-based twist on a beloved treat.
# List of Ingredients:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 2 tablespoons matcha green tea powder, culinary grade
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
06 - 1/2 cup coconut oil, melted and cooled
07 - 3/4 cup organic cane sugar
08 - 1/4 cup unsweetened almond milk
09 - 1 tablespoon ground flaxseed
10 - 2 tablespoons water
11 - 1 1/2 teaspoons pure vanilla extract
→ Add-Ins
12 - 3/4 cup vegan chocolate chips
13 - 1/2 cup sliced or chopped raw almonds
# Step-by-step Instructions:
01 - Preheat 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 to thicken.
03 - In a large bowl, whisk together flour, matcha powder, baking soda, baking powder, and salt.
04 - In another bowl, whisk melted coconut oil and sugar until well combined. Add almond milk, vanilla extract, and the prepared flax egg. Mix until smooth.
05 - Add wet ingredients to the dry ingredients, mixing until just combined.
06 - Fold in chocolate chips and almonds.
07 - Scoop tablespoon-sized mounds of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake 11-13 minutes, until edges are set and centers are still slightly soft.
09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The coconut oil gives these a tender crumb that stays soft for days unlike traditional butter cookies that harden up
- Matcha adds this sophisticated earthy note that cuts through the sugar so they never taste cloyingly sweet
- One bowl, no weird egg replacers, and they come together faster than you can preheat your oven
02 -
- Hot coconut oil will cook your flax egg and create tiny scrambled egg bits so let it cool while you prep other ingredients
- These cookies continue baking on the hot sheet so pulling them out slightly underdone is actually the secret to their chewy centers
- Matcha oxidizes and turns brownish so store them airtight and theyll keep that gorgeous green for about 3 days
03 -
- Weigh your flour if possible because scooping directly can pack it down and make dry cookies
- Room temperature ingredients help everything combine smoothly so set out your almond milk early