Hi baking friends!
Another day another cookie recipe! This time I present to you one of my recent favourite flavour combinations: vegan matcha cookies with white chocolate! I can’t say I’ve ever been a massive fan of matcha but once I made these cookies I understood why it’s so popular. It brings such an interesting flavour profile to what is otherwise just a sugar overload.
If matcha isn’t your cup of tea, pun intended, feel free to check out all my other cookie recipes for some different options.
If you’ve tried some of my other cookie recipes you’ll notice I don’t use any traditional egg replacer for these. After dozens of experiments, I found that the best way to emulate eggs in cookies is just use improved ratios of sugar: butter: flour and a small amount of plant milk to loosen the dough.
For the white chocolate, I use Sainsbury’s or Tesco’s “free from” white chocolate which is surprisingly tasty for being a no brand cheap chocolate! For the matcha, I ordered mine online but they sell it in lots of Health food stores and a lot of Asian supermarkets.
Some final tips for these cookies:
In other recipes of mine I have suggested browning the butter which could also be a great idea for this recipe. Browned butter is a concept borrowed from non-vegan cookie recipes where the dairy butter contains milk solids that can be “browned”. Most vegan butters cannot be browned as they do not contain milk solids but a handful do contain various substitutes that allow the butter to brown quite well. I use the Naturli brand for most of my baking but I’ve also heard good things about Miyoko’s.
Make sure you ALWAYS add in extra chocolate chunks to the cookie dough balls before they go into the oven.
Bake 4-6 cookies at a time because they spread a lot and you don’t want them to stick together. Also one tray at a time means they will cook evenly!
When you take the cookies out of the oven, bang the tray on a hard surface a couple times. This will knock out some air and give the cookies their signature crackle.
Lastly, use a large circular cookie cutter to round out the shape of the cookies once they come out of the oven. This is how everyone gets perfectly circular cookies!
This recipe yields 12 – 14 cookies depending on the size you make them! I like bigger cookies (~60g per piece) so I made 12 for this recipe!
Vegan Matcha Cookies
These earthy and delicious vegan matcha cookies are the cookie recipe you didn't know you needed! Packed with vegan white chocolate, they are chewy, crunchy and deliciously sweet with that unique matcha punch as a final hoorah.
Ingredients
- 240g plain flour
- 14g (~2 tbsp) matcha powder
- 140g caster sugar
- 100g light brown sugar
- 150g vegan block butter
- 60ml plant milk
- 1tsp vanilla extract
- ½ tsp baking soda
- ½ tsp sea salt
- 200g vegan white chocolate, chopped
Directions
- Step 1 Pre-heat oven to 180C (356F).
- Step 2 Cream the vegan butter for 3-5 minutes until light and fluffy. I use a paddle attachment in a stand mixer but you can also use a whisk.
- Step 3 Add both sugars to the mix and cream for a further 2 minutes until fully incorporated. Then finally mix in the vanilla and plant milk.
- Step 4 Sift together flour, matcha powder, baking soda and salt. Stir this into the wet mix until the dough comes together.
- Step 5 Once fully mixed, fold in the white chocolate chunks, leaving a few spare for decoration.
- Step 6 Use a cookie scoop (or tablespoon) to scoop 50g balls of cookie dough and place onto a baking sheet lined with parchment. Add extra chocolate chunks to the outside of the balls for decoration.
- Step 7 Place in the freezer for 15 minutes.
- Step 8 Take them out of the freezer and bake at 180C for 12 minutes. They are done when the edges start to brown
- Step 9 Take them out of the oven and decorate with flaky sea salt. Serve!
How many does this recipe yield?
Hi I am interested in making the matcha cookies is there any way of substituting the sugar
Is the block butter unsalted?
Yes!