Best Matcha Cookies Recipe (Chewy and Healthy) (2023)

Matcha Cookies are a delicious Japanese snack that balances the earthy flavor of matcha with the bright sweetness of white chocolate. We love the versatility of this dessert, as you can make it crispier or crispier to your liking with just a few adjustments.

Plus, the green tea element of the recipe adds a lot of flavor while still being just as nutritious.

We show you how to make matcha cookies that are fresher than store bought and taste better too. To find the perfect recipe, we test various combinations in our kitchen to find the tastiest.

Although we use powdered green tea and white chocolate, you can customize the recipe by choosing different types of chocolate or other ingredients to your liking.

Plus, our recipe shows you how to substitute ingredients for vegan, gluten-free, and keto dietary needs.

These easy matcha cookies are a great way to get all the benefits of green tea without actually drinking the tea. So put on your apron and start baking.

What are matcha cookies made of?

Matcha cookies are made from matcha powder, flour, baking soda, eggs, butter, salt, and sugar. Some recipes also add brown and white sugar and different types of chocolate for variety.

These green tea desserts are great as a lightjapanese snack. In addition, you can also prepare the above ingredientsBrownies-Machaif you want to enjoy a denser and creamier dessert.

Ingredients for matcha cookies

Use these ingredients for the best matcha cookie recipe:

• Flour
• sodium bicarbonate
• Sal
• matcha powder
• Butter
• White sugar
• brown sugar
• Vanilla extract
• Owner
• white chocolate drops

matcha powder

Matcha powder is made from green tea leaves ground into a fine powder. These leaves are extracted from the green tea plant.

We preferCulinary Grade Matcha Powderfor our recipe. This is because the tea leaves are harvested in June compared to ceremonial tea leaves. This gives them more exposure to sunlight. The end result is a bitter and intense umami flavor that balances the sweetness of the other ingredients.

If you want your final product to be sweeter, go for it.ceremonial matcha powderrather. These tea leaves are harvested early in the year and taste much sweeter than culinary grade.

However, you can use green tea bags if you can't find culinary-grade matcha powder. Open the tea bags and pour in the tea leaves. Grind them into a fine powder to use. Since powdered green tea quickly oxidizes and turns dull gray, use it as soon as possible and try not to keep it too long.

Flour

Use all-purpose flour to form these healthy green treats into a solid form. This also gives your dessert a soft and quite chewy center with a crunchy exterior. Of course, the more flour you use, the fluffier your cookies will be. However, if you prefer thin, crispy dessert bars, use less flour.

white chocolate drops

To make white chocolate matcha cookies you will needwhite chocolate drops. You can use any version available in supermarkets. You can also use milk chocolate, although the "milky" flavor can dilute the unique flavor and aroma of green tea.

If you don't like chocolate, use large sugar crystals, which add a tiny shine to desserts. For a healthier cookie, use macadamia nuts. Chop it down to the size of a chocolate chip so you can easily incorporate it into your batter.

Zucker

This recipe uses white and brown sugar for the best flavor and texture. White sugar aerates the dough and encourages browning, making the final dessert thick and fluffy. Brown sugar, on the other hand, is compact and dense, with fewer air pockets.

You can make chewy matcha cookies with brown sugar because it adds moisture. The molasses content is what produces brown sugar. The darker it is, the juicier and richer your baked goods will taste.

If you want to use a natural alternative to sugar, you can use honey, agave or maple syrup. However, if you use honey, the higher sugar content means it will caramelize and burn faster.

To ensure your baked goods don't brown quickly, bake in small batches, lowering the heat to about 25 Fahrenheit (3 degrees Celsius), and checking regularly to prevent overcooking. Replace each cup of sugar with ½ to ⅔ of honey to prevent it from becoming too sweet.

Matcha-Mochi-Kekse without gluten

Gluten-free matcha cookies are the perfect snack for any occasion. You can use most of the ingredients in our recipe if you want to make your own. However, you must substitute ingredients that contain gluten, a protein found in wheat and other grains.

Fortunately, if you want to make matcha mochi cookies, the glutinous rice flour typically used for mochi is gluten-free. then you can useglutinous rice flourinstead of wheat flour for a gluten-free alternative.

However, because rice flour is gluten-free, it does not absorb water well and is a much tougher grain. You can substitute rice flour for regular flour in a 1:1 ratio, resulting in slightly rubbery green tea desserts.

If you prefer a less sticky or mochi-like cookie, add ¼ cup tapioca or gluten-free oat flour. The starch content in these flours gently binds the mixture together and creates a smoother texture.

Pure white and brown sugar are gluten-free, but you can also use maple syrup.

How to make keto matcha cookies

You should replace the high carb ingredients with keto matcha cookies. Therefore, use coconut flour, almond flour or oat fiber flour instead of wheat flour. Don't confuse oat fiber with oats, which is non-keto. Oat fiber is made from oat hulls that are ground to a fine powder.

Almond flour can be substituted in a 1:1 ratio. However, because it is denser and the texture is drier, you will need more eggs to bind together. Suppose you use oats; Replace 1 and ⅓ cups of oats with 1 cup of all-purpose flour. If the dough is too hard, add more liquid. For coconut flour, use ¼ to ⅓ to replace 1 cup of regular flour. Add more eggs again for a wetter dough.

The general rule of thumb is to add one egg for every ¼ cup of almond, oat, or coconut flour for moisturizing. It will also help reinforce the structure of the green tea dessert.

You also need artificial sweeteners like stevia to replace sugar. For the chocolate, you can use low-sugar dark chocolate to replace the white chocolate. Alternatively, you can look for a keto-friendly brand of white chocolate at your local grocery store.

How to make vegan matcha cookies

To make vegan matcha cookies, you can use the same ingredients (wheat flour and matcha powder). Because both the flour and the matcha powder are vegan.

However, some vegans prefer alternative flour over regular flour. This is because all-purpose white flour contains a type of lye that gives the flour its color. You can use coconut flour, almond flour, or oat fiber instead.

Use a 1:1 substitute for almond flour. If using oat fiber, substitute 1 cup of all-purpose flour for 1.5 cups of oats.

For coconut flour, use ¼ to ⅓ to replace 1 cup of regular flour. Because these flours are drier, you usually have to add more eggs to bind the dough together.

However, since vegans cannot eat eggs, you should mix vegetable oil and baking soda. Combine one and a half tablespoons of vegetable oil with one and a half tablespoons of water and one teaspoon of baking soda. The mixture can replace an egg.

cooking tips

Why are my cookies turning brown?

If you want to know how to add a vibrant green hue to matcha cookies, you need to learn how to control the heat of cooking. Matcha also tends to darken when exposed to heat or air.

One option is to bake the cookies on the middle rack of the oven and use an oven thermometer to make sure the correct temperature has been reached. The oven temperature should be 175 degrees Celsius (350 Fahrenheit).

Adding more liquid to the cookie dough can also reduce the risk of browning. This creates a less dense cookie that bakes faster and browns less easily.

Brush or brush too fine

Your green tea desserts will spread or overspread if the dough doesn't rest. For the best matcha cookies, let the dough rest between each step (for example, wait for the molds to heat up) or let it rest in the fridge overnight.

If you're short on time, let it rest on a cool surface for 10 minutes before baking. This will help give the dough enough structure and firmness so it doesn't spread too far.

How do I get thicker cookies?

The key to thick cookies is to keep the dough cold in the fridge. Store your dough in the refrigerator overnight for best results. Another reason has to do with the butter used.

Since butter melts quickly, you'll need to work with it as soon as you take it out of the fridge. Gently beat with sugar to get a fluffy consistency, but don't overdo it. Melted butter creates flat, thin cookies.

Use real butter, not margarine. Some might think that swapping out the butter is the solution for healthy matcha cookies. But margarine has a high moisture content and makes your dessert bars spreadable. With that in mind, you also need to use the exact amount of flour our recipe calls for. Otherwise, without enough flour, the eggs and butter will make the mixture too watery. The dough will also spread out when in the oven.

difficult

If you want chewy matcha cookies, add 1 tablespoon (21 grams) of molasses or honey to increase the moisture content. Add just a little or your dough will lose its structure. You can also skip the white sugar and just use brown sugar. Brown sugar has more moisture, which gives it a fluffy texture. The final product will also have a stronger caramel flavor.

You can also use egg yolks instead of egg whites. The yolks have more fat than egg whites, which adds moisture in the dough. Use two yolks for each egg needed in a recipe.

During the baking process, constantly monitor the dough in the middle. Remove when the center is firm but not golden. You'll get a fluffier texture with crunchy sides.

crunchier

Instead, if you prefer crunchy desserts, do the opposite of the previous steps. First, reduce the amount of sugar and fat in the dough. Use granulated sugar and shortening (instead of butter) to give the dough a drier texture. Then bake the cookie dough longer than usual. Continue for 13 to 15 minutes at 180 degrees Celsius (356 Fahrenheit).

Use white sugar instead of brown sugar. This is because white sugar contains less moisture, so you end up with crispy bits with less moisture in the dough.

how to store

Here are some tips for storing your green tea desserts correctly so you can eat them later:

1. Store them in an airtight container.
2. You can keep these desserts in the fridge for two months and in the freezer for up to six months. Because matcha oxidizes quickly, try not to store it for too long.
3. Freeze the excess cookie dough so you can bake it whenever you want.
4. It is not necessary to thaw cookie dough before baking.

If you've tried this recipe and want to try another green tea creation, head over to ours.matcha bread recipe. If you enjoyed making our Easy Matcha Cookies, remember to tag and follow us on Instagram@honestfoodtalksfor more Asian-inspired treats.