Vegan Matcha Cookies
A delicious twist on a classic cookie.
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Servings: 12 cookies
Calories: 109kcal
Ingredients
Dry Ingredients
- 1 cup (120 grams) gluten-free measure-for-measure flour (or regular all-purpose flour)
- 1½ teaspoons matcha powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Wet Ingredients
- ½ cup sugar
- ¼ cup canola oil
- 3 Tablespoons water
- 1 teaspoon vanilla extract
- ¼ teaspoon white miso (or additional ⅛ teaspoon of salt)
Equipment
Instructions
- Preheat the oven to 350° F.
- In a medium bowl, combine the dry ingredients. Optionally sift the matcha into the rest of the dry ingredients to prevent any dark green spots in the finished cookies.
- In a small bowl, whisk together the wet ingredients thoroughly until the mixture is completely homogenous. This may take 2-3 of minutes.
- Fold the wet mixture into the dry mixture until a cookie dough comes together. The dough will be slightly wetter than a typical cookie dough. If the dough is too wet to handle, allow the cookies to chill for around 30 minutes in the fridge.
- Use a cookie scoop or heaping tablespoon to portion the dough. Place each portion on a parchment paper-lined baking sheet about three inches apart.
- Bake the cookies at 350° F for 8-10 minutes.
- Remove from the oven and transfer to a cooling rack. Enjoy once they have cooled.
Notes
- For cookies that spread thinly and evenly, measuring your flour by weight is best. The second best option is to spoon flour into your measuring cup and scrape the top with the back of a knife.
- Especially if using regular all-purpose flour, stir the ingredients until just combined to prevent tough cookies.
Nutrition
Serving: 1cookie | Calories: 109kcal | Carbohydrates: 17g | Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 108mg | Potassium: 1mg | Fiber: 1g | Sugar: 8g | Calcium: 39mg | Iron: 1mg
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