Vegan Matcha Cookies Recipe – Easy Plant-Based Green Tea Cookies

Some matcha cookies look the part but fall flat on flavor. Others go heavy on sugar, masking the depth of the green tea. This recipe brings the focus back to matcha. You’ll get that clean, grassy flavor you’re after—in a soft, chewy cookie that still delivers the crisp edges you expect.

These vegan matcha cookies bake fast, hold well, and don’t require any mixers or special ingredients. If you’re after a matcha cookies recipe that skips the fluff and gives you a balanced, nuanced bite, this one does the job.

Let me show you exactly how I make them.

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What Makes These Matcha Dessert Recipes Stand Out

High-quality matcha changes everything. I tested this with both culinary grade and ceremonial grade powder. The ceremonial matcha gave a smoother, more vibrant flavor with no bitterness. That bright green color? It held up even after baking.

I also keep the sugar in check. These aren’t matcha sugar cookies overloaded with sweetness. The mix of cane and brown sugar gives the dough depth, while still letting the tea shine. I always roll mine in raw sugar before baking—the slight crunch on top adds texture that contrasts with the soft center.

This dough doesn’t need chilling for hours. A short 10-minute rest in the fridge helps it firm up just enough for easier shaping.

If you enjoy green tea baked goods that actually taste like green tea, you’ll want to add this to your go-to list of matcha baking recipes.

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Ingredients That Support the Right Texture and Flavor

All-purpose flour gives structure without becoming too dense. I measure it by weight to stay consistent across batches. The matcha gets whisked into the flour first to avoid clumping.

Baking soda adds the lift, and a small amount of salt balances the sweetness. In my experience, under-salting dulls the flavor. Just a quarter teaspoon makes a difference.

For the wet base, I use melted refined coconut oil. It blends more evenly than solid fat, and the refined version keeps the flavor neutral. Almond milk or oat milk both work well here—I usually go with oat for its slightly richer texture.

Vanilla smooths out the overall flavor, and the combination of cane sugar and brown sugar brings in a subtle caramel undertone.

You can sprinkle raw or turbinado sugar on top for a bit of sparkle. That part’s optional, but I recommend it if you like a contrast in texture.

If you liked the color and crackle in these, you might also enjoy the Matcha Crinkle Cookies I tested last winter.

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Comparison: Coconut Oil vs. Vegan Butter in Matcha Cookies

I’ve made this dough with both refined coconut oil and vegan butter. The coconut oil gives a cleaner, lighter finish and lets the matcha come forward. Vegan butter adds richness but sometimes overwhelms the green tea notes. For these cookies, I prefer coconut oil for the balance and slightly crispier edge.

If you’re looking for a deeper flavor and don’t mind a less pronounced matcha profile, vegan butter could be a fine swap.

You can see a similar effect in Strawberry Matcha Marble Cookies where the buttery swirl softens the green tea’s sharpness.

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Shaping, Baking, and Getting That Signature Crackle

Once the dough is mixed, I use a cookie scoop to portion out even balls. Rolling them gently between your palms helps smooth the surface. Press the tops just slightly on the baking tray. This gives them that round, crinkled look as they bake.

Bake until the edges just set and the center puffs slightly. They should still look soft in the middle when you pull them out. As they rest, they flatten slightly, which creates that beautiful crackled finish.

Letting them cool on the tray for a few minutes helps set the shape. I move them to a wire rack after that so the bottoms don’t overcook.

This is a great cookie for sharing or making ahead—they hold well and taste just as good the next day.

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Storage and Serving Notes That Matter

These matcha cookies store well in an airtight container for about four days at room temperature. I recommend adding a small piece of parchment between layers if you stack them.

You can also freeze the unbaked dough balls. Just shape, freeze on a tray, and then store in a zip bag. Bake straight from frozen and add a minute or two to the baking time.

These pair well with unsweetened tea or black coffee. They also sit nicely beside citrus-forward desserts like lemon bars or even something fruity like a mango tart. I’ve served them alongside a green tea sorbet at a dinner party and they held their own without competing.

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Save This Matcha Cookies Recipe for Later and Share Your Bakes

If you’re building your collection of matcha dessert recipes or want something soft, chewy, and balanced, these vegan matcha cookies are worth baking.

Pin this to your matcha snacks or easy cookie recipes board to find it again later. And if you make them, I’d love to hear how they turned out. Leave a comment below if you tried a variation, or if you have a question—I’m always happy to share notes.

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