Ingredients
Scale
- 220g (1 3/4 cup) all-purpose flour, fluffed, spooned, and leveled
- 1 teaspoon – baking soda
- ½ teaspoon – salt
- 100g (½ cup) – cane or granulated sugar
- 150g (¾ cup) – light brown sugar, lightly packed
- 110g (1/2 cup) – neutral oil, I used vegetable oil
- 1 teaspoon – vanilla extract
- 75g (5 tablespoons) – warm non-dairy milk, I used soy
- 30g (2 tablespoons) – high-quality culinary-grade matcha powder
- 170g (1 cup) – vegan white chocolate chips, plus more for topping, https://amzn.to/3A5xlRq
Equipment:
- Food scale, highly recommend https://amzn.to/3zZxeXy
- Mixing bowls
- Measuring spoons
- Whisk
- Rubber spatula
- Medium-sized cookie scoop https://amzn.to/2GtDgYA
- Parchment paper
- Rimmed baking sheets
- Bowl cover or plastic wrap
- Wire cooling rack
Instructions
- Combine the all-purpose flour, baking soda, and salt in a bowl. Set aside.
- Combine the cane/granulated sugar, light brown sugar, and vegetable oil in another bowl. Mix to combine.
- In the same bowl, mix in the vanilla extract, warm non-dairy milk, and high-quality culinary-grade matcha powder, . Whisk until the sugar and the matcha have dissolved.
- Add the flour mixture to the wet ingredients and fold until well combined.
- Add in the vegan white chocolate, and continue to fold until all the chocolate is evenly spread throughout the dough.
- Cover the bowl and place the cookie dough in the fridge to chill for 30 minutes, up to an hour.
- Preheat the oven to 350°F, and line a baking sheet with parchment paper.
- Scoop out the cookie dough onto the prepared baking sheet, leaving 2 inches of space in between. Before you bake, add 3 pieces of vegan white chocolate chips over each cookie scoop.
- Bake for 13-15 minutes, or until the edges are golden. Do not overbake.
- Allow the cookies to cool on the baking sheet for 10 minutes. Then transfer to wire cooling rack to cool completely.
Notes
- Measure your flour correctly. I test my recipes, 100% in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
- If you measure by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, that this method is not guaranteed to be accurate.
- Resting your cookie dough in the fridge. First, it allows the fat in the cookies to chill and firm up, and this will prevent your cookies from spreading too thin. Second, allows the flour to fully hydrate and soak up the liquids in the dough. As a result, you get a cookie that is chewier and has a more developed flavor.
- Use high-quality culinary-grade matcha. Compared to ceremonial grade matcha, this one is sold in bigger batches. Another tip is to make sure your matcha is high quality. High-quality matcha is expensive, vibrant in color, smells a bit sweet, and tastes smooth. Yes, it’s expensive, but you’re definitely getting your money’s worth out of it. Not only that, but you’ll create a better-tasting product!
- How long do these cookies stay fresh? Store the baked vegan matcha white chocolate chip cookies in an airtight container at room temperature for up to 4 days. You can also store the dough in the fridge for up to a week.
- Can I freeze the cookie dough? Yes! Freeze the pre-scooped cookie dough on a baking sheet, once frozen transfer to an airtight container and freeze for up to 6 weeks. The frozen cookie dough can go straight from the freezer to the oven, just add 2-3 minutes to the cooking time.
- Can I make this gluten-free? Yes, I would suggest using a 1-to-1 gluten-free all-purpose flour!
Keywords: vegan, vegan matcha recipe, vegan matcha cookies, vegan matcha white chocolate chip cookies
