These vegan matcha white chocolate chip cookies are a unique take on the classic chocolate chip cookie. They’re chewy, soft in the center, and slightly crisp on the outside. Packed with earthy flavors from the matcha, with the right amount of sweetness by the vegan white chocolate. This is your calling to make these delicious matcha cookies! They’re the perfect treat to bring to an afternoon tea or occasions where you want to impress your friends and family.
Ingredient notes
- Soy milk - Soy milk has the most protein of all the non-dairy alternatives, so for baking projects that need a lot of structure (like cakes and bread), this is the best dairy-free option.
- Vegetable oil - Typically for loaf cakes, I use butter, but I find that using vegetable oil makes the cake moist.
- White sugar - White sugar encourages browning and spread in the cookie.
- Light brown sugar - Using light brown sugar adds moisture and makes the cookie chewy, and will help the green color come through more than using dark brown sugar.
- High-quality Culinary-grade Matcha - Culinary-grade matcha is designed to be added to lattes, baked goods, smoothies, and more. So get yourself a bag of high-quality culinary-grade matcha!
- Vegan white chocolate chips – Any type of vegan white chocolate should work for this recipe! I used Pascha Vegan White Chocolate Chips.
What’s the best matcha to use for these vegan matcha white chocolate chip cookies?
So, to keep things short, it’s best to use culinary-grade matcha powder. Compared to ceremonial grade matcha, this one is sold in bigger batches. The main difference between the two types of matcha is how they are intended to be used. Ceremonial-grade matcha is intended to be consumed on its own when whisked with hot water, while culinary-grade matcha is designed to be added to lattes, baked goods, smoothies, and more.
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! My favorite culinary-grade matcha is from Mizuba Culinary Grade Matcha.
Frequently asked questions
- 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.
- Where can I buy culinary-grade matcha? My favorite place to get matcha is from Mizuba Tea Co. They have a bag of high-quality culinary-grade matcha and it’s perfect to use for everything! Lattes, baked goods, smoothies - you name it.
- Can I make this gluten-free? Yes, I would suggest using a 1-to-1 gluten-free all-purpose flour!
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📖 Recipe
Vegan Matcha White Chocolate Chip Cookies
These vegan matcha white chocolate chip cookies are a unique take on the classic chocolate chip cookie. They’re chewy, soft in the center, and slightly crisp on the outside. Packed with earthy flavors from the matcha, with the right amount of sweetness by the vegan white chocolate.
Equipment
- Food scale highly recommended
- Mixing bowls
- Measuring spoons
- Whisk
- Rubber spatula
- Medium-sized cookie scoop
- Parchment Paper
- Rimmed baking sheet
- Bowl cover or plastic wrap
- Wire cooling rack
Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.
Ingredients
- 220 grams All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 100 grams Cane or granulated sugar
- 150 grams Light brown sugar (lightly packed)
- 110 grams Neutral oil (I used vegetable oil)
- 1 teaspoon Vanilla extract
- 75 grams Warm non-dairy milk (I used soy)
- 30 grams High quality, culinary grade matcha powder (I used Mizuba Culinary Grade Matcha)
- 170 grams Vegan white chocolate chips (plus more for topping)
Instructions
- In a medium-size mixing bowl, combine the all-purpose flour, baking soda, and salt in a bowl. Set aside. Then in a separate bowl, whisk the granulated sugar, light brown sugar, vegetable oil, and warm milk. Mix until well combined, and the sugars have slightly dissolved.
- In the same bowl as the wet ingredients, mix in the vanilla extract and high-quality culinary-grade matcha powder. Whisk until the matcha is well incorporated.
- 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 1 hour. While you wait, preheat the oven to 350°F, and line a rimmed 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!
Tried this recipe?Leave a comment below & tag @flouredframe on social!
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