Matcha Chocolate Cookies (GF & Vegan)
If you’re a fan of recipes made with matcha powder, you’re going to love these vibrant green gluten-free and vegan matcha cookies.
Grassy green tea notes from premium matcha melt into soft buttery flavours from cashew butter and vanilla, while almond flour creates a tender, chewy texture. Bittersweet dark chocolate adds depth and balance, making these cookies feel indulgent yet light.
I’m always in search of desserts that bring pleasure without spiking blood sugar: something nourishing, anti-inflammatory, and satisfying. These cookies are naturally sweetened, dairy-free, gluten-free, and rich in healthy fats that support steady energy.
Matcha is rich in antioxidants (especially EGCG), known for its anti-inflammatory and protective properties. It supports calm, focused energy thanks to the combination of natural caffeine and L-theanine, making it a beautiful alternative to coffee for many people. Instead of a spike, matcha offers a smoother, more balanced lift, exactly what we want in a nourishing treat.
Quality matters:
Use premium-quality matcha and a light nut butter like cashew butter to preserve that beautiful green colour and avoid bitterness.
Matcha Chocolate Cookies
Ingredients
130 g raw cashew butter, well stirred, room temperature (the lighter colour the better)
¼ cup maple syrup
3 tbsp coconut oil, melted and cooled (or ghee if not vegan)
1 tsp vanilla extract
¼ cup cassava flour
¼ cup + 2 tbsp blanched almond flour
1 tbsp + 2 tsp high-quality matcha powder (vibrant green colour)
½ tsp baking powder
⅛ tsp baking soda
¼ tsp fine sea salt
115 g dark chocolate (72-80%), chopped
Method
Preheat oven to 175°C / 350°F and line a baking tray with baking paper.
Mix cashew butter, maple syrup, coconut oil, and vanilla until smooth.
In a separate bowl, sift together all dry ingredients (flours, matcha, baking powder, baking soda, and salt). Add to the wet mixture and stir well until a soft dough forms. Fold in the chocolate.
Using an ice cream scoop, form balls of dough and place them on the tray, leaving space between each. Gently press with a glass or your hands and add extra chocolate on top if desired.
Bake on the upper rack for 10–14 minutes, until puffed and just set at the edges, with soft centres. Be careful not to overbake, overcooking will dull the green colour, dry out the cookies, and reduce their soft, chewy texture.
Let cool slightly on the tray, the cookies will firm up as they cool. Store covered at room temperature for up to 3 days.
Enjoy!
If you love matcha, gentle sweetness, and desserts that align with a holistic, anti-inflammatory lifestyle, this one is truly for you.
