Soft Vegan Matcha Sugar Cookies
User Reviews
5
9 reviews
Excellent
Soft Vegan Matcha Sugar Cookies
Report
Soft, chewy matcha cookies with a delicate balance of earthy green tea and sweet vanilla. A quick, foolproof recipe that delivers bangin’ flavor and can easily be upgraded to first-class with vegan marshmallows or white chocolate pieces.
Share:
Ingredients
Cookie Dough:
- 3 tablespoons aquafaba
- ½ cup sugar or coconut sugar
- ½ cup refined coconut oil or vegan butter
- 1 ¾ teaspoons matcha powder
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3 Tablespoons cornstarch or arrowroot
- ½ teaspoon baking soda
- ¼ teaspoon salt
Optional Marshmallow Filling:
- ¾ cup mini-marshmallow vegan
Matcha Sugar Topping:
- 2 tablespoons sugar
- ¼ teaspoon matcha powder
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a reusable silicone mat.
- In a large mixing bowl with a hand mixer or stand mixer with the whip attachment, whisk the aquafaba and sugar for a full 4 minutes on high speed until frothy.
- Add the coconut oil (or vegan butter), matcha powder, and vanilla extract. Continue to whip for 2 minutes until the mixture is smooth and thoroughly combined.
- Sift in the flour, cornstarch, baking soda, and salt into the wet mixture, stirring until a soft dough forms.
- Chill the dough for 30 minutes. Meanwhile, in a small bowl, mix the sugar and matcha powder for topping.
- Scoop the dough into 2-tablespoon-sized portions and roll each into a ball. If using, press 4-5 mini-marshmallows into the center of each ball. Flatten the cookies in the palm of your hand and press the top of each cookie lightly in the sugar and matcha mixture. Place the sugar-coated cookie dough circles on the prepared baking sheet, spacing them 2 inches (5 cm) apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies will still be soft in the center but will firm up as they cool. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Or serve them still a little warm if you made them with marshmallows inside.
Equipments used:
Notes
- 🟢 A Matcha Made in Heaven
- 🟢
- Use ceremonial-grade matcha for a kick-ass color and bold flavor. Culinary-grade matcha often lacks flavor and appears dull in baked goods.
- 🧈 HR Fluff and Stuff
- 🧈
- Thoroughly cream the coconut oil (or vegan butter) and sugar until light and fluffy. This step ensures a smooth, airy dough and enhances the aquafaba's texture.
- 🛷 Cool Runnings
- 🛷
- Refrigerate the dough for at least 30 minutes to firm up the fat. This prevents excessive spreading and creates thicker, softer cookies instead of thin, dry ones that will make you cry.
- 📜 PP for the Win! (Get your head outta the gutter, I’m talking about parchment paper)
- 📜
- Always bake on parchment paper to avoid direct contact with aluminum and make cleanup effortless.
Nutrition Information
Show Details
Calories
164kcal
(8%)
Carbohydrates
20g
(7%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
1g
(5%)
Sodium
95mg
(4%)
Potassium
12mg
(0%)
Fiber
0.3g
(1%)
Sugar
10g
(20%)
Vitamin A
33IU
(1%)
Calcium
2mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 95mg | 4% |
| Potassium | 12mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 33IU | 1% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
Other Recipes
You'll Also Love
