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5.0 from 9 votes

Soft Vegan Matcha Sugar Cookies

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.

Prep Time
6 mins
Cook Time
6 mins
Chilling Time
30 mins
Total Time
48 mins
Servings: 12 cookies
Calories: 164 kcal
Course: Dessert
Cuisine: Japanese

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 vegan mini-marshmallows
Matcha Sugar Topping:
  • 2 tablespoons sugar
  • ¼ teaspoon matcha powder

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a reusable silicone mat.
  2. 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.
  3. 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.
  4. Sift in the flour, cornstarch, baking soda, and salt into the wet mixture, stirring until a soft dough forms.
  5. Chill the dough for 30 minutes. Meanwhile, in a small bowl, mix the sugar and matcha powder for topping.
  6. 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.
  7. 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.

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

Calories 164kcal (8%) Carbohydrates 20g (7%) Protein 1g (2%) Fat 9g (14%) Saturated Fat 8g (40%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g 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

% 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.