Matcha cookies (and they’re vegan, gluten-free and sugar free as they’re sweetened with monk fruit!) With many new members joining this community, I’ve gotten several requests for more vegan recipes. While I’m not vegan, I do appreciate a good plant-based recipe and when I created these matcha cookies… knew I had to share as both vegans and non-vegans will LOVE this one. They’re light, fluffy, chewy and delicious— all you could really ask for in a cookie right?! Enjoy!
Cream the cold butter
monk fruit sweetener, and matcha powder together for about 1 minute or until fluffy. Add in the vanilla extract and flax egg and mix to combine.
Sift in your flour
and add baking powder, and the pinch of salt. Mix until its combined and sticky.
Cover the dough and chill in the fridge for at least 30 minutes.
Preheat the oven to 350 F and once the dough has chilled
remove from fridge and scoop out your dough into your hands, rolling into a round cookie shape. Place onto a parchment lined baking sheet.
Slightly press onto the baking sheet with your hands to slightly flatten the dough ball. Because of the baking powder
they will slightly grow in size so be sure to leave a few inches apart between the cookies.
Bake for 11-13 minutes or until the edges of the cookie are slightly browned
but the center is still soft. Remove from oven and using potholders, tap the baking sheet a few times on the counter. Allow the cookies to cool on the baking sheet for about 5 minutes. Enjoy!