Vegan Matcha Cookies
Indulge in the vibrant, earthy flavor of these Vegan Matcha Cookies—a perfect fusion of wholesome plant-based ingredients and the rich, grassy notes of premium matcha powder. These cookies are soft, chewy, and lightly sweetened with a blend of brown and granulated sugars, while a touch of unsweetened applesauce keeps them moist and irresistibly tender. With just 15 minutes of prep time, this easy recipe also incorporates the option of dairy-free chocolate chips for an extra indulgent twist. Perfect for matcha lovers or anyone craving a creative vegan dessert, these cookies are not only a treat for the taste buds but also a feast for the eyes with their stunning green hue. Enjoy them fresh out of the oven or store them for a delightful snack throughout the week!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons matcha powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups vegan butter
- 0.5 cups brown sugar
- 0.25 cups granulated sugar
- 1 teaspoons vanilla extract
- 0.25 cups unsweetened apple sauce
- 0.5 cups dairy-free chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, matcha powder, baking soda, and salt. Set aside.
In a large bowl, using a hand mixer or a stand mixer with the paddle attachment, beat the vegan butter until creamy.
Add the brown sugar and granulated sugar to the butter and continue to beat until the mixture is light and fluffy.
Mix in the vanilla extract and unsweetened apple sauce until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
If using, gently fold in the dairy-free chocolate chips with a spatula.
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are slightly golden.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the cookies once they are cool, or store them in an airtight container for up to a week.
Nutrition Facts
Calories |
2578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.8 g | 156% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1966 mg | 85% | |
| Total Carbohydrate | 337.0 g | 123% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 175.2 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 747 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
