Matcha Chocolate Chip Cookies (Vegan, Gluten-Free)
These vegan matcha chocolate chip cookies are crispy, chewy, gluten-free, and oil-free! No eggs, butter, or milk necessary.
I’ve finally figured out the perfect cookie formula. Crispy on the outside, chewy on the inside, not too sweet, not too greasy, not too cake-y, just perfect rich cookie deliciousness. I realize everyone has their own cookie preferences, so your “perfect” cookie may lay on the sweet, heavy, and/or cake-y end of the spectrum. But this is my perfect cookie. After years of cake-y, dry, sometimes bread-like results, I’m so excited to share these amazing matcha cookies with the world! And did I mention they’re vegan, gluten-free, oil-free, and refined sugar-free? Not your average cookie recipe, but so addictively tasty!
Key Ingredients
These magical matcha cookies are made with just 8 plant-based ingredients!
- Raw Cashew Butter* ⟶ replaces the usual butter/oil
- SUB: you can try using other nut/seed butters, such as almond butter or tahini, but I prefer cashew butter since it has a creamy, almost “buttery” flavor
- Maple Syrup ⟶ adds moisture and the perfect amount of sweetness
- Oat Flour ⟶ gives the cookies a crunchy, chewy texture
- Almond Flour* ⟶ prevents the cookies from being too dry
- Matcha Powder ⟶ feel free to omit for a plain chocolate chip cookie
- Chocolate Chips/Chunks* ⟶ vegan white chocolate chips would also be delicious!
- vanilla extract & baking soda ⟶ cookie essentials
How to Make
- Mix wet ingredients: cashew butter, maple syrup, and vanilla extract.
- Add in dry ingredients: oat flour, almond flour, baking soda, and matcha powder. Mix until a dough forms, then fold in chocolate chunks.
- Scoop 1-2 tbsp of dough and roll into a ball. Place on a lined cookie sheet and slightly flatten into discs. Repeat for the remaining dough.
- Bake 10-12 minutes until the edges are golden brown.
- Rest on the cookie sheet for a minute or two, then transfer to a wire rack to cool completely. The cookies will firm up as they cool.
Vegan Matcha Chocolate Chip Cookies FAQ
Helpful Baking Tools
- Silicone Baking Mat* ⟶ an eco-friendly alternative to parchment paper. I’ve been using mine for years!
- Cookie Scoop ⟶ makes sticky dough easier to handle and ensures your cookies are all the same size. It will also speed up the cookie making process, especially when you’re making large batches of cookies (like 20+). I usually make small batches so I just use my hands and a spoon.
More Vegan Cookies
- Oatmeal Raisin Cookies (GF)
- Flourless Brownie Cookies (GF)
- PB Chocolate Chip Cookies (GF)
- PB Oatmeal Chocolate Chip Cookies (GF)
- Snickerdoodles
- Grain-Free Matcha Sugar Cookies (GF, Paleo)
- Persimmon Snickerdoodles (GF)
- Pumpkin Snickerdoodles (GF)
- Sugar Cookie Bars
I hope I’ve inspired you to make these vegan matcha chocolate chip cookies! If you try them out, don’t forget to tag me in your photos on instagram @ellielikes.cooking, leave a comment/rating down below, and let me know how you liked it! I love seeing all of your tasty recreations 🙂 Happy baking! ♡
Vegan Matcha Chocolate Chip Cookies (Gluten-Free)
Ingredients
- ½ cup + 1 tbsp (144g)
raw cashew butter* - ½ cup (120ml)
maple syrup* - 1 tsp vanilla extract
- 1 cup (120g)
oat flour* - ½ cup (56g)
almond flour* - ½ tsp baking soda
- 1 ½ tsp matcha powder
- ½ cup (80g)
chocolate chips/chunks*
Instructions
- Preheat oven to 350°F. Set aside a lined cookie sheet.
- Mix cashew butter, maple syrup, and vanilla extract.
- Add in oat flour, almond flour, baking soda, and matcha powder. Mix until a dough forms, then fold in chocolate chips/chunks.
- Scoop 1-2 tbsp of dough and roll into a ball. Place on cookie sheet and slightly flatten into discs. Repeat for the remaining dough.
- Bake 10-12 minutes until the edges are golden brown. Rest on the cookie sheet for a minute or two, then transfer to a wire rack to cool completely. The cookies will firm up as they cool.
Notes
*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!
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Hi!
Do you think this recipe will turn out good with peanut butter instead of raw cashew butter? (I don’t have cashews and the taste of the two butters is really different…)
Hi Rita,
Peanut butter has a very noticeable flavor, whereas cashew butter is more neutral. If you want to use peanut butter, I would leave out the matcha and turn them into peanut butter chocolate chip cookies (which would also be delicious!). You could also try using almond butter, walnut butter, or tahini if available. Let me know how it goes!
These are so yummy!! The only thing I had to change was the cashew butter, I used a mixed butter I had (almond, cashew, and a few different seeds) and it turned out really good!!
Hi Libby! Thanks for your comment, so happy you liked the cookies 🙂 Glad to know it turned out with a mixed nut/seed butter! I’ve used a bunch of different nut butters to make them as well (pb, almond, cashew, walnut), so I’m pretty confident they’ll work with any nut/seed butter. I just find that cashew has the most neutral flavor but is also a little “buttery”. Although walnut butter has been my recent favorite hehe. Thanks for the feedback!
These look delicious!! I want to try this weekend.. do you have a replacement for oat flour? My stomach doesn’t always tolerate oat well. : )
Thank you Rai! I haven’t tried it with any other flours, so I can’t say for sure, but you can try all purpose flour, or a gluten-free all purpose flour or rice flour if you are gluten-free. You may need to add a splash of milk or extra flour as they all soak up moisture differently. Let me know how it goes if you try it!