Vegan Matcha Chocolate Chip Cookies (Gluten-Free)
These vegan matcha chocolate chip cookies are crispy, chewy, gluten-free, and oil-free! No eggs, butter, or milk necessary.
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Servings: 10 cookies
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
CASHEW BUTTER: Use raw cashew butter for a more neutral flavor. Roasted cashew butter will yield more of a cashew-flavored cookie. You also want your cashew butter to be runny/drippy. If it's very thick and firm, heat it in the microwave for about 10 seconds or until thinned out.