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The best Vegan Matcha Cookies with white chocolate and roasted hazelnuts. These dairy-free, eggless cookies are soft & chewy! The recipe is easy to make and SOOOO delicious. You will love them as snack or dessert!
These vegan matcha cookies are simply the best! They are so flavourful, delicious, and gooey. Every time I am announcing to bake them, my boyfriend makes sure I bake at least 20 cookies, otherwise, they would be all gone in 5 minutes. I’ve made this recipe quite a few times and they always turn out perfect. I really hope you’ll love them as much as I do and enjoy these vegan matcha cookies.
TIPS FOR BAKING THE COOKIES
- Chop your chocolate: I recommend chopping white chocolate instead of using chocolate drops. When you chop your chocolate, the pieces vary in sizes and this makes every bite even more unique. I also like chopped chocolate better because it melts a bit more than dops.
- Make ahead: You can make the dough ahead of time and refrigerate it for up to 2-3 days. This makes preparing the cookies a way more easier if you plan to bake them for a certain occasion.
- Roast the hazelnuts: Roasting the hazelnuts really makes a difference. Roasted nuts bring much more flavor to your cookies.
- Do not overbake them: We want the cookies to be gooey, therefore you should not bake them too long. Even if they seem a bit soft, just take them out of the oven and leave them for a few minutes on your baking tray. When they cool down, they will start to harden.
WHAT YOU NEED TO BAKE MATCHA COOKIES
- 1 Chia Egg
- 70g white sugar
- 70g vegan butter
- 1 tsp vanilla paste
- 80 g flour (all-purpose)
- 1 tsp baking powder
- 1 tbsp matcha powder
- 1 tsp corn starch
- 2 tbsp hemp protein powder
- 1/4 tsp salt
- 30g white chocolate (chopped)
- 25 g roasted hazelnuts (chopped)
Topping:
- 25g white chocolate
- 1/4 tsp coconut oil
HOW TO MAKE VEGAN MATCHA COOKIES
- Prepare your chia egg by combining 3 tbsp of boiling water with 1 tbsp chia seeds to make a chia egg. Stir very well and set aside for later.
- Melt the butter. Pour melted butter into a bowl and add in the sugar. Stir well until the mixture thickens slightly and sugar has partly dissolved.
- Add the vanilla and chia egg to the butter mixture and stir.
- Sift in the flour, baking powder, matcha powder, corn starch, hemp protein, and salt. Stir with a spatula until combined.
- Chop your hazelnuts and white chocolate and fold into the matcha cookie dough.
- Cover your bowl with clingfilm, put it into the fridge, and let the dough rest for at least an hour.
- After an hour, form 8 equal balls and place on a baking tray.
- Bake for 10-12 minutes at 180°C (fan oven) and let cool on a baking tray.
- For the topping: Melt white chocolate, add coconut oil, and store to combine. Drizzle over cookies and let cool
Ingredients
- 1 Chia Egg*
- 70g white sugar
- 70g vegan butter
- 1 tsp vanilla paste
- 80 g flour (all-purpose)
- 1 tsp baking powder
- 1 tbsp matcha powder
- 1 tsp corn starch
- 2 tbsp hemp protein powder
- 1/4 tsp salt
- 30g white chocolate (chopped)
- 25 g roasted hazelnuts (chopped)
Topping:
- 25g white chocolate
- 1/4 tsp coconut oil
Instructions
- Prepare your chia egg by combining 3 tbsp of boiling water with 1 tbsp chia seeds to make a chia egg. Stir very well and set aside for later.
- Melt the butter. Pour melted butter into a bowl and add in the sugar. Stir well until the mixture thickens slightly and sugar has partly dissolved.
- Add the vanilla and chia egg to the butter mixture and stir.
- Sift in the flour, baking powder, matcha powder, corn starch, hemp protein, and salt. Stir with a spatula until combined.
- Chop your hazelnuts and white chocolate and fold into the matcha cookie dough.
- Cover your bowl with clingfilm, put it into the fridge, and let the dough rest for at least an hour.
- After an hour, form 8 equal balls and place on a baking tray.
- Bake for 10-12 minutes at 180°C (fan oven) and let cool on a baking tray.
- For the topping: Melt white chocolate, add coconut oil, and store to combine. Drizzle over cookies and let cool