Description
Delightfully soft and flavorful Vegan Matcha Cookies with a subtle green tea aroma and a perfect balance of sweetness. These cookies are made with vegan butter and flax egg, making them a wholesome treat suitable for plant-based diets.
Ingredients
Scale
Wet Ingredients
- 1 cup vegan butter, slightly softened
- 1 cup granulated sugar
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 tablespoons matcha powder
- 1 small pinch of salt
Instructions
- Prepare the Flax Egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Set aside to thicken for about 10 minutes while you prepare the other ingredients.
- Preheat the Oven: Set your oven to 400°F (200°C) and position the rack in the middle. Line a baking sheet with a Silpat non-stick mat or parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on low speed to cream together the slightly softened vegan butter and granulated sugar until well combined and fluffy.
- Add Flax Egg and Vanilla: Incorporate the prepared flax egg and vanilla extract into the butter-sugar mixture, continuing to mix on low speed until evenly combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, matcha powder, and salt until well-blended.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients, mixing on low speed until fully incorporated and a dough forms.
- Shape the Cookies: Roll the dough gently into 1.5-inch balls. Place them at least a couple of inches apart on the prepared baking sheet to allow for spreading. Bake one or two batches as needed.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 11 to 12 minutes for soft centers and slightly undercooked middles. Adjust time based on your preference for doneness.
- Cool and Store: Transfer baked cookies to a cooling rack to cool slightly. Once cooled enough, move them to an airtight container to maintain their softness.
Notes
- Use vegan butter slightly softened to ensure it creams well with sugar.
- The flax egg acts as an egg substitute, providing binding and moisture.
- Baking time may vary depending on oven performance and personal preference; keep an eye to avoid overbaking.
- Cookies spread while baking, so space dough balls adequately.
- Store cookies in an airtight container once cooled to keep them soft and fresh.
