Do matcha cookies contain caffeine?

Yes, the caffeine does not "bake out" of the cookies. This recipe contains about 420 grams total of caffeine from the matcha, which means you'll get about 17-20 grams per cookie. (For comparison, a cup of brewed matcha contains around 70 grams of caffeine, and a cup of coffee contains around 100 grams.)

Where's the best place to buy matcha?

You can find culinary grade and ceremonial grade matcha at most grocery stores, especially specialty stores like Whole Foods. Alternatively, there are hundreds of authentic Japanese matcha brands available online, as well as on Amazon.

What does matcha taste like?

Matcha has a subtly sweet, rich, grassy/vegetal flavor. If using in its pure form (in tea, a latte, or a similar preparation), the flavor is quite strong. When using it in a baked good, the flavor is often tamed by other ingredients as well as the baking process. The flavor also depends on the type of matcha used. Culinary grade matcha is not as strong in flavor as ceremonial grade matcha, for example.

How do you store matcha powder?

The less oxygen exposure, the better. It's best to store matcha in an airtight container (vacuum sealed would be ideal!). It's also best to store matcha in a cool, dark place, away from heat and humidity.

Why did my matcha cookies turn yellow/brown after baking?

Depending on the quality of the matcha you used, your cookies may lose the vibrant green color once baked. A higher quality matcha will yield more green cookies, while a lower quality matcha will yield yellow/brown cookies.

Easy Vegan Matcha Cookies - Crowded Kitchen

Description

I could easily eat the whole batch of these easy vegan matcha cookies with white chocolate and macadamia nuts! They're soft and chewy, have just the right amount of sweetness, and taste absolutely amazing. This recipe is also easy to adapt to be gluten free.

Ingredients

Units Scale

3 cups all purpose flour (can also use gluten free 1:1 flour)
2 tablespoons culinary grade matcha
3/4 teaspoon cinnamon
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup melted vegan butter
1/2 cup maple syrup
1/4 cup unsweetened applesauce
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon lemon extract (optional)
2 tablespoons freshly squeezed lemon juice
Optional: 3/4 cup finely chopped salted macadamia nuts, plus more for topping
Optional: 8 ounces melted vegan white chocolate

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Instructions

Preheat oven to 350˚F/175˚C.
In a mixing bowl, stir together flour, matcha, cinnamon, baking powder, baking soda and salt.
In a separate mixing bowl, whisk together the melted butter, maple syrup, applesauce, sugar, vanilla extract, lemon extract and lemon juice.
Slowly add the dry ingredients to the wet ingredients, using an electric mixer, until well combined. Add in 3/4 cup of macadamia nuts (optional).
Portion cookie dough using a cookie scoop and place on parchment paper-lined baking sheet. Use a flat-bottom measuring cup (or water glass) to gently flatten each cookie (they won't spread much in the oven).
Bake for 9-10 minutes, then remove from oven and let cool completely.
Optional: When cooled, drizzle white chocolate over each cookie and top with more macadamia nuts.

Notes

Matcha: There are several different varieties of matcha, each coming with slightly different flavor qualities as well as price tags. Culinary matcha is our go-to choice for these cookies and is typically easy to find. Ceremonial grade matcha is more expensive, but tends to have much more flavor (and will retain more green color when baked).

Make them gluten free: Swap regular all purpose flour with gluten free 1:1 flour.

Macadamia nuts and white chocolate optional: We love to take these cookies up a notch with the addition of white chocolate and macadamia nuts, but feel free to leave them out. You can also just use one or the other, or simply add the white chocolate chips straight to the batter instead of drizzling on top.

Make ahead and bake from freezer: Make the dough, portion (and flatten), then freeze. You can bake the dough straight from the freezer – they just may need an extra minute or two in the oven.

Storage: Store leftover cookies at room temperature or in the refrigerator for up to a week.

Freezer/long-term storage: Freeze in an airtight container for up to 6 months.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Oven
Cuisine: Japanese-American

Nutrition

Serving Size:
Calories: 236
Sugar: 14.1 g
Sodium: 88.9 mg
Fat: 10.7 g
Carbohydrates: 27.9 g
Fiber: 1.5 g
Protein: 3.6 g