Matcha Sugar Cookies! Your favorite green tea latte transformed into a soft sweet cookie, with more fluffy matcha frosted on top. Vegan and gluten-free!
THIS POST IS SPONSORED BY ENCHA
I’m sipping an iced matcha as I write this (duh…what else does one drink while blog post writing?), but if I possessed the superpower to turn it from latte to cookie I’d do it. Every single time. Yup, these are better-than-a-latte Matcha Sugar Cookies.
With the simplest seven ingredient roll-out dough. Cut into cookie hearts because a) it’s almost Valentine’s Day and b) that cookie cutter represents my feelings towards matcha the best. Frosted with a fluffy two-ingredient coyo matcha frosting. And topped with a dusting of more matcha because why not be a little extra.
I know that sounds like a lot of matcha on matcha on matcha. And it is. But when you are working with the very BEST matcha you want plenty of that deliciously grassy flavor in every bite.
Shoutout to Encha for making that very best matcha, and for making my green tea cookie dreams possible.
Encha Matcha
If you follow me on Instagram, you’ve seen quite a few homemade matcha lattes always made with Encha. I love their latte grade matcha because the flavor is bright and not at all bitter, so I don’t even have to add sweetener.
For these cookies I used their culinary grade matcha, which has a stronger tea flavor than the latte grade but still 100x less bitter than any other matcha I’ve tried. And trust me, I’ve tried a LOT of matcha.
It’s also cheaper than the latte grade, although we are only using one tablespoon for this entire batch of cookies so that bag will last you a while. I thought I hated matcha until I tried Encha, so trust me paying a little extra is worth it.
All Encha matcha is organic too! And much brighter in color than other brands – I mean we want our cookies to look nice for the 3 seconds before we devour them too, right?
Matcha Sugar Cookies
Okay I know that was a lot of matcha talk (if you can’t tell, I really really genuinely really love it a lot ♡), so let’s get into the cookie specifics.
We’re working with:
- Coconut butter
- Agave or honey
- Oat flour
- Baking powder
- Matcha
- Vanilla
- Salt
I chose coconut butter because the flavor of coconut goes much better with matcha than any other nut/seed butters. And I wanted to keep them moist but still oil free.
I chose agave or honey instead of my usual maple syrup for the same reason. Matcha is a deliciously delicate flavor, we don’t want to overpower it. The lighter color of agave/honey keeps them a prettier shade of green too.
For Valentine’s Day or any day because you just really love matcha, you’re gonna want to be making these. Soon!
WATCH HOW TO
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
Matcha Sugar Cookies! Your favorite green tea latte transformed into a soft sweet cookie, with more fluffy matcha frosted on top. Vegan and gluten-free!
Ingredients
- 1/2 cup (120g) coconut butter
- 1/2 cup (160g) light agave or honey*
- 1 tsp vanilla extract
- 1 1/2 cups (180g) oat flour
- 2 tsps baking powder
- 1 tbsp Encha Culinary Grade Matcha Powder
- Pinch of salt
Matcha Yogurt Frosting (or try this coconut butter matcha glaze)
Optional: Ceremonial Grade Encha Matcha Powder for dusting
Instructions
- Preheat the oven to 350ºF.
- Melt together the coconut butter and agave/honey. I microwaved it for about 30 seconds.
- Stir in the vanilla extract.
- In a mixing bowl, whisk together the oat flour, baking powder, matcha, and salt.
- Add the coconut butter mixture, and mix to form a dough.
- Roll out to 1/4 inch thickness, between two pieces of wax paper is easiest so it doesn’t stick.
- Cut into hearts using a cookie cutter (or whatever shape you want!)
- Transfer to a baking sheet lined with parchment paper.
- Bake for 10-12 minutes at 350ºF.
- Cool completely before frosting.
- For the frosting, simply mix together the yogurt and matcha until thick and lump-free.
- Frost the cooled cookies. Dust with ceremonial grade matcha powder if desired. Enjoy!
Notes
*I used light agave because it’s pale color and neutral flavor won’t overpower the matcha like maple syrup. Honey would be okay too if not vegan.
Nutrition
- Serving Size: 1 cookie
- Calories: 252
- Sugar: 7g
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
Keywords: vegan, gluten free, tea, green tea, dessert, easy, roll out, valentines day
CLICK BELOW TO PIN
I have so much matcha right now and a girl can only drink so many lattes in a day, so . . . COOKIES! I love how minimalist and nutrient dense these are 😉 Coconut butter FTW yet again!
Hmm I mean idk I can squeeze in QUITE a few matcha lattes to one day😆 Haha! But I totally feel ya, and cookies are the answer! I ate three last night after dinner…they are TOO GOOD💚
I mean, what good is a latte without a matching hued cookie, anyway?? 😉
I hate to ask but what would be a good substitute for coconut butter? Would coconut cream work? Or coconut oil?
Coconut oil would be better than cream for sure, but reduce the amount to about 1/3 cup. Haven’t tested it yet, but that would be my best recommendation😊
Thank you!
hi 🙂 the creame before application should be in the freezer?
Yes, it will stay thickest that way! And either frost right before eating or keep them in the fridge after frosting too 🙂
These look incredible Natalie! The green color is just beautiful and I love that you used agave here. I love agave almost as much as maple syrup for it’s neutral sweet flavor as well. Although, I admit I could straight up drink maple syrup and agave, not so much, LOL.I love the heart shape too, it is just so cute and perfect for Valentine’s Day! I bet you could replace the matcha powder too with some beet powder for pink hearts! I actually have beet powder in my fridge! I need to get my hands on that matcha. I do like matcha but it can have an off flavor but you’ve described it as tasting amazing and I love anything with an extra boost of nutrition! Great recipe Natalie!
Lol that is the perfect comparison between agave and maple syrup–equally good for baking but maple wins for guzzling😂😂 Oooh I love the beet powder idea, or maybe even pitaya powder! I wonder how they would look after baking, if it’d still be bright enough…may have to try it🤔 Thanks for reading and for the idea, Brandi!
This dough is horrible to make any cut out cookie with 🙁
★★
Hmm too sticky? If so you can try rolling it out and then chilling it for an hour or so before cutting 🙂
have you used any other type of flour besides oat?
I haven’t tested these with any others, but I do have an almond flour sugar cookie here that you could add matcha to: https://www.feastingonfruit.com/almond-flour-sugar-cookies/
I made these today.
Because I didn’t have anu coconut butter I used a mashed banana instead and they turned out amazing!!
They so taste like banana though. But I really like that in combination with the matcha.
Maybe that next time I’ll add some shredded coconut too, I think that would be nice.
Anyhow, 5 of 5 stars for these <3
★★★★★
I am so happy they turned out well, what a fun swap idea! I’ve never tried matcha with banana except in smoothies so now I’m curious to try it too 🙂 Thanks for the feedback!
hey! how long can you keep those cookies? and where do you have to store them?
I recommend storing them unfrosted in the refrigerator in an airtight container to keep them as fresh as possible, and then frosting just before serving. They will last at least a week that way!
Hey Nathalie!
I am going to make these cookies for a friend that loves matcha, thank you for the recipe! Just wanted to let you know that when I use the “scale” buttons, the proportions change in “cups” but not in “grams”, maybe you would like to change that 🙂
No need to publish this comment!
Hope you’re doing fine, stay safe, healthy and happy!
Thanks for letting me know! I am not sure if there is a way I can make the grams change too, but I will look into it. My recipe plugin isn’t actually designed to include weight measurements, I just add those because I personally find them super helpful. Hope your cookies turn out perfect!