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–+ servings
Matcha Sugar Cookies

Matcha Sugar Cookies That Wow: Vegan, Gluten-Free Bliss

These Matcha Sugar Cookies are a vibrant, vegan, and gluten-free treat that will impress with their unique flavor and quick prep time.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Gluten-Free, Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 tablespoons Matcha Powder Use culinary-grade matcha.
  • 1/2 cup Coconut Butter Can substitute with 1/3 cup coconut oil.
  • 1/2 cup Agave Syrup or Honey Use agave syrup for a vegan option.
  • 1 and 1/2 cups Oat Flour Do not substitute unless using almond flour.
  • 1 teaspoon Baking Powder Ensure it is gluten-free.
  • 1 pinch Salt
  • 1 teaspoon Vanilla Extract Optional but recommended.
Optional Frosting Ingredients
  • 1/2 cup Matcha Yogurt Mix with coconut butter for a glaze.

Equipment

  • Mixing Bowl
  • Whisk
  • cookie cutters
  • Baking Sheet
  • Parchment paper
  • wire rack

Method
 

Step-by-Step Instructions
  1. Prepare the dough by creaming together coconut butter and agave syrup until smooth, then fold in oat flour, matcha powder, baking powder, and salt to form a dough.
  2. Chill the dough for 30 minutes in the refrigerator, covering with plastic wrap if sticky.
  3. Shape the cookies by rolling out the dough to 1/4 inch thickness and using cookie cutters to cut shapes.
  4. Preheat the oven to 350°F (175°C) and bake the cookies for 10 minutes until the edges are set.
  5. Cool the cookies for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.
  6. Optionally frost the cooled cookies with a mixture of matcha yogurt and coconut butter.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 75mgPotassium: 100mgFiber: 1gSugar: 5gCalcium: 20mgIron: 0.5mg

Notes

Store unfrosted cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, and freeze for up to 3 months.

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