Vegan Matcha Cookies
Yummy vegan matcha cookies with white chocolate and the perfect crunch.
- Prep time
- 1 hr 15 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ tbsp chia seeds
- 35 g white sugar
- 35 g brown muscovado sugar
- 65 g vegan butter (I love using Vitalite)
- ½ tsp baking soda
- ½ tsp vanilla extract
- 1 tbsp matcha (important - LEVEL tablespoon: not heaped)
- 5 g cornflour (or cornstarch as it's known in the US)
- 75 g plain flour
- ¼ tsp salt
- 25 g hazelnuts (roasted)
- 25 g white vegan chocolate
Instructions
- 1
Combine 1 ¼ tbsp of boiling water with chia seeds to make a chia egg. Stir very well, then set aside for later. In the meantime, melt the butter in a large mixing bowl and add in the brown and white sugar. Mix the butter and sugar mixture until it thickens slightly and sugar has partly dissolved.
- 2
Add the vanilla and chia egg to the butter mixture and stir.
- 3
In a separate bowl mix together the flour, bicarb, corn starch, salt, and matcha powder.
- 4
Gradually add the flour mixture to your butter mixture and stir with a spatula until just combined. Chop your hazelnuts and white chocolate and fold into the matcha cookie dough.
- 5
Cover your bowl with clingfilm and let the dough rest in the fridge for at least an hour.
- 6
After an hour, scoop the mixture into 8 equal balls and place on a baking tray.
- 7
Bake for 10-12 minutes at 180°C/356°F (fan oven) and let cool on baking tray. If not using a fan oven, bake at 200°C/392°F.