At a glance
Soft and Chewy Matcha Cookies
There’s a subtle drama in the first bite of these soft and chewy matcha cookies: a whisper of grassy matcha aroma that rises as you bring one to your lips, then a tender, almost pillowy center that yields into a delicate, slightly crisp edge. The maple and coconut sugar lend warm, caramel-like sweetness that balances the earthy green tea notes, while the melt-in-your-mouth coconut oil gives a silkiness that keeps each cookie soft for days. Close your eyes and you’ll taste cozy afternoons, sunlit kitchen counters, and the comfort of a small, elegant ritual.
Make a batch when you want something that feels special but doesn’t take over the day—perfect for calm weekend breakfasts with tea, thoughtful hostess gifts, or a mid-afternoon pick-me-up that pairs beautifully with a black or milky green tea. If you’re searching for a dessert that reads refined but is forgiving to bake, these cookies are your new go-to. For another cozy cookie to compare textures and spice notes, you might enjoy this soft-batch gingersnap recipe as well: soft-batch apple cider gingersnap cookies.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 22 minutes (including brief cooling)
- Servings: Makes about 12 cookies
- Difficulty Level: Easy — great for bakers of all levels
Nutrition Highlights
Estimated nutrition per cookie (assuming 12 cookies per batch). These are approximate values based on ingredient weights and USDA FoodData Central reference data; use them as general guidance. For personalized dietary advice consult reliable health resources such as the USDA FoodData Central or Mayo Clinic.
- Calories: ~135 kcal
- Protein: ~1.7 g
- Carbohydrates: ~15 g
- Total sugars: ~13 g
- Dietary fiber: ~1 g
- Total Fat: ~8.7 g
- Saturated fat: ~5.6 g
- Sodium: ~40–70 mg (depending on salt)
- Note: These values are estimates calculated from common nutrition databases (USDA FoodData Central) and should be used for general planning only.
Perfect For…
These cookies thrive in moments that call for a little elegance without fuss:
- Afternoon tea and light entertaining—matcha’s subtlety pairs wonderfully with jasmine, sencha, or a creamy latte.
- Gifting—pack a small box for a friend who appreciates Japanese flavors.
- Mindful baking—fewer, higher-quality ingredients yield a refined result that feels intentional.
- Health-minded swaps—using almond flour and coconut sugar keeps these gluten-free and refined-sugar-free when you choose pure maple syrup.
How to Make Soft and Chewy Matcha Cookies
Ingredients
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup matcha powder
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
Optional ingredients and substitutions:
- Add-ins: 1/3 cup white chocolate chips or chopped pistachios for texture and contrast.
- Swap coconut oil for unsalted butter (use the same amount) for a richer flavor.
- Use 1 tablespoon of oat flour if the dough feels too wet; for a crisper cookie, replace 2 tablespoons almond flour with oat flour.
- To make them entirely sugar-free, substitute the coconut sugar with an erythritol blend measured cup-for-cup and reduce maple syrup slightly.
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix together the almond flour, coconut sugar, matcha powder, baking powder, and salt. Whisk to combine and break up any clumps of matcha.
- In another bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until smooth.
- Combine wet and dry ingredients until a dough forms. If using add-ins, gently fold them in now.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 1–2 inches between each.
- Bake for 10–12 minutes until the edges are lightly golden and the tops are slightly crinkled.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Practical tips:
- Avoid overmixing once wet and dry ingredients meet; overworking can make the cookies crumbly.
- The centers will be soft out of the oven but set as they cool—don’t overbake for a chewy result.
- If your dough is sticky, refrigerate for 10–15 minutes to firm it up for easier scooping.
- For a firmer, chewier cookie, flatten the dough balls slightly before baking.
A quick note: if you want to explore a matcha cookie with white chocolate for an extra indulgent texture contrast, check out another chewy approach here: soft-batch apple cider gingersnap cookies (for texture inspiration).
Best Pairings
- Tea: Classic pairings include matcha latte, sencha, genmaicha, or a smoky hojicha.
- Coffee: A mild, low-acidity brew or a latte complements the cookies without overpowering the green tea notes.
- Dairy alternatives: A splash of oat milk or almond milk balances sweetness and keeps the pairing light.
- Serving style: Serve warm with a dollop of whipped coconut cream or alongside a small scoop of vanilla ice cream for an elevated dessert.
Keeping it Fresh
- Room temperature: Store in an airtight container at room temperature for up to 3 days; cookies will stay tender.
- Refrigeration: For up to 7 days—place in a sealed container to prevent them from absorbing fridge odors.
- Freezer: Freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature or warm gently in a low oven.
Pro Tips & Tricks
- Matcha quality matters: Use culinary-grade matcha for baking, but if you want an intensely vivid color and brighter flavor, choose a high-quality ceremonial or premium culinary matcha.
- Balance bitterness: If your matcha tastes overly grassy or bitter, reduce the matcha to 3 tablespoons and add a pinch more salt to enhance sweetness without adding sugar.
- Texture control: Almond flour provides tenderness, but if you prefer a chewier crumb, add 1 teaspoon of tapioca starch to the dry mix.
- Even baking: Rotate your baking sheet halfway through the bake time if your oven runs hot or uneven.
Fun Flavor Ideas
- White Chocolate & Pistachio Matcha Cookies: Fold in 1/3 cup white chocolate chips and 1/4 cup chopped pistachios for a classic pairing of sweet and nutty flavors.
- Yuzu-Maple Matcha Cookies: Add 1 teaspoon finely grated yuzu zest to the wet ingredients to introduce a bright citrus lift that plays beautifully with matcha.
- Vegan Mint Matcha Cookies: Stir in 1/2 teaspoon peppermint extract (reduce vanilla to 1/2 teaspoon) and replace maple syrup with agave syrup for a cool, minty twist.
- Reduced-Sugar Almond Matcha: Halve the coconut sugar and increase maple syrup to 1/3 cup for a less granular sweetness and softer texture.
Recipe Q&A
Q: Can I make these cookies gluten-free?
A: Yes—this recipe is naturally gluten-free when using almond flour. Ensure any add-ins (e.g., white chocolate) are labeled gluten-free.
Q: My cookies spread too much—what went wrong?
A: Chilling the dough for 10–20 minutes helps. Also check your measuring: too much melted oil can cause excess spread; reduce coconut oil by 1–2 teaspoons if needed.
Q: How do I make these less sweet?
A: Reduce coconut sugar to 1/3 cup and keep the maple syrup at 1/4 cup, or replace maple syrup with a lower-calorie liquid sweetener, keeping an eye on texture.
Q: Can I double the recipe?
A: Yes—bake on multiple sheets and watch bake time; larger batches may need a minute or two more in the oven.
Q: What’s the best way to re-crisp cookies if they soften?
A: Briefly toast in a 300°F (150°C) oven for 3–4 minutes to refresh the edges without over-drying.
Conclusion
I hope these soft and chewy matcha cookies inspire you to bring a little green-tea elegance into your baking routine—simple ingredients, quick method, and a result that feels gentle and special. If you want to experiment with a white chocolate and matcha combination for extra richness, this Brown Butter White Chocolate Matcha Cookies piece is a lovely reference: Brown Butter White Chocolate Matcha Cookies – Cooking Therapy. For another take on chewy matcha cookies with a slightly different technique, see this recipe for more ideas: Chewy Matcha White Chocolate Cookies | Moribyan.
If you try the recipe, share a photo or a note—I love hearing which variation became your favorite and how you paired them at home.
Print
Soft and Chewy Matcha Cookies
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Gluten-Free
Description
These soft and chewy matcha cookies offer a delightful balance of earthy matcha flavor, warm sweetness from coconut sugar, and a tender center with a crisp edge.
Ingredients
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup matcha powder
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix together the almond flour, coconut sugar, matcha powder, baking powder, and salt. Whisk to combine and break up any clumps of matcha.
- In another bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until smooth.
- Combine wet and dry ingredients until a dough forms. If using add-ins, gently fold them in now.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 1–2 inches between each.
- Bake for 10–12 minutes until the edges are lightly golden and the tops are slightly crinkled.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Avoid overmixing to keep cookies tender. If dough is sticky, refrigerate for easier scooping. For chewier cookies, flatten dough balls slightly before baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 13g
- Sodium: 55mg
- Fat: 8.7g
- Saturated Fat: 5.6g
- Unsaturated Fat: 3.1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1.7g
- Cholesterol: 0mg
