5-Ingredient Chewy Matcha Coconut Cookies

Matcha lovers out there, I have something sweet for you!

Imagine biting into incredibly moist and tender cookies that have the richness of coconut combined with the delicate earthy aroma of matcha! If you have ever tried Emmy’s Organics coconut cookies, you will feel right at home with my recipe, as it’s heavily inspired.

I first discovered Emmy’s cookies by chance at the store. As I was walking through the cookies section, their minimalist yet appealing packaging caught my eye, and I ended up buying two flavors: matcha and vanilla bean. Both tasted delicious, and I became curious about how it was possible to make such tasty cookies with so few ingredients. After a little bit of research and a few failed experiments, I eventually succeeded in developing a version that is just as good as the originals!

So, what makes these cookies special? First, they are gluten-free, vegan, and naturally sweetened, as they rely only on shredded coconut, almond flour, coconut nectar, coconut oil, and matcha. Secondly, they are not baked at a high temperature like most cookies. They are slowly baked over low heat to preserve their moisture and chewiness!

⭐️ Why This Recipe Works

Made for coconut and matcha lovers.

Do you like coconut truffles? Do you like matcha? Then you will LOVE these chewy cookies! They have a texture similar to the truffles we all love, with a floral, almost grassy (in a good way) flavor. The coconut nectar not only adds sweetness but also a wonderful caramel-like aroma that pairs beautifully with the nuttiness of the coconut!

Super chewy and tender.

As I mentioned above, the uniqueness of this recipe is that to keep the cookies extra soft, I slowly bake them at a low temperature. This just slightly dries out the outside while keeping the inside moist and tender. On top of that, they stay soft and chewy for days!

Refined sugar-free and made with just a few ingredients.

I’ll admit it: my cookies are quite rich, but at least they do not contain any refined sugar and only make use of wholesome ingredients. They are naturally sweetened with coconut nectar and do not rely on any wheat flour – just shredded coconut and almond flour.

🍵 Ingredient Notes

Shredded coconut

Ensure you are using unsweetened shredded coconut as using the sweetened kind may result in overly sweet cookies.

Note: Not all brands of shredded coconut are equal. Some have a finer texture, almost like a powder. You don’t want to use those. I personally like Bob’s Red Mill shredded coconut, but there are many other great brands as well. One more thing: do not confuse shredded coconut with coconut flakes, which are thicker and larger. Flakes won’t work for this recipe.

Almond flour

Almond flour gives the cookies a subtle nuttiness and keeps them moist. Use almond flour, not almond meal.

Coconut nectar

I use coconut nectar for two reasons. The first one is that since coconut nectar is thick and sticky, it acts as a binder and prevents the cookies from falling apart. The second reason is to sweeten them. Bonus point: It keeps the cookies refined sugar-free and has a lower glycemic index.

Note: Just like maple syrup, there are different types of coconut nectar, ranging from light to dark. I suggest using light or medium coconut nectar. It should have the color of agave syrup or light maple syrup. Do not use dark coconut nectar, as it tends to have a more bitter flavor.

Substitute: This recipe also works with agave syrup (it’s also cheaper)!

Coconut oil

Coconut oil adds extra richness. Any oil will work, so feel free to use sunflower or grapeseed oil.

For a subtle white chocolate flavor: If you want to infuse the cookies with a subtle white chocolate flavor, you can replace the coconut oil with melted cocoa butter. It pairs very well with the matcha and vanilla!

Matcha powder

I’m a big matcha fan, from matcha nama chocolate to ultra-creamy matcha ice cream and tiramisu – I often try to include it in sweets. This recipe is no exception!

You can obviously adjust the amount of matcha to your liking. I went with 3/4 tsp of matcha, which, in my opinion, adds enough flavor without being overpowering. If you are not used to matcha, feel free to use a bit less.

Recommendation: Although many will recommend using culinary-grade matcha for baking, I personally believe that using a higher quality matcha, such as ceremonial grade, not only enhances the aroma but also results in a brighter and more vibrant color.

Use fresh matcha: One more thing, ensure you are using fresh matcha powder. Matcha can only stay fresh for a few months after opening. After that, it will start to turn brown and won’t taste as good.

Vanilla extract

While optional, a teaspoon of vanilla extract adds gourmet notes! Use high-quality store-bought vanilla extract or homemade vanilla extract.

🥣 How to Make Them

1. Mix together all of the ingredients. Add the shredded coconut, almond flour, matcha powder, coconut nectar, melted coconut oil, and vanilla extract if using, to a large mixing bowl.
2. Mix. Using a wooden spoon, mix for about 1 minute or until it forms a slightly sticky paste. You can also use your hands to mix.

3. Shape the cookies. Using a 1.5 tbsp cookie scoop, scoop 8 balls of dough and shape them into thick cylinders of about 1.5 inches (3.8cm) wide. Place them on a baking sheet lined with parchment paper. Don’t worry if they are close to each other. As opposed to most cookie recipes, these won’t really spread and will keep their original shape.
4. Bake. Bake for 20-25 minutes, carefully flipping them halfway through baking (be careful they will be very soft). Then, lower the oven temperature to 170°F (80°C) and bake them for another 45-55 minutes. This will slightly dehydrate them.

🍫 Variations

Add chocolate chips.

Add 2-3 tablespoons of mini chocolate chips into the cookie dough for extra texture and sweetness. Avoid using regular chocolate chips, as they may cause the cookies to crumble.

Incorporate nuts.

Finely chop macadamia nuts, peanuts, almonds, or cashews and add them to the dough.

🍹 What to Serve Them With

These cookies make a great afternoon snack served with a warm cup of black sesame milk or a refreshing glass of taro bubble tea!

💬 FAQ

I hope you will love these matcha coconut cookies as much as I do! They are wholesome, chewy, and coconutty and make a delicious mid-morning or afternoon snack!

🍪 More Vegan Cookies

Homemade Oreo Cookies (Vegan)

Vegan Spritz Cookies

Perfect Vegan Chocolate Chip Cookies

Vegan Shortbread Cookies (5 Flavors)

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in January 2019 and updated with new process shots and detailed instructions in September 2024.