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These matcha coconut cookies are super soft, chewy, and naturally sweetened with coconut nectar! They require just 5 ingredients (actually 6 if you add the optional vanilla extract) and taste like your favorite coconut matcha latte!
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
- 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.
- 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.
- 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.
- 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.
📔 Tips
Adjust the sweetness.
These cookies are on the sweeter side, so if you don’t have a sweet tooth, you can remove one tablespoon of coconut nectar. It won’t affect the texture much while still decreasing the sweetness of your cookies.
Do not stack them.
Since the cookies are quite moist, I advise against stacking them when storing them – otherwise, they might slightly stick to each other. Instead, arrange them into a single layer in a large and flat container.
🍫 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!
❄️ Storing and Freezing
- To store: These matcha cookies can be stored for up to 5 days at room temperature in an airtight container. They stay soft and chewy for days!
- To freeze: Allow the cookies to cool down completely before transferring to a freezer bag. Freeze for up to 2 months. Thaw for a few hours on the counter before enjoying.
💬 FAQ
If you are not a fan of matcha, you can definitely omit it!
Yes, you can make the batter up to 1 day ahead of time. Cover with plastic wrap and keep it at room temperature (since it doesn’t contain any milk or butter, it’s not a problem).
In case your cookies are mushy and not dry on the outside, you can bake them for another 15-20 minutes at 170°F (80°C). Be aware that the cookies are always very soft and sticky straight from the oven but dry as they cool.
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!
⭐️ 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.
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5-Ingredient Chewy Matcha Coconut Cookies
Equipment
Ingredients
- 2/3 cup (66 g) unsweetened shredded coconut
- 1/2 cup (48 g) almond flour
- 3/4 tsp matcha powder
- 1/4 cup (60 ml) coconut nectar or agave syrup
- 4 tsp (20 ml) melted coconut oil or cocoa butter
- 1 tsp (5 ml) vanilla extract optional
Instructions
- Preheat oven to 210°F (100°C) and line a baking sheet with parchment paper.
- 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.
- 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.
- 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 the prepared baking sheet. 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.
- 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.
- Let the cookies cool for at least 20 minutes before enjoying them. Be aware that the cookies will be very soft straight from the oven but will firm up as they cool.
- These matcha cookies can be stored for up to 5 days at room temperature in an airtight container.
Notes
Adjust the sweetness.
These cookies are on the sweeter side, so if you don’t have a sweet tooth, you can remove one tablespoon of coconut nectar. It won’t affect the texture much while still decreasing the sweetness of your cookies.Do not stack them.
Since the cookies are quite moist, I advise against stacking them when storing them – otherwise, they might slightly stick to each other. Instead, arrange them into a single layer in a large and flat container.Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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