Matcha lovers out there, I have something sweet for you!
Super soft, chewy, and naturally sweetened matcha cookies! These cookies require just 5 ingredients (6 if you add vanilla) and taste like a coconut matcha latte! Ready to bake!?
Did I mention these cookies are also gluten-free? Shredded coconut combined with almond flour makes the base. Then comes coconut nectar that acts as a binder and a natural sweetener.
For a subtle white chocolate flavor I added melted cocoa butter, I thought it went pretty well with the matcha and the vanilla. In case you don’t have cocoa butter on hand (you should by the way!), feel free to use coconut oil.
I recommend using good quality matcha here, not only the cookies will taste better with no bitterness, but they will also have a greener color. You can obviously adjust the amount of matcha to your liking. I went with 1/2 + 1/4 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.
The cookies are slowly baked at a low temperature just to slightly dry out the outside but keep the inside moist and soft. Delicious! Plus they stay soft and chewy for days!
I hope you will love these matcha cookies, they are healthy, chewy, coconutty, and make a delicious mid-morning or afternoon snack!
For more cookie recipes, check out some of my favorites: Chocolate Hazelnut Butter No-Bake Cookies, Soft Thumbprint Cookies, Slice & Bake Choco Chunk Cookies, or these Healthy Oat & Coconut Cookies!
Let me know in the comments if you try this recipe!
5-Ingredient Chewy Matcha Coconut Cookies
Soft and chewy coconut & matcha cookies that are vegan, gluten-free, and naturally sweetened!
Yield: 8 small cookies 1x
Print Recipe
Pin RecipeIngredients
- 2/3 cup unsweetened shredded coconut
- 1/2 cup almond flour
- 1/2 and 1/4 tsp matcha powder
- 1/4 cup coconut nectar (or agave syrup)
- 4 tsp melted cocoa butter (or coconut oil)
- 1 tsp vanilla extract (optional)
Instructions
- Preheat oven to 200°F (90°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the shredded coconut, almond flour, and matcha powder.
- Add the coconut nectar, melted cocoa butter, and vanilla extract. 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.
- Using slightly wet hands, form 8 thick cylinders of about 1.5-inch wide and place them on the baking sheet. Don’t worry if they are close to each other, they won’t spread.
- Bake for about 25 minutes. Then let cool at least 20 minutes before enjoying the cookies.
- These matcha cookies will keep for up to 5 days stored at room temperature in an airtight container.
Nutrition
- Serving Size: 1 Cookie
- Calories: 144
- Sugar: 8.2g
- Fat: 10.1g
- Carbohydrates: 11.4g
- Fiber: 2.6g
- Protein: 2.1g
Look delicious. Before making I wanted to check the amount of matcha in this recipe, is it as stated- just 1/2 plus 1/4 teaspoon (3/4) teaspoon of matcha? It looks like more in the bowl.
Yes, that is correct, 3/4 teaspoon. There is not more than that in the bowl 😉 I guess it looks like that because it’s on top of some coconut and almond flour.
Delicious and so simple – love it!
★★★★★
Thank you Sylvia! 🙂
they came out a bit mushy for me but i still loved them! would deff make again. reminds me of Emmy’s cookies which are my fav so 5 stars from me.
★★★★★
Thanks for your feedback Larissa!
Could I use coconut flour in place of the shredded coconut?
You could but might have to adjust a bit the ratio of dry/liquid ingredients.