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Home » Recipes

5-Ingredient Chewy Matcha Coconut Cookies

By: Thomas Published: 30 Jan, 19 Updated: 12 Sep, 22 46 Comments

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4.55 from 11 votes
5-Ingredient Chewy Matcha Coconut Cookies

5-Ingredient Chewy Matcha Coconut Cookies

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!?

5-Ingredient Chewy Matcha Coconut Cookies

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.

5-Ingredient Chewy Matcha Coconut Cookies

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 ½ + ¼ teaspoon 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!

5-Ingredient Chewy Matcha Coconut Cookies

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

5-Ingredient Chewy Matcha Coconut Cookies

5-Ingredient Chewy Matcha Coconut Cookies

Author: Thomas
Soft and chewy coconut & matcha cookies that are vegan, gluten-free, and naturally sweetened!
4.55 from 11 votes
Print Pin Review
Prep Time : 15 mins
Cook Time : 25 mins
Total Time : 40 mins
Servings 8 small cookies
Calories 144 kcal

Ingredients
 
 

  • ⅔ cup unsweetened shredded coconut
  • ½ cup almond flour
  • ¾ teaspoon matcha powder
  • ¼ cup coconut nectar or agave syrup
  • 4 teaspoon melted cocoa butter or coconut oil
  • 1 teaspoon vanilla extract optional
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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: 1 Cookie | Calories: 144 kcal | Carbohydrates: 11.4 g | Protein: 2.1 g | Fat: 10.1 g | Fiber: 2.6 g | Sugar: 8.2 g
Course : Cookies, Dessert, Sweets
Cuisine : American
DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants

5-Ingredient Chewy Matcha Coconut Cookies

 

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Reader Interactions

Comments

  1. Elizabeth Dixon

    January 30, 2019 at 3:19 pm

    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.

    Reply
    • Thomas

      January 30, 2019 at 3:29 pm

      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.

      Reply
  2. Sylvia

    March 05, 2019 at 7:17 am

    5 stars
    Delicious and so simple - love it!

    Reply
    • Thomas

      March 07, 2019 at 3:01 pm

      Thank you Sylvia! 🙂

      Reply
  3. Larissa Chraim

    July 31, 2019 at 6:21 am

    5 stars
    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.

    Reply
    • Thomas

      August 04, 2019 at 2:30 pm

      Thanks for your feedback Larissa!

      Reply
  4. Temari

    September 20, 2019 at 7:36 am

    Could I use coconut flour in place of the shredded coconut?

    Reply
    • Thomas

      September 24, 2019 at 12:47 pm

      You could but might have to adjust a bit the ratio of dry/liquid ingredients.

      Reply
  5. Rene

    January 02, 2020 at 4:20 am

    5 stars
    I used honey and twice as much matcha and added 1/4 tsp salt and a bit more coconut. They are yummy and so pretty!

    Reply
    • Thomas

      January 03, 2020 at 12:10 am

      Thanks for sharing your tweaks!

      Reply
  6. Zoe

    January 25, 2020 at 5:55 am

    5 stars
    These were delicious! Only problem was it didn’t make nearly enough cookies!!! I was intending on sharing them with my family but I wanted to eat them all they were so good! Will definitely be making these again!

    Reply
    • Thomas

      January 27, 2020 at 5:36 am

      So glad you liked these cookies Zoe 🙂
      Hope there were still some left for your family!

      Reply
  7. Brenda

    February 06, 2020 at 8:23 pm

    Can gluten free flour be used instead of almond flour?

    Reply
    • Thomas

      February 11, 2020 at 7:22 am

      I'm afraid it won't work for this recipe.

      Reply
  8. Roy M

    February 13, 2020 at 7:35 pm

    5 stars
    These were SO DELICIOUS!!!! As is everything I've tried on your wonderful blog.

    Reply
    • Thomas

      February 17, 2020 at 9:56 am

      I'm happy to hear you liked these cookies Roy! 🙂 Thanks for your feedback!

      Reply
  9. Hana

    February 17, 2020 at 11:03 am

    5 stars
    Does this cookies can last for 1 year?

    Reply
    • Thomas

      February 23, 2020 at 5:36 am

      Humm...why would you want to keep them for one year?

      Reply
  10. Cindy

    April 24, 2020 at 8:07 pm

    Have you tried using sweetened shredded coconut?
    Should I lessen the honey if ever?

    Reply
    • Thomas

      April 25, 2020 at 6:07 am

      I have never tried it so I cannot say, but using less liquid sweetener will affect the texture of the cookies. The sweetener helps hold the cookies together.

      Reply
  11. Meaghan

    May 14, 2020 at 3:38 am

    What can be used in place of cocoa butter/coconut oil? I don't have access to either. Thanks!

    Reply
    • Thomas

      May 15, 2020 at 5:28 am

      You could try canola oil.

      Reply
  12. Kat

    May 15, 2020 at 12:50 am

    5 stars
    These are soooo good! Deliciously chewy and a perfect matcha hit (I added a little extra because I'm a big matcha fan) I also used a mixture of coconut and almond flour and brown rice syrup as the sweetener - turned out fine. Will definitely be doubling the batch next time as 8 are just not enough!

    Reply
    • Thomas

      May 15, 2020 at 5:32 am

      Thank you Kat! 😉 Glad to hear you liked these cookies!

      Reply
  13. Ellie Dacek

    May 24, 2020 at 5:09 am

    Is there any other kind of flour I could use for theses cookies?

    Reply
    • Thomas

      May 25, 2020 at 9:12 am

      Changing the flour will affect the texture and flavor of these cookies.

      Reply
  14. Daniela

    June 06, 2020 at 7:10 am

    5 stars
    Hi,
    I added 2 teaspoons of peanut butter, which gives it a really nice nutty flavor. Because they were too moist as a result I rolled them in shredded coconut. Love the recipe and its simplicity!

    Reply
    • Thomas

      June 07, 2020 at 11:32 am

      Thanks Daniela 🙂

      Reply
  15. Fara

    June 16, 2020 at 5:13 pm

    I’m on a let diet so no honey for me. What do you suggest instead of honey?

    Reply
    • Thomas

      June 17, 2020 at 12:32 am

      You still need a liquid sweetener for this recipe.

      Reply
  16. Miko

    July 10, 2020 at 12:53 am

    4 stars
    Love the recipe, love all the ingredients, but still trying to figure it out. I used real honey instead of coconut nectar and I went to coconut oil route (since I have a TON in my home). The cookies came out pretty oily and mushy though. And didnt gain a real shape and stayed very goopy. Any advice?

    Reply
    • Thomas

      July 16, 2020 at 7:50 am

      I would recommend trying with the exact ingredients, as I haven't personally tried with honey I cannot be sure about the results.

      Reply
  17. Grace

    August 09, 2020 at 10:40 pm

    I made double batch. So is the temperature still going to be 200F for 25 minutes.

    Reply
    • Thomas

      August 10, 2020 at 6:31 pm

      Yes, bake for the same amount of time, unless your cookies are bigger.

      Reply
  18. Laura VeganPower

    September 16, 2020 at 6:58 pm

    Thank you for this super easy recipe and really very good and regressive.
    My first test, I used almond flour and my grated coconut was very fine.
    The raw dough was very soft and spread slightly.
    I set my oven wrongly so it was less green.
    Most importantly, the inside was not as textured as you are.
    It was good but not the same.

    So I bought some grated coconut that seemed less fine and put some almond powder in it.
    The baking was identical because I set the oven better...ahahahha
    And then TADAAAM was PERFECT and exactly like your picture!
    I will post my realization (without diffusing the recipe) quoting you this Friday September 18 on Instagram.
    THANK YOU very much, it gives me ideas with cocoa.

    Reply
    • Thomas

      September 20, 2020 at 3:38 pm

      You're welcome Laura 🙂
      The color also depends on your matcha powder. Anyway, I'm happy you liked these cookies, I checked your IG and they look beautiful!

      Reply
  19. Rey

    October 24, 2020 at 2:39 am

    Hi! Would they freeze ok?

    Reply
    • Thomas

      October 28, 2020 at 1:09 pm

      Hi Rey, I haven't tried but I think they would!

      Reply
  20. Zanj Smith

    November 15, 2020 at 9:06 pm

    1 star
    THIS FAILED HORRIBLY. It just did not cook.

    Reply
    • Thomas

      November 19, 2020 at 4:43 pm

      Sorry to hear that Zanj, have you used the exact same ingredients listed?

      Reply
  21. nancy

    December 20, 2020 at 7:27 pm

    5 stars
    i used maple syrup and grape seed oil instead . fabulous

    Reply
    • Thomas

      December 22, 2020 at 9:00 am

      Thanks Nancy!

      Reply
  22. Yifei

    January 09, 2021 at 4:54 am

    Is it okay to use monkfruit sweetener to replace syrup?

    Reply
  23. minnie

    February 05, 2021 at 10:27 pm

    Can I replace the almond meal with something else that is gluten free and wheat free? I.e. Would oat flour or flax meal work?

    Reply
    • Thomas

      February 06, 2021 at 7:30 am

      The thing is, almond flour brings moisture and richness to these cookies, you would not get that with oat flour. You could try a different nut or seed flour.

      Reply

Trackbacks

  1. 27 Best Gluten-Free Cookie Recipes | ALTUM Health & Wellness says:
    January 3, 2020 at 7:08 pm

    […] 5-Ingredient Chewy Matcha Coconut Cookies by Full of Plants […]

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