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5-Ingredient Chewy Matcha Coconut Cookies

Matcha lovers out there, I have something sweet for you! Introducing Chewy Matcha Coconut Cookies!

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 will the cookies 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!

5-Ingredient Chewy Matcha Coconut Cookies

I hope you will love these matcha coconut 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: 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

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5-Ingredient Chewy Matcha Coconut Cookies

5-Ingredient Chewy Matcha Coconut Cookies

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



  • 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.


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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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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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.

5 stars
Delicious and so simple – love it!

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.

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

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!

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

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!

Can gluten free flour be used instead of almond flour?

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

5 stars
Does this cookies can last for 1 year?

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

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

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!

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

5 stars
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!

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

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?

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

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.

Hi! Would they freeze ok?

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

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

Is it okay to use monkfruit sweetener to replace syrup?

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?