Overview
Prep Time: 10 minutes (plus 1 hour chill time)
Cook Time: 11 minutes
Yield: 12 Cookies
If you're on a vegan, gluten-free diet but still crave something sweet, these matcha chocolate chip cookies with chopped almonds are the perfect solution. Made with coconut oil, buckwheat flour, and coconut milk, these cookies are not only delicious but also packed with healthy ingredients.
They have a unique texture that's similar to biting into the corner piece of a fudgy brownie with every bite, and the added crunch from the chopped almonds makes them even more satisfying. In this post, we'll show you how to make these cookies step-by-step.
Why Matcha? Matcha is a green tea powder that has been used in Japanese tea ceremonies for centuries. It's made by grinding up green tea leaves into a fine powder. Matcha has become increasingly popular in recent years due to its health benefits and unique taste. It's rich in antioxidants, boosts metabolism, and can help reduce stress levels. And when combined with chocolate and chopped almonds in a cookie, it creates a heavenly flavor and texture that's hard to resist.
Recipe
Ingredients:
Dough:
- 95g (2/3 cup) buckwheat flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pinch of salt
- 4 teaspoons matcha powder
- 30g (2 tablespoons) granulated sugar
- 60g (1/4 cup) brown sugar
- 3 tablespoons coconut oil
- 30ml (2 tablespoons) coconut milk
- 1 teaspoon vanilla extract
- 50 grams dark chocolate, chopped (choose vegan chocolate if desired)
- 1/4 cup of chopped almonds
Step 1:
In a large mixing bowl, mix your white and brown sugar together
Step 2:
Add the coconut oil, coconut milk and vanilla extract to the sugar mixture and mix until fully combined
Step 3:
In a separate, medium sized bowl mix flour, salt, matcha, baking powder, and baking soda, stir until evenly mixed
Step 4:
Combine wet and dry ingredients in the large mixing bowl, mixing until a consistent dough is formed. The dough will be quite white and sticky, sort of half way between a brownie dough and a cookie dough
Step 5:
Chop 50g of dark chocolate (we used 70% cacao) and almonds and fold in the chocolate chunks to the dough
Step 6:
Cover the dough and place in the refrigerator for at least 1 hour (overnight is even better)
Step 7:
After the dough has chilled, preheat your oven to 375F (190C) and line a baking sheet with parchment paper
Step 8:
Place balls of about 1.5 tablespoons of dough on the baking sheet with at least 2 inches between each ball
Step 9:
Bake the cookies for about 11 minutes until the top and edges begin to set. The middle should remain slightly undercooked.
Step 10:
Remove from the oven and allow the cookies to cool on the tray for about 5 minutes before removing to a wire cooling rack.
Step 11:
Serve and enjoy along-side a matcha latte or glass of your favorite milk!
There you have it! Delicious, vegan, gluten-free matcha chocolate chip cookies that taste like biting into a brownie's corner piece with every bite. We hope you enjoy making and eating these cookies as much as we do. If you try this recipe, be sure to let us know in the comments below!
For more recipes like this one delivered straight to your inbox remember to subscribe to our email list below and don't forget to follow us on instagram where you can tag us to show us how your Gluten-Free Vegan Matcha Chocolate Chip Cookies came out!