Vegan Matcha Chocolate Chip Oatmeal Cookie Recipe (Gluten Free Option)

Vegan but love matcha goodies? No problem!

Whip these cookies up, and enjoy the taste of matcha with a texture that beautifully accompanies the green treat.

The Recipe

Prep Time: 15 minutes

Baking time: 9-11 minutes

Yield: 24-28 vegan matcha chocolate chip cookies

3/4 cup (170g) vegan butter - OR - 3/4 (156ml) avocado oil
1/2 cup (100g) brown sugar
3/4 cup (150g) white sugar
2 egg replacers portions - OR - 2 tsp of baking soda + 2 tsp white vinegar
- Equivalent of 2 eggs
- I used 6 tbsp Bob’s Red Mill Egg Replacer + 6 tbsp water
2 tsp vanilla

1 1/2 cups (135g) rolled oats
1/2 cup (60g) almond flour
1 1/2 cups (180g) preferred baking flour
- Gluten Free Option: Substitute exact amount of gluten free flour + 1/2 tsp xanthan gum (unless your gluten free flour mix already has xanthan gum added)
- I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour Blend (no need for extra xanthan gum)
3-4 tbsp culinary-grade matcha
1 tsp baking powder
1 cut-up vegan dark chocolate bar
- I used 1 1/2 cup (175g) of cut-up dark chocolate bar by Camino

Preheat oven to 350°F (180°C)
In a large bowl, mix together 3/4 cup (170g) vegan butter (or alternative), 1/2 cup (100g) brown sugar, 3/4 cup (150g) white sugar, and 2 tsp vanilla
Whisk in 2 tsp baking soda + 2 tsp white vinegar (or alternative)
Stir in until fully combined 1 1/2 cups (135g) rolled oats, 1/2 cup (60g) almond flour, 1 1/2 cups (180g) preferred baking flour, 3-4 tbsp matcha powder, and 1 tsp baking powder
Fold in the cut-up chocolate pieces (around 1 1/2 cups (175g)
Line a baking pan with either parchment paper - OR - cooking spray
Place golf ball sized portions of dough evenly on baking pan
Bake the cookies in the oven at 350°F (180°C) for 10-11 minutes
Allow the cookies to cool for a minimum of 15 minutes before stuffing your face… or don’t lol.
Enjoy!