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A stack of Vegan Matcha White Chocolate Cookies with a bite taken out of the top cookie.
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5 from 2 votes

Matcha White Chocolate Chip Cookies (vegan!)

This Vegan Matcha White Chocolate Chip Cookies recipe is easy to make and yeilds cookies that have a crisp edge with a super chewy interior.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 16 Cookies
Calories: 175kcal
Author: Megan Calipari
Cost: $5

Equipment

  • 1 Large Mixing Bowl
  • 1 Hand Mixer or Stand Mixer with the paddle attachment
  • 1 Rubber Spatula
  • 1 3 Tablespoon Cookie Scoop
  • 1 Baking Sheet
  • Parchment Paper
  • Measuring Cups and Spoons

Ingredients

  • 8 tablespoon Non-Dairy Butter
  • 1 Cup Granulated Sugar
  • 1 tablespoon Matcha Powder see note
  • ¼ Cup Non-Dairy Milk
  • 1 teaspoon Vanilla Extract
  • 1 ¾ Cup All Purpose Flour
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Kosher Salt half this amount if using table salt
  • ½ Cup Mini Vegan White Chocolate Chips (plus more for topping) see note

Instructions

  • Preheat oven to 350* F. Line a baking sheet with parchment paper.
  • In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the non-dairy butter, sugar, and matcha powder until well combined and fluffy.
    8 tablespoon Non-Dairy Butter, 1 Cup Granulated Sugar, 1 tablespoon Matcha Powder
  • Add the non-dairy milk and vanilla and mix on low until well combined.
    ¼ Cup Non-Dairy Milk, 1 teaspoon Vanilla Extract
  • Add the flour, baking soda, and salt, and mix on low just until the dough comes together. Then, add the white chocolate chips and stir to distribute.
    1 ¾ Cup All Purpose Flour, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, ½ Cup Mini Vegan White Chocolate Chips (plus more for topping)
  • Scoop the cookie dough with a 3-tablespoon cookie dough scoop onto a parchment-lined baking sheet. Be sure to leave about 3 inches of space between each cookie. I like to bake 8 cookies at a time.
  • Top each cookie dough ball with a few extra chocolate chips, then bake in a 350* oven for 13-15 minutes, or until the edges of the cookies feel set to the touch.
  • Allow the cookies to cool of the baking sheet for 5 minutes, then transfer them to a wire cooling rack to continue cooling.
  • Repeat with the remaining cookie dough.

Notes

Be sure to use 100% matcha powder, NOT matcha latte mix!
I love this matcha powder.
My favorite brand of vegan mini white chips is Enjoy Life.

Nutrition

Serving: 1Cookie | Calories: 175kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 177mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 330IU | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 1mg