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Why You’ll Love This Recipe
There’s something unexpectedly magical about taking that familiar matcha latte flavor profile and turning it into a bakery-style cookie. The earthy matcha flavor blends beautifully with chocolate, and depending on whether you use white chocolate or semisweet, you can lean sweeter or more balanced.
These soft and chewy matcha chocolate chip cookies deliver a vibrant color and a tender center, and they’re always a hit if you’re a matcha fan. While testing, my kids kept hovering near the cooling rack waiting for the first one they could swipe, which always tells me a recipe is heading in the right direction.
If you’re already dreaming of more matcha in your life, my White Chocolate Matcha Latte is perfectly cozy and deliciously wholesome. You’ll also love these Easy Strawberry Matcha Cookies, which balance earthy matcha with a sweet-tart strawberry twist.
Ingredients You’ll Need
- Butter: Gives the cookies their soft, rich base and helps create a tender texture.
- Granulated sugar: Sweetens the dough and encourages lightly crisp edges.
- Egg: Adds moisture and structure so the cookies hold together.
- Vanilla: Balances and softens the earthy matcha flavor.
- Gluten-free all-purpose flour: Creates a classic cookie crumb while keeping the recipe gluten-free. You can use regular all-purpose flour if you aren’t gluten-free.
- Xanthan gum: Provides elasticity and prevents the cookies from crumbling.
- Matcha powder: Choose a higher matcha powder grade or ceremonial grade matcha for bright green color and clean flavor.
- Baking soda: Helps the cookies rise and prevents no-spread cookie dough issues.
- Salt: Balances sweetness and enhances the matcha flavor.
- White chocolate chips or semisweet chips: White chocolate melts faster than semisweet in matcha cookie dough, which creates softer ‘pools’ in the center. Semisweet holds its shape longer, giving you more defined pockets.
How to Make Matcha Chocolate Chip Cookies
Step 1: Preheat the oven to 350°F and line a baking sheet with parchment. Cream the butter and sugar in a large bowl until the mixture looks light and fluffy.
Step 2: Add the egg and vanilla, mixing until fully combined.
Step 3: In another bowl, whisk together the flour, matcha powder, baking soda, and salt.
Step 4: Add the dry ingredients to the wet ingredients and mix on low until almost combined. Fold in the chocolate chips.
Step 5: Scoop about 2 tablespoons of dough, roll into balls, and place on the baking sheet about 2 inches apart. For a festive touch, press a heart sprinkle on top to make Grinch cookies. (My kids love this!)
Step 6: Bake for 11-13 minutes, or until the edges look just set. Cool the cookies on the sheet for about 10 minutes before transferring to a rack to finish cooling. They’ll feel delicate at first but firm up as they settle.
Recipe Tips
- Matcha can dull quickly in the oven, especially when baked too long or when using lower-grade powder. Pull the cookies as soon as the edges set to keep the color bright and the flavor smooth.
- A short chill (about 20 minutes) helps the dough hold its shape, especially if your kitchen runs warm.
- Sift the matcha with the dry ingredients to prevent clumps and ensure an even green color throughout the dough.
- Use butter that’s just soft enough to press a fingerprint into – not melted or greasy. Over-softened butter causes overly thin cookies.
- If you want to compare textures, my Cassava Flour Chocolate Chip Cookies make a fun side-by-side bake.
Storage Tips
Store the cookies in an airtight container at room temperature for up to a week. They stay soft and chewy, and the matcha flavor becomes even deeper the next day.
You can also freeze both the baked cookies and the dough balls. Bake the dough straight from frozen, just add a minute or two to the bake time.
Recipe FAQs
Matcha darkens when baked too long or when lower-grade matcha is used. Pull the cookies as soon as the edges look set, and use a matcha you enjoy drinking for the most vibrant color. Overmixing the dough can also dull the shade.
Yes. Use softened vegan butter in place of regular butter and dairy-free chocolate chips. The cookies may spread slightly more, so chilling the dough for 20 minutes helps them hold their shape.
This usually happens when the butter is too soft or the flour is under-measured. For a sturdier dough, chill it briefly before baking. If the cookies spread flat, add 1–2 teaspoons more flour to the next batch.
Ceremonial grade gives the brightest color and smoothest taste, but a high-quality culinary matcha works beautifully. Avoid inexpensive blends that turn brown easily in the oven.
These cookies are a fun twist on a classic chocolate chip cookie, and once you make a batch, they tend to work their way into your regular baking routine. For another easy baking win, my Fudgy Paleo Chocolate Brownies are always a hit!
More Gluten-Free Desserts You’ll Love
If you make these matcha chocolate chip cookies, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Soft & Chewy Matcha White Chocolate Chip Cookies
Ingredients
- 1/2 cup butter, at room temperature
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup + 2 tbsp gluten free all-purpose flour, with xanthan gum
- 1 tbsp matcha powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup white chocolate chips, or semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F, and a line a baking sheet with parchment paper. Use a stand mixer or a hand mixer to cream the butter and sugar in a large bowl until light and fluffy.1/2 cup butter, 1/2 cup granulated sugar
- Add the egg and vanilla extract, and beat until combined.1 egg, 1 tsp vanilla extract
- In another bowl, whisk together flour, matcha powder, baking soda, and sea salt.1 cup + 2 tbsp gluten free all-purpose flour, 1 tbsp matcha powder, 1/4 tsp baking soda, 1/4 tsp sea salt
- Add the flour mixture to the wet ingredients, then beat on low until almost combined. Fold in white chocolate chips.1/2 cup white chocolate chips
- Scoop 2 tbsp of the dough and roll to form a ball. Place on the prepared baking sheet 2 inches apart. (If you are making Grinch cookies, add a heart sprinkle at the top of each ball). Bake for 11-13 minutes until the edges are golden.
- Cool for 10 minutes, then transfer carefully to a wire rack using a spatula to cool completely. They'll be fragile but will set as they cool.
Notes
- Matcha can dull quickly in the oven, especially when baked too long or when using lower-grade powder. Pull the cookies as soon as the edges set to keep the color bright and the flavor smooth.
- A short chill (about 20 minutes) helps the dough hold its shape, especially if your kitchen runs warm.
- Sift the matcha with the dry ingredients to prevent clumps and ensure an even green color throughout the dough.
- Use butter that’s just soft enough to press a fingerprint into – not melted or greasy. Over-softened butter causes overly thin cookies.
- If you want to compare textures, my Cassava Flour Chocolate Chip Cookies make a fun side-by-side bake.
- Store the cookies in an airtight container at room temperature for up to a week. They stay soft and chewy, and the matcha flavor becomes even deeper the next day.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
