Matcha Anko Cookies combine the mellow earthy bitterness of matcha with the sweet, rich flavour of red bean paste (anko) and pools of chocolate chunks.
Table of Contents
Ingredients
- Butter
- Milk
- Sugar
- Egg
- Vanilla
- All purpose flour
- Matcha powder
- Baking soda
- Salt
- Chocolate
- Red bean paste
How to make Matcha Red Bean Paste Cookies
- Brown the Butter: add butter to a sauce pan and cook until you see brown specks and starts to smell nutty. Immediately transfer to a heat proof bowl and refrigerate until solid.
- Mix the dough: Beat the brown butter and sugar. Mix in the flax egg, milk, vanilla and salt. Sift in the dry ingredients and mix until just combined. Fold in chocolate chips and then swirl in the red bean paste. Chill in the fridge for 1 hour.
- Bake: Portion out the dough with a 3 tbsp cookie scoop and bake until edges are golden brown.
Recipe Tips
Enjoy!! If you make this Matcha Anko Cookies recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you 😁!
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Matcha Anko Cookies
- Total Time: 1 hour 21 minutes
- Yield: 10 cookies 1x
- Diet: Vegan
Description
Matcha Anko Cookies combine the mellow earthy bitterness of matcha with the sweet, rich flavour of red bean paste (anko) and pools of chocolate chunks.
Ingredients
Units
Scale
- 1/2 cup (113 g) butter + 1 tbsp milk*
- 1/3 cup (66 g) granulated cane sugar
- 3 tbsp (36 g) light brown sugar
- 1 flaxafaba egg**
- 2 tsp vanilla
- 1 cup + 2 tbsp (135 g) all purpose flour
- 1/2 tbsp (4 g) matcha powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/3 cup (60 g) chocolate chunks, optional
- 1/2 cup (120 g) red bean paste
Instructions
- Brown the butter: Add cubed butter to a sauce pan and melt over medium heat. Once melted, stir continuously cook until you start seeing brown specks and smells nutty. At this point, there should be no more foaming. Immediately transfer to a heat proof bowl and refrigerate until solid.
- Make the dough: To a bowl of a stand mix, add the butter and sugar and cream together for about 1 minute or until light and fluffy. Add in the flax egg, 1 tbsp of milk, vanilla and salt, and beat until combined. Sift in the flour, matcha powder and baking soda and mix until just combined. Fold in the chocolate chips. Scoop the bean paste in 1 tbsp increments around the dough and swirl with a a knife or spatula. Cover and refrigerate for at least 1 hour.
- Bake: Pre-heat the oven to 350 F (180 C) and line a baking tray with parchment paper. Use a 3 tbsp (50-55 g) cookie scoop to portion out the dough onto the baking tray at least 2 inches apart. Bake for 11-14 minutes or until the edges are slightly browned. The middle will look undercooked.
- Cool: Remove from the oven and bang the baking tray on to the counter for a ripple effect. Let them cool on the tray for an additional 5 minutes and then transfer them to a wire rack to cool compeltetly. Serve and enjoy!
Notes
- * I used my homemade vegan butter recipe that browns but Miyokos also browns well. You can also make this recipe without brown butter, any plant based block butter will work.
- ** A regular flax egg can also be used but it will be slightly less chewy. A chicken egg can also be used.
- Prep Time: 70 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
These were so delicious! I used premade red bean paste & they still turned out great. I also prescooped the dough onto a sheet pan before chilling, just so I wouldn’t have to fight with my cookie scoop (& arthritis lol) once the dough set up. Already looking forward to the next batch!
Hi! Is it 1 1/3 cup butter?
1/2 cup! 🙂 113 grams of butter or 1 stick.