matcha chocolate chip cookies on a beige tile back drop

Vegan Matcha Chocolate Chip Cookies that are thick and chewy on the inside, crispy on the outside and SO delicious! One bowl, 9 ingredients and ready in 20 minutes! (Naturally sweetened, gluten free + oil free)

matcha chocolate chip cookies stacked in 4

Calling all matcha lovers! Today we’re infusing thick and chewy vegan chocolate chip cookies with matcha. The earthy slight bitter flavour paired with the subtle sweet vanilla-y flavour– studded with chocolate chips… this is perfectiooon.

matcha chocolate chip cookie ingredients in bowls on a tile back drop

Ingredients for Matcha Chocolate Chip Cookies

This vegan matcha cookies recipe is un-fussy and straight forward, requiring just 10 ingredients!

  • Cashew Butter: It’s mild neutral flavour helps the matcha flavour shine!
  • Maple Syrup: Keeping them naturally sweetened! For crispier edge-ed cookies, swap half the amount with granulated sugar like cane or maple syrup.
  • Aquafaba: The best egg replacer for cookies to create that chewy texture.
  • Rice Flour + Oat Flour + Tapioca Starch: The combo of these gluten free flours produce the perfect thick and chewy texture.
  • Chocolate Chips: Use mini and regular for texture!

In addition, you’ll also need baking basics like vanilla, baking powder and salt.

vegan matcha cookie dough on parchment paper with chocolate chips before baking

How to Matcha Chocolate Chip Cookies

These are as simple as making cookies get. Simply whisk together the wet ingredients and then stir in the dry ingredients! Sift in the matcha powder and baking soda for even distribution and so there aren’t any clumps of matcha. This takes less than 10 minutes.

STICKT DOUGH TIP: Cookie dough that is overly sticky/wet can be due to the humidity level, runny-ness of your nut/seed butter or absorption of the oat flour. You can either add in an extra tablespoon of either flour (which will make the cookies slightly thicker) or letting it sit in the fridge for 15 minutes.

Then they go into the oven for 10 minutes. Total time? 20 minutes! Pretty sure cookies don’t get as quick n’ easy as this.

BAKING TRAY TIP: Use a light coloured baking tray to prevent the cookies from getting overly baked and dried out.

baked vegan matcha cookies with chocolate chips and flaky salt on a beige tile

So thick. So chewy. Subtle crunchy edges. Pleasantly matcha-y and studded with the perfect amount of chocolate chips. Cookie perfection.

matcha cookie stacked in 4 with a bite shot

More Vegan Cookies to Love!


matcha chocolate chip cookies on a beige tile lined up in 3 columns

If you recreate this Vegan Matcha Chocolate Chip Cookies recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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baked vegan matcha cookies with chocolate chips and flaky salt on a beige tile

Vegan Matcha Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

  • Author: Lisa Kitahara
  • Total Time: 15 minutes
  • Yield: 12 cookies 1x


1- Bowl Vegan Matcha Chocolate Chip Cookies are thick and chewy, crispy on the edges & SO delicious! (Naturally sweetened, gluten free + oil free)




  1. Pre-heat oven to 350 F. Line a light coloured baking tray with parchment paper. 
  2. Into a mixing bowl, add in the tahini, maple syrup, cane sugar, aquafaba, vanilla and whisk until well combined.
  3. Add in the rice flour, oat flour, tapioca starch and alt. Sift in the matcha and baking powder and mix until combined. Fold in chocolate chips.
  4. Use a small cookie scoop and divide into 12 balls (see notes below for stickiness). Bake for 10 minutes. Let them cool on the baking tray for 2 minutes and then transfer to a wire rack to cool.  


  • Sticky Dough: *depending on the ingredients used and humidity, the dough may be too sticky to work with. In this case, place the dough into the fridge for 10 minutes until firm enough to work with. I suggest scooping the dough onto the parchment paper and then using wet fingers to shape the dough into rounder circles. 
  • Helpful Equipment:  spatulamixing bowlswhisk, parchment paper, light coloured baking tray
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: dessert
  • Method: baking
  • Cuisine: vegan, gluten free, japanese, north american


  • Serving Size: 1 cookie
  • Calories: 167
  • Sugar: 11.2
  • Sodium: 98
  • Fat: 7.3
  • Saturated Fat: 1.7
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 22.9
  • Fiber: 1.7
  • Protein: 3.3
  • Cholesterol: 0

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. The recipe calls for aquafaba, but due to my little brother’s allergy to chickpeas I used 2 flax eggs instead. This could be the reason why my cookies were less chewy and more cake-like in texture. It ain’t a bad thing at all if that’s what you like! Regardless of the texture, it’s still hella tasty! 🍵🍪😋💖 And also my dough was very sticky so I used a small cookie scoop and slightly wet my hands to smooth out the edges of the cookies before baking. Worked like a charm! 👍🏻

  2. This recipe was so easy and delicious! I made a couple of slight modifications based on personal preference/ingredient availability: oat flour instead of rice flour, 2 tsp matcha (instead of 1.5) and shredded coconut instead of chocolate chips. I also reduced the maple syrup to 1/4 cup. The dough was a little wet but I used a cookie scoop to place it on the baking sheet and flattened them slightly with wet hands and it worked really well (I didn’t need to refrigerate the dough or anything). After baking, the cookies came out perfectly sweet with a good matcha flavour and we’re super soft and pillowy with a nice crisp bottom (just the way I like it!). This is honestly my new favourite cookie recipe — will definitely be making these again!

  3. Super easy and delicious. We were able to make them in less than 20 minutes. Definitely going to make them again!!

  4. These turned out so good!! My dough was a little sticky so I placed it in the fridge for a few minutes before placing it in the oven. They were so soft and the subtle matcha flavour was perfect!

  5. I love this idea and the cookies turned out so chewy and delicious! I had to add another 1/4 cup of flour + put the dough in the fridge because it was so sticky, but they turned out good! I will be making these again!

  6. This is seriously a very VERY good recipe ! I loved these cookies !
    I followed the recipe (just made mix of tahini, cashew and almond butter…finishing all my jars ahaha).
    As a matcha lover I just run in my kitchen to bake them. 12 min for my oven and it was so hard to not have a bite as soon as it comes out. I didn’t shape them well because my dough was sticky (and I didn’t put them in the fridge) so my 12 babies were thick and so nice and chewy.
    Thanks for the treat Lisa 🙂