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Quick Vegan Matcha Cookies (Gluten-Free!)

Thin, crispy, and a little chewy, these vegan matcha cookies come together and bake up from scratch in about 26 minutes, have just seven ingredients, and are gluten-free.

A hand holding up a green cookie with a white backdrop.

Why you’ll love them:

  • They’re super easy and quick to make.
  • They’re gluten-free.
  • They’re thin, crispy and slightly chewy.
  • They have a subtle matcha taste.
  • They’re a lovely green color.
  • All the ingredients are easy to find.
  • No resting or chilling time, just mix together, portion out and bake.
  • Eating cookies is a pretty great way to reap all the health benefits of matcha!

If quick tasty vegan cookies are your thing, you might also want to try my easy chickpea chocolate chip cookies, perfect vegan pumpkin cookies, or these luscious pink vegan chocolate walnut cookies.

Ingredients and substitutions

These cookies require just seven ingredients so there isn’t much room for making substitutions. Let’s have a look at the ingredients (double-check the image below to make sure you have the right ones) and then see if anything can be substituted or omitted.

Labelled ingredients including matcha, flax egg, baking powder, oil, vanilla extract, sugar and oat flour on a white background.

Matcha tea powder: This is a must. The flavor is very delicate and subtle, but it gives a lovely natural green color. There is no need to use ceremonial grade matcha tea, culinary grade (or whatever you have in your kitchen) is just fine. I recommend this brand.

Flax egg: You must use a flax egg for this recipe, other vegan substitutes like aquafaba or apple sauce just won’t work. A flax egg is just a ground tablespoon of flax seeds mixed with water. You can use preground flax seed or grind it yourself using a coffee or spice grinder. It doesn’t matter whether it’s golden or brown flax seed.

Baking powder: Totally necessary. Just a small amount is used in this recipe, but if you don’t have any to hand you can substitute it. One teaspoon of baking powder can be substituted by adding a quarter teaspoon of baking soda to the dry ingredients and half a teaspoon of lemon juice or vinegar to the wet ingredients.

N.B. Make sure to use a gluten-free baking powder (e.g. Bob’s Red Mill or Clabber Girl) to keep your cookies gluten-free, as some brands add wheat starch instead of cornstarch.

Oil: You can use any mildly flavored oil here such as canola or sunflower. Coconut oil is really tasty in these cookies but does drown out the other flavors unless it’s deodorized. Don’t reduce the amount of oil or your cookie dough won’t come together properly.

Vanilla extract: Just a touch of vanilla is a nice addition to these cookies but if you just want matcha flavor or don’t have any extract to hand, feel free to leave it out.

Sugar: White granulated regular table sugar will give you the best results in this recipe. Just be sure to check that it wasn’t processed with bone char if you’re living in the US. Brown sugar would taste great but drown out the matcha flavor and also change the color to a more muddy green.

Oat flour: You do need to make these cookies with oat flour and not regular flour or any other gluten-free blend. You can buy it in the shops or easily make your own at home by processing oats until finely ground.

How to make them

Various thin green cookies piled on top of each other and a white backdrop.

These cookies couldn’t be easier to make. You’re just going to basically mix wet and dry ingredients separately, then together, portion out the cookies, and bake them.

In this section, I’ve included some process photos to make it easier to see what you need to do and for you to check in on if you have any doubts about a particular stage of the recipe.

First, make your flax egg as it will need to sit for a few minutes. Mix one tablespoon of ground flaxseed with three tablespoons of water, and place in the fridge for ten minutes. Now would be a good time to preheat the oven as well to 340º F (170º C).

Then, measure and mix your dry ingredients (the matcha tea powder, baking powder, sugar and oat flour) in a mixing bowl, as in image one below.

Split image with left image showing white powders and green powder in a glass bowl, and the right the powders mixed together.

Mix the dry ingredients together well until they are a uniform pale green mixture, as in image two above. Oat flour can be a little clumpy but don’t worry about any lumps that form, they’ll be worked out when the liquid is introduced.

Measure and add the wet ingredients to another bowl (image three below), including the oil, vanilla extract (if using) and the flax egg.

Split image with left view showing oil and a flax egg in a glass bowl, and the right the mixture whisked together.

The flax egg should be goopy and viscous and egg-like. Briefly whisk together until well-combined (as in image four above)

Make a well in the dry ingredients and add the wet (image five below). Move quickly or the wet ingredients will start to separate (it’s not a huge issue, you’ll just need to whisk them again).

Split image with left side showing a bowl of flour with liquid in a well in the centre and right side a green thick dough.

Now using a sturdy wooden spoon, mix the wet and the dry together. It will take a little bit of muscle and a few minutes but you should end up with a nice green dough like image six above. Do check and be sure that there are no pockets of dry ingredients hiding underneath the dough.

Now it’s time to bake your matcha cookies!

There is no need to chill your cookie dough, but as this dough is quite soft you can’t roll it into a log and slice it.

Instead, simply place the cookie dough between two sheets of baking paper, roll out with a baking pin until about half a centimeter thick, and then use a 3-inch cookie cutter or a glass to cut out circles and place on the lined baking trays.

When you’ve cut out all the circles gather together the leftover dough, roll into a ball with your hands, then place back between the baking paper and repeat the process until all the dough has been used up.

You should get around 16-18 cookies using this method.

Place one tray in the middle of the preheated oven (no higher) and the second one below it, making sure there is an inch or two of open space between the trays. Bake for six minutes, then swap the trays and bake for a further five.

Remove and allow to cool on the trays for at least ten minutes. You can then either leave them to fully cool on the trays which will give you a crispier cookie, or remove them to finish cooling on wire racks.

Top down view of thin green cookie on white background.


Can I add white chocolate chips?

Yes! Vegan white chocolate chips would be an amazing addition to this recipe, just dot them on top of the rolled and cut out cookies and lightly press in so they don’t fall off. Don’t press in too much, as these cookies are quite thin. Alternatively, melt some vegan white chocolate and use a fork to drizzle over the top.

Can I make the cookie dough ahead of time?

Yes, but just a few hours ahead of time or the baking powder will lose its effect and the cookies will be dense.

Do these cookies have caffeine?

Yes. Matcha powder usually contains about 70mg of caffeine per teaspoon. With three teaspoons used in this recipe, that’s 210mg of caffeine divided by about 18 cookies, so that’s about 11.67mg of caffeine per cookie. Not too much compared to 34mg for a can of coke or 140mg for a 12oz cup of coffee.

How do I store these cookies?

Once cool, place them in an airtight container and store them for up to three days at room temperature, in the fridge for up to seven days, or in the freezer for up to three months.

Did you make these vegan matcha cookies? Let me know how much you loved them with a star rating, review, and/or comment below.

Take a picture of your finished dish and tag me on Instagram (@the_fiery_vegetarian) or connect with me on Facebook, I love seeing all your creations!

Yield: 18 cookies

Quick Vegan Matcha Cookies (Gluten-Free)

A hand holding up a green cookie with a white backdrop.

Wonderfully thin, crispy and chewy and full of delicate Matcha flavor, these quick cookies are a cinch to make.

Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes


Dry Ingredients

  • 1½ cups oat flour (175grams)
  • 1 teaspoon baking powder (110g)
  • ½ cup white sugar (100g)
  • 3 teaspoons matcha tea powder

Wet Ingredients

  • 1 flax egg
  • ½ cup canola or sunflower oil (108 grams)
  • 1/4 tsp vanilla extract (optional)


1. Preheat the oven to 340ºF (120ºC). Prepare the flax egg (mix 1 tablespoon ground flaxseed with three tablespoons water and rest in the fridge for ten minutes.

2. Measure and mix all the dry ingredients in a bowl.

3. Add the oil and vanilla (if using) to another mixing bowl. When the ten minutes are up, add the flax egg in as well and whisk to combine with the other ingredients.

4. Make a well in the dry ingredients and add the wet. Use a sturdy wooden spoon to mix the dry ingredients into the wet until well-combined for a smooth swamp-green dough.

5. Line two oven trays with baking paper. Roll out the dough between two sheets of baking paper to about half a centimeter thick. Use a glass or three-inch cookie cutter to cut out cookies and transfer to the oven trays. You should get between 16-18 cookies.

6. Place one tray in the middle of the oven and the other below it. Bake for six minutes, then swap the trays around and bake for five more.

7. Remove the trays from the oven and leave the cookies to cool and harden on them for at least ten minutes. Then you can either leave to cool on the trays (for a crispier cookie) or remove to wire cooling racks (for slightly chewier cookie). When fully cooled, store in an airtight container.


Not all baking powders are gluten-free, check the ingredients to make sure.

Not all white sugar is vegan - in the US some brands use bone char in the refining process, check to make sure yours is vegan.

Use culinary-grade matcha powder wherever possible.

Nutrition Information



Serving Size

1 cookie

Amount Per Serving Calories 117Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 10mgSodium 33mgCarbohydrates 12gFiber 1gSugar 6gProtein 2g

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