Enjoy the sweetness of these gluten-free matcha cookies, made with almond flour for a chewy texture and crisp edges.
Where Does Matcha Come From?
Matcha is a finely ground powder made from green tea leaves, traditionally consumed in East Asia and primarily produced in Japan. Unlike other green teas, matcha is shade-grown for three to four weeks before harvest, enhancing its theanine (a stress-relieving amino acid) and caffeine content. The top two leaves are picked, steamed, dried, and ground into powder.
While traditionally enjoyed as hot tea for its meditative qualities, matcha is versatile and used in various recipes and as a dye for foods like mochi and green tea ice cream. Its adaptability and vibrant color make it a popular ingredient in many dishes.
Types of Matcha
Matcha comes in three grades, each affecting flavor, color, and price:
- Ceremonial Grade: Made from first-harvest Ichibancha leaves, this premium grade is smooth, vibrant green, and best for traditional tea. It’s the most expensive and rich in caffeine and L-theanine.
- Culinary Grade: From second-harvest Nibancha leaves, this grade has a rich color and robust flavor, ideal for lattes and smoothies. It’s more affordable than ceremonial grade.
- Ingredient Grade: Made from later-harvest leaves, this grade has a yellowish color and pronounced bitterness. It’s the least expensive and suited for use in food production and supplements.
For baking, ceremonial or culinary grades are recommended.
Jump to:
Why You'll Love This
Move over matcha latte—there’s a new way to enjoy matcha! Try these matcha cookies made with almond flour. They offer a delightful flavor, vibrant color, and irresistible texture, making them hard to put down.
The complex flavor of matcha brings a unique blend of mellow, grassy notes, subtle nuttiness, slight bitterness, and underlying sweetness to these cookies.
These gluten-free cookies also feature a crisp exterior and a moist, chewy interior. Each bite is better than the last, making these cookies a standout use of matcha powder!
The Importance of Flour
For this recipe, almond flour is essential—other flours won’t work as well. Almond flour creates the perfect texture with a light, crispy cookie and a chewy middle, and its nuttiness complements the matcha flavor. I recommend using almond flour from Trader Joe’s for the best results. Since almond flour lacks a binding agent, we’ll add xanthan gum to thicken the dough.
Why Xanthin Gum?
Xanthin gum is a fine, gluten-free powder made from bacteria, xanthomonas campestris, that acts as a binding agent in gluten-free baking. It adds moisture, structure, and thickness to baked goods. I recommend using this one!
Ingredients
These cookies are simple to make and require no tedious steps. Here’s everything you need for these delicious matcha cookies!
- Almond flour: Creates cookie dough consistency.
- Baking soda: Provides structure.
- Baking powder: Helps cookies rise.
- Salt: To taste.
- Xanthan gum: Binds ingredients in gluten-free recipes.
- Unsalted butter (softened): Enhances texture.
- Cane sugar (plus extra for rolling): Sweetens the cookies.
- Egg (room temperature): Adds moisture.
- Matcha powder: Provides the main flavor.
- Vanilla extract: Adds sweetness and flavor.
See recipe card below for a full list of ingredients and measurements!
Substituions & Variations
If you’re missing ingredients or want modifications, here are some tips:
- Gluten-Free Flour: Use a blend like Bob's Red Mill All-Purpose Flour, which doesn’t require xanthan gum.
- Add Nuts: For a crunchy texture, try adding walnuts to enhance the matcha flavor.
Please note that this recipe has not been tested with any other substitutions or variations than the ones listed above. Please be mindful that if you replace or add any new ingredients not mentioned above that the recipe results may change.
Equipment
You’ll need just a few kitchen items: mixing bowls, baking sheets, and optionally, an electric mixer to make mixing easier. Let’s get started on the recipe!
Instructions
With the basics covered, it’s time to make the cookie dough!
First, mix almond flour, baking soda, baking powder, salt, and xanthan gum in a medium bowl. Second, cream softened butter and sugar in a large bowl with an electric mixer on medium speed for two minutes.
Third, mix in the egg on low speed until combined, then add matcha powder and vanilla extract. This ensures vibrant color and enhances sweetness.
Fourth, gradually mix in the dry ingredients in two batches on low speed until the dough is thick and slightly sticky. Refrigerate the dough to chill.
Next, preheat the oven to 350°F. Once chilled, roll the dough into balls, coat in cane sugar, and place on a baking sheet. This will give the cookies a crispy exterior.
Finally, bake for 12 minutes, then let the cookies cool for 3-5 minutes to set and develop flavor before serving. Enjoy!
Serving Suggestions
This batch makes about 12 cookies. Serve them on a platter, and for added flair, consider a side of matcha powder or a sprinkle of powdered sugar on top for extra sweetness.
Top tip
For this particular recipe, it is very important to refrigerate the dough. Refrigerate the dough for at least 90 minutes (up to 120 minutes) to prevent cookies from spreading too thin. Any less time will result in cookies that will spread way too thin. We want our cookies to have those delicious crisp edges with a chewy interior!
While chilling, clean up and prepare baking sheets lined with parchment paper. This is going to allow our cookies to easily be removed from the baking sheet once fully baked. Wait to preheat the oven until the dough is nearly ready.
Storage
Store leftovers in a ziplock bag or tightly wrapped with cling wrap. They’ll last 5-7 days at room temperature.
FAQ
These cookies won’t provide a caffeine boost like a matcha drink. This is normal and not a concern.
Desserts to Pair With
If you’re in the mood for dessert, try my other gluten-free baked goods:
Other Recipes to Pair With
For a complete meal to pair with these matcha cookies (whether it's date night, family night, or a treat for yourself):
Matcha Cookies with Almond Flour
Course: DessertDifficulty: Easy12
cookies10
minutes12
minutes90
minutesThis gluten-free cookie recipe yields a vibrant dessert with crispy edges and a chewy middle!
Ingredients
1 ½ cups almond flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon xanthin gum
½ cup unsalted butter, softened
1 cup cane sugar, plus more for rolling
1 egg, room temperature
1 tablespoon matcha powder
1 teaspoon vanilla extract
Directions
- In a medium sized bowl, combine the almond flour, baking soda, baking powder, salt and xanthin gum.
- Add the softened butter and sugar to a large bowl. Use an electric mixer to cream together on medium speed for two minutes.
- Add the egg and mix to combine before adding the matcha powder and vanilla extract. Mix again.
- Sift in the dry ingredients, half at a time and mixing between to incorporate.
- Once combined, refrigerate for 90 minutes.
- Preheat the oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper.
- Add ¼ cup sugar to a small, shallow bowl.
- Roll the dough into small balls, then roll in the sugar and place on the baking sheet.
- Repeat with the rest of the dough, then bake for 12 minutes.
- Allow to cool for 3-5 minutes before serving.
Recipe Video
Notes
- Store in an air tight container at room temperature up to six days.
Leave a Reply