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White Chocolate Matcha Mint Cookies

Irresistibly Soft White Chocolate Matcha Mint Cookies

These White Chocolate Matcha Mint Cookies offer a unique blend of flavors, making for a delightful and guilt-free indulgence.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 2 cups All-purpose flour Measure accurately for best results.
  • 1 teaspoon Baking soda Ensure it's fresh.
  • 1/2 teaspoon Salt Adjust based on taste preference.
  • 3/4 cup Granulated sugar Coconut sugar can be a lower glycemic alternative.
  • 1/4 cup Light brown sugar Avoid dark brown sugar as it may overpower the matcha.
  • 1/2 cup Vegetable oil Can substitute melted coconut oil for a slight flavor change.
  • 1 teaspoon Vanilla extract Use pure vanilla for best taste.
  • 1/2 cup Soy milk Can replace with other non-dairy milks.
  • 2 tablespoons Culinary-grade matcha Avoid ceremonial matcha which is best for drinking.
  • 1 cup Vegan white chocolate chips Adjust quantity based on preference.
For Optional Mix-ins
  • 1/2 cup Additional vegan chocolate chips Sprinkle some on top before baking.
  • 1/2 cup Chopped nuts Walnuts or pecans can enhance texture.

Equipment

  • Mixing bowls
  • Whisk
  • Baking sheet
  • Parchment paper
  • Cookie scoop

Method
 

How to Make Vegan Matcha White Chocolate Chip Cookies
  1. In a medium bowl, whisk together all-purpose flour, baking soda, and salt.
  2. In a large bowl, combine granulated sugar, light brown sugar, vegetable oil, and warm soy milk. Mix until dissolved.
  3. Add vanilla extract and culinary-grade matcha. Whisk until smoothly mixed.
  4. Gently fold dry ingredients into wet mixture. Add vegan white chocolate chips and fold until even.
  5. Cover and refrigerate the dough for 1 hour.
  6. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Scoop spoonfuls of dough onto the prepared baking sheet, leaving space for spreading.
  8. Bake for 13-15 minutes or until edges are golden. Watch to avoid overbaking.
  9. Cool on the baking sheet for about 10 minutes before transferring to a wire rack.

Notes

Optional: Add a dusting of powdered sugar before serving.