Matcha Chopped Chocolate Cookies (Vegan, Nut-Free) (Edit recipe)

Inspired by my favorite green tea ice cream from a local Japanese restaurant, where they make it in-house with shards of chopped dark chocolate throughout, I created these easy + delicious Matcha Chopped Chocolate Cookies, which are also dairy-free, egg-free and nut-free. The chopped chocolate adds something special to the soft + chewy texture and appearance of these wonderful-tasting cookies. If you love the combination of matcha + chocolate, or are matcha-curious, you NEED to try this simple recipe.

10 minutes to 15 minutes

12 minutes to 14 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	138
Fat:	5 g
Carbohydrates:	20 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	188 mg
Fiber:	0 g
Sugars:	10 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 15

Ingredients

0.5 cup Plant Based Butter, Softened at room temperature
0.5 cup Light Brown Sugar, Organic
0.25 cup Cane Sugar, Organic
1 tsp Pure Vanilla Extract
3 Tbsp Grape Juice, 100% white grape juice; divided use
1 tsp Green Food Coloring, Plant-based, naturally-dyed food coloring
1.5 cups All Purpose Flour
1 tsp Baking Soda
0.5 tsp Salt
4 tsp Matcha Green Tea Powder
1 whole Pascha Very Dark Chocolate Bar (Vegan), Chopped with a sharp knife on a large cutting surface

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 325°. Line 2 cookie sheets with parchment paper; set aside.
In bowl of stand mixer fitted with paddle attachment, or in large mixing bowl using handheld electric mixer, beat on medium speed to combine plant butter, sugars, vanilla, and 1 1/2 tablespoons white grape juice. Add green food coloring; beat to combine, scraping sides of bowl, as needed.
In medium bowl, whisk to combine flour, baking soda, salt and Matcha powder.
Add dry mixture to bowl with plant butter mixture. Beat to combine; mixture will be a bit crumbly. Add remaining 1 1/2 tablespoons white grape juice; beat to combine.
Stir in chopped chocolate. Use #24 cookie scoop to scoop dough (level off excess dough back into bowl using a dull knife), spaced at least 2-inches apart, on prepared cookies sheets.
Bake on middle rack of oven for 12-14 minutes, or until cookies have spread out and appear just slightly “under-done.”
Cool 5 minutes before transferring to wire rack to continue cooling. Serve slightly warm or at room temperature. Makes 15 cookies.