Matcha Chopped Chocolate Cookies (Vegan, Nut-Free)
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.
Ingredients
- 0.5 cup0.5 cup0.5 cup Plant Based Butter, Softened at room temperature
- 0.5 cup0.5 cup0.5 cup Light Brown Sugar, Organic
- 0.25 cup0.25 cup0.25 cup Cane Sugar, Organic
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 3 Tbsp3 Tbsp3 Tbsp Grape Juice, 100% white grape juice; divided use
- 1 tsp1 tsp1 tsp Green Food Coloring, Plant-based, naturally-dyed food coloring
- 1.5 cups1.5 cups1.5 cups All Purpose Flour
- 1 tsp1 tsp1 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 4 tsp4 tsp4 tsp Matcha Green Tea Powder
- 1 whole1 whole1 whole Pascha Very Dark Chocolate Bar (Vegan), Chopped with a sharp knife on a large cutting surface
Shop This Recipe
Shopping on FoodSocial supports our recipe creators and trusted brands.Get Ingredients with
Process
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.
Notes
Store leftover cookies in an airtight container at room temperature for up to 5 days.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Cookies Dairy Free Desserts Egg Free Nightshade Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan VegetarianThis 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 |
Sugar Alcohol: | 0 g |
Calculated per serving. |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.