Japanese
青いお皿に並んだ抹茶クッキー

No eggs or butter neededvegan matcha biscuitsPresentation. A delicious biscuit with a fun and crunchy texture. Please try!

Looking for more vegan recipes? We also recommend pumpkin cookies, oatmeal cookies, and banana cake!

vegan matcha biscuits

I recommend this hotel

  • I'm looking for a cookie recipe that doesn't use eggs or butter.
  • I want to make crunchy and delicious vegan biscuits.
  • I would like to know a recipe that is easy to make even if you are a beginner in making biscuits.

Now I will introduce the ingredients and how to make vegan matcha cookies!

Necessary material

Here are the ingredients used in these vegan matcha cookies! (Detailed quantities are listed in the recipe card below)

Ingredients for vegan matcha cookies.
  • matcha powderuses a powder that contains no sugar and is made only of green tea. There are products labeled for baking, for everyday use, and for practice, but both are fine.
  • Cake flouruses nationally produced products.
  • almond flourUse the one without the skin. You can also use the ones with the skin on, but you may end up with too much almond flavor. (By the way, Almond Poodle is the same thing. The difference is whether he is French or English.)
  • soya milkUse the unadjusted one. You can also substitute almond or oat milk.
  • Oiluses Taihaku sesame oil. It has no taste or smell, so it is suitable for making desserts.
  • sugarI use sugar beet. We use beet or cane sugar because it has a lower GI value than white sugar.
  • sea ​​saltusage. Sea salt contains more minerals than table salt and has a sweet, salty flavor.

How to make vegan matcha cookies

Here we will show you how to make it easily. Please see the recipe card below for detailed ingredients, instructions and video.

How to make vegan matcha cookies

Step 1

Combine the oil, soy milk, sugar and salt in a bowl and mix well.

How to make vegan matcha cookies

Step 2

Add the flour, almond powder and matcha powder and mix.

How to make vegan matcha cookies

Step 3

Roll out the dough and cut out the shapes.

How to make vegan matcha cookies

Step 4

Arrange the dough and bake at 180°C for 15 minutes.

vegan matcha biscuits

Delicious and crunchy vegan biscuits are baked! Place it on a wire rack and enjoy it once it has cooled.

recipe tips

  • If the dough doesn't have enough moisture and isn't coming together, add 1-2 tablespoons of soy milk to bring the dough together.
  • If you don't have a cookie cutter you can easily shape it by rolling it up and pressing it into the palm of your hand.
  • If you bake on a silicone mat the baking will be even and the biscuits will be crispy. If you don't have it, use baking paper.
  • If your oven cooks unevenly, rotate the pan 180 degrees after baking for 7 minutes, then bake for the remaining 8 minutes. This will allow it to cook evenly without darkening.
  • If you don't want it to darken, try lowering the oven temperature to 160-170℃.

preservation method

It can be stored in an airtight container at room temperature for about a week.

variation

For those who are a little tired of making the same matcha biscuits every time and would like to increase the variety, we have put together some arrangement ideas. Don't change the base fabric, just add a little to enhance your arrangement!

  • Wholemeal matcha biscuits:If you replace 1/4 of the soft flour with wholemeal flour you will get wholemeal biscuits.
  • Crispy matcha nut biscuits: If you coarsely chop the walnuts and add them, you will get cookies that are crunchy and satisfying to eat.
  • matcha chocolate cookie: Coating them with melted chocolate will make them addictive biscuits! !
  • plain and simple biscuits: If you omit the matcha powder, you'll get a plain cookie.
  • cocoa biscuits: If you use cocoa powder instead of matcha powder, the cookies will have a pleasant cocoa scent.

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vegan matcha biscuits

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Matcha cookies lined up on a blue plate
  • Biscuit mold (3.5 cm)

  • silicone mat

Prevents the screen from going dark

  • preheat: Preheat the oven to 180 degrees.

  • mix liquids: Put the oil, soy milk, sugar and salt in a bowl and mix well.

  • mix the flours: add the flour, almond powder and matcha powder, mix and form a dough with your hands.

  • Die cutting: Roll out the dough to a thickness of 0.5 cm-1 cm with the cutter and cut it out with a biscuit cutter.

  • baking: Place a silicone mat on a baking tray, coat with biscuit dough and bake in a preheated oven at 180°C for 15 minutes.

  • Maintain: Store in a container at room temperature for 1 week.
  • replacement material: Soy milk can be replaced with other milk.
  • If you bake on a silicone mat the baking will be even and the biscuits will be crispy. If you don't have it, use baking paper.
  • If you don't have a cookie cutter you can easily shape it by rolling it up and pressing it into the palm of your hand.
  • If your oven cooks unevenly, rotate the pan 180 degrees after baking for 7 minutes, then bake for the remaining 8 minutes. This will allow it to cook evenly without darkening.

Serving: 1Sheet | Calories: 38kcal | Carbohydrates: 2G | Protein: 0.6G

Course: Sweet

Kitchen: Japanese food

Keyword: vegan biscuits and matcha

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