- Vegan matcha cookies with dark chocolate chips: crispy on the outside, soft on the inside.
- The matcha brings a bold yet balanced note, elevated by the chocolate.
- Recipe made with Kumiko's organic Saemidori matcha for a bold, authentic taste.
New cookie recipe — this time, matcha pairs with dark chocolate chips, but the big news is that this recipe is entirely vegan, and it's every bit as good as the previous one: the texture is very crispy around the edges and soft in the center, with a wonderfully crumbly quality that really comes through — and I love it.
The matcha flavor is pronounced but not overpowering, and the dark chocolate chips add a lovely touch of indulgence.
Pure Saemidori cultivar — the excellence of Japanese ceremonial grade
Perfect balance of flavors — powerful umami, floral sweetness, zero bitterness
Concentrated benefits — L-theanine (focus & serenity) + natural antioxidants
Certified organic JP-organic-005
Suitable for all your rituals — from traditional ceremony to modern latte
Garantie qualité 30 jours
Nous sommes tellement convaincus que vous allez aimer le Matcha KUMIKO que nous offrons une Garantie satisfait ou remboursé de 30 jours. Retournez simplement votre boîte non ouverte sous 30 jours pour un remboursement intégral.
The recipe for vegan matcha and dark chocolate chip cookies
Ingredients for 10 vegan matcha and dark chocolate chip cookies
- 100g of organic margarine (70% fat), at room temperature (soft)
- 40g of organic white sugar
- 50g of organic brown sugar
- 50g of organic unsweetened applesauce
- 30g of organic ground almonds
- 10g of organic premium matcha or organic Saemidori matcha
- A good pinch of organic salt
- 160g of organic T55 flour
- 1/2 tsp of organic baking powder
- 75g of organic dark chocolate chips (dairy-free)
Method for the vegan matcha chocolate chip cookies
Work the margarine at room temperature until soft and creamy. Add the white sugar and the brown sugar, and mix well until you get a creamy texture. Add the unsweetened applesauce and the ground almonds, then the matcha and the salt. Finally, using a spatula, fold in the flour, the baking powder and the dark chocolate chips.
Cut the cookie dough into 50g pieces and roll them between your hands to form small balls. Place them on a baking tray lined with parchment paper, spacing them well apart, then flatten them with a flat surface (a small jam jar lid, for example) to get beautifully round cookies.
Bake the cookies at 170°C for 14 to 18 minutes (depending on how soft you like them). Remove them from the baking tray as soon as they come out of the oven. Let them cool completely.
I recommend enjoying them quickly to make the most of their crispy-yet-soft texture. That said, you can store them in an airtight container.
Happy baking!
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Olivia is passionate — she's 20 years old, and she loves music, drawing, and baking.
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