Our gluten free white chocolate matcha cookies are crisp on the edges and soft and chewy in the center, and are a beautiful green color. These cookies are so easy to make and are also completely dairy free and vegan as well!
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If you’re looking for a fun dessert to make for spring, bake up a batch of these gluten free white chocolate matcha cookies!
This recipe is like turning your favorite matcha latte into a cookie: it’s sweet with a hint of earthiness from the matcha green tea powder. These go perfectly with tea for a mid-afternoon pick-me-up.
I love softer cookies, so I baked these up to be crisp on the edges but soft in the middle. But if you’re a crispy cookie fan, you can just bake these for a couple more minutes to get a cookie that’s crisp all over.
Food allergy notes:
- Gluten free
- Dairy free
- Egg free and vegan
- Peanut free
How to make gluten free white chocolate matcha cookies
These cookies are simple to make, here is an overview of the steps (the full recipe is in the recipe card at the end of the post):
- Preheat the oven to 350 degrees F and line a baking sheet pan with parchment paper and set aside.
- In a large bowl, cream together the softened dairy free butter, sugar, and vanilla.
- Mix in the King Arthur baking mix, baking soda, and matcha powder.
- Add the sorghum flour, dairy free milk, and vegan white chocolate chips and mix until a thick dough forms.
- Roll the dough into 1-inch balls and place on the parchment-lined baking sheet. You don’t need to press the dough down at all.
- Bake for 10 minutes for cookies that are soft inside, or 11-12 minutes for crispy cookies.
- Cool on the pan for about 5 minutes before moving to a cooling rack to cool completely.
- Store leftover cookies in an airtight container or plastic bag at room temperature or freeze.
I like the taste of the matcha in these cookies, but if you find it too strong for your tastes, you can use just 1 teaspoon of matcha powder instead of 2 teaspoons.
What is the difference between culinary matcha and ceremonial grade matcha?
When looking for matcha to make your cookies, you’ll likely find 2 kinds available: ceremonial grade matcha and culinary grade matcha. We used culinary matcha in this recipe, which is fine for recipes like smoothies, lattes, or baked goods.
Ceremonial grade matcha is made from the green tea leaves harvested during the First Harvest season (April-May) where the younger and sweeter tea leaves are picked. These also have more chlorophyll than the older leaves, so ceremonial matcha is brighter in color.
Culinary matcha powder is made from the second or third harvest of green tea leaves and the tea leaves are older, resulting in a bolder and sometimes more bitter-tasting matcha that is a little darker in color.
Culinary matcha powder is less expensive than ceremonial grade matcha, so it’s great for recipes. We used the Jade Leaf culinary matcha we bought at our local Walmart and it is about half the price of the same brand of ceremonial matcha. The Jade Leaf culinary matcha we used is a second harvest matcha.
If you only have ceremonial matcha on hand, you can definitely use that in this recipe. However, it will cost more for the same amount of matcha powder if you plan on making larger batches of cookies.
Options for dairy free white chocolate chips
There are a few brands of dairy free white chocolate chips that will work in this recipe. I used the Enjoy Life brand of mini white chocolate chips, which work great here.
But if you want some larger white chocolate pieces (so far Enjoy Life only makes mini white chocolate chips), you can opt for the Pascha white chocolate chips that are top 8 allergen-free.
Baker’s Choice makes dairy free white chocolate chips, however, they have cross-contamination for allergens like peanuts and tree nuts.
If you don’t like white chocolate chips or don’t have access to allergy friendly ones, you can use regular allergy friendly chocolate chips in this recipe, such as the ones from Enjoy Life or Nestle Simply Delicious.
Check out our other allergy friendly chocolate chip cookies:
- Gluten Free Sunbutter Chocolate Chip Cookies
- Lemon White Chocolate Cookies
- Best Gluten Free Chocolate Chip Cookies
- Gluten Free Strawberry White Chocolate Cookies
- Chocolate White Chocolate Chip Cookies (aka Inside Out Cookies)
Gluten Free Matcha White Chocolate Cookies
Ingredients
- ½ cup dairy free/vegan butter, softened/room temp (we like the avocado oil or olive oil Country Crock Plant Butter sticks)
- 1 cup unbleached cane sugar (I use Zulka)
- 2 teaspoons vanilla extract
- 1 cup King Arthur gluten free all purpose baking mix
- 2 teaspoons culinary grade matcha powder
- ¼ teaspoon baking soda
- ¾ cup fine sorghum flour
- ¼ cup dairy free milk (such as rice, oat, almond, etc.)
- ¾ cup allergy friendly white chocolate chips (I used the Enjoy Life mini white chocolate chips)
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, cream together the dairy free butter, sugar, and vanilla.
- Add the gluten free baking mix, baking soda, and matcha powder, and mix well with a hand mixer.
- Add the sorghum flour, and dairy free milk, and mini white chocolate chips and mix again until a thick dough forms that holds together and isn't sticky. You should be able to easily roll the dough into balls.
- Roll the cookie dough into 1-inch sized balls and place them on the prepared cookie sheet about 2 inches apart. No need to press these down, they will spread on their own.
- Bake for 10 minutes for softer cookies, or 11-12 minutes for crispier cookies.
- Allow to cool on the pan for about 5 minutes before removing to a wire rack to cool completely.
- Store in an airtight container or bag at room temperature for 3-4 days (if they last that long!) or freeze them.
Notes
Nutrition
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Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist