Gluten-Free Matcha Cookies with White Chocolate Chips

These are the best gluten-free matcha cookies! These green tea cookies are soft, chewy, fudgy and full of white chocolate chips to give them the most incredible flavour. You will love how easy they are to make and that they take less than 10 minutes to bake. 

Table of Contents

• Why you will love this recipe: 
• Ingredients and substitutions: 
• How to make (step-by-step): 
• Top tips: 
• Recipe variations and add ins:
• How to store: 
• Frequently asked questions: 
• Other recipes you will love: 
• Recipe

Why you will love this recipe: 

• The taste! These are the best gluten-free matcha white chocolate cookies! These cookies are soft, chewy, and fudgy with a subtle matcha flavour that isn't overpowering and is perfectly balanced by the sweetness of the white chocolate chips.
• These green tea cookies are so easy to make and only take 8 minutes to bake. Plus there is no chilling of the dough which makes them even easier.
• The fun green color makes these cookies perfect to serve on St. Patrick's Day and Christmas.

Don't like cookies? Make gluten-free matcha brownies instead.

Ingredients and substitutions: 

• Matcha - matcha powder is used to give these cookies a unique flavour and a beautiful green color. I recommend using high grade ceremonial matcha for the best taste. 
• Gluten-free all purpose flour - this forms the base of these delicious cookies. If you are not gluten free you can use regular all purpose flour instead. 
• Tapioca flour - this helps make these cookies so light and fluffy.
• Honey - honey is one of my favourite natural sweeteners that adds a beautiful sweetness to this cookie recipe and also helps keep them nice and fudgy! You could swap this for maple syrup but note that the cookies will turn out darker in color and not as green if you do. 
• Cane sugar - cane sugar adds even more sweetness to this cookie recipe. I have not tried using any other types of granulated sugar to make these cookies so don't recommend trying to make any swaps.
• Butter - butter is the key to making delicious fudgy, melt in your mouth cookies! For a dairy free version you can use a vegan butter. 
• Egg - the egg is used to help bind these cookies together and add just a bit more moisture. I do not recommend trying to make these egg free cookies or vegan cookies. 
• Vanilla extract - this helps enhance the flavours of these cookies.
• Baking soda - to help the cookies rise when they bake. Do not try swapping this for baking powder.
• Sea salt - to help balance the sweetness of the cookies.
• White chocolate chips - these help add even more sweetness to these cookies and contrast beautifully with the green color of the cookies. You could swap the white chocolate chips for any other type of chocolate chips that you prefer. If you are dairy free be sure to use dairy free chocolate chips. 

How to make (step-by-step): 

Step one:

First, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. 

Step two:

Next, add the dry ingredients to the bowl of your standing mixer and sift with a spoon or pastry blender until the clumps are gone.

Step three:

Then add the remaining ingredients, except the chocolate chips, to the bowl and using your standing mixer, blend everything well until you have a smooth dough.

Step four:

Next, stir in the chocolate chips by hand. 

Step five:

Using a cookie scoop, scoop the dough onto the baking sheet. Then bake the cookies for 8-9 minutes, or until the bottoms of the cookies are golden brown. The middle of the cookies will still look underdone just as they come out of the oven but the cookies will continue to cook a bit as they cool. 

Step six:

Let the cookies cool completely, then enjoy!

Top tips: 

• Be sure to use unsalted butter for these cookies. 
• Use melted butter to make these cookies.
• These cookies spread out quite a bit when they bake so be sure to leave at least 2 inches between the cookie dough balls when you put them on the baking sheet. Depending on the size of the baking sheet you may need to bake the cookies on 2 baking sheets. 
• Do not refrigerate this cookie dough before baking. If you do refrigerate them the cookies don't spread well and end up burning easily on the bottom. 

Recipe variations and add ins:

• To make these cookies dairy free: use vegan butter instead of dairy butter and dairy free chocolate chips.
• If you are not gluten free you can use regular all purpose flour.
• You can use any type of chocolate chips that you like for this recipe including white chocolate chips, dark chocolate chips or milk chocolate chips.  

How to store: 

Store these cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to 7 days.

These cookies also freeze really well. To freeze them, place the cookies in a freezer bag or airtight container and freeze for up to 3 months. 

Frequently asked questions: 

Other recipes you will love: 

• Chocolate chip marshmallow cookies
• Easy Hokkaido milk tea
• The best healthy blondies
• Dairy free brownies with caramel sauce
• Peanut butter and chocolate bliss balls
• Peanut butter oatmeal cookies
• Healthy apple pie bars

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