Indulgent White Chocolate Matcha Mint Cookies You’ll Crave
Delight in these vegan white chocolate matcha mint cookies, a perfect combination of creamy sweetness and earthy matcha flavor.
Equipment
- Mixing bowl
- Whisk
- Cookie Sheet
- Parchment Paper
- refrigerator
Ingredients
For the Cookie Dough
- 2 cups all-purpose flour Can substitute for gluten-free flour
- 1 teaspoon baking soda Acts as a leavening agent
- 1/2 teaspoon salt Enhances flavors
- 3/4 cup cane sugar Sweetens the dough
- 3/4 cup brown sugar Adds moisture and chewiness
- 1/2 cup vegetable oil Can substitute with melted coconut oil
- 1 teaspoon vanilla extract Enriches sweetness
- 1/2 cup warm non-dairy milk Soy recommended
- 2 tablespoons culinary-grade matcha powder Use high-quality brands
- 1 cup vegan white chocolate chips Use any vegan chocolate alternative
For the Mint Twist
- 1 teaspoon peppermint extract A little goes a long way for flavor
Instructions
Directions
- In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well blended.
- In another bowl, whisk together the cane sugar, brown sugar, vegetable oil, and warm non-dairy milk until smooth and creamy.
- Stir in the vanilla extract, culinary-grade matcha powder, and peppermint extract until fully combined.
- Gradually add the dry ingredients to the wet mixture, folding gently until no flour streaks remain.
- Gently fold in the vegan white chocolate chips until evenly distributed throughout the dough.
- Cover the cookie dough and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 13-15 minutes until the edges are golden brown, but the centers remain soft.
- Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack.
Notes
Optional: Dust lightly with powdered sugar for an elegant finishing touch.