Ingredients

The following ingredients have 11 Servings
  • 1 cup vegan butter (slightly softened (see note))
  • 1 cup granulated sugar
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • 1 teaspoon pure vanilla extract
  • 2.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1.5 tablespoons matcha powder
  • 1 small pinch of salt

Instruction

  • Prepare your flax egg by mixing the ground flaxseed and water in a small bowl. Set it aside, and prep the rest of your ingredients so it has the chance to sit for 10 minutes or so.
  • Preheat oven to 400F and move the rack to the middle of the oven. Line a baking sheet with a Silpat non-stick mat or parchment paper. 
  • Cream the vegan butter and sugar together in a large mixing bowl using an electric mixer on a low speed. 
  • Add the flax egg and vanilla extract to the bowl. Mix on low. 
  • Whisk the flour, baking powder, matcha, and salt together in a medium bowl.
  • Gradually add the flour mixture to the butter/sugar mixture, mixing it on a low speed until all the flour is incorporated. 
  • Gently roll the dough into 1.5" balls. Place the balls at least a couple of inches apart (cookies will spread) on the baking sheet. I bake two batches (one batch at a time). I found 11-12 minutes was perfect to get soft cookies (I like slightly undercooked middles) without the bottoms being too brown. You may need to adjust cooking time as needed based on your preferences.
  • Transfer cookies to a cooling rack and then transfer them to an airtight container as soon as they've cooled a bit so they remain nice and soft.