These delicious keto matcha cookies are the perfect accompaniment to tea time or snack time! These are also low-carb, gluten-free, grain-free and sugar-free.
A little while back, I posted a delicious and super-frothy vegan matcha latte that I’m in LOVE with. I now have an abundance of matcha tea powder, and decided it was time to branch out a bit from my lattes. Shortly after, these matcha cookies were born!
These cookies are a shortbread style, which means they have lots of butter, and do not have any baking powder or baking soda added. They are a super easy recipe and usually just have a few simple ingredients added.
These cookies are definitely no exception to that rule!
I’m ready for some baking, let’s dive in!
Like I mentioned above, shortbread cookies usually only involve a few simple ingredients. For these cookies, you’ll need unsalted butter, coconut flour, tapioca flour, sweetener of your choice (I used pyure stevia blend) and matcha green tea powder.
You’ll want to use room temperature butter, so be sure to set it out on the counter while you prep the dry ingredients. Pour all the dry ingredients into a bowl and mix until well-combined.
Once the butter is warmed up, add it in and mix until you get a crumbly dough. You may want to use your hands to make sure there are no clumps of flour left. I found this was the most effective way to mix.
Place the dough on a sheet of saran wrap and roll the dough out into a log shape, with approximately a 1.5″ diameter. Refrigerate until dough firms up, approximately 20-30 minutes.
Preheat the oven, and slice dough into rounds. Place rounds on a baking sheet and cook until the edges just begin to turn brown. Allow to cool fully on the baking sheet before attempting to move the cookies.
These store at room temperature in an air-tight container for up to a week.
Why did my matcha turn brown?
This has happened to me previously, it depends on the type of matcha you are using. Some cheaper brands are not great for baking.
I have had the best luck with brands that state “for baking” on the package, such as (surprisingly) the Walmart brand Carrington Farms, which you can usually find in the baking aisle.
Can I make these vegan?
I have not tried this personally, so I cannot vouch for it, but you may have luck with vegan butter alternative, such as Earth Balance.
There is also butter-flavored coconut oil, which will provide that buttery taste. However, the texture may turn out differently, as I have not tried this personally.
My dough is too sticky/dry…help!
Your coconut flour may have a different absorbance than the brand I used, so if your dough is a bit too sticky, start adding a little more coconut flour (only a bit at a time!) until you can easily form it into a log.
If the dough is too dry, then you can add a little more butter, starting with a teaspoon or so extra. Mix it in thoroughly, and see if the dough is no longer crumbly. It should not fall apart in your hands.
You will also enjoy these other cookie recipes:
Keto Matcha Cookies (Low-Carb, Grain-Free)
- 1/4 cup coconut flour (28 g)
- 1/3 cup tapioca starch or flour (40 g)
- 1/4 cup sweetener (56 g)
- 1 tablespoon matcha powder I like the Carrington farms brand for cooking
- pinch Salt
- 5 tablespoons butter, unsalted room temperature
- Mix coconut flour, tapioca flour, sweetener, matcha powder and salt together in a bowl.
- Add in room temperature butter and mix until butter is fully incorporated into the dry ingredients. It's best to use your hands here, because you don't want any clumps of butter left. Once it is well-mixed, you should be left with a dough with a playdough-like consistency.
- Roll into a log approximately 1.5 inches in diameter. Cover in plastic wrap and place in the fridge until hardened, approximately 30 minutes to 1 hour.
- Remove log from the fridge, and preheat oven to 350F.
- Slice log into 1/4 inch thick rounds, and place onto a lined baking sheet. The cookies will not expand much, so you can place them fairly close together, but not touching.
- Bake for 12-14 minutes, or until edges begin to brown.