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Matcha lovers out there, I have something sweet for you! Introducing Chewy Matcha Coconut Cookies!
Super soft, chewy, and naturally sweetened matcha cookies! These cookies require just 5 ingredients (6 if you add vanilla) and taste like a coconut matcha latte! Ready to bake!?
Did I mention these cookies are also gluten-free? Shredded coconut combined with almond flour makes the base. Then comes coconut nectar that acts as a binder and a natural sweetener.
For a subtle white chocolate flavor I added melted cocoa butter, I thought it went pretty well with the matcha and the vanilla. In case you don’t have cocoa butter on hand (you should by the way!), feel free to use coconut oil.
I recommend using good-quality matcha here. Not only will the cookies taste better with no bitterness, but they will also have a greener color. You can obviously adjust the amount of matcha to your liking. I went with 1/2 + 1/4 tsp of matcha, which, in my opinion, adds enough flavor without being overpowering. If you are not used to matcha, feel free to use a bit less.
The cookies are slowly baked at a low temperature just to slightly dry out the outside but keep the inside moist and soft. Delicious! Plus, they stay soft and chewy for days!
I hope you will love these matcha coconut cookies. They are healthy, chewy, coconutty, and make a delicious mid-morning or afternoon snack!
For more cookie recipes, check out some of my favorites: Soft Thumbprint Cookies, Slice & Bake Choco Chunk Cookies, or these Healthy Oat & Coconut Cookies!
Let me know in the comments if you try this recipe!
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5-Ingredient Chewy Matcha Coconut Cookies
Ingredients
- 2/3 cup unsweetened shredded coconut
- 1/2 cup almond flour
- 3/4 tsp matcha powder
- 1/4 cup coconut nectar or agave syrup
- 4 tsp melted cocoa butter or coconut oil
- 1 tsp vanilla extract optional
Instructions
- Preheat oven to 200°F (90°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the shredded coconut, almond flour, and matcha powder.
- Add the coconut nectar, melted cocoa butter, and vanilla extract. Using a wooden spoon, mix for about 1 minute, or until it forms a slightly sticky paste. You can also use your hands to mix.
- Using slightly wet hands, form 8 thick cylinders of about 1.5-inch wide and place them on the baking sheet. Don't worry if they are close to each other, they won't spread.
- Bake for about 25 minutes. Then let cool at least 20 minutes before enjoying the cookies.
- These matcha cookies will keep for up to 5 days stored at room temperature in an airtight container.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Leave a Comment
Look delicious. Before making I wanted to check the amount of matcha in this recipe, is it as stated- just 1/2 plus 1/4 teaspoon (3/4) teaspoon of matcha? It looks like more in the bowl.
Yes, that is correct, 3/4 teaspoon. There is not more than that in the bowl 😉 I guess it looks like that because it’s on top of some coconut and almond flour.
Delicious and so simple – love it!
Thank you Sylvia! 🙂
they came out a bit mushy for me but i still loved them! would deff make again. reminds me of Emmy’s cookies which are my fav so 5 stars from me.
Thanks for your feedback Larissa!
Could I use coconut flour in place of the shredded coconut?
You could but might have to adjust a bit the ratio of dry/liquid ingredients.
I used honey and twice as much matcha and added 1/4 tsp salt and a bit more coconut. They are yummy and so pretty!
Thanks for sharing your tweaks!
[…] 5-Ingredient Chewy Matcha Coconut Cookies by Full of Plants […]
These were delicious! Only problem was it didn’t make nearly enough cookies!!! I was intending on sharing them with my family but I wanted to eat them all they were so good! Will definitely be making these again!
So glad you liked these cookies Zoe 🙂
Hope there were still some left for your family!
Can gluten free flour be used instead of almond flour?
I’m afraid it won’t work for this recipe.
These were SO DELICIOUS!!!! As is everything I’ve tried on your wonderful blog.
I’m happy to hear you liked these cookies Roy! 🙂 Thanks for your feedback!
Does this cookies can last for 1 year?
Humm…why would you want to keep them for one year?
Have you tried using sweetened shredded coconut?
Should I lessen the honey if ever?
I have never tried it so I cannot say, but using less liquid sweetener will affect the texture of the cookies. The sweetener helps hold the cookies together.
What can be used in place of cocoa butter/coconut oil? I don’t have access to either. Thanks!
You could try canola oil.
These are soooo good! Deliciously chewy and a perfect matcha hit (I added a little extra because I’m a big matcha fan) I also used a mixture of coconut and almond flour and brown rice syrup as the sweetener – turned out fine. Will definitely be doubling the batch next time as 8 are just not enough!
Thank you Kat! 😉 Glad to hear you liked these cookies!
Is there any other kind of flour I could use for theses cookies?
Changing the flour will affect the texture and flavor of these cookies.
Hi,
I added 2 teaspoons of peanut butter, which gives it a really nice nutty flavor. Because they were too moist as a result I rolled them in shredded coconut. Love the recipe and its simplicity!
Thanks Daniela 🙂
I’m on a let diet so no honey for me. What do you suggest instead of honey?
You still need a liquid sweetener for this recipe.
Love the recipe, love all the ingredients, but still trying to figure it out. I used real honey instead of coconut nectar and I went to coconut oil route (since I have a TON in my home). The cookies came out pretty oily and mushy though. And didnt gain a real shape and stayed very goopy. Any advice?
I would recommend trying with the exact ingredients, as I haven’t personally tried with honey I cannot be sure about the results.
I made double batch. So is the temperature still going to be 200F for 25 minutes.
Yes, bake for the same amount of time, unless your cookies are bigger.
Thank you for this super easy recipe and really very good and regressive.
My first test, I used almond flour and my grated coconut was very fine.
The raw dough was very soft and spread slightly.
I set my oven wrongly so it was less green.
Most importantly, the inside was not as textured as you are.
It was good but not the same.
So I bought some grated coconut that seemed less fine and put some almond powder in it.
The baking was identical because I set the oven better…ahahahha
And then TADAAAM was PERFECT and exactly like your picture!
I will post my realization (without diffusing the recipe) quoting you this Friday September 18 on Instagram.
THANK YOU very much, it gives me ideas with cocoa.
You’re welcome Laura 🙂
The color also depends on your matcha powder. Anyway, I’m happy you liked these cookies, I checked your IG and they look beautiful!
Hi! Would they freeze ok?
Hi Rey, I haven’t tried but I think they would!
THIS FAILED HORRIBLY. It just did not cook.
Sorry to hear that Zanj, have you used the exact same ingredients listed?
i used maple syrup and grape seed oil instead . fabulous
Thanks Nancy!
Is it okay to use monkfruit sweetener to replace syrup?
Can I replace the almond meal with something else that is gluten free and wheat free? I.e. Would oat flour or flax meal work?
The thing is, almond flour brings moisture and richness to these cookies, you would not get that with oat flour. You could try a different nut or seed flour.