If you love soft, chewy cookies with a little something extra, you’ll love these Soft and Chewy Matcha Cookies. They’re naturally green, lightly sweet, and made with almond flour and oats for a gluten-free treat you can feel good about. The avocado keeps them moist and tender, and you’d never even know it’s there. Best of all, they come together in minutes—and they’re perfect for breakfast or a quick morning snack thanks to the wholesome ingredients and gentle boost of matcha.

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🌿 Why You’ll Love These Matcha Cookies

Soft and chewy with the perfect café-style texture.
Naturally gluten-free, made with almond flour and oats.
Wholesome ingredients like avocado, matcha, coconut sugar, and pistachios.
Quick and easy — ready in about 20 minutes.
Naturally green from matcha, no food coloring needed.
Perfect for breakfast or a morning snack, thanks to the oats, healthy fats, and gentle energy from matcha.

🌿 Ingredients for Matcha Cookies

1 ripe avocado, mashed
⅓ cup coconut oil or butter, melted
½ cup coconut sugar
1 egg
1 tsp vanilla extract
1–1.5 tsp matcha powder
1 ½ cups almond flour
¼ cup rolled oats
½ tsp baking powder
Pinch of salt
½ cup chopped pistachios

🍪 Instructions

Prep the oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the wet ingredients
In a medium bowl, whisk together the mashed avocado, melted coconut oil (or butter), coconut sugar, egg, and vanilla until smooth.
Add the dry ingredients
Add the matcha, almond flour, oats, baking powder, and salt. Stir until a soft dough forms.
Fold in pistachios
Gently mix in the chopped pistachios. The dough should be thick and scoopable.
Scoop the cookies
Scoop the dough onto your prepared baking sheet (about 1–1.5 tablespoons per cookie). Flatten the tops slightly with your fingers or a spoon.
Bake
Bake for 10–12 minutes, or until the edges are set and the centers look soft but not wet.
Cool
Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a rack. They firm up as they cool.

🌟 Variations

• Matcha White Chocolate Cookies
Add ½ cup white chocolate chips for extra sweetness that pairs perfectly with the earthy matcha flavor.

• Lemon Matcha Cookies
Mix in 1–2 teaspoons of fresh lemon zest for a bright, citrusy twist.

• Extra Chewy Cookies
Add 1 tablespoon maple syrup to make the cookies softer and chewier.

• Nut-Free Option
Swap pistachios for pumpkin seeds or leave out the mix-ins entirely.

• Vegan Matcha Cookies
Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water). Use coconut oil instead of butter.

• Crunchier Cookies
Bake for an additional 2–3 minutes for crisp edges and a firmer texture.

🥡 Storage & Freezing Tips

Store at room temperature:
Keep cookies in an airtight container for 3–4 days. They stay soft and chewy thanks to the avocado and coconut oil.

Refrigerate:
For longer freshness, store in the fridge for up to 1 week. This also helps if you prefer a slightly firmer texture.

Freeze baked cookies:
Place cooled cookies in a freezer-safe bag or container. Freeze for up to 2–3 months. Thaw at room temperature or enjoy slightly chilled.

Freeze cookie dough:
Scoop dough onto a tray and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding an extra 2–3 minutes to the baking time.

Tip: Place a small piece of parchment paper between layers to prevent sticking.

❓FAQ: Matcha Cookies (Gluten-Free)

Q1: Why are my matcha cookies turning brown instead of green? A: Overbaking can dull the bright green color. Use high-quality culinary matcha and bake just until the edges are set. The cookies will firm up as they cool.

Q2: Can I use all-purpose flour instead of almond flour? A: Yes, but the texture will change. Almond flour gives the cookies a soft, chewy texture. Using all-purpose flour may result in slightly denser cookies.

Q3: Can I make these cookies vegan? A: Absolutely! Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use coconut oil instead of butter.

Q4: Can I reduce the sugar? A: Yes, you can reduce the coconut sugar by 1–2 tablespoons, or substitute with maple syrup or another sweetener. Keep in mind this may slightly affect texture.

Q5: What matcha should I use for baking? A: Use culinary-grade matcha for best flavor and color. Ceremonial-grade is more expensive and best for drinking.

Q6: Can I add chocolate or other mix-ins? A: Yes! White chocolate chips, dried cranberries, or extra nuts like almonds or cashews all work beautifully.

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