Vegan Almond Flour Matcha Crinkle Cookies
Feb 2, 2023 (Last updated May 24, 2026) by Hannah Sunderani
These matcha green tea crinkle cookies are an amaretti cookie – they’re soft, chewy, and bursting with hints of matcha, almond, and vanilla flavour.
As many of you may already know, I’m a HUGE matcha fan – like, I need a matcha latte daily in order to function! I even like to call it “Mama’s medicine” because it just makes me a better human. I’ve been wanting to get a matcha baked good on the blog for ages and trust me when I say this recipe knocks it out of the park!
If I were to open a vegan bakery, this would be the FIRST recipe I’d serve. It’s literally one of my favourite cookie recipes I’ve made to date (and that’s saying a lot!).
It’s a recipe inspired by Jesse Szewczyk’s cookbook, “Cookies: The New Classics.” I veganized it using ingredients like aquafaba and altering the ratios to make a reliable vegan matcha cookie recipe.
They’re such a beautiful cookie with its vibrant green colour and crinkle baked top. It’s one that’s popular with vegans and non-vegans alike. Everyone will be a matcha lover after tasting these cookies!
Ingredient Notes
You’ll need just 8 simple ingredients, plus sea salt to bake these vegan and gluten-free matcha green tea cookies.
- Aquafaba combined with cream of tartar acts as our vegan egg replacer and provides structure to our cookie dough, while keeping our matcha cookies soft and pillowy. If you’ve never heard of it, it’s simply the liquid from a can of chickpeas! (i.e. chickpea water! – now you’re in the know).
- Finely ground almond flour adds fat and flavour and keeps these cookies naturally gluten-free. Just be sure to use almond flour, not almond meal. Almond meal is too course and will make your dough too rough in texture.
- Matcha powder adds a striking green hue and a delicious earthy flavour. For best results, use a culinary or ceremonial grade matcha made from organic green tea leaves. Lower quality Japanese green tea powder is more bitter and won’t have the same vibrant green colour.
- Almond extract and vanilla extract flavour the dough, adding hints of sweetness to balance the earthy notes from the green tea flavour. (I recipe tested this without the almond extract and it was still good, but I think it takes it up a notch when you add it).
How to Make Matcha Cookies
Baking without dairy or eggs is much simpler than you’d think. Follow these simple steps to make perfect cookies right in your home kitchen!
Make this recipe with me!
Make these matcha green tea cookies with me on my YouTube Channel, where I share my 5 Must-Have Matcha Recipes including these cookies and how to make the perfect matcha latte!
Top Baking Tips
- Don’t skip the cream of tartar! This ingredient helps to stabilize the aquafaba and helps it to form stiff peaks faster and easier.
- Be patient with the aquafaba! Depending on your mixer, it can take anywhere from 6-15 minutes for stiff peaks to form. This process is simple, but it does require patience.
- Make sure to add the dry ingredients a bit at a time. The fluffy aquafaba mixture will quickly deflate if you were to add all of the dry ingredients in at once. Instead, add it in 1/2 cup at a time, gently sprinkling it over top. This will help your cookies remain soft, light, and chewy (everything a good cookie should be!).
- Chill the cookie dough for at least 15 minutes. This will prevent the cookies from overspreading and make them easier to roll.
- Turn the baking sheets half way through baking. Most conventional ovens are hotter in the back. In order to get an even bake, rotate the pans halfway through to brown the cookies on both sides.
I hope you love these matcha crinkle cookies as much as we do! I honestly think they’re one of the best cookie recipes I’ve made to date! Soft and chewy, delicate, and such a show-stopper!
If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Vegan Almond Flour Matcha Crinkle Cookies
Ingredients
- 1 cup aquafaba (liquid drained from a can of chickpeas)
- 2 1/2 cups almond flour (235 grams)
- 1 tbsp matcha powder
- 1/4 tsp fine sea salt
- 1 cup granulated sugar 220 grams, divided
- 1/4 tsp cream of tartar
- 3/4 tsp almond extract
- 2 tsp vanilla extract
- 1/3 cup icing sugar
Instructions
- Pour the aquafaba into a small saucepan and simmer on medium heat to reduce the liquid to 1/2 cup (120 ml, about 12-15 minutes). Pour into a medium bowl and aside to cool completely to room temperature.
- In a small mixing bowl, add the almond flour, matcha powder, salt and 3/4 cup (165 g) of the sugar. Whisk to combine.
- Add the cream of tartar to the cooled aquafaba along with the almond extract and vanilla extract. Using a hand blender, beat on high until stiff peaks form, about 8 minutes. (You will know it's ready when you can turn the bowl upside down and nothing moves).
- Sprinkle the dry ingredients into the aquafaba mixture, 1/2 cup at a time, and fold into the dough until a thick dough has formed. Compress the dough together into the bottom of the bowl and place in the fridge to cool for 15 minutes. (This allows for easier rolling).
- While you're waiting for the dough to cool, place the oven racks in the upper and lower thirds of the oven. Preheat the oven to 325F/160C. Line two baking sheets with parchment paper.
- Prepare two small plates to sugar coat the cookies: On one plate add 1/4 cup of sugar (55 g) and on the other plate add 1/3 cup of icing sugar.
- When the dough is ready, scoop approximately 2 tablespoons and roll the dough into a ball using the palm of your hand. Then, roll the dough ball in the sugar to coat with a thin layer, followed by the icing sugar to coat. Place the cookie ball onto the prepared baking sheet. Repeat until you've used up all the dough (recipe should make 18 balls split between two sheets, spaced about 2 inches apart).
- Use the flat bottom of a glass to compress each ball to about 3/4 inch thick. It's okay if you get some splitting at the edges of the cookies, it actually adds to how they look.
- Bake the cookies until very lightly brown on the edges and the tops are cracked, 20-22 minutes. Switch the pans halfway through for an even bake. Let cool for 5 minutes, then transfer to a wire rack to cool completely.
Watch The Video
Notes
Approvals
Nutrition
See more step-by-step instructions by visiting the recipe story here!
LEAVE A COMMENT
AND RATE THIS RECIPE!
We love hearing from you! If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Thank you!
I baked this recipe today and it was great! My husband is not normally a vegan fan, however he did love these. Always looking for new recipes to bake for my loved ones who are vegan and or gluten free. Thank you for this! Highly recommend
This is great darlene! I hope you’re able to find some more baked good for your family on my page!
I am dairy allergic and GF but not strictly vegan. Can I use an egg white in place of the aqua faba ?
Hi Rita, I have not recipe tested with egg whites in replace of the aquafaba, but if you use the same ratios I don’t see why it wouldn’t work! Do let me know how you get on if you try as some others might be interested. Or feel free to give the aquafaba a try! It’s pretty amazing how it turns into beautiful fluffy peaks from just chickpea water!