These irresistible soft and chewy Matcha Cookies are super easy to make. They’re keto-friendly, vegan and gluten-free. A perfect snack for everyone!
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Sometimes I want to satisfy my dessert craving, but don’t want to make things complicated. These 8-ingredient low-carb Matcha Cookie Sandwiches are my first choice (because only cookies are not enough for me!). It just takes 10 minutes or less for preparation. What I love most about these cookies, is that they’re sugar-free and healthy!
TEXTURE OF THESE COOKIES
I heard many of you like chewy cookies. This recipe makes soft and chewy cookies with neat edges. You can cut them into the shapes you prefer. Sandwiched together with the silky coconut cream filling, these cookies have been taken to a whole new level! I love chilling them before serving so that the filling will become more ice-cream-like!
THESE MATCHA COOKIES ARE:
- Keto-friendly
- Low-carb (2g net carb per sandwich!)
- Vegan
- Gluten-free
- Dairy-free
- Sugar-free
- Chewy & soft
WHICH MATCHA POWDER
The matcha powder I used is specifically made for cooking. It gives food a vibrant green color that saves my photo-editing skills! The brand is Marukyu Koyamen (丸久小山園) and the matcha type is Wakatake (若竹). I got that from amazon.jp and I love using that in baking! You can also use other culinary grade matcha brands or any matcha powder on hand.
WHY NOT ADDING BAKING POWDER
You won’t want your cut-out cookies to rise too much and lose their shape, so we’re not adding baking powder and baking soda like regular cookies.
TIPS & SUBSTITUTIONS
1. Soft or crunchy: I love cookies in both textures. If you aren’t like me and just prefer either one, you have to pay attention to the thickness, chilling time and baking time of the cookies. For soft cookies, you may try to roll the cookie dough into 1/4 to 1/3 inch thickness and chill it twice before baking. Baking them for 13-15 minutes would be perfect (depending on your oven)! For crunchy cookies with crispy edges, the thickness can be around 1/4 inch. Skip the second chilling after shaping the cookies. The bake time can be up to 17 minutes until the cookies become golden brown.
2. Cooling: Though the cookies have come out of the oven, they’re not yet done but fragile. Let the cookies cool on the baking sheet for about 15 minutes. The hot sheet will allow them to continue to cook and firm up. Transfer them to the wire cooling rack afterwards and let cool completely before serving.
3. Vegan cream cheese: If you can’t get vegan cream cheese, you can make these cookies with nut butter. I’d suggest cashew butter for milder nut taste. For non-vegan, you can absolutely use dairy cream cheese.
4. Sweetener: To make these cookies keto-friendly, I used sugar-free sweetener Erythritol in this recipe. You can also use other sugar-free sweeteners like Monk Fruit sweetener. If you just want to make delicious cookies without caring about the carbs, you can definitely use other granulated forms of sugars like cane sugar, coconut sugar, brown sugar, etc.
5. Storage: Put the leftover cookies in an airtight container. They can stay in the refrigerator for up to 7 days. I haven’t tried freezing them, but I think you can do so.
NUTRITION INFORMATION
Note: Net carb count excludes fiber, erythritol, and allulose, as they do not affect blood sugar in most people. The numbers are calculated by ourselves manually and the information is just for your reference. The figures may vary depending on the brand of the ingredients, so feel free to make your own calculations.
1 serving = 1 matcha cookie sandwiches (raspberries excluded)
Nutrition Facts
- Amount Per ServingCalories178
- % Daily Value *
- Total Fat
15g
24%
- Total Carbohydrate
5g
2%
- Dietary Fiber 2g 8%
- Sugars 1g
- Protein 4g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
MORE KETO + VEGAN DESSERT RECIPES!
- Keto Vegan Cheesecake Bites (No-bake Fat Bombs!)
- 6-ingredient Keto Vegan Strawberry Cream Tart
- Keto Vegan Basque Burnt Cheesecake
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Keto Vegan Matcha Cookie Sandwiches
Ingredients
For Cookies
- 84 grams almond flour 3/4 cup
- 16 grams coconut flour 1/8 cup
- 44 grams powdered erythritol 1/3 cup
- 2 1/2 teaspoons matcha powder See blog post for brand
- 1/8 teaspoon fine sea salt
- 57 grams vegan butter used Miyoko's – 1/4 cup
- 14 grams vegan cream cheese See blog post for substitution – 1 tbsp
- 1/2 teaspoon vanilla extract optional for keto
For Filling
- 180 grams unsweetened coconut cream water removed – 3/4 cup
- 30 grams powdered erythritol 1/4 cup
- 1/2 teaspoon vanilla extract optional for ketosis
Instructions
For Cookies
- In a food processor add almond flour, coconut flour, powdered erythritol, matcha powder and fine sea salt and pulse several times until combined.
- Add half of the cold vegan butter cubes and pulse the food processor a few times until the butter cubes are invisible. Add the remaining butter cubes and process until a crumbly dough forms, then add vegan cream cheese and vanilla extract (if using), and process until combined.
- Prepare a large piece of plastic wrap (about 22 inch x 12 inch) on a working surface and transfer the cookie dough onto it. Seal the plastic wrap to turn it into a rectangle shape. Use a rolling pin to roll the cookie dough to reach every corner of the plastic wrap. I suggest to roll it to 1/4 inch thickness.
- Chill the cookie dough for 30 minutes.
- Line a baking sheet with parchment paper. Shape the cookies using a cookie cutter (I used a D2.5-inch round cutter). Place the shaped cookies onto the lined baking sheet. If you prefer softer cookies, chill the cookies again for 15 minutes. You may skip the chilling and directly preheat the oven to 160°C (320°F).
- Bake the cookies on the middle rack for 13-15 minutes and rotate the baking sheet after 6-7 minutes. Bake until the surface becomes slightly golden brown. If you prefer crunchier cookies, bake them up to 17 minutes until the edges and the surface become golden brown.
- Let the cookies cool on the baking sheet for around 15 minutes before transferring them to the cooling rack. Let cool completely before putting in the filling.
For Filling
- In a medium mixing bowl add coconut cream, powdered erythritol and vanilla extract (if using). Whisk them with an electric hand mixer until combined and fluffy. Put the cream into a piping bag.
- Pipe the cream in the middle of a cookie, around 1/2 inch from the edge and with height like a raspberry, then put raspberries around the edge. Place another cookie on top and press down gently to squish the cream.
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