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Strawberry Matcha Sugar Cookies!
I could not be more excited to share this fun cookie recipe—Strawberry Matcha Sugar Cookies! They are both stunning and delicious, with a combination of vanilla, matcha and strawberry flavours all in one. I took inspiration from this gorgeous black sesame and matcha cookie by food writer Jun, and put my own little pink and green twist to it.
I wanted to see if I could adapt one of my cashew butter based cookie recipes and recreate it, but make it vegan and gluten free. I also wanted to stick to using natural colours, so we’ll be using freeze dried strawberries and good old matcha powder! I’ll include a few notes regarding how to achieve the best colour vibrancy, and you can also add natural, plant based food colouring too.
These Strawberry Matcha Sugar Cookies are chewy, soft and truly reminiscent of a sugar cookie but 100% vegan, gluten free and oil free too.
So what’s in these Strawberry Matcha Sugar Cookies?
Cashew butter → Our healthy fat source, with neutral flavour and colour! Allows for the colour to shine through and gives the cookie nice chew.
Applesauce → For moisture, and in place of eggs.
Organic cane sugar → I generally like to use coconut sugar, but we’re using organic cane sugar to ensure the colour isn’t affected.
Maple syrup → Alongside the cane sugar, provides for the perfect amount of sweetness and caramelization.
Oat flour → My personal favourite gluten free flour. Along with almond flour, makes the perfect cookie base (in my humble opinion)
Almond flour → Adds some buttery-ness and richness to the cookie.
Matcha powder → Use a ceremonial grade matcha powder for best colour and flavour! Don’t forget to sift.
Freeze dried strawberries → For pink colour, and of course flavour. Yum.
Plus a few baking staples like baking soda, baking powder and vanilla extract.
Secrets to success
For best colour results, I highly recommend sticking to the recipe and using organic cane sugar. If you prefer a refined sugar free alternative, coconut sugar will work, but will result in a darker cookie and the colours will not show through. Because the pink colour is derived from strawberries, the colour is more on the faint side. I experimented with 3 batches, and in the last batch, pictured here, I added some hibiscus for extra pink and a touch of natural plant based dye. I recommend this brand of natural plant based food dye if you want to achieve the true pink.
If you try this recipe out, tag me on Instagram@veggiekinsso I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
1/2 cup freeze dried strawberries, processed into a fine powder
Preheat your oven to 350F and line a baking tray with parchment paper or a baking mat.
Begin by whisking together cashew butter, applesauce, maple syrup, cane sugar and vanilla.
Add oat flour, almond flour, baking powder and baking soda and mix until a smooth dough forms.
Divide the dough into 3 equal parts, each in a small bowl. To one bowl, sift in matcha powder, and mix again until smooth. In another bowl, add strawberry dust to taste and mix until smooth. Leave the last portion of dough as is.
To assemble, take about 1 tablespoon of dough from each bowl and roll together into a ball. Gently press down onto the baking mat. The cookies won’t spread too much, so do press them down into more of a cookie shape.
Bake for 11-13 minutes, until edges are golden brown, keeping in mind the cookies will firm up as they cool.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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