Easy Vegan Matcha Checkerboard Cookies
Jul 01, 2022 • Updated Apr 21, 2025
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I’ve dreamed of making these matcha checkerboard cookies but wasn’t sure if it was possible to make them vegan and gluten-free. I’m happy to report that after multiple failed attempts, this recipe is ready for you! These delicious cookies are not only a treat for your taste buds but also so aesthetically pleasing, making them a must-try for everyone.
Table of Contents
Why You’ll Love These Matcha Checkerboard Cookies
These matcha cookies are buttery, rich, and just the right amount of sweet, with gorgeous contrasts of green matcha dough and pale vanilla forming a checkerboard effect, reminiscent of these matcha madeleines.
This recipe is simpler than it looks – it just takes a little patience to create the checkerboard design. Also, it’s so much fun slicing the logs of dough!
Beyond their visual appeal, the combination of high-quality matcha powder and pure vanilla extract offers a sophisticated flavour profile, similar to this homemade matcha cereal, that’s both unique and comforting. Plus, this recipe is vegan and gluten-free, much like these 15+ gluten-free vegan cookie recipes, making sure that those with dietary restrictions can indulge without hesitation.
Ingredients You’ll Need
Here’s a quick rundown of the key ingredients for these matcha checkerboard cookies! Be sure to check the recipe card below for the full recipe and exact measurements.
- Gluten-free flour: Forms the base of our cookie dough, providing structure without gluten. If you like to weigh your flour, this recipe calls for roughly 240 g flour.
- Arrowroot starch: Adds lightness to the cookies, resulting in a tender texture.
- Baking powder: Gives the cookies a slight lift, ensuring they’re not too dense.
- Unsalted vegan butter: Unsalted butter provides richness and that classic buttery flavour.
- Granulated sugar: Sweetens the cookies and helps achieve a desirable texture.
- Unsweetened plant-based milk: Binds the ingredients together. Almond or soy milk works well.
- Vanilla extract: Infuses the dough with warm, aromatic notes.
- Ceremonial-grade matcha powder: Imparts a vibrant green colour and authentic matcha flavour.
- Sanding sugar (optional): For a delicate crunch and a sparkling finish, you can sprinkle sanding sugar over the dough before baking
Ingredient Note: Using high-quality ingredients makes a noticeable difference in both taste and appearance. Choose a well-balanced gluten-free flour blend and ceremonial-grade matcha for the best results.
How to Make Matcha Checkerboard Cookies
Step 1: In a medium mixing bowl, whisk together the gluten-free flour, arrowroot starch, baking powder, and salt until well combined.
Step 2: In a separate large bowl or the bowl of a stand mixer, using the paddle attachment, combine unsalted butter and granulated sugar. Beat until light and fluffy. Add the vanilla extract and plant-based milk, mixing until smooth.
Step 3: Gradually add dry ingredients to the butter mixture in ½ cup increments until all of the flour has been added and a soft dough forms. The dough should be soft but workable.
Step 4: Remove half of the vanilla dough mixture and set aside. To the remaining dough, mix in matcha powder and mix until the matcha cookie dough is uniform in colour.
Step 5: Shape each portion into a rectangular shape, approximately 2 inches tall and 6 inches long. Use your hands to make sure both logs are as close in size as possible. If you like, you can clean up the edges using a sharp knife, or use a pastry cutter to help flatten the edges. Place them on a prepared baking sheet, cover with food wrap and refrigerate for at least one hour, or until firm.
Step 6: Once chilled, use a knife to slice each log lengthwise into 3 equal strips, then rotate and slice again into thirds, yielding 9 strips of plain dough, and 9 strips of matcha dough.
Step 7: Assemble the checkerboard logs into a pattern by alternating matcha and vanilla strips: place 3 strips side by side, alternating colours; add 2 more layers on top, ensuring the colours alternate both vertically and horizontally. (See photos for more reference.)
Step 8: Lightly press the assembled checkerboard logs together so the strips adhere and refrigerate for another 30 minutes.
Step 9: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 10: Slice the dough short-wise into nice ¼” slabs. You should have a beautiful checkered pattern. Space out evenly (about 1 inch apart) on prepared lined baking sheet or baking mat.
Step 11: Bake cookies for 11-12 minutes. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Secrets to Success
- Chill the Dough: Keeping the dough cold is key to preserving the clean checkerboard effect and ensuring the cookies hold their shape while baking.
- Uniform Strips: Use a ruler to measure and cut the dough strips evenly. This ensures a consistent pattern and even baking.
- Alternative Flavours: If matcha isn’t your preference, consider using cocoa powder or instant espresso powder to create a different flavour profile while maintaining the visual appeal.
Serving Suggestions
These cookies pair wonderfully with a cup of hot tea or coffee, or even this refreshing matcha bubble tea. For an elevated experience, serve them alongside a traditional Japanese matcha latte; learn how to make the perfect cup with this guide on making matcha at home. Their elegant appearance also makes them an excellent choice for gift-giving or as part of a dessert platter at gatherings, complemented by these matcha crinkle cookies!
Storage Tips
Store the cooled cookies in an airtight container at room temperature for up to 7 days. For longer storage, place them in a freezer-safe container or wrap tightly in plastic wrap and freeze for up to three months. To enjoy, simply thaw at room temperature for about 30 minutes.
Recipe FAQs
Yes, you can substitute all-purpose flour if gluten isn’t a concern. The texture may differ slightly, but the cookies will still be delicious.
Ceremonial-grade matcha is available at specialty tea shops, Asian markets, and online retailers. Try my brand, Fauth!
If the dough becomes too soft, refrigerate it until it firms up. This will make it easier to handle and maintain the checkerboard pattern.
Absolutely! The dough can be prepared and refrigerated for up to 24 hours before baking. Alternatively, you can freeze the dough logs for up to three months; just thaw in the refrigerator overnight before slicing and baking.
More Sweet Treats
So, are you ready to bake a batch? Let me know how yours turn out – I’d love to see your creations!
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Easy Vegan Matcha Checkerboard Cookies
Ingredients
- Dry Ingredients
- 1 1/2 cups + 2 tbsp gluten free flour roughly 240g
- 1 tbsp arrowroot starch or cornstarch
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup 1 stick (113g) unsalted vegan butter, softened
- 1/2 cup sugar
- 4 tsp unsweetened milk
- 1 tsp vanilla extract
- 2 tbsp matcha powder
- sanding sugar optional
Instructions
- Preparing the dough
- In a bowl, whisk together flour, cornstarch, baking powder, and salt until evenly combined.
- In a separate bowl, beat softened vegan butter and sugar until creamy. You can use a stand mixer or handheld electric mixer. Then add vanilla and milk and beat again until smooth.
- Add flour to the butter mixture in 1/2 cup increments until all the flour has been added. The dough should be soft but workable.
- Remove half of the dough mixture and set aside. To the remaining dough, mix in matcha powder until smooth.
- Shaping the dough
- Form each ball of dough into a rectangular log, roughly 2" tall x 6" long and use your hands to make sure both are as close in size as possible. If you'd like, you can clean up the edges using a sharp knife, or use a pastry cutter to help flatten the edges. Place them on a baking sheet, cover with food wrap, and refrigerate for at least an hour.
- After chilling, use a sharp knife to slice the dough rectangles into 9 long strips each. First, start by slicing the dough into 3 parts, lengthwise, then turn onto its side and cut into thirds again. You will end up with 9 strips of plain dough and 9 strips of matcha dough.
- Next, re-assemble your rectangles by alternating matcha and vanilla dough strips. (Example: bottom layer should be made with matcha, vanilla, matcha, followed by a middle layer of vanilla, matcha, vanilla, and a final top layer of matcha, vanilla and matcha). See photos for more reference.
- Press your mix and match logs together and refrigerate again for about 30 minutes to firm up.
- To bake
- Once ready to bake, preheat your oven to 350F.
- Slice the dough short-wise into nice 1/4″ slabs. You should have a beautiful checkered pattern. Space out evenly on a nonstick baking mat and bake for 11-12 minutes. Transfer to a cooling rack and let cool completely.
Notes
- Chill the Dough: Keeping the dough cold is key to preserving the clean checkerboard effect and ensuring the cookies hold their shape while baking.
- Uniform Strips: Use a ruler to measure and cut the dough strips evenly. This ensures a consistent pattern and even baking.
- Alternative Flavours: If matcha isn’t your preference, consider using cocoa powder or instant espresso powder to create a different flavour profile while maintaining the visual appeal.
Nutrition information is automatically calculated, so should only be used as an approximation.
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