These delicious bright green Matcha Cookies are festive vegan and gluten-free crinkle cookies made for holiday swaps or to celebrate any occasion with a matcha lover!
Plate of matcha crinkle cookies

What are crinkle cookies?

Crinkle cookies get their name from their crackly surface. You get that look by rolling the dough in sugar before baking. This adds a bit of crunch and crackle to the surface of the cookies and adds that crinkly texture while the cookies bake.
Though you’ll be rolling these cookies in sugar, the matcha in the recipe adds a nice bitterness and earthniess that cuts down the sweetness for perfect balance. It also adds a beautiful green colour and the flavor pairs great with a glass of plant-based milk.
If you’re looking for more unique cookies to bring to a holiday cookie swap, try Butternut Squash Snickerdoodle CookiesStrawberry Matcha Sugar Cookies, or Cranberry Orange Cashew Butter Cookies.
Plate of Matcha crinkle cookies

Do Matcha Cookies Contain Caffeine?

Matcha cookies do have a small amount of caffeine and a matcha latte can contain just as much caffeine as coffee. However, those who are sensitive to the caffeine in coffee may not necessarily be as sensitive to the caffeine in matcha.
On average, an 8-oz. cup of matcha can contain about 25-75mg of caffeine. For comparison, 8 ounces of coffee contains about 95 mg of caffeine on average. However, the caffeine content of matcha tends to be much more tolerable than in coffee. This is because of L-theanine in matcha, which results in a slower, more sustained release of energy with no sudden crash.
For this reason, Buddhist monk Eisai said that matcha offers drinkers a “calm alertness”, rather than the jumpiness of caffeine from coffee. In addition to L-theanine, matcha contains EGCG (epigallocatechin gallate) a potent catechin, chlorophyll and more.
In addition, when you consume caffeine at with fats, sugars or carbohydrates (any food really), the caffeine has less of a jittery effect.

What kind of matcha is best to bake with?

If you’re wondering whether you should bake with culinary or ceremonial-grade matcha, it’s important to know the difference between the two. It really comes down to price and quality. Culinary-grade matcha is harvested during the second harvest of the year. Ceremonial-grade matcha is from the premium, first harvest.
You’ll also likely notice a big difference in flavor and color between the two varieties. The culinary powder can sometimes have a dull yellow or brown color.  On the other hand, ceremonial grade matcha has a  rich, vibrant and deep in green color. Culinary-grade matcha often has a more bitter flavor. Some even have a bit of a fishy flavor.
For drinking, I strongly recommend using ceremonial grade. It’s higher in nutrients and the best flavor and color. And while the name “culinary” may suggest that it is better for cooking, the color and flavor are much more muted, so I still recommend using ceremonial-grade matcha for these crinkle cookies, Matcha Checkerboard Cookies, or Matcha Butter Mochi Cake .
And when you’re buying matcha, it’s very important to check the label. Matcha powder should contain only one ingredient: matcha. Avoid anything labeled “matcha” that contains added corn starch or unnecessary ingredients like sweeteners. To learn everything you need to know about matcha, check out How To Make Matcha at Home & Matcha 101.
Matcha Crinkle Cookie Dough

How to Make Matcha Cookies

This is an easy cookie recipe to make! Start by whisking together the dry ingredients. I recommend sifting the matcha with a fine-mesh strainer to avoid any unappetizing clumps in your cookies. Then, be sure to use vegan butter that’s softened to room temperature.

It’s very important to chill your dough before baking for at least 3 hours, or preferably overnight, in an airtight container. The butter in the dough must be very cold when you bake the cookies. If it’s not chilled, dough will spread like crazy in the oven!

Before baking, line your baking sheets with parchment or a silicone mat. Then use a cookie scoop to divide it between baking sheets. Roll the chilled dough into balls, then dip each one first in granulated sugar, then powdered sugar, and arrange them on the baking sheet.

I recommend pressing each cookie down with the bottom of a glass slightly. Otherwise, the cookies tend to poof and crack on top. But if you prefer a taller, chewier cookie, you can bake them as balls.

Matcha Crinkle Cookies ready to bake

Immediately after baking, while the cookies are still hot on the baking sheet, use a ring mold or upside-down glass to shape them into perfect circles if you’d like. Then let them cool completely. The cookies will continue to cook and firm up as they sit on the baking sheet, but they will fall apart right out of the oven.

Freshly baked matcha crinkle cookies

Ingredient Notes

Here’s what you need to make these vegan and gluten-free crinkle cookies:
  • Sugar. I use organic cane sugar for the dough and confectioner’s sugar for the coating. I don’t recommend using coconut sugar or another sweetener, as it will affect the color of your pretty green cookies.
  • Butter. It’s very important to use softened vegan butter, not vegan spreadable butter. Spread will not hold up and your cookies will fall apart. I recommend the Earth Balance brand.
  • Aquafaba. This is the liquid you get when you drain chickpeas. It’s an excellent egg replacer in vegan baking recipes.
  • Matcha. Be sure to use a flavorful and fresh ceremonial-grade matcha that you love the flavor of.
  • Vanilla bean paste. You can also use pure vanilla extract.
  • Flour. I use Bob’s Red Mill Gluten-Free Measure-for-Measure Flour. Note that you can try using alternate flours if you like, but you may get different results with your cookies.

Platter of matcha crinkle cookies

How to Store Matcha Crinkle Cookies

Store fully-cooled cookies in an airtight container in a cool dark place. The matcha will oxidize and cookies will turn white or grey if they’re exposed to the sun. You can also use a metal cookie tin (whatever keeps the sun out). You can freeze the cookies for up to six months.

If you make these vegan matcha cookies, be sure to let me know what you think with a comment below!


Plate of Matcha crinkle cookies

Matcha Crinkle Cookies (vegan, gluten free)

5 from 2 votes
Prep Time 20 mins
Cook Time 10 mins
Chilling Time 2 hrs
Course Dessert
Cuisine American
Servings 12 cookies



  • 1 cup granulated sugar I use organic cane sugar
  • 1/3 cup vegan butter room temp, softened
  • 1/4 cup aquafaba (chickpea brine)
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 1/2 cups gluten free flour I used Bob's Red Mill 1-1
  • 2 tbsp matcha powder ceremonial grade
  • 1 tsp baking powder
  • 1/4 tsp salt

Sugar Coating

  • 1/4 cup powdered sugar
  • 1/4 cup granulated sugar


  • To prepare your dough, start by whipping softened butter and sugar together in a mixing bowl until smooth.
  • Quickly whip your aquafaba using a small whisk until nice and frothy, then add to the bowl along with vanilla. Using a spatula, stir together until incorporated. It's okay if there is some chunkyness in the batter at this point.
  • Next add dry ingredients. Add flour, baking powder and salt and stir again until a dough forms and no dry flour spots remain. Cover the bowl with an airtight seal and chill the dough in the fridge for at least 2 hours, or about 30 minutes in the freezer.
  • When ready to bake, preheat your oven to 350F while you prepare the dough balls. Prepare a baking sheet (or two) with a nonstick baking mat or parchment paper.
  • Have two bowls ready, one with powdered sugar and the other with granulated sugar. Using a cookie scoop, take a scoop of dough, roll it quickly between your palms to create a ball. Cover the dough with granulated sugar followed by powdered sugar. Transfer the dough to your baking mat and repeat with remaining dough, leaving 2-3" between each cookie.
  • You can bake the cookies as is, or you can flatten with the bottom of a drinking glass or bowl to about an inch in thickness. Personally, I think the cookies turn out in a more uniform shape when flattened down but you can also bake them as balls if you prefer a puffier cookie. Bake the cookies for 8-10 minutes, until edges have crisped up. They will continue to cook as they cool on the sheet! Repeat until all cookies are baked.
  • If the sugar coating melts away after baking, you can dust your cookies with a touch of powdered sugar to finish.
Keyword cookies, crinkle cookies, gluten free cookies, matcha, matcha cookies, matcha crinkle cookies, vegan cookies
Tried this recipe?Let us know how it was!

Filed under: Eat, Sweet Treats

share this post:

BY Remy Park • December 9, 2022

Matcha Cookies (Vegan Crinkle Cookies)

Plate of Matcha crinkle cookies

leave a comment


  1. Clarissa says:
    Perfect matcha cookie recipe. I could not stop eating them. Can’t wait to make more soon.

    5 stars

  2. madison says:
    these were awesome! easy to prepare and delicious. the matcha makes them not too sweet and overwhelming.

    5 stars

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


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.

meet remy

Some brands I’ve had the pleasure of working with…

follow along

COPYRIGHT © 2020 Veggiekins    ☼    Website by Sunday Stories

COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories