Easy Vegan Matcha Checkerboard Cookies
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.
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.