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If you want to try some matcha cookies, these Vegan Matcha White Chocolate Sandwich Cookies are the ones that I highly recommend. The perfect bittersweet balance between matcha and white chocolate is something really magical!
One thing I think goes really well with matcha, besides azuki beans, is white chocolate. The creamy, sweet cacao and the mildly bitter matcha tea are like a match made in heaven.
I know that ordinary white chocolate is not vegan (clearing my throat). But now it’s almost 2023, and we all know better that (almost) everything can be made vegan.
At least in the UK, you can quite easily get vegan white chocolate in grocery stores or online shops. And I believe that an easy Google search will find you some vegan white chocolate in a slipt second. So, no excuse for not making these lovely matcha white chocolate cookies!
What’s special about these Matcha White Chocolate Sandwich Cookies?
- They are made of 2 not-so-sweet match biscuits and a white chocolate filling.
- Vegan, no eggs, no dairy, and no animal products
- A perfectly crunchy shortbread texture that serves great with tea
- Made with oat flour, almond flour, and tapioca starch, gluten-free
Ingredients You Need
Basically, you only need 10 ingredients for these lovely matcha white chocolate sandwich cookies.
- Oat flour
- Almond flour
- Tapioca starch
- Matcha powder
- Baking powder
- Salt
- Extra-virgin coconut oil
- Maple syrup
- Pure vanilla extract
- Vegan white chocolate
- Vegan dark chocolate, I use 70%, optional
How to Make Vegan Matcha White Chocolate Sandwich Cookies
- To make the matcha biscuits: In a big bowl, mix oat flour, almond flour, tapioca starch, matcha powder, baking powder, and a pinch of salt.
- Add melted coconut oil, maple syrup, and vanilla extract. Mix to combine.
- Transfer the mixture onto a clean surface and press it into a flat dough.
- Wrap the dough in clean film or baking paper. Put it into the fridge for 15-20 minutes until it’s a bit firm to the touch.
- Place the dough between two pieces of baking paper. Use a rolling pin to roll out the dough, about 1 cm (1/2 inch) thick.
- Use a cookie cutter to cut out the cookie shapes. Once finish cutting out the first round, put the dough together and rolled out again to cut out more cookies.
- Place the cut-out cookies on the prepared baking sheet and bake them in the preheated oven at 175°C/350°F for 14-16 minutes.
- Transfer the baking sheet onto a wire rack to cool down completely.
- Prepare the filling: Melt the vegan white chocolate over boiling water (double boiler) or in a microwave. Stir to make sure it’s fully melted.
- Add the filling: Sandwich 1 teaspoon of melted white chocolate between 2 matcha cookies. Repeat to finish all the cookies. Let them sit for a bit to let the white chocolate set.
- Add dark chocolate toppings (optional): Melt the dark chocolate using a double boiler or in a microwave. Then dip/spread some dark chocolate on the cookies. Wait a few minutes to let the chocolate set before dusting some matcha powder on top. Then dive in!
How to Store Vegan Matcha White Chocolate Sandwich Cookies
Store these cookies in an air-tight container at room temperature for 1 week. They may be able to last longer, but I’d suggest finishing them in one week.
Questions You Might Have
I don’t have tapioca starch, can I use other starch/flour?
I haven’t tried this recipe with another starch before, but I’d say corn starch (corn flour) will be a good option if you cannot get your hand on tapioca starch. The result should be quite similar at least.
Are there other substitutions for extra-virgin coconut oil?
Yes, you can also use cooking coconut oil (deodorized coconut oil) instead. The other option is vegan butter, but I personally don’t like the ‘butter’ taste so much in cookies nowadays.
Can I use other syrup instead of maple syrup?
Technically, yes, another type of vegan syrup, such as agave and palm syrup, should work similarly. Just keep in mind that each syrup has its own unique flavour, so the final taste might be slightly different.
Final Words
These vegan matcha white chocolate sandwich cookies are really really delicious. The slightly bitter matcha taste is totally offset perfectly by the creamy, sweet vegan white chocolate.
And the texture of the biscuits is just soooo good, the right amount of crunchiness with some crumbly mouthfeel inside.
I hope you will love these vegan matcha white chocolate cookies as much as I do. If you have any thoughts, you can let me know by commenting down below.
Happy baking! – Nora
More Vegan Recipes:
- Vegan Matcha Azuki Bean Tart (Gluten-free)
- Matcha Granola Bars (8 ingredients, naturally-sweetened)
- Matcha Azuki Bean Overnight Oats
Vegan Matcha White Chocolate Sandwich Cookies (Gluten-free)
Ingredients
Matcha Biscuits
- 70 g oat flour, * ~a heaping 2/3 cup
- 60 g almond flour, ~2/3 cup
- 50 g tapioca starch, 5 Tbsp
- 8 g matcha powder, 4 tsp
- 1/4 tsp baking powder
- A pinch of salt
- 40 extra-virgin coconut oil, melted & cooled, ~3 heaping Tbsp
- 45 g maple syrup, 2 Tbsp + 1/4 1tsp
- 1/4 tsp pure vanilla extract
Filling & Topping
- 100 g vegan white chocolate, 3.5 oz
- 57 g vegan dark chocolate, I use 70%, optional, (2 oz)
- 1/4 tsp matcha powder, optional
Instructions
To make the matcha biscuits:
- Preheat the oven to 175°C / 350°F. Line a baking sheet with a baking mat or baking paper.
- To a big bowl, add oat flour, almond flour, tapioca starch, matcha powder, baking powder, and a pinch of salt. Use a fork to mix them together evenly.
- Add the melted coconut oil, maple syrup, and vanilla extract. Mix to combine all ingredients together.
- Transfer the mixture onto a clean surface and press it into a flat dough. I’d suggest doing this on a piece of baking paper.
- Wrap the dough in clean film or baking paper. Put it into the fridge for 15-20 minutes until it’s a bit firm to the touch.
- Place the dough between two pieces of baking paper. Use a rolling pin to roll out the dough, about 1 cm (1/2 inch) thick.
- Use a cookie cutter to cut out the cookie shapes. Once finish cutting out the first round, the dough can be put together and rolled out again for the second round. Repeat about 2~3 times to make the most of the dough.
- Place the cut-out cookies on the prepared baking sheet. Place them into the oven on the middle rack to bake at 175°C for 14-16 minutes until it’s firm to the touch.
- Transfer the baking sheet onto a wire rack to cool down completely.
Prepare the white chocolate filling:
- Melt the vegan white chocolate over boiling water (double boiler) or in a microwave. Stir to make sure it’s fully melted.
- Add the white chocolate filling: Sandwich 1 teaspoon of melted white chocolate between 2 matcha cookies. Repeat to finish all the cookies. Let them sit for a bit to let the white chocolate set.
- Add dark chocolate topping (optional): Melt the dark chocolate using a double boiler or in a microwave. Then dip/spread some dark chocolate on the cookies. Wait a few minutes to let the chocolate set before dusting some matcha powder on top. Then dive in!
Notes
- *Oat flour: You can buy oat flour or make it by grinding some instant oats in a spice/coffee grinder. Make sure it should be super fine.
- Measurement: I always recommend using weight as the measurement because it’s more accurate.
- Storage: Store these cookies in an air-tight container at room temperature for 1 week.
