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Matcha Cookies

Say hello to the best Matcha Cookies you’ve ever tasted. These matcha cookies are amaretti cookies – they’re soft, chewy, and bursting with hints of matcha, almond, and vanilla flavour.



  • 1 cup aquafaba (liquid drained from a can of chickpeas)
  • 2 1/2 cups almond flour
  • 1 tablespoon matcha powder
  • 1/4 teaspoon fine sea salt
  • 1 cup granulated sugar 220 grams, divided
  • 1/4 teaspoon cream of tartar
  • 3/4 teaspoon almond extract
  • 2 teaspoons vanilla extract
  • 1/3 cup icing sugar


  1. Pour the aquafaba into a small saucepan and simmer on medium heat to reduce the liquid to 1/2 cup (120 ml, about 12-15 minutes). Pour into a medium bowl and aside to cool completely to room temperature.
  2. Add the almond flour, matcha powder, salt, and 3/4 cup (165 g) of the sugar in a small mixing bowl. Whisk to combine.
  3. Add the cream of tartar to the cooled aquafaba, almond, and vanilla extract. Using a hand blender, beat on high until stiff peaks form, about 8 minutes. (You will know it's ready when you can turn the bowl upside down and nothing moves).
  4. Sprinkle the dry ingredients into the aquafaba mixture, 1/2 cup at a time, and fold into the dough until a thick dough has formed. Compress the dough into the bottom of the bowl and place in the fridge to cool for 15 minutes. (This allows for easier rolling).
  5. While waiting for the dough to cool, place the oven racks in the upper and lower thirds of the oven. Preheat the oven to 325F/160C—line two baking sheets with parchment paper. 
  6. Prepare two small plates to sugar coat the cookies: On one plate add 1/4 cup of sugar (55 g) and on the other plate, add 1/3 cup of icing sugar.
  7. When the dough is ready, scoop approximately two tablespoons and roll the dough into a ball using the palm of your hand. Then, roll the dough ball in the sugar to coat with a thin layer, followed by the icing sugar to coat. Place the cookie ball onto the prepared baking sheet. Repeat until you've used up all the dough (the recipe should make 18 balls split between two sheets, spaced about 2 inches apart).
  8. Use the flat bottom of a glass to compress each ball to about 3/4 inch thick.  It's okay if you get some splitting at the edges of the cookies; it adds to how they look.  
  9. Bake the cookies until very lightly brown on the edges, and the tops are cracked, 20-22 minutes. Switch the pans halfway through for an even bake. Let it cool for 5 minutes, then transfer it to a wire rack to cool completely. Enjoy!

TIP: Most aquafaba is slightly salty, so there isn’t much salt in this recipe.  If yours is salt-free, you could increase the salt in the recipe to 1/2 teaspoon.  

TIP: Make sure to use almond flour and not almond meal because the texture of meal will be too rough. 

TIP: Don’t skip the step of rolling the cookies in the granulated sugar because this keeps the confectioner's sugar from melting into the cookies in the oven.  

Storage tips: Cookies will be kept for five days and stored in the fridge in an air-tight container. These cookies also freeze well. Store in an air-tight container and freeze for up to 3 months. Let thaw at room temperature before eating.

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