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Matcha Cloud Cookies [Vegan, Grain-Free]

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Buttery, crumbly, and nutty melt-in-your mouth cookies with a delicate touch of matcha. These cookies are simple to make, delicious, and perfect for any celebration! If you’re not a fan or unsure of matcha, these cookies would be a good kick off point. The matcha isn’t overpowering, it’s restrained enough to meld into the fold, but there’s that perfect hint in every bite.

Matcha Cloud Cookies [Vegan, Grain-Free]




  • 8-ounces (1 cup/2 sticks) vegan butter
  • 1/2 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, sifted (or gluten-free or grain-free if necessary)
  • 1 1/2 cups almond meal/flour (or any other type of nut meal)
  • 1 teaspoon matcha powder (or 1 1/2 – 2 teaspoons for a deeper matcha flavor)
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon sea salt
  • 1 – 2 tablespoons powdered sugar and 1/2 teaspoon matcha, mixed (for dusting cookies)


  1. Preheat oven to 350°F and line a large baking sheet with parchment paper.
  2. Using a stand mixer, a hand mixer or elbow grease, beat butter and powdered sugar (in a large mixing bowl if not using a stand mixer) until light and fluffy.
  3. Add vanilla extract and beat for a few seconds to combine.
  4. Slowly add in flour, almond meal, matcha, cardamom and salt, mix on low speed until just combined, (use a spatula to mix, if not using a stand mixer), then increase speed and gradually mix until flour is mixed in and a dough is formed.
  5. Cover dough tightly with plastic wrap and refrigerate for 30 minutes to an hour, or until dough is firm
  6. Using your hand, shape dough by the tablespoonful into balls and place on the prepared baking sheet, placing them about 1-inch apart.
  7. Bake for 10 to 15 minutes, until tops of cookies are set but before they begin to brown.
  8. Transfer cookies into a cooling rack, and dust with the sugar and matcha mix, using a sifter or fine sieve.





Simple, nourishing, and budget-friendly foods inspired by African flavors. Hello, I’m Elsa and I chronicle my adventures exploring nourishing and vibrant plant-based foods on my blog, The Whinery. When I’m not in my tiny kitchen in Vancouver, BC whipping up delicious meals, I travel, dabble in photography and explore sustainable coffee houses.



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