If you love fun, modern baked goods, then you'll love these sweet matcha madeleines. These soft, buttery cookies are perfectly sweetened and have delicious, earthy notes of matcha. Bake them for a get-together or keep them all for yourself for serving with a cup of tea.

Matcha Madeleines [Vegan]






Cooking Time




  • 1/2 cup vegan butter plus 1 tablespoon for coating the pans
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour (plus 1 tablespoon for dusting the pans)
  • A pinch Kosher salt
  • 1 teaspoon baking powder
  • 1 1/2 tablespoons matcha
  • 2 tablespoons vegan egg replacer combined with 1/2 cup room temperature almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon powdered sugar (optional, for dusting)


  1. Melt the unsalted butter in the microwave for 10-20 seconds. In a large bowl, add 1/2 cup sugar. Then sift 1 cup all-purpose flour, a pinch of salt, 1 teaspoon baking powder, and 1 tablespoon matcha powder. Whisk all together to combine. In a medium bowl, combine vegan egg powder with almond milk and vanilla extract. Whisk together. Add the vegan egg mixture into the flour mixture. Using a rubber spatula, stir until just combined.
  2. Slowly add half of the cooled melted butter. Make sure to blend the butter and mixture well before you add more butter.
  3. Add the other half and mix until just blended and do not over mix. Cover the bowl with plastic wrap and refrigerate to rest the batter for 3 hours, or if you have the time, overnight (highly recommended).
  4. Center a rack in the oven and preheat the oven to 375°F. Melt the 1 tablespoon vegan butter in the microwave. Brush the butter in the moulds of two 12 full-size shell-shaped madeleine pans. Then using a fine mesh strainer, lightly dust 1 tablespoon flour over the moulds.
  5. Remove the batter from the refrigerator and fill each mould in the madeleine pan with 1 Tbsp. of the batter. No need to smooth out the batter in the mould as it’ll melt in the oven.Bake at 375°F for 11-13 minutes, or until the madeleines’ edges looks done and the tops spring back when touched. Remove the pan from the oven and let cool for 3 minutes.
  6. Using a fork, gently release the madeleines from the moulds and transfer them onto a cooling rack. The madeleines are ready to serve when they are slightly warm or at room temperature.
  7. Dust the tops with confectioner’s sugar if desired. If you are storing/freezing the madeleines, do not dust with sugar until you are ready to serve.
  8. Store completely cooled madeleines in an airtight container for a few days (best enjoyed within 24 hours) or wrap individual madeleine in plastic wrap and put in a freezer bag for 2 months. Defrost the madeleines at room temperature first before dusting with confectioner’s sugar.

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Nutritional Information

Per Serving: Calories: 71 | Carbs: 7 g | Fat: 5 g | Protein: 0 g | Sodium: 86 mg | Sugar: 5 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.