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If you love matcha and easy, flourless treats, these Flourless Matcha Cookies are a must-try! Made with just five simple ingredients, they’re naturally gluten and dairy-free, with a soft, chewy texture.
Why You’ll Love These Cookies
Minimal ingredients – Only five pantry-friendly ingredients!
Naturally gluten-free & dairy-Free – No flour, butter, or milk needed.
Soft & chewy texture – A delicate structure with that’s lightly crisp on the outside and chewy on the inside
Bold matcha flavor – Slightly bitter and earthy, perfectly balanced with sweetness.
Ingredients You’ll Need
Powdered sugar – Creates a smooth texture and keeps the cookies light.
Superfine almond flour provides structure without the need for regular flour. Make sure the almond flour is really fine in texture
Matcha powder – The star ingredient, adding flavor and color. I recommend using ceremonial-grade matcha for bolder flavor
Fine sea salt – Enhances the flavors and balances sweetness.
Egg white – Binds the ingredients together for a soft, chewy cookie.
Flourless Matcha Cookies (Gluten-Free & Dairy-Free)
Ingredients
- 200 g powdered sugar
- 100 g superfine almond flour
- 30 g matcha powder
- ⅔ tsp salt
- 60 g egg white from2 eggs
Instructions
Prepare the dough:
- In a large bowl, stir together powdered sugar, almond flour, matcha powder, egg whites and salt until a soft, sticky dough forms.
Chill the dough:
- Cover the dough with plastic wrap touching the dough directly and freeze for 30 minutes to make shaping easier.
Preheat oven & shape
- Preheat the oven to 350 F (180 C). Line two baking sheets with parchment paper. Divide the chilled dough into 16 portions (~24g each). Lightly oiled your palms and roll into a dough ball
- Place them at least 3 inches apart on the baking sheets, as they will spread. I put 8 dough per baking sheet. Keep the other pan in the fridge while the other one is baking
Bake:
- Bake one tray at a time for 13-15 minutes, until the cookies have set around the edges and slightly cracked appearance. They appear to be soft at the center but will continue to firm up and flatten slightly as they cool down. Do not overbake these cookies to preserve the chewy texture
Cool and release:
- Let the cookies cool completely on the baking sheet. Once cooled, use an offset spatula to slide through the bottom and carefully lift them off the parchment.
- You can read more details on ingredients, substitutions, variations, and other tips in my post that may answer your questions not covered in the recipe card
*Nutrition facts are just estimates and calculated using online tools*
Serving suggestions
1. Enjoy as-is for a soft, chewy matcha treat.
2. Fill with buttercream to make sandwich cookies.
3. Drizzle with dark or white chocolate for extra richness.
How to store
To keep your Flourless Matcha Cookies fresh and chewy, follow these storage tips:
1. Store in an airtight container at room temperature for 3-4 days.
2. Place parchment paper between layers to prevent sticking.
3. For longer storage, store in a freezer-safe bag or container for up to 2 months.
4. Simply thaw at room temperature for about 15-20 minutes before serving.
5. If making sandwich cookies with buttercream, refrigerate them to keep the filling stable. Simply let them sit at room temperature for few minutes to let the buttercream soften a bit.
