Vegan Matcha Thumbprint Cookies

Made this with my sister for fun, when we saw this recipe online and decided to try it. I feel that that’s the case with most of the vegan healthy bakes, for people who aren’t vegan. Born out of curiousity, here’s the vegan matcha thumbprint cookies, made with natural ingredients such as almond and coconut, dressed with our favorite matcha!

Another food for thought. These aren’t necessarily the fanciest or impressive looking bakes, but when posted on instagram with #matcha and #vegan, it was like kaching for number of likes. Most are from companies trying to build up their social media presence. Speaks a bit about social media and what people do for the trends these days – I personally find it quite intruiging and have had many interesting conversations with my sister about this!


Vegan Matcha Thumbprint Cookies
Makes 18 cookies
Vegan Matcha Thumbprint Cookies adapted from Primal Palate

Graham Cracker Crust

2 cup Blanched Almond Flour
1 Tbsp  matcha green tea powder
1/4 tsp Sea Salt
1/4 tsp Baking Soda
3 Tbsp Organic Coconut Oil, melted
1/2 tsp Pure Vanilla Extract
1/4 cup Dark Chocolate Chips

To make Vegan Matcha Thumbprint Cookies

Heat oven to 350 degrees.

In a blender or food processor, pulse together almond flour, green tea, salt and baking soda.

Next mix in coconut oil, nectar and vanilla until dough comes together.

Use a cookie scoop to make 1 tablespoon-sized balls onto a lined baking sheet. Make indentions in the center of the balls with your thumb. Don’t press too hard. You just want to make a nice dip for your chocolate.
Place 3-4 chocolate chips into each divot.

Cook for 8-10 minutes. Once cookies are done, use the back of a small spoon blend chocolate chips together. I patted down twice then swirled. Let cool on the baking sheet.


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