Matcha Cookie Recipe

Jess Alizzi, the Founder of Hikuu shares her recipe on how to make the most mouthwatering matcha cookies.


2 cups & 2 tbsp all purpose flour
1 tsp baking soda
Pinch of salt
1.5 tbsp Hikuu matcha powder
1 cup nut butter of preference (I use cashew)
½ cup granulated sugar
1 cup light brown sugar
1 tsp vanilla extract
2 flax eggs
1 cup vegan white chocolate chips (loco love)


Heat cashew butter to loosen a little.

Combine flour, baking soda, salt and Hikuu matcha powder in a mixing bowl. Mix well and set aside.

Mix through white and brown sugar to the cashew butter. Once well combined, add flax eggs and vanilla. Whisk together. Whisk until a light and creamy texture forms. This is the key to getting a crisp and chewy cookie.

Once the wet ingredients are well mixed, slowly add in the dry ingredients, combine with a spatula until a green dough forms.

Add in the white chocolate chips and mix until they are well combined.

Let the dough rest in the fridge for 1 hour and in the meantime preheat oven to 180c

Use an ice-cream scoop to scoop cookie dough onto baking sheets. Cookies should be 2-3 inches apart.

Bake for 10-12 minutes and let cookies cool for 10 minutes before moving them to a cooling rack.

Cool cookies for 15 minutes before serving.

Shop Hikuu products here: