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Vegan Matcha Peppermint Cookies with Chocolate Chips

A little earthy, a little sweet, these bright green vegan matcha peppermint cookies with dark chocolate and flaky sea salt are a festive addition to your holiday baking.
Course Dessert
Keyword cookies, gluten-free, vegan
Servings 12 medium cookies


Wet Ingredients

  • ½ cup + ½ tablespoon (130 g) tahini
  • ¼ cup + 3 tablespoons (130 g) maple syrup
  • 3 tablespoons (35 g) melted & cooled coconut oil
  • ½ teaspoon vanilla extract
  • ¼ teaspoon peppermint extract

Dry Ingredients

  • ¼ cup (33 g) white rice flour
  • ¼ cup + 2 tablespoons (40 g) blanched almond flour
  • 2 tablespoons (15 g) tapioca flour
  • 1 tablespoon + 2 teaspoons (10 g) culinary-grade matcha
  • ½ teaspoon baking powder
  • 1/8 teaspoon baking soda
  • ¼ teaspoon fine sea salt

Fold In:

  • 4 ounces (115 g) dark chocolate chips
  • white chocolate chips, to taste (optional, skip for vegan cookies)


  • Flaked sea salt


  • Position a rack in the upper third of the oven and preheat to 350ºF. Line a rimless cookie sheet with parchment paper or a silicone mat.
  • In a medium bowl, whisk together the tahini, maple syrup, coconut oil, vanilla, and peppermint extract until smooth and emulsified.
  • Place a strainer over the bowl and sift in the dry ingredients. Stir to combine, then stir vigorously for 10 seconds for an extra soft and chewy cookie.
  • Stir in the dark chocolate chips and/or white chocolate chips if using (omit white chips for vegan cookies).
  • Use a spoon to scoop cookies onto the prepared cookie sheet, spaced 2-3 inches apart. Sprinkle each cookie with flaky sea salt.
  • Bake the cookies on the top rack of the oven until golden and puffed, with the edges beginning to set and the centers soft, 10-14 minutes. Rotate the baking sheet at 8 minutes for even baking.
  • Remove the cookies from the oven and carefully transfer the cookies to a cooling rack. Let them cool slightly; they will become firmer as they cool.
  • Enjoy warm, at room temperature, or let cool completely and store in an airtight container.


This recipe was adapted ever so slightly from The Bojon Gourmet.