Green Tea Chocolate Chip Cookies

Green Tea Chocolate Chip Cookies

5 from 3 reviews

Makes 35 cookies.


  • 1 TBS golden flaxseed meal (substitute the flaxseed meal and water for one large egg if not vegan)
  • 3 TBS water
  • 2 cups brown rice flour (or all-purpose flour if not gluten-free)
  • 2 and 1/2 TBS green tea matcha powder
  • 1/2 tsp baking powder
  • pinch of salt
  • 2/3 cup + 1 TBS sugar
  • 1/2 cup unsweetened applesauce
  • 5 TBS unsalted vegan butter spread (or regular unsalted butter if not vegan)
  • 2/3 cup semi-sweet chocolate chips


  1. Preheat oven to 375ºF (~190ºC). Line two large baking sheets with parchment paper or silicone mats.
  2. Make a flax egg. In a small bowl, mix 1 tablespoon of golden flaxseed meal with 3 tablespoons of water. Once it is mixed well, set it aside for about 10 minutes. The flax egg will turn into a gooey texture. If you are not making vegan cookies, just whisk a large egg.
  3. In a medium-sized bowl, mix the brown rice flour, green tea matcha powder, baking powder, and salt together.
  4. In a large bowl, mix the sugar, butter spread, applesauce, and flax egg until well incorporated. Gradually add the flour mixture with the wet ingredients. I usually add the flour in three batches, mixing the ingredients in between batches.
  5. Fold in the semi-sweet chocolate chips.
  6. Freeze the cookie dough for 30 minutes so that it is easier to handle and shape on top of the baking sheets.
  7. Shape a heaping tablespoon of dough into a ball, and flatten it into a circular shape on the baking sheet. Repeat for the rest of the dough.
  8. Bake the cookies for about 14-16 minutes or until the bottom of the cookies start to brown.
  9. Let the cookies cool for a few minutes before eating.
  10. Store the cookies in an air-tight container. If there are still any leftovers after two days, I suggest microwaving the cookies for about 10 to 15 seconds before eating. This softens the cookie and melts the chocolate chips again.


1. If you are using regular butter, make sure that it has been softened in room temperature before using it.[br]2. Shaping the cookie dough in my hands and flattening it with my fingers worked for me. I tried using a glass cup to flatten the cookies on the baking sheet, but the dough kept sticking to the glass.[br]3. The green tea matcha powder has a slightly bitter taste. Add a few more tablespoons of sugar if you want to balance out the matcha flavor.