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Gluten-Free Matcha Cookies
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Servings: 23
Author: Lisa Lin

Gluten-Free Matcha Cookies with White Chocolate and Pecans

These delicious gluten-free matcha cookies are easy to make and are perfect for holiday cookie exchanges. They have a nice crunch on the outside and are soft like brownies on the inside!
Prep Time18 mins
Cook Time12 mins
Total Time30 mins


  • 1/3 cup (40g) pecans
  • 4 TBS butter, softened
  • 2 TBS unsweetened applesauce
  • 1/2 cup (120g) cane sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 1/4 cup (150g) almond flour
  • 1/4 cup (40g) gluten-free flour blend (I used the blend from America's Test Kitchen)
  • 1 TBS culinary matcha
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (30g) shredded unsweetened coconut
  • 4 oz (115g) white chocolate chips or chunks (about a heaping 1/2 cup)
  • sprinkles, optional


  • Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone mats. Set aside.
  • Toast pecans on an oven-safe dish for 7 minutes. Once they have cooled off for several minutes, chop them up. You do not have to toast the pecans, though I think toasting them gives them a bit more flavor.
  • Using a mixer on low speed, cream together butter, applesauce and sugar until the butter is fluffy, about 2 minutes. Add egg and vanilla and mix until ingredients are incorporated, about 1 minute. Add almond flour, gluten-free flour, matcha, baking powder, salt and coconut, and mix until a wet dough forms. Fold in white chocolate and chopped pecans.
  • Shape 1 1/2 tablespoons of dough by using a medium cookie scoop or a measuring spoon. If you want flat cookies, press the dough balls with the palm of your hand. Top each cookie with sprinkles, if using. Bake cookies for 11 to 12 minutes, until the edges start to turn golden brown, rotating and swapping baking sheets halfway through.
  • Let cookies rest on baking sheets for 5 minutes before transferring to wire rack. Store in a sealed container in room temperature for 2 to 3 days.


SUBSTITUTIONS: The white chocolate chips can be replaced with bittersweet or semi-sweet chips! They taste less sweet and are delightful. If you don't have pecans on hand, feel free to substitute them with walnuts.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!