Matcha Mint Chocolate Chip Cookies (Vegan & Paleo)

I thought these naturally green Matcha Mint Chocolate Chip Cookies might be a fun way to celebrate St. Patrick’s Day, though you’re welcome to make them anytime you like.

They get their green hue from powdered Matcha, a green tea that is loaded with more antioxidants than any other tea. It has 60 times more antioxidants than spinach! Compounds in Matcha have also been linked to aiding weight loss, improving brain function, and increased skin health, so I’m not sure why it took me so long to jump on this bandwagon.

I’m not the biggest fan of the taste of matcha alone (this could be due to the fact that I haven’t tasted caffeinated green tea in over 4 years), but when you add a touch of peppermint to this cookie batter, it’s another story. The subtle combination of mint and green tea is oddly addictive! My toddler polished off the test cookie I gave him in just minutes, so I’d say that’s a good sign, too. At his age, he definitely won’t eat just any cookie. I think the fact that it was green actually helped win him over!

Because this batter is vegan, feel free to taste it as you go and adjust the flavors to your taste. As written, the peppermint and matcha flavors are both very mild, but if you want something with more of a punch, feel free to add more of either ingredient. (Be careful with both– a little can go a long way!)

I hope you’ll enjoy them.

Vegan & Paleo Matcha Mint Chocolate Chip Cookies
Makes 12 to 14 cookies | NUT/SEED/DRIED FRUIT

Ingredients:
2 cups blanched almond flour*
1/4 cup pure maple syrup
3 tablespoons melted coconut oil
1/8 teaspoon fine sea salt
2 teaspoons organic matcha powder
1/4 teaspoon peppermint extract
1/2 teaspoon baking soda
1 teaspoon apple cider vinegar
3/4 cup dark chocolate chips

Directions:

Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, stir together the almond flour, maple syrup, oil, salt, matcha, peppermint, baking soda, and vinegar. Once a smooth & sticky batter is formed, fold in the chocolate chips.Scoop the dough onto a lined baking sheet, making roughly 12 to 14 cookies. Press the mounds with your finger tips to shape them– because there are no eggs in this recipe, they won’t spread significantly. (You can get your fingertips wet to help prevent the dough from sticking to your hands.)

Bake the cookies until lightly golden around the edges, about 10 to 12 minutes. Cool for at least 15 minutes before serving.

5.0 from 6 reviews
Matcha Mint Chocolate Chip Cookies (Vegan & Paleo)
Author: 
Serves: 12 to 14
 
Ingredients
  • 2 cups blanched almond flour*
  • ¼ cup pure maple syrup
  • 3 tablespoons melted coconut oil
  • ⅛ teaspoon fine sea salt
  • 2 teaspoons organic matcha powder
  • ¼ teaspoon peppermint extract
  • ½ teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • ¾ cup dark chocolate chips
Instructions
  1. Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, stir together the almond flour, maple syrup, oil, salt, matcha, peppermint, baking soda, and vinegar. Once a smooth & sticky batter is formed, fold in the chocolate chips.
  3. Scoop the dough onto a lined baking sheet, making roughly 12 to 14 cookies. Press the mounds with your finger tips to shape them-- because there are no eggs in this recipe, they won't spread significantly. (You can get your fingertips wet to help prevent the dough from sticking to your hands.)
  4. Bake the cookies until lightly golden around the edges, about 10 to 12 minutes. Cool for at least 15 minutes before serving.
Notes
*Normally, I use almond meal and almond flour interchangeably, but I suggest using blanched almond flour in this recipe to get the prettiest green color. Blanched almond flour produces more of a shortbread-like chocolate chip cookie with slightly crisp edges and a soft center, while almond meal (with the skins) will produce a softer, more cake-like cookie.

Substitutions: I haven’t tried using other flours or sweeteners with this recipe, so if you choose to make a modification please let us all know how it worked for you in the comments below! I did try this recipe using olive oil instead of coconut oil once, and I couldn’t taste much of a difference!

Reader Feedback: Are you making a green treat for St. Patrick’s Day? 

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

18 thoughts on “Matcha Mint Chocolate Chip Cookies (Vegan & Paleo)

  1. Jess @ Crunchy Hot Mama

    Perfect timing! I was wanting to make something green for St. Paddy’s day that didn’t call for a lot of different steps…but would still be tasty 😉 Thank you for your easy and amazing recipes!
    (I think I will still have to make your Shamrock shake and Andes mints for tomorrow, too!)

    PS: Lovin’ your new cookbook!

    Reply
    1. Jess @ Crunchy Hot Mama

      I wanted to say that I did end up adding some drops of liquid chlorophyll to mine-since my matcha came in tea bags and wasn’t super fine (even after putting through the coffee grinder). They were delicious 😀

      Reply
  2. Mrs_H

    My boys, 7 and 4 loved them! Sometimes holiday treats look very festive, but aren’t that tasty. These were delicious! Thanks for sharing.

    Reply
  3. Jen

    These look so yummy. I suppose I’ll have to order some Matcha. I think the Matcha makes for a good excuse for a morning cookie 😉

    Reply
  4. Christine

    I opened this recipe at 9:30 on St. Patty’s night. So, what else could I do, but send the hubby to the store for Matcha! The cookies were done at around 10:30 and everyone agreed they were worth the late night calories :).

    Reply
  5. lauren

    BEST COOKIES EVER!!!! I made these last night sans matcha and they turned out incredible! Just the right amount of sweetness and awesome texture! Definitely a big winner. 🙂

    Reply
    1. Megan Gilmore Post author

      Yes, in my cookbooks I have you bake nut-based treats at 250F (except cashews, which seem to be an exception in the research I’ve seen) to make sure you avoid browning the cookies. You are welcome to do that with these, too, but you’ll need to double the baking time.

      Reply
  6. Jaime

    This recipe was AMAZING!!! Oh my goodness!! We are in love with these cookies! The green color and the peppermint taste were excellent!! I will definitely be making this recipe again and again!! Thank you for continuing to make excellent healthier cleaner desserts! I love your website and this is the only website that I go to when I want to find a healthier cleaner dessert recipe. Thank you Megan!

    Reply

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