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Matcha Hazelnut Cookies

Ingredients are mixed, chilled, and baked into soft, chewy cookies with a hint of crunch.

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Introduction

These cookies are a harmonious blend of textures and flavors. With earthy matcha, rich dark chocolate, and roasted hazelnuts, they offer a well-balanced profile that is both comforting and indulgent. The chewy texture inside contrasts beautifully with a light crunch outside, creating a satisfying bite every time.

Preparation is straightforward, making it an ideal recipe even for beginners. The use of matcha powder and cardamom adds unique layers of flavor, while the hazelnuts contribute a nutty richness. Dark chocolate chunks not only provide bursts of decadence but also complement the slightly bitter notes of matcha.

These cookies are versatile; they can be served as a snack, a dessert, or even paired with plant-based milk for a cozy tea-time treat. Chilling the dough ensures the cookies maintain their shape during baking, resulting in uniform, bakery-style cookies. Their festive appearance and flavor make them a great choice for holiday gatherings or as homemade gifts.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

Instructions

  1. In a large mixing bowl, add muscovado sugar + powdered sugar + coconut oil + soy milk. Mix well until the sugars are dissolved.
  2. Using a sieve, add all-purpose flour + baking powder + baking soda + salt + cardamom powder + matcha powder to the mixing bowl.
  3. Using a spatula, gently fold and mix all the ingredients together until the ‘batter’ is well-combined (see video for reference).
  4. Next, add hazelnuts + dark chocolate and fold some more.
  5. Now scoop around 2 tablespoons of this mixture (I used an ice-cream scoop) and transfer to a parchment/silicone lined baking sheet.
  6. Repeat the same for the remaining batter. This recipe makes around 16 cookies so you might have to do this with multiple baking sheets.
  7. Transfer the sheet(s) to your fridge and let the cookies chill for about 1 hour.
  8. *After an hour* Transfer the baking sheet to a preheated oven and bake at 180 C (356 F) for 18 minutes.
  9. Once baked, transfer the cookies to a wire rack (careful, they’re super soft while hot) and let them cool. You can now bake the remaining batches – if any.
  10. Matcha Hazelnut Chocolate cookies are ready. Serve hot or chilled with your fav plant milk. 

Recipe Video

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Recipe Notes

  • Use high-quality matcha powder for the best flavor and color.
  • Coconut oil can be substituted with vegan butter or another neutral oil.
  • For a nuttier taste, toast the hazelnuts lightly before chopping.
  • Adjust the sugar levels based on your preferred sweetness.
  • Chilling the dough helps the cookies retain their shape; do not skip this step.
  • Use parchment paper or silicone baking mats to prevent sticking.
  • Replace soy milk with almond or oat milk for a soy-free version.
  • Add a pinch of flaky sea salt on top of each cookie before baking for added flavor.
  • If you don’t have muscovado sugar, substitute it with light or dark brown sugar.
  • For a more intense chocolate flavor, use 70% or higher dark chocolate.
  • Store baked cookies in an airtight container for up to 5 days.
  • Freeze the cookie dough for up to 3 months; bake directly from frozen (add 1-2 minutes to bake time).

Frequently Asked Questions

Substitute all-purpose flour with a gluten-free baking mix designed for cookies.

Pecans, almonds, or walnuts can be used as alternatives.

Yes, you can use melted vegan butter or a neutral vegetable oil.

Yes, chilling prevents the cookies from spreading too much during baking.

Store them in an airtight container at room temperature for up to 5 days.

Yes, simply double all ingredients and bake in batches.

Ensure the dough was adequately chilled and the coconut oil was not melted.

Yes, wrap them individually and store them in a freezer-safe bag for up to 3 months.

Add a splash more soy milk if the dough isn’t coming together.

Nutritional Info (per Serving)

  • Serving: 1 cookie
  • Calories: 250 kcal
  • Carbohydrates: 33 g
  • Protein: 4 g
  • Fat: 12 gSaturated Fat: 7 g
  • Polyunsaturated Fat: 1 g
  • Monounsaturated Fat: 3 g
  • Trans Fat: 1 g
  • Sodium: 203 mg
  • Potassium: 112 mg
  • Fiber: 1 g
  • Sugar: 19 g
  • Vitamin A: 149 IU
  • Vitamin C: 1 mg
  • Calcium: 62 mg
  • Iron: 2 mg

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