Matcha Hazelnut Cookies

Name: Matcha Hazelnut Cookies
Prep time: 5 min
Cook time: 18 min
Total time: 83 min
Yield: 16 cookies
Ingredients: 1 cup Muscovado Sugar; 1/2 cup Caster Sugar; 1/2 cup Vegan Butter; 1/2 cup Soy Milk; 2 cups All-Purpose Flour; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoon Salt; 1.5 to 2 tablespoons Matcha Powder; 1 teaspoon Cardamom Powder; 1/2 cup Roasted Hazelnuts; 1/2 cup Dark Chocolate

Introduction

Matcha Hazelnut Cookies combine the earthy tones of matcha, the richness of dark chocolate, and the nuttiness of roasted hazelnuts to create a cookie that feels both comforting and unique. The soft, chewy interior pairs beautifully with the lightly crisp exterior, delivering a satisfying texture in every bite. These cookies offer a perfect harmony of flavors, with matcha’s slight bitterness balanced by the sweetness of chocolate and the warm, nutty undertones of hazelnuts.

The recipe is straightforward and beginner-friendly, making it a great choice for anyone new to baking or experimenting with matcha. Matcha and cardamom add complexity to the flavor profile, while the dark chocolate chunks and hazelnuts make every cookie feel indulgent. Despite the rich flavors, the steps are simple and easy to follow, requiring no advanced skills or specialized equipment.

These cookies are versatile and can fit a variety of occasions. They make a wonderful snack, a comforting dessert, or even a perfect companion to tea or plant-based milk. Their vibrant color and festive appearance also make them ideal for special gatherings, holiday celebrations, or as homemade gifts that stand out for their thoughtfulness and flavor.

One of the key steps in this recipe is chilling the dough before baking. This not only helps the cookies hold their shape in the oven but also enhances the texture, resulting in uniform, bakery-style cookies. Skipping this step can lead to cookies that spread too much and lose their signature chewy texture.

Whether you’re looking to explore matcha in baking or simply want to try a cookie recipe that’s a little different, these Matcha Hazelnut Cookies are worth a try. They’re easy to prepare, full of rich, balanced flavors, and store well for days, making them a practical yet special treat to share or enjoy on your own.

Recipe Video

Ingredients

1 cup Muscovado Sugar, or use Brown Sugar
1/2 cup Caster Sugar
1/2 cup Vegan Butter, or use Deodorized Coconut Oil
1/2 cup Soy Milk
2 cups All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1.5 to 2 tablespoons Matcha Powder
1 teaspoon Cardamom Powder
1/2 cup Roasted Hazelnuts, chopped
1/2 cup Dark Chocolate, roughly chopped

Instructions

Mix Wet Ingredients: In a large mixing bowl, add 1 cup muscovado sugar (or brown sugar), 1/2 cup caster sugar, 1/2 cup vegan butter (or deodorized coconut oil), and 1/2 cup soy milk. Mix well until the sugars are dissolved.
Sift Dry Ingredients: Using a sieve, add 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1.5 to 2 tablespoons matcha powder, and 1 teaspoon cardamom powder to the mixing bowl.
Combine Ingredients: Using a spatula, gently fold and mix all the ingredients together until the batter is well-combined.
Add Mix-ins: Add 1/2 cup roasted hazelnuts (chopped) and 1/2 cup dark chocolate (roughly chopped) to the batter. Fold to combine.
Scoop Dough: Scoop around 2 tablespoons of the mixture (using an ice-cream scoop if available) and transfer to a parchment- or silicone-lined baking sheet.
Prepare Batches: Repeat the same for the remaining batter. This recipe makes around 16 cookies, so you might need multiple baking sheets.
Chill Dough: Transfer the sheet(s) to your fridge and let the cookies chill for about 1 hour.
Bake Cookies: After an hour, transfer the baking sheet to a preheated oven and bake at 180°C (356°F) for 18 minutes.
Cool Cookies: Once baked, transfer the cookies to a wire rack. Handle carefully as they’re very soft while hot. Let them cool completely.
Bake Remaining Batches: Repeat the baking process for any remaining batches.
Serve and Enjoy: Matcha Hazelnut Chocolate Cookies are ready. Serve hot or chilled with your favorite plant milk.

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).