Matcha Tea Crinkle Cookies

In this recipe, gluten-free Matcha Green Tea Crinkle Cookies are soft, chewy and delicious. When you eat these delightful little cookies, expect a balanced matcha taste with no bitterness and the classic pairing of matcha and white chocolate flavours with every bite. 

Do you have matcha tea that’s been just sitting in your cupboard because you’re not sure how to properly brew a smooth cup of matcha? Don’t worry! These crinkle cookies are a more delicious and easier way to use that matcha anyway or try this Matcha Protein Smoothie.

Matcha Crinkle Cookies are the perfect January cookie. They are wintery but they also fulfill that need for healthier snacks after all the holiday goodies of December.

However, I also think you could call these Grinch cookies and serve them at Christmas time.   

I made some substitutions in this recipe to make it more nutritious. I swapped all-purpose flour for oat flour and swapped butter for coconut oil.  I decreased the overall amount of sugar as well.  These Matcha Green Tea Crinkle Cookies are gluten-free and delicious! You’d never know these swaps were made!

Let’s face it. You’re basically eating baked oatmeal rather than cookies so this recipe is great for guests requiring a gluten-free treat.  Just ensure you’re using gluten-free oats. If you want this recipe to be dairy-free as well, be sure to omit the white chocolate chips.

Why You'll Love This Recipe

• Gluten free cookie!
• A great way to use up matcha powder
• Call them "grinch cookies" and make for a grinch movie watch party
• Beautiful crackle finish

How To Make Matcha Crinkle Cookies

Here are the step-by-step instructions to make this recipe.

Step 1: Stir together dry ingredients.

If you aren’t using purchased oat flour, begin by blitzing rolled oats in a blender into oat flour. Carefully measure out one cup of oat flour and pour into a medium-sized bowl.

Stir together oat flour, matcha powder, baking powder and salt.

Step 2: Mix wet and dry ingredients together and chill the dough.

In a separate small bowl, mix together sugar and melted coconut oil. Add room temperature eggs one at a time until fully incorporated.

Pour wet ingredients into the dry ingredients and mix until fully incorporated. Stir in half a cup of white chocolate chips. Set the dough in the fridge to chill for 30 to 45 minutes.

Step 3: Roll cookie dough balls in icing sugar and bake.

When you’re ready to bake the cookies, preheat the oven to 350 degrees and prepare two baking sheets with parchment paper.

Roll small cookie dough balls, approximately 1½ tablespoons of dough. (I have found that the smaller the cookie the better the crackles look in the finished product).

Roll each cookie dough ball in powdered icing sugar, covering generously.  Place on the cookie sheet, 6 cookies to a sheet. Bake for 8-10 minutes. Allow the cookies to fully cool and enjoy!

Expert Tips

• If you forgot to take your eggs out of the fridge ahead of time, I have a trick to bring them up to room temperature quickly. Fill a bowl or cup with very warm water and place the eggs in the glass for 5 minutes. This will take the chill off.
• If you are making your own oat flour, measure carefully. This recipe calls for 1 cup of oat flour after blending,  not one cup of oats before blitzing up. This small distinction can make a big difference.
• This is a great recipe to make a day ahead because the dough does need to chill in the fridge for a minimum of half an hour before baking.
• You can dab the baked cookies in more icing sugar if they’ve lost a bit of the crackle look
• If it is important for these cookies to be completely gluten free, be sure to buy certified gluten free oats.

Recipe FAQs

More Cookie Recipes You'll Love