Recipes

Matcha Tea Crinkle Cookies Recipe

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. 

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 healthier.   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.

Frequently Asked Questions About Matcha Green Tea Crinkle Cookies

How To Store Matcha Crinkle Cookies

Store Matcha Crinkle Cookies in an airtight container on the counter.  Eat the cookies within 3-4 days although I fully expect they will all be devoured by the next day!

Can You Freeze Matcha Crinkle Cookies?

Yes, these cookies freeze well! A great cookie to have prepared in your freezer for guests that stop by.

How to Make Matcha Crinkle Cookies


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 it into a medium-sized bowl.
Stir together oat flour, matcha powder, baking powder and salt.

 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.

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!

Tips for Making Crinkle Cookies

  • 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.

More Cookies Recipes to Enjoy


Celebrate the holiday season to the full with these delightful cookies!  Gluten-free Chocolate Peppermint Crinkle Cookies are soft, fudgy and festive. Expect rich chocolate and strong peppermint flavours with every bite.

These Coconut Flour Oatmeal Cookies are soft and chewy with a great melt-in-your-mouth texture from the coconut flour. They are gluten-free and naturally sweetened with only maple syrup and chocolate chips!

These “no-bake” cookies are satisfying, chocolatey and the perfect treat to make when you need a snack in a hurry. If you grew up in the 80s or the early 90s, I bet you remember eating these as a kid!  Well, this is the new and improved healthy version.

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Matcha Green Tea Crinkle Cookie Recipe

Gluten Free Matcha Crinkle Cookies

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.
Prep Time 15 mins
Cook Time 8 mins
Chill Time 30 mins
Total Time 53 mins
Course Snack
Cuisine American
Servings 14 cookies
Calories 173 kcal

Ingredients
  

  • 1 3/4 cup oat flour
  • 3 tsp matcha powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut oil melted
  • 1/2 cup sugar
  • 2 large eggs room temperature
  • 1/2 cup white chocolate chips optional
  • 1/3 cup powdered icing sugar for coating the cookies

Instructions
 

  • 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.
  • 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.
  • 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!

Notes

  • 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.
  • You can dab the baked cookies in more icing sugar if they’ve lost a bit of the crackle look
 
Keyword crinkle cookies, gluten-free, Healthy snack, healthy snacks, matcha

‘Til next time,

Christy

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Hi! I’m Christy, a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.

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