Matcha-Mint Chip Cookie

Growing up, I have always had a sweet tooth for sugary treats. As I’ve gotten older my taste buds want something more! The earthy undertones of the tea mixed together with the sweet vanilla makes for a subtle but irresistible flavor combination. Interesting fact about these cookies, the tea acts as a natural food dye so these delicious treats are even healthier than they look! 

Matcha-Mint Chip Cookie

Yields 24 cookies


1 cup vegan butter

1 cup organic sugar

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water

1 tsp. peppermint extract

2 cup King Arthur organic flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1 tsp. matcha

1 cup Vitacost mini chocolate chip


  1. Preheat oven to 350 degrees F.
  2. In a kitchen aid mixer, add butter and sugar and cream for 2-3 minutes. Add the peppermint, egg replacer and mix to combine. 
  3. Add the flour, baking soda, baking powder, salt, and matcha. Stir until combined and then mix in the chocolate chips.
  4. Using a 1” cookie scoop, dispense cookies and bake until they puff. Roughly 10-12 minutes.
  5. Remove cookies from the oven and allow to cool completely. Transfer to a cookie tray or package in a tin.

Chef’s tip: For a professional touch, sprinkle granulated sugar on top of the cookies before baking.