These vegan matcha thumbprint cookies are every matcha lover’s dream come true. With a melt-in-the-mouth texture and the most exquisite matcha flavour, these vegan cookies are also incredibly easy to make (no egg replacements required). Plus, they’re drop-dead gorgeous!
This post has been created in collaboration with Nature’s Charm. All opinions expressed in the post are my own… plus, there’s a whole lotta deliciousness ahead – so read on. (For more information you can check out my Disclosure Policy.)
Hi friends. How are you doing? I’ve been a bit quieter round these parts lately, as I’m sure you’ve noticed. Much of my time in the last few weeks has been spent on the final book edits, trying to get all the details just right, double- and triple-checking all the numbers, so that the book you’ll eventually hold in your hands (what a crazy thought that is!) will be the very best it can be.
I’ll have more details to share on the book front soon – but for now, let’s talk cookies. Specifically, vegan matcha thumbprint cookies, which are every matcha lover’s dream come true.
The star of the show is, as the name suggests, matcha… but not in your usual powder form. Instead, I’ve used the amazing Nature’s Charm Coconut Matcha Sauce to flavour the cookies – and let me tell you: that sauce is so delicious, I could honestly eat it by the spoonful.
The sauce is fruity and almost floral in flavour, slightly more mellow than straight-up matcha powder, and it makes these cookies taste simply AMAZING. I’ve added it both into the cookie dough and as the filling in the baked and cooled thumbprint cookies, so you’ll get double the matcha kick.
In addition to being delicious, the cookies also look drop-dead gorgeous, with their pretty green tones. For an extra-fun, colourful twist, you can roll the cookie dough balls in sprinkles before baking. Aren’t they the cutest??
Before we get to the bits and bobs of making these wonderful cookies – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
5 reasons for why you should make these vegan cookies ASAP
1. The gentle matcha flavour. – These cookies are a wonderful introduction to the world of matcha desserts, especially if you’re a matcha novice and/or not really a fan of the rather strong, slightly bitter matcha or green tea flavour. I have to confess, I’m not in any way a matcha expert or connoisseur, and if you’re a matcha-pro, these cookies might not be as intense as you’d like. But I personally love their mellower, almost floral flavour – all thanks to the Nature’s Charm Matcha Sauce.
2. The textures. – The cookies themselves are soft and just crumbly enough, with the slightest chew to them. Every bite melts in your mouth, and the texture of the cookies pairs wonderfully with the gooey softness of the Matcha Sauce.
3. No egg replacements! – As I’m sure you all know by now, I don’t use egg replacements in my vegan baking. I simply don’t find them necessary, since you can get the most perfect vegan bakes without fussing around with things like chia or flax eggs. Instead, these cookies use only pantry staples, some sprinkles and a good dose of the Nature’s Charm Matcha Sauce.
4. Easy to make. – These cookies seriously couldn’t be easier to make. All you need is a bowl, a wooden spoon and you’re good to go. To make them, all you basically need to do is toss all the ingredients together, give them a good stir, and you’re all set for the fun part: shaping the cookies and rolling them in sprinkles.
5. Oh-so pretty. – I mean, seriously: have you seen how freakin’ cute these are?!
How do you make vegan matcha thumbprint cookies?
Making these vegan thumbprint cookies truly couldn’t be easier. Here, I’ll give you just a quick overview with step-by-step photos – for the full recipe, including the ingredient quantities, scroll down to the bottom of this post (or click the ‘Jump to Recipe’ button at the top of the page).
To make the vegan matcha thumbprint cookies:
- Mix together sunflower oil (or vegetable oil or other neutral-tasting oil of choice),
- superfine/caster sugar,
- non-dairy milk (such as almond, soy, rice or oat milk) and
- Nature’s Charm Coconut Matcha Sauce.
- Mix it all together until combined. At this point, you can add a drop or two of green food colouring, if you want the cookies to have a more intense colour.
- Next, add in plain all-purpose flour, baking powder, salt, and
- almond flour (which gives the cookies a slightly crumblier, melt-in-the-mouth texture).
- Mix it all together into a smooth, soft dough.
To shape the thumbprint cookies:
- At this point, the cookie dough shouldn’t feel sticky to the touch and you should be able to easily shape it into balls.
- Spoon out about 1 tablespoon worth of cookie dough and
- roll it into a ball.
- Roll it in sprinkles (optional),
- then transfer the cookie dough balls to a lined baking sheet.
- Use a 1/2 teaspoon measuring spoon to make a well in the centre of each cookie dough ball.
And then… bake!
Once baked and out of the oven, use a 1 teaspoon measuring spoon to correct and deepen the well (as the cookies bake, they will puff up, which causes the well in the centre to close up slightly).
Then, allow them to cool completely on a wire cooling rack before filling.
Do you fill thumbprint cookies before or after baking?
I prefer to fill thumbprint cookies after baking (and cooling). For these matcha thumbprint cookies specifically, the Nature’s Charm Matcha Sauce filling would melt all over the place if you tried filling them before baking – so don’t even try.
Beyond these cookies, fillings like salted caramel or ganache require you to fill the cookies after baking (for obvious reasons). And while I know that many prefer to fill the thumbprint cookies with jam before baking, I always add a dollop of jam after baking, into the cooled cookies. The reason is simply aesthetics: a glossy dollop of jam (that catches the light in the most tempting of ways) looks much prettier than a small pool of jam that has spread out in the oven, bubbled up round the edges and set with a matte, dull-looking finish.
All that’s to say: for best results, fill your thumbprint cookies after baking.
How do I keep my thumbprint cookies from cracking?
With these matcha thumbprint cookies, it’s all a question of balance. On the one hand, you want the cookies to contain enough flour so that they keep their shape in the oven without spreading out too much. On the other hand, you need to add just enough baking powder so they puff up slightly in the oven, creating a crumbly, melt-in-the-mouth texture.
In general, cracking is caused by a too dry cookie dough and a too large amount of raising agents. That’s because a dry cookie dough will inevitably crack when you create the well in the middle, and the raising agents will cause the cookie to expand too much in the oven, creating even more cracks (or enlarging the existing ones).
This recipe strikes the perfect balance between the ideal texture and shape, with minimal amount of cracking. You will probably see a stray crack here or there, but noting major and definitely nothing that would take away from the pretty pretty appearance of the cookies.
How long do thumbprint cookies keep?
Theoretically: about 1 week in a closed container in a cool dry place.
In practice: it will be a miracle if they last until the next day. Yes – they’re that good.
And there you have it, friends. A simple recipe for mouth-watering vegan matcha thumbprint cookies that are as beautiful as they are delicious. Enjoy.
If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Vegan Matcha Thumbprint Cookies
- 1/3 cup + 1/2 tbsp (85 mL) sunflower oil (or vegetable oil or other neutral-tasting oil of choice)
- 1/3 cup + 1 tbsp (80 g) superfine/caster sugar
- 2 1/2 tbsp (40 mL) non-dairy milk (such as almond, rice, soy or oat milk)
- 2 1/2 tbsp (50 g) Nature's Charm Coconut Matcha Sauce, plus extra for filling the thumbprint cookies (you can find it here)
- green food dye (optional)
- 1 1/4 cups (150 g) plain all-purpose flour
- 1 cup (100 g) almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- sprinkles, optional (such as hundreds and thousands in the UK)
- Adjust the oven rack to the middle position, pre-heat the oven to 355ºF (180ºC) and line two large baking sheets with baking/greaseproof paper.
- In a large bowl, mix together the oil, sugar, non-dairy milk and Nature's Charm Matcha Sauce, until combined. At this point, you can also add the green food colouring (optional).
- Add the flour, almond flour, baking powder and salt, and mix well until you get a smooth, soft cookie dough that shouldn't be sticky to the touch.
- Spoon out about 1 tablespoon worth of the cookie dough and roll it into a ball. Roll it in sprinkles (optional), then transfer it to the lined baking sheet. Repeat with the rest of the cookie dough to make a total of 24 cookies, you should be able to fit about 12 cookie dough balls per baking sheet.
- Use a 1/2 teaspoon measuring spoon to make a well in the centre of each cookie dough ball.
- Bake one baking sheet at a time at 355ºF (180ºC) for about 10 minutes or until lightly puffed up and very gently golden brown around the edges.
- Immediately out of the oven, use a 1 teaspoon measuring spoon to correct and deepen the well.
- Allow to cool on the baling sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
- Once cool, fill each cookie with about 1/2-1 teaspoon of Nature's Charm Matcha Sauce, and serve.
- Storage: The cookies keep well for about 1 week in a closed container in a cool dry place.