Nutty, slightly earthy, and perfectly sweet. These brown butter white chocolate matcha cookies are the kind of bake that feels both cozy and elevated. The browned vegan butter adds a deep caramelized flavor, while ceremonial matcha brings a soft bitterness that balances the creamy white chocolate.
They’re crisp around the edges, soft in the center, and have that subtle green tea aroma that makes them feel just a little more special than your average cookie.
You Will Need
Ceremonial matcha – delivers vibrant color and a smooth, grassy depth without harsh bitterness.
Browned vegan butter – adds a nutty, toasted flavor that makes these cookies richer and more complex.
Cornstarch – keeps the cookies soft and tender in the center.
Flax + soy milk – create a plant-based binder, helping the cookies hold their shape.
White chocolate chips – creamy sweetness that complements matcha’s earthiness.
Prep Time
15 mins
Cook Time
10-12 mins
Servings
10
INGREDIENTS
1½ cups all-purpose flour
1 tbsp cornstarch
2 tsp ceremonial matcha
½ tsp baking soda
¼ tsp salt
½ cup vegan butter, softened
½ cup granulated sugar
½ cup brown sugar
1 tsp vanilla extract
2 tbsp ground flaxseeds
3 tbsp soy milk
1 cup white chocolate chips
INSTRUCTIONS
Preheat to 350°F (175°C) and line baking trays with parchment paper.
Sift together flour, cornstarch, matcha, baking soda, and salt. Set aside.
Make the brown the butter: In a saucepan over medium heat, melt the vegan butter. Continue cooking until it becomes foamy and lightly golden with a nutty aroma. Remove from heat and let cool slightly.
In a large bowl, mix the cooled brown butter with granulated sugar, brown sugar, flaxseeds, soy milk, and vanilla until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the white chocolate chips.
Scoop about 1½ tablespoons of dough per cookie, roll into balls, and place on the prepared trays. Bake for 10–12 minutes, until the edges are lightly browned but the centers remain soft.
Let the cookies rest on the tray for 5 minutes, then transfer to a cooling rack.
NOTES/TIPS
Don’t overbake! They will continue to set as they cool.
Store in an airtight container for up to 4 days.
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