VIRAL Scoopable Matcha Cookies
These Scoopable Matcha Cookies are soft, gooey matcha cookies baked in a dish and filled with melty white chocolate chips for the perfect dessert to scoop and share. Made with almond butter, maple syrup, and simple ingredients, this easy matcha cookie recipe comes together quickly and delivers a rich matcha flavor with a soft, bakery-style texture.
Matcha has such a unique flavor that makes it perfect for baking. It adds a subtle earthy sweetness and that beautiful vibrant green color that instantly makes any dessert feel a little more special. In these cookies, the matcha pairs perfectly with creamy white chocolate chips and the nutty almond butter base, creating a soft, rich cookie that’s balanced and not overly sweet.
If you’re someone who loves matcha desserts, this recipe is such a fun one to add to your rotation. It’s the same flavor profile that makes my matcha truffles and matcha brownies so good, but in an easy cookie form that comes together quickly and bakes all in one dish. It’s perfect for sharing and scooping warm right out of the pan while the center is still soft and gooey. I love serving it with a cup of coffee topped with my matcha cold foam for the ultimate matcha moment.
How to Make
Whisk together almond butter, melted coconut oil, maple syrup, egg, and vanilla until smooth and glossy.
Stir in almond flour, gluten-free flour, baking powder, salt, and matcha powder until just combined.
Fold in the white chocolate chips last.
Using a cookie scoop, drop the cookie balls into the prepared dish, almost touching. These don’t spread a ton during baking so having them close is ideal. Add a few extra chocolate chips on top.
Bake until the edges are set but the center is still soft.
Let cool before slicing or scooping so the center stays gooey.
Tips and Tricks
- Use good matcha. A vibrant culinary-grade matcha gives the best flavor and color.
- Use runny almond butter. Drippy almond butter mixes smoother and creates a better dough.
- Don’t over bake. Bake until the edges are set but the center is still soft.
- Add extra white chocolate chips on top. This gives a bakery-style look and extra melty chocolate.
- Cool before scooping. Let the skillet rest 5–10 minutes so the cookies stay gooey but hold together.
How to Serve and Store
Serve warm straight from the skillet or dish while the center is soft and gooey. Scoop with a cookie scoop or spoon and enjoy as is, or top with vanilla ice cream or a drizzle of white chocolate.
Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave for 10–15 seconds to bring back the soft, gooey texture.
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If you make the Scoopable Matcha Cookies , I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
VIRAL Scoopable Matcha Cookies
Ingredients
Ingredients
- ½ cup almond butter (creamy, runny is best)
- ¼ cup melted coconut oil
- ½ cup pure maple syrup
- 1 tsp vanilla extract
- 1 egg
Dry Ingredients
- ½ cup almond flour
- ½ cup 1:1 gluten-free flour blend (or all-purpose flour if not gluten free)
- ½ tsp baking powder
- ¼ tsp salt
- 3-4 tsp matcha powder (or more if matcha isn’t as vibrant, want the dough to be green)
Mix-ins
- ¾ cup white chocolate chips + a few more for topping.
Instructions
- Preheat oven to 350°F and lightly grease a 9–10 inch cast iron skillet.
- In a bowl whisk together almond butter, melted coconut oil, maple syrup, egg, and vanilla until smooth and glossy.
- Stir in almond flour, gluten-free flour, baking powder, salt, and matcha powder until just combined.
- Fold in the white chocolate chips last.
- Using a cookie scoop, drop the cookie balls into the prepared dish, almost touching. These don’t spread a touch during baking so having them close is ideal. Add a few extra chocolate chips on top.
- Bake 20-22 minutes, until the edges are set but the center is still soft.
- Let cool 5-10 minutes before slicing so the center stays gooey. Can you get a picture of a cookie scoop, scooping through the dough similar to the chia pudding please!
Notes
- These cookies don’t spread much while baking, so place the dough balls close together in the skillet before baking.
- Adjust the matcha to taste. Use 3 teaspoons for a lighter flavor or up to 4 teaspoons for a stronger matcha taste and deeper green color.
- Gluten-free flour blends vary. If the dough feels too thick, add 1–2 teaspoons of milk to loosen it slightly.
- White chocolate balances the earthy matcha flavor, but dark chocolate chips also work well.
- A 9–10 inch cast iron skillet works best, but any small oven-safe baking dish will work.
