Name: Gluten Free Matcha White Chocolate Cookies
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Ingredients: 2 cups Gluten Free All-Purpose Flour; 1.5 tbsp Matcha Green Tea Powder; 1 tsp Baking Soda; 1/2 tsp Salt; 3/4 cup Melted Unsalted Butter; 1 cup Brown Sugar; 1/2 cup Granulated Sugar; 1 Large Egg; 1 Large Egg Yolk; 1 tsp Vanilla Extract; 1.5 cups White Chocolate Chips

If you love matcha and white chocolate together, you need to try these cookies. That combo of earthy green tea and creamy white chocolate is hard to beat, and it works even better than you’d expect in cookie form.

I’ve been making these gluten free matcha white chocolate cookies for a while now, and they’ve become a regular in my rotation. They are soft, chewy, and have a beautiful green color that always gets compliments.

The best part is that they are completely gluten free. I know how frustrating it can be to find dessert recipes that are gluten free and still taste amazing. These definitely deliver on both.

You only need a handful of simple ingredients to pull these off. Nothing weird or hard to find. A good gluten free flour, some matcha powder, white chocolate chips, and basic baking staples you probably already have at home.

They come together quickly and taste like they came from a bakery. Let me show you how to make them.

Why You’ll Love This Recipe

Matcha and White Chocolate Are a Perfect Match – The slightly bitter, earthy flavor of matcha pairs beautifully with sweet, creamy white chocolate chips. Every bite gives you that balance of flavors that just works so well together.

You Won’t Believe They’re Gluten Free – These cookies have the same soft, chewy texture you’d expect from a classic cookie recipe. Nobody will guess they’re made with gluten free flour unless you tell them.

They Look Stunning – The vibrant green color from the matcha powder makes these cookies an absolute showstopper. They stand out on any cookie tray and people always want to know what flavor they are.

Simple Ingredients You Can Actually Find – You don’t need to hunt down any weird or hard-to-find ingredients. Matcha powder, white chocolate chips, and gluten free flour are easy to grab at most grocery stores.

Ingredients

2 cups Gluten Free All-Purpose Flour
1.5 tbsp Matcha Green Tea Powder
1 tsp Baking Soda
1/2 tsp Salt
3/4 cup Melted Unsalted Butter
1 cup Brown Sugar
1/2 cup Granulated Sugar
1 large Egg
1 large Egg Yolk
1 tsp Vanilla Extract
1.5 cups White Chocolate Chips

How to Make

Step 1

In a medium bowl, whisk together the gluten free all-purpose flour, matcha green tea powder, baking soda, and salt. Set aside.

Step 2

In a large bowl, whisk the melted unsalted butter, brown sugar, and granulated sugar until well combined and smooth.

Step 3

Whisk in the egg, egg yolk, and vanilla extract into the butter mixture until glossy.

Step 4

Fold the dry matcha mixture into the wet ingredients using a rubber spatula until just combined, being careful not to overmix.

Step 5

Gently stir in the white chocolate chips. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.

Step 6

Preheat the oven to 350F. Scoop 2-tablespoon sized balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.

Step 7

Bake for 10-12 minutes until the edges are set but the centers are still soft. Cool on the pan for 5 minutes before transferring to a wire rack.

Helpful Tips

Use Good Quality Matcha

Not all matcha powder is the same. The cheap stuff you find in big tubs tends to taste bitter and looks dull, almost olive green. Look for culinary grade matcha that has a bright, vibrant green color.

Good matcha gives these cookies that beautiful green color and a smooth, slightly earthy flavor that pairs so well with the white chocolate. Bad matcha can make the cookies taste dusty or harsh.

If your matcha has been sitting open in your pantry for months, it’s probably lost most of its flavor and color. Fresh matcha makes a real difference here.

Sift the Matcha Into the Flour

Matcha powder is notorious for clumping up. If you just dump it into the flour and whisk, you’ll end up with little green clumps scattered through your dough that never fully break down.

Run the matcha through a fine mesh sieve into the bowl with the flour before you whisk the dry ingredients together. This takes about 30 seconds and makes sure the matcha spreads evenly through the dough.

Even distribution means every single cookie comes out the same shade of green and tastes consistent. No one wants a bite that’s all matcha and another that has none.

Let the Melted Butter Cool Down a Bit

After you melt the butter, don’t immediately mix it with the sugars and eggs. If the butter is too hot, it can start cooking the egg when you add it, and you’ll end up with little scrambled bits in your dough.

Let the melted butter sit for about 5 minutes until it’s warm but not hot. You should be able to touch the side of the bowl comfortably. It should still be liquid, just not steaming.

Frequently Asked Questions

What does matcha taste like in these cookies?

Matcha has a slightly earthy, mildly bitter flavor that pairs really well with the sweetness of white chocolate. In these cookies, it’s not overpowering at all – it adds a subtle green tea taste that balances out all the sugar and butter.

If you’ve never had matcha before, think of it as a smooth, rich flavor that’s completely different from regular green tea. The white chocolate chips do a great job of mellowing it out.