This Black Sesame Seed & Matcha Cookies recipe is an excerpt from Ana Rusu’s cookbook New Vegan Baking. Ana is the pastry chef, recipe developer, and food photographer behind the plant-based platform Herbs and Roots. Ana is known for her creative, modern takes on classics and her food styling. Ana lives in Bucharest, Romania.
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Irresistible Matcha Cookies
This recipe is guaranteed not to disappoint any cookie connoisseur! These are crackly on the outside, moist and chewy when you bite into them, and all the best parts of a classic cookie are fired up by the nutty flavor of black sesame butter, as well as the gentle taste of matcha. These precious cookies are perfect to dip into a warm glass of oat milk. Did I mention how easy it is to make these? They only require 10 to 12 minutes of baking time, and you just need to mix the flour with the melted butter and sugars, chill the dough for a bit, shape it into small balls, and then put these straight into the oven.
Ingredients You’ll Need
- Vegan butter
- Confectioners’ sugar
- Vanilla extract
- Zest from lemon
- All-purpose flour
- Ground almonds
- Baking powder
- Baking soda
- Sea salt
- Matcha powder
- Black sesame seed butter
How To Make This Matcha Cookies
Step 1: Starting the Mix: Butter, Sugar, and Dry Ingredients
In a saucepan, cook the butter and sugar on low for about 5 minutes, until the butter is melted and the sugar has completely dissolved, stirring continuously. Add the vanilla and lemon zest and set aside to cool slightly.
In a separate bowl, mix the flour, ground almonds, baking powder, baking soda, and salt until well combined. Pour the butter and sugar mixture into the flour mix and stir with a wooden spoon.
Step 2: Preparing for Baking
Measure the dough and divide it in half. Place each half in a separate bowl and add the matcha powder to one and the black sesame butter to the other. Mix gently, until well combined. Refrigerate both bowls for at least 20 minutes.
Preheat the oven to 375°F (180°C), and line two baking sheets with parchment paper or silicone mats. Position the racks to divide the oven into thirds.
Step 3: From Dough to Cookies
Take the dough out of the fridge. Scoop out about 2 teaspoons (10 g) of dough from each bowl, combine them gently in your hands and roll into a ball. Do not over-roll, roll just enough to form a ball. Each ball should be approximately 1 ounce (25 to 27 g). Place the balls on the prepared baking sheet, about 2 inches (5 cm) apart (they will spread).
Bake for 10 to 12 minutes, until flattened and set on the edges. They should remain slightly soft in the center. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
These cookies will keep well for up to 3 to 4 days, in an airtight container, at room temperature. You can also freeze them for up to 2 months.
Black Sesame Seed & Matcha Cookies – Recipe Card
Black Sesame Seed & Matcha Cookies
Ingredients
- ⅔ cup 140 g vegan butter, cubed
- 1 cup + 2 tbsp - 140 g confectioners’ sugar
- 2 tsp 10 ml vanilla extract
- Zest from ½ lemon
- 1 cup 120 g all-purpose flour
- ⅔ cup 70 g ground almonds
- ½ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp sea salt
- 2 tsp 4 g matcha powder
- 1 tbsp 16 g black sesame seed butter
Instructions
- In a saucepan, cook the butter and sugar on low for about 5 minutes, until the butter is melted and the sugar has completely dissolved, stirring continuously. Add the vanilla and lemon zest and set aside to cool slightly.
- In a separate bowl, mix the flour, ground almonds, baking powder, baking soda and salt until well combined. Pour the butter and sugar mixture into the flour mix and stir with a wooden spoon.
- Measure the dough and divide it in half. Place each half in a separate bowl and add the matcha powder to one and the black sesame butter to the other. Mix gently, until well combined. Refrigerate both bowls for at least 20 minutes.
- Preheat the oven to 375°F (180°C), and line two baking sheets with parchment paper or silicone mats. Position the racks to divide the oven into thirds.
- Take the dough out of the fridge. Scoop out about 2 teaspoons (10 g) of dough from each bowl, combine them gently in your hands and roll into a ball. Do not over-roll, roll just enough to form a ball. Each ball should be approximately 1 ounce (25 to 27 g). Place the balls on the prepared baking sheet, about 2 inches (5 cm) apart (they will spread).
- Bake for 10 to 12 minutes, until flattened and set on the edges. They should remain slightly soft in the center. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- These cookies will keep well for up to 3 to 4 days, in an airtight container, at room temperature. You can also freeze them for up to 2 months.
Reprinted with permission from New Vegan Baking by Ana Rusu. Page Street Publishing Co. 2023. Photo credit: Ana Rusu.
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About The Cookbook
These unforgettable vegan bakes celebrate the flavors of fruit, chocolate, booze, coffee, and more in approachable yet showstopping sweets sure to excite every plant-based eater’s palate. Plant-Based Baking Just Reached a Whole New Level of Flavor.
Reawaken your love for all things sweet and become a master of modern plant-based baking. Through this carefully curated and visually stunning recipe collection, Ana Rusu guides you in using vegan ingredients to create mouthwatering, ultra-satisfying baked goods and no-bake treats for you and your loved ones. Ana’s recipes pair rich flavors with delicate fruits and aromatic herbs for desserts with beautifully balanced tastes and luscious textures, such as:
- Dulce de Leche Bundt Cake with Chocolate Glaze
- Chocolate, Chili & Sea Salt Cookies
- Lemon Posset Tart with Raspberry and Whipped Cream
- Chantilly & Diplomat Cream with Tropical Fruit Cake
- Gluten-Free Upside-Down Sour Cherry Cake with Crème Anglaise
While the flavors may sound advanced, Ana’s recipes use simple and easy-to-follow instructions, complete with home chef tips to help inexperienced bakers achieve success. With 60 spectacular vegan treats spanning six flavor-forward chapters—Chocolate & Caramel, Fruit, Citrus, Spice, Coffee, Nuts & Seeds, and Booze—plus stunning photography with every recipe, every page will fill you with inspiration to pull out the measuring cups and bring sweetness to your day.
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If you Enjoyed This Matcha Cookies, You Might Like:
- 40 Vegan Cookie Recipes Perfect for Holiday Season
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