Gluten-Free And Vegan No-Bake Matcha Cookie Dough Recipe By Kat Lieu

raw gf vegan matcha cookie dough balls recipe and photography by Kat Lieu and modernasianbaking.com, all rights reserved

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Hi friends! Admit it, you’ve always wanted to eat raw cookie dough and cake batter, but salmonella, E.coli, and food poisoning have been your biggest deterrents (dang it, life-threatening bacteria!). Guess what? Now, you can enjoy vegan, gluten-free, and raw matcha cookie dough! What makes my recipe different is that you won’t be baking or toasting any gluten-free flour or gluten-free 1-to-1 replacer flour here. You’ll use either almond flour or coconut flour, both of which can be ingested raw (you can eat raw almonds and coconuts after all!) but if you’re worried about germs or bacteria, you can pop the coconut or almond flour in the microwave for about 20 seconds to nuke the germs to oblivion.

This is such a fun and easy recipe to make, when you’re dying for something sweet. You can make it with kids or on a date with someone who can’t bake, LOL. And I know your heads are spinning, just like mine is. Sub the matcha with black sesame and bam, you’ll have black sesame no-bake cookie dough! Yes, you can thank me later and I know you’ll be matcha in love with my recipe <3

xoxoxo,
Kat

Note: You can use any mix-ins that require no baking, instead of chocolate chips, like marshmallows, nuts, or dried berries, or your favorite crushed candies and chocolate bars!

Almond flour and coconut flour have different water-absorbing properties. The coconut flour dough will be drier and require more liquid as it’s super hydrophilic!

If you make this or any of my recipes, be sure to tag me on socials #subtleasianbakes and @subtleasian.baking or @katlieu

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Yield 9 to 121x2x3x4x5x

Author Kat Lieu

Prep time

15 Min

Total time

15 Min

Print

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Gluten-free and vegan no-bake matcha cookie dough recipe by Kat Lieu

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IngredientsUSMetric

For the matcha cookie dough

• 1 1/2 cup almond flour (if you use coconut flour, use only about 1 cup since it's very hydrophilic)
• 1/2 cup vegan butter, softened
• 1/2 cup brown sugar, lightly packed
• About 2 tablespoons granulated sugar
• 1/2 to 1 tablespoon miso, red or white
• 1/2 tablespoon any plant-based milk or creamer
• 1 tablespoon matcha, culinary is OK
• splash of vanilla extract, optional
• 1/2 cup vegan chocolate chips or chunks, up to you (you can change up your mix-ins)
• Sea salt flakes or pink salt for sprinkling, optional

Instructions

To make the matcha cookie dough

1. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until pale and fluffy, for a few minutes. Add the miso, plant-based milk, matcha, and optional vanilla extract, and mix until combined. Scrape down the sides of the bowl as needed.
2. Fold in the chocolate chips. Of course, you can use any other cooked mix-ins of your choice (like marshmallows, dried berries, or nuts). Remember we are not baking this dough.
3. Refrigerate the dough for about 10 to 15 minutes, covered, and then roll into 1 tablespoon-sized balls. Serve or keep refrigerated for up to a week. These can also be frozen for up to 3 months.

Notes

If you'd like to make a non-vegan version, you can use dairy butter and dairy milk. I don't recommend eating raw flour other than almond or coconut flour, even if you have heat-treated it to address e-coli. You can microwave your almond flour or coconut flour for about 10 seconds if you're worried about bacteria, and let it cool off before adding to your dough.

Recommended Products:

Modern Asian Baking at Home Cookbook

OXO Good Grips Non-Stick Pro Cake Pan Square 9 x 9 Inch

Super easy no-bake matcha brownies recipe by Kat Lieu

All rights reserved for the respective recipe author and modernasianbaking.com

Did you make this recipe?

Tag @subtleasian.baking on instagram and hashtag it # subtleasianbakes

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About the Baker

Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the author of Modern Asian Baking at Home. Currently, Kat is a full-time author, activist, and recipe developer. Follow her on Instagram.

She is the newly-proclaimed “doyenne of Asian-style home baking!” Thanks, Radii China!.