Vegan Matcha Miso Chocolate Chip Cookies Recipe By Kat Lieu

vegan matcha miso chocolate chip cookies by modernasianbaking.com

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Hi friends! From February until May 2022, I am hosting a global #veryasianbakesale where I encourage bakers from around the globe to run bake sales and donate portions of proceeds to Subtle Asian Baking’s #veryasianfundraiser. All funds raised will be split evenly between The Very Asian Foundation and Heart of Dinner in NYC. My neighbor, Nora, wanted to buy #veryasianbakesale goodies from me and asked if I could make her something vegan. Knowing that she loves anything matcha, I developed a vegan matcha cookie recipe. My first attempt flopped because I assumed you used as much vegan butter as you would when making cookies with dairy butter. The result? A goopy oily mess and a waste of my last bar of baking chocolate. (I later found out Baker’s chocolate may contain milk, so the saving grace was I didn’t deliver non-vegan cookies to Nora.) I tried the next day again and cut the vegan butter by A LOT, and the resulting cookies were FANTASTIC. They weren’t oily, goopy, or spread like the blob on steroids, and I was happy. They also tasted great! 

You can’t omit the miso here, as it balances the sweetness of the cookies and brings a pop of umami to the table. To save money, use culinary matcha, a good one from Japan, if you can. I firmly believe ceremonial matcha is best enjoyed as a tea, and you’ll be spending about $10 worth of ceremonial matcha each time you’re making cookies. (Hey, if you must and can splurge, go for it, I won’t judge you, promise!)

The only thing I might change next time is to use tofu instead of banana. I feel the banana flavor comes through and cancels out a bit of the matcha. Tofu would be a blander egg replacement and work just as well. 

If you make these vegan matcha miso cookies, please tag me @subtleasian.baking #subtleasianbakes and let me know what you think! What are your favorite mix-ins? What would you change about this recipe?

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Yield 6

Author Kat Lieu

Prep time

15 Min

Cook time

18 Min

Inactive time

30 Min

Total time

1 H & 3 M

Print

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Vegan Matcha Miso Chocolate Chip Cookies Recipe by Kat Lieu

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IngredientsUSMetric

For the cookie dough

• 1/4 cup vegan butter, softened
• 3/4 cup brown sugar, unpacked
• 1/4 cup granulated sugar
• 100 g ripe mashed banana or 100 g silken tofu
• 1 tablespoon miso (white or red)
• 1 teaspoon vanilla extract, optional
• 1 1/4 cup cake flour
• 1 teaspoon baking powder
• 1 teaspoon cornstarch
• 1 tablespoon matcha (adjust to taste)
• a little more than 1 cup of vegan mix-ins of choice (like vegan chocolate chips)

InstructionsFahrenheitCelsius

To make the cookies

1. Line one to two baking sheets with parchment paper.
2. Add the butter to a large mixing bowl (or the bowl of a stand mixer that's fitted with a paddle attachment). Mix in the sugars and combine until well incorporated, like wet sand. Mix in the tofu or banana, before adding the vanilla extract and miso. Sift in the dry ingredients (flour, matcha, baking powder, cornstarch) and mix until combined.
3. Fold in your mix-ins of choice. I used a medium cookie scoop to spoon large balls of dough onto the parchment paper. Give each dough ball space to account for spread. Repeat until you have about 6 large cookie balls. Don't flatten them. Freeze uncovered for about 30 minutes. (Cookies brown better and have a richer chewier texture as the refrigeration allows the flour in the dough to hydrate.)
4. Meanwhile preheat the oven to 375°F (190°C) with a rack in the center. If your oven runs hot, preheat to about 350°F (180C). Bake for about 16 to 18 minutes, until the edges begin to brown and the center is not runny. A soft but not wet center is OK. Allow the cookies to set and cool directly on the baking sheets after you remove them from the oven.
5. Enjoy these warm, or wrap them up and pass them out as gifts. You can leave them in an airtight container over the counter for 1 to 2 days, then refrigerate leftovers. Reheat in a toaster oven or microwave for a few minutes. Tag me #subtleasianbakes

Recommended Products:

Modern Asian Baking at Home Cookbook

Silpat Perfect Cookie Non-Stick Silicone Baking Mat, 11-5/8" x 16-1/2"

OXO Good Grips Non-Stick Pro Cake Pan 9 x 13 Inch

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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 and recipe developer. Follow her on instagram.