If you’ve ever fallen in love with the chewy comfort of our Oatmeal Raisin Cookies, you’ll feel right at home with these vegan Matcha Oatmeal Cookies.
Quick Look at This Recipe
- 🕗 Prep Time: 12-15 minutes
- 👩🍳 Bake Time: 15-18 minutes
- ⏰ Total Time: 30 minutes
- 🍽️ Servings: 12
- ⭐ Difficulty: Moderate – add most ingredients to a food processor, fold in raisins and coconut flakes, shape cookies, bake, cool, and enjoy
- 🍴 Diet: 100% whole food, plant-based vegan, oil-free, gluten-free
Summarize and save this recipe with AI:
Made with whole plant food ingredients, they’re soft, naturally sweet, and bursting with earthy matcha green tea flavor.
This recipe is a playful twist on a classic, bringing together the gentle earthiness of matcha with the hearty bite of oats and the natural sweetness of dates. It’s a sweet treat that feels like self-care and is perfect for slow mornings, tea breaks, or as a nourishing dessert. You may also like our Vegan Chocolate Chip Cookie Dough for another healthy dessert.
Why You'll Love These Matcha Oatmeal Cookies
- Completely whole food, plant-based, gluten-free, and oil-free.
- Naturally sweetened with dates and raisins. No refined sugar.
- Made in one bowl of a food processor.
- Great with a cozy Golden Latte or a scoop of Matcha Nice Cream.
- Freezer-friendly for meal prep or snack planning.
Whether you’re already making Matcha Pancakes on weekends or sipping a Pineapple Matcha Latte during the week, this healthy matcha oatmeal cookie is a delicious new way to enjoy matcha.
Nutritional Benefits
- Matcha offers antioxidants, calming energy, and gentle mental clarity.
- Chickpeas give fiber, plant protein, and a soft cookie base.
- Dates provide natural sweetness and minerals, such as potassium.
- Cashew butter adds richness without the use of refined oils.
What Goes Into These Vegan Matcha Oatmeal Cookies
- Chickpeas: The base, moist, dense, and subtly nutty.
- Medjool Dates: Sweetener and binder with a caramel-like depth.
- Cashew Butter: Smooth richness and natural fats.
- Rolled Oats: Hearty bite and grounding flavor.
- Matcha Powder: Earthy, energizing, and vibrant.
A complete list of ingredients with exact amounts can be found in the recipe card below.
Substitutions and Variations
- No Cashew Butter? Use almond butter or peanut butter.
- Nut-Free Option: Use tahini or sunflower seed butter in place of cashew butter.
- Add Crunch: Toss in a tablespoon of chopped walnuts or pumpkin seeds.
- Swap Raisins: Use chopped dried apricots or cranberries for a twist.
- Want more indulgence? Add cacao nibs or swirl in a spoonful of Vegan Chocolate Sauce for a dessert-style cookie.
- Flavor twist: Swap matcha powder for cinnamon and nutmeg to make a spiced oatmeal version that pairs beautifully with Banana Nice Cream.
- If you love playing with flavors like in our Mango Matcha Latte, you’ll have fun personalizing these cookies.
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How To Make These Cookies
Note: Don’t be surprised if your cookies aren’t bright green. That vibrant matcha color you see in other recipes often comes from refined white flour and sugar. Since these cookies are made with whole ingredients like chickpeas, oats, and dates, the result is a more subtle, earthy brownish-green, but the flavor is still deliciously present.
- Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper. Add all ingredients to the food processor, except for the raisins and coconut flakes.
- Step 2: Blend chickpeas, dates, cashew butter, vanilla, oats, matcha, cinnamon, and salt in a food processor until mostly smooth.
- Step 3: Fold in raisins and coconut flakes or pulse just once to combine.
- Step 4: Scoop and shape tablespoon-sized dough balls, flatten gently.
- Step 5: Bake 15–18 minutes until set and lightly golden underneath.
- Step 6: Cool completely before moving; they’ll firm up as they cool.
Experts Tips
- Soak dates in warm water for 10 minutes if they’re stiff and dry.
- Use wet hands to shape dough; it’s sticky!
- Don’t overbake; they’re meant to be soft and chewy.
- Freeze extras for a grab-and-go treat later.
Matcha Pairings
- Pair these vegan matcha oatmeal cookies with Matcha Overnight Oats for a green-themed brunch.
- For an afternoon energy boost, savor a cool and creamy Matcha Smoothie paired with a cookie on the side.
- Pair with a chilled Blueberry Matcha Latte or Iced Strawberry Matcha Latte for a naturally sweet treat that feels indulgent but stays nourishing.
Recipe FAQ's
Definitely, they store well in the fridge for up to 5 days and in the freezer for up to 2 months, making them great for meal prep.
Yes! Matcha works great with oatmeal. Matcha's grassy, umami flavor balances beautifully with the nuttiness of oats. Additionally, the slow-burning carbs in oats, combined with the calming caffeine of matcha, provide stable energy without the crash.
Yes! As long as you use certified gluten-free oats and oat flour, this recipe is naturally gluten-free. It’s also free from refined sugar, dairy, and oil, making it suitable for a wide range of dietary needs.
Yes, but in smaller amounts than coffee. Matcha also contains L-theanine, which provides a calming yet focused effect.
When made with whole food ingredients like these, matcha cookies can be part of a healthy lifestyle when free of refined sugar and processed flour.
These chewy, vegan Matcha Oatmeal Cookies are proof that healthy eating can still feel like joy. With their earthy sweetness, tender texture, and nourishing ingredients, they make a lovely treat to keep on hand or share with friends. And if you’re looking for other whole-food desserts to round out your week, don’t miss our Pumpkin Brownies , or the warm comfort of Vegan Apple Crisp and Healthy Peach Cobbler.
More Matcha Recipes to Check Out
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Matcha Oatmeal Cookies
Equipment
Ingredients
- 1 15 ounce can chickpeas
- 1 cup rolled oats (use gluten-free, if gluten sensitive)
- 2 Tbsp matcha powder (any grade)
- ¾ cup cashew butter (okay to sub almond butter or peanut butter)
- ¼ cup coconut milk
- 1 cup medjool dates (about 10-12, pitted)
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup unsweetened coconut flakes
- ¾ cup raisins
- ⅛ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Blend the base. In a food processor, add the chickpeas, oats, pitted dates, cashew butter, matcha powder, vanilla extract, baking powder, baking soda and salt. Process until mostly smooth and creamy.
- Fold in raisins and coconut flakes. Stir in the raisins by hand or pulse once or twice just to mix.
- Shape the cookies. Scoop out a few tablespoon-size portions of dough and place on the prepared baking sheet. Flatten each cookie slightly with your hand or the back of a spoon (they won’t spread much during baking).
- Bake for 15 to 18 minutes, or until the bottoms are lightly golden and the tops are set.
- Cool completely on the baking sheet before transferring to a container. The cookies will firm up as they cool.
Notes
- Color Tip: These cookies have a soft brownish-green hue due to the whole food ingredients. Unlike traditional matcha cookies made with white flour and sugar, the chickpeas, oats, and dates naturally mute the green color, but the matcha flavor still shines through.
- Soften Dates if Needed: If your Medjool dates are dry or firm, soak them in warm water for 10 minutes, then drain before blending. This ensures a smoother, more cohesive dough.
- Stickiness Fix: If the dough is too sticky to handle, add oat flour 1 tablespoon at a time until it’s easy to shape.
- Nut-Free Option: Swap cashew butter for sunflower seed butter or tahini if you need a nut-free version.
- Storage: Store cooled cookies in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. They’re great for grab-and-go snacks.
Sersie Blue says
A sweet treat, yummy gooey goodness.