Join Octofree to get a handy, printable chart of substitutions for common ingredients.
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Gluten-Free, Vegan Matcha Cookie Bites

Chef to the stars Chef K, who famously cooks for the Kardashian/Jenner family, recently posted an Instagram reel documenting the mouthwatering process of making Kourtney Kardashian’s favorite cookies: Gorgeous, mint green, pillowy little matcha cookie bites.

I was able to find the recipe on Kourtney’s lifestyle site, Poosh, and they were already gluten-free and vegan, so all I had to do to make them completely top8-free was to replace the almond flour with one-to-one gluten-free baking flour and the almond milk with oat milk.

My family and I dug into the dough (it’s egg-free after all) as we waited for them to magically puff up in the oven, and we delighted in sprinkling them with powdered sugar and eating them still warm out of the oven. I’ll be making these pretty, bite-sized cookies for special occasions and afternoon pick-me-ups – and now you can, too!

Enjoy!

Gluten-Free, Vegan Matcha Cookie Bites

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 20 cookies

Equipment

  • 1 ½-inch cookie scoop or melon baller
  • Cookie sheet

Ingredients

  • 1 cup vegan, soy-free butter, softened (I used Earth Balance)
  • 1 ½ tbsp brown sugar
  • 2 ½ tbsp oat milk, rice milk or other plant-based milk
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • 3 ½ tsp matcha powder
  • 1 ¾ cups gluten-free one-to-one flour, like Bob's Red Mill
  • tsp salt
  • powdered sugar, for topping

Instructions

  • Preheat your oven to 375 degrees and line a baking sheet with parchment paper or foil.
  • In a large mixing bowl, cream together vegan butter, brown sugar, oat milk, maple syrup and vanilla extract until smooth.
  • In a separate mixing bowl, combine matcha powder, flour and salt and stir until the green matcha powder is evenly distributed throughout.
  • Add the dry ingredients to the wet ingredients and stir until the dough reaches a consistency like a thick frosting.
  • Use a 1 ½ inch scoop or melon baller to scoop out about 20 cookies onto the baking sheet (these cookies do not expand or spread much).
  • Sprinkle the cookies with powdered sugar, then place in the oven for 10 minutes or until the tops begin to crack slightly.
  • Remove from oven, cool, and sprinkle with additional powdered sugar. Enjoy!
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Hey there, I'm Liz!

As a former food editor and everyday home cook, I’ve spent the past 15+ years testing, tasting and saving delicious, Octofree recipes for my family. It’s with lots of love that I share the best of the bunch with you, along with tips and tricks I’ve learned along the way.

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Join Octofree to get a handy, printable chart of Octofree substitutions for common ingredients.

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Join Octofree to get a handy, printable chart of Octofree substitutions for common ingredients.