Matcha Power Cookies {Vegan + Gluten Free}


This 20 minute, 1 bowl cookie is, without a doubt, my favourite cookie recipe.

These matcha power cookies are irresistible! They’re…

super filling






gluten free

refined sugar free

easy to customize

and loaded with goodies that pack a protein and energy punch.

Each cookie is full of pumpkin seeds, sunflower seeds, flax seeds, raisins, walnuts, chocolate chips, and matcha. They’re great before or during a workout, to pack in your bag for picnics and hikes or just to tide you over in the mid morning or afternoon. They’re just sweet enough, chewy, crunchy, earthy, and have a subtle hint of matcha.


Over the last few months I’ve been chatting with Cecilia Iliesiu (author of the blog Zest to Dream). She was doing a 60 day vegan challenge, so we chatted a lot about food and exercise. We both have active lifestyles and we both love matcha, so we decided to try and test some recipes for power snacks which include matcha – the idea being to have something hearty that would wake you up and give you energy and fuel for a workout. This cookie recipe is the result of a lot of overseas emails and shared ideas! Since I made these cookies for the first time a few months ago I’ve been making them almost every week and can’t get enough!

They’re so much fun to play around with too. You can change up the add-ins and add anything you’d like! And these cookies are all about the add-ins. The flour that you use only plays a small part and pretty much any flour will work! In my first batch I used a mixture of buckwheat flour, chickpea flour and ground almonds, but since then I’ve also tried it using all buckwheat flour, all quinoa flour and various other mixtures including oat flour and millet flour. Cecilia has also tried them with all purpose flour and almond flour and had success with both of those as well! So i’m guessing that any flour or flour mixture you have on hand will work.


Besides being so good for you, these cookies are super easy to whip up!  All you need is 1 bowl, 1 spoon, a mixer or blender and 20 minutes time. Then you’re good to go.  You start by mixing together the dry ingredients including all your add-ins. Then blend up up the wet, stir them together and blob onto a cookie tray. Then let the oven do it’s work and you’ll have warm, steamy, fresh-from-the-oven cookies in no time.

Before baking: 



After Baking: 


These cookies have a little bit of everything good; hearty pumpkin and sunflower seeds, superfood matcha, flax and/or chia seeds, crunchy walnut chunks, sweet and gooey raisins and slightly sweet, slightly bitter dark chocolate. You can’t stop after one.

They also freeze really well so to avoid eating the whole batch while they’re warm on the counter, I recommend leaving a few out to eat fresh and freezing the rest so that you can grab one when needed.


And if you feel like getting creative, there are so many other things you could do with these!

  • Try using banana or pumpkin puree instead of applesauce
  • Instead of rolled oats try quinoa flakes, pops or cooked quinoa (Cecilia tried with half oats and half cooked quinoa and loved it!).
  • And change up the add-ins!
  • substitute the matcha for any other powder.. cocoa, carob, acai, espresso or regular coffee.

These cookies really are versatile and really fun to  play with! I hope you enjoy them as much as I do!!



Matcha Power Cookies

Makes 18-20 large cookies

Dry ingredients

  • 1 1/3 cups four  (As noted above, this has been tested with many different flours. My orignal recipe was with 1/2 a cup chickpea flour, 1/2 cup buckwheat flour and 1/3 cup almond meal, but any single flour or flour mixture seems to work well!)
  • 1 cup rolled oats
  • 1 tsp cinnamon
  • 1 heaping tbsp matcha green tea
  • 1/2 tsp ground vanilla (liquid would also work but then add it to the wet ingredients)
  • pinch of salt
  • 2 1/4 cups of add-ins:
    • 1.5 cups pumpkin seeds
    • 1/4 cup raisins
    • 1/4 cup sunflower seeds
    • 1/4 cup dark chocolate chips/chunks (I used a naturally sweetened vegan chocolate bar and chopped it up)

Wet Ingredients

  • 1/4 cup flax seeds  + 3/4 cups water (or substitute chia seeds)
  • 1/3 cup coconut oil (doesn’t need to be melted)
  • 1/2 cup apple sauce
  • 3/4 cup maple syrup or other liquid sweetener
  • 1/4 cup almond milk


  1. Preheat oven to 375 F and line 1-2 baking sheets with parchment paper.
  2. Mix flax (or chia) and water in a small cup or bowl and set aside for ~5 minutes
  3. Mix all dry ingredients (except the add ins) in a large bowl. Once well mixed, stir in the add-ins
  4. In a mixer or blender, mix all wet ingredients including the flax+water mixture until well combined (~30 seconds)
  5. Pour the wet mixture into the dry and use a wooden spoon to combine everything. Stir well so there is no visible flour left! You should have a thick, chunky mixture.
  6. Place heaping spoonfuls of the dough onto your baking sheet and use a fork dipped in water to flatten the cookies and shape them a bit.
  7. Bake for 10-12 minutes, then let cool before eating.




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