Matcha chai tea cookies are crunchy-yet-chewy, sweet-yet-mildly-spicy, and a general party in your mouth.
I can’t remember where I first had matcha chai tea, but it’s a really lovely combination. The sweet-and-spicy chai flavors play really well with matcha’s earthy bitterness. And it translates like a dream into cookie form! This is a small-batch recipe, so you can make as many or as few cookies as you need.
The thing about most of the cookie recipes I’ve seen is that they make an enormous number of cookies! When I’m baking for just my little family of three, I don’t need 36 cookies. This matcha chai tea cookie recipe yields eight to 10 cookies, depending on how generously you scoop the dough.
The secret to the perfect texture of these cookies is aquafaba. If you’ve never baked with aquafaba, don’t fret! It’s not a specialty ingredient in any way. It’s just the liquid from canned beans. Simply stick a bowl under a colander, and pour your can of beans into the colander. The bowl will catch that precious aquafaba.
White bean aquafaba works best in this recipe, because it has a nice, neutral flavor. You can also use chickpea, black bean, or pinto bean aquafaba. I defrosted a bit of leftover white bean aquafaba that I had from making my cashew cranberry chocolate chip cookies. If you have aquafaba left over after making this recipe, you can freeze it in ice cube trays for use in future recipes. Different cans of beans yield different amounts of aquafaba, so the amount you have left after mixing your cookie dough will vary.
These matcha chai tea cookies turn out sort of spicy, like ginger snaps, and they are totally delicious! You can find the matcha powder online or at specialty shops. I picked up a huge jar at Trader Joe’s, and they also stock it at the Dekalb Farmers Market here in Atlanta.
Matcha Chai Tea Cookies
Yield: 8-10 cookies
- 3/4 cup all-purpose flour (You can do up to half of the flour with whole wheat, if you want!)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 2/3 cup brown sugar, loosely packed
- 1/4 cup margarine, at room temperature
- 1/4 cup matcha powder
- 3 tablespoons aquafaba (I used white bean, but garbanzo would also work well.)
- about 2 tablespoons sliced almonds, optional (This is mainly for the pretty factor, let’s be honest.)
- Preheat your oven to 350F, and line your baking sheets with a Silpat or parchment paper.
- Combine the flour, cinnamon, nutmeg, ginger and salt. In a separate bowl, beat the brown sugar and margarine together.
- Beat in the matcha powder and aquafaba until everything gets creamy and is really well combined. I used my electric hand-mixer for this. You do NOT want any lumps of margarine. They will seriously mess up your cookies.
- Gradually stir in the flour mixture, and drop by rounded tablespoon onto baking sheets. Flatten slightly, and top each cookie with a few sliced almonds.
- Bake for 10 to 12 minutes or until centers are set and edges are lightly browned. When you pull them out of the oven, they will be very, very soft. That is perfect! Cool your cookies on the baking sheet for another 10-15 minutes before serving, to let them firm up enough to handle. The longer they cool, the more they’ll firm. To see if they’re ready, gently prod a cookie. If it feels doughy, give it another few minutes. Better to wait now and have pretty cookies than serve too soon and have a mess on your hands! Trust me. I’ve ruined batches of these by being over-eager! Once they are cooled, use a spatula to get them up from the sheet.