Perfectly chewy, vibrant matcha pistachio cookies are perfect for the holidays or everyday snacking! This small batch cookie recipe is super simple to make.
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Y'all know by now that I love matcha! I've got lots of matcha recipes on the site already, like a homemade matcha latte, matcha lemonade, and strawberry matcha scones. And today, we are making matcha pistachio cookies!
This cookie is inspired by the incredible flavor of my matcha pistachio scones. Ever since trying a matcha pistachio latte in LA, I've been obsessed with this flavor combination. So today, let's use it to make some cookies!
I adapted this recipe from my vegan brown sugar cookies, and they are absolutely delicious! They use everyday ingredients and come together in under half an hour. Looking for more offbeat cookie recipes? Try my super fun s'mores cookies!
💖 Why You'll Love this Recipe
- sweet, chewy cookies with flavors of matcha, pistachio, and vanilla
- simple to make in under half an hour
- small batch recipe - make as many or as few cookies as you need!
✓ Ingredients and Substitutions
- dry ingredients - You will need flour, baking powder, baking soda, and salt.
- wet ingredients - This is a mix of sugar, oil, vanilla, water, flax meal, and matcha powder. The combination of the flax meal and water in the dough is creating a flax egg without the extra bowl.
- pistachios - Chopped pistachios add a great flavor and crunch to these cookies! You can use sliced almonds instead, if you prefer.
🔪 How to Make Matcha Pistachio Cookies
Preheat the oven to 350° F, and line a baking sheet with parchment paper.
Combine the dry ingredients in a medium bowl, mixing well. In a small bowl, mix the wet ingredients, until the sugar dissolves. Pour the wet mixture into the dry, and mix until it's well combined.
Fold in the chopped pistachios. At this point, you should have a thick, sticky dough that you can roll into balls.
Form the dough into 12 1" balls and arrange them on a lined baking sheet, leaving about 2" of space between the cookies. Bake for 10 to 12 minutes, then cool for 5 minutes before moving them off of the baking sheet.
💡 Helpful Tips
- You want to use matcha powder for these cookies, not green tea leaves. Green tea will not give you that pretty, vibrant green color!
- The cookie dough should be stiff but sticky. You should be able to grab a piece of it and roll it into a ball. If it's too thin, add more flour by the tablespoon. If it's not sticky and seems dry, add non-dairy milk by the teaspoon.
- If you prefer more crisp/crunchy cookies, you can flatten the dough balls with your hand until they're ⅛" thick and bake for the full 12 minutes.
- Measure the pistachios, then chop them.
🫙 Storage Directions
Leftover pistachio matcha cookies will keep for up to a week in a closed container in the pantry.
💬 Frequently Asked Questions
I feel like "good for you" is a relative term. These are definitely cookies, and they contain white flour and a lot of sugar, so they probably aren't "good for you." But they are delicious, which is good for the soul!
This can depend on a few factors. If your oven runs hot, the heat could be the culprit. It could also be the brand of matcha you're using. Some matcha powders are more green than others. You also want to make sure that you're using matcha powder, not the tea leaves. The powder is bright green in color and will give your matcha cookies that signature green!
📖 Recipe
Matcha Pistachio Cookies
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ⅔ cup sugar
- ¼ cup sunflower oil or other light oil
- 1 teaspoon vanilla extract
- 3 tablespoons water
- 1 tablespoon flax meal
- 1 tablespoon matcha powder
To Add Later
- ⅓ cup pistachios chopped (measure, then chop)
Instructions
- Preheat the oven to 350° F, and line a baking sheet with parchment paper.
- Combine the dry ingredients in a medium bowl, mixing well. In a small bowl, mix the wet ingredients, until the sugar dissolves.
- Pour the wet mixture into the dry, and mix until it's well combined. Fold in the chopped pistachios. At this point, you should have a thick, somewhat sticky dough that you can roll into balls.
- Form the dough into 12 1" balls and arrange them on a lined baking sheet, leaving about 2" of space between the cookies. Bake for 10 to 12 minutes, then cool for 5 minutes before moving them off of the baking sheet.
Got a question? Tried this recipe? Leave a reply!