Matcha Chunk Marshmallow Cookies (Vegan)
These thick and dense cookies are packed with homemade matcha chocolate chunks and mini marshmallows. They are easy to make, dairy-free, and absolutely delicious.
Ingredients
Matcha Chunks
- 1 cup white chocolate chips - I used Enjoy Life mini white baking chips
- ½ tbsp matcha powder
Cookie Dough
- 4 tbsp / 60 grams plant based yogurt - room temperature
- 8 tbsp / 113 grams plant based butter with salt - room temperature
- 2 cups / 240 grams all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup / 150 grams cane sugar
- ¼ cup / 42 grams golden coconut sugar
- ½ tbsp vanilla extract
- ¾ cup homemade matcha chunks - reserving rest of the chunks to decorate the top of the cookies
- 60 vegan mini marshmallows - 5 mini marshmallows for each cookie - I used Dandies marshmallows
Instructions
Matcha Chunks
- To a small pot, add the white chocolate chips. Place the pot over medium heat and melt the white chocolate. Once 95% is melted, remove the pot from the heat and stir until all of the chocolate has melted and it is smooth. Add the matcha powder and stir until it is well combined. Pour the mixture out onto a parchment line pan and leave it to set and harden. I placed mine in the refrigerator. Once the matcha chocolate has set, remove it from the refrigerator and chop it up.Reserve some of the matcha chunks for the tops of the cookies. I used 2 to 3 per cookie. This should leave about 3/4 cup of chunks left over to go into the batter.***I wanted to be able to chop it up into large chunks, so I made sure not to spread it out to thin.
Cookie Dough
- To a small bowl, add the flour, baking soda, and baking powder; whisk to combine and set the bowl aside.
- To a medium bowl, add the butter, cane sugar and golden coconut sugar. With a hand mixer, blend the sugar and butter together on medium speed for 2 minutes. Add the yogurt and vanilla extract to the sugar mixture. Continue blending on medium speed for another 30 seconds to 1 minute. Add the dry ingredients to the wet ingredients and blend on medium-low speed until no more flour can be seen. With chunks reserved for the tops of the cookies, the rest of the matcha chunks can be added to the cookie dough; blend them in to the cookie dough with the hand mixer just until they are well incorporated.
- Cover and place the cookie dough in the refrigerator over night.I strongly suggest resting the cookie dough overnight. You could go ahead and bake the cookies but they will spread a good amount. If you do not want to wait over night, at would suggest at least letting the dough rest in the refrigerator for an hour. They will spread a little, but not as much as the dough not refrigerated. If the dough is rested over night, it spreads very little and they are thicker and denser cookies.
- Pre-heat the oven to 350F and line 2 baking sheets with parchment paper.Each cookie is roughly 3 tablespoons of cookie dough. Scoop a cookie dough ball, flatten it and place 5 mini marshmallows in the center, bring the dough up around the marshmallows so they are enclosed in the dough. Roll the dough between your palms to smooth it out and shape it bake into a ball. Repeat this for all 12 cookies. Using your reserved matcha chunks, place 2 to 3 chunks on top of each cookie dough ball. I only baked 4 or 5 cookies at a time, make sure to place the remaining cookie dough balls in the refrigerator until you are ready to bake them.
- Bake the cookies for 14 to 16 minutes. Allow them to rest on the pan for 5 to 10 minutes before transferring them to a cooling rack.Store the cookies in an airtight container at room temperature.