Vegan Matcha Cookie Dough Balls
These Vegan Matcha Cookie Dough Balls are soft, creamy, and packed with earthy matcha, cashew butter, maple syrup, and vegan white chocolate. They’re an easy no-bake treat for matcha lovers!
If you love matcha and cookie dough, these little bites are about to become a new favorite. These Vegan Matcha Cookie Dough Balls are soft, creamy, and packed with earthy matcha flavor, with little pops of sweet vegan white chocolate throughout.
The base is made with gluten-free oat flour, natural cashew butter, maple syrup, and coconut oil, creating a soft cookie-dough texture without any baking required. They’re also completely vegan, making them an easy little treat to keep in the fridge whenever a matcha craving strikes.
I especially love using cashew butter here because its naturally mild flavor lets the matcha shine. The result is a sweet, slightly earthy cookie dough that’s balanced by creamy white chocolate and just a touch of sea salt.
Why You’ll Love These Matcha Cookie Dough Balls
They’re completely no-bake. There’s no oven involved, which makes these particularly handy when you want something sweet without committing to a whole baking project.
The matcha flavor actually comes through. Cashew butter has a much more delicate flavor than peanut butter, so it doesn’t compete with the matcha.
They have that soft cookie-dough texture. Oat flour gives the mixture structure, while cashew butter and coconut oil keep it creamy and rich.
They’re naturally vegan. Every ingredient is plant-based, including the white chocolate, as long as you choose a vegan variety.
They’re easy to make ahead. Keep them chilled in the fridge and you have a little sweet treat ready whenever you want one.
What Do Matcha Cookie Dough Balls Taste Like?
Think of these as soft edible cookie dough with a matcha twist.
The matcha brings an earthy, slightly bitter flavor, while maple syrup and vegan white chocolate add sweetness. Cashew butter gives the dough a creamy nuttiness without overpowering the matcha.
The overall flavor is sweet but not overwhelmingly so, with just enough salt to keep everything balanced.
When to Serve Matcha Cookie Dough Balls
These are the kind of treat you can keep ridiculously simple.
Enjoy one straight from the fridge with your afternoon coffee or matcha, pack a few for a sweet snack, or serve them as part of a dessert spread. They’re also a fun option when you’re entertaining because they can be made ahead and require no last-minute baking.
And let’s be honest, you don’t really need an occasion. Sometimes you just want a tiny ball of matcha cookie dough.
Ingredient Highlights
Gluten-Free Oat Flour
Oat flour creates the base of these cookie dough balls and gives them their classic soft, doughy texture. I use gluten-free oat flour to keep the recipe gluten-free as well.
If you have oat flour on hand, this is an easy recipe to make with it. You can also make your own by blending rolled oats into a fine flour.
Matcha Powder
Matcha is obviously the star here! I recommend using a culinary-grade matcha powder with a flavor and color you enjoy.
Since there aren’t many competing flavors in this recipe, the matcha makes a noticeable difference. A good-quality matcha will give these cookie dough balls a lovely earthy flavor and vibrant green color.
Natural Cashew Butter
This is one of the ingredients that makes this recipe work so well. Natural cashew butter is creamy and mild, allowing the matcha to remain the main flavor.
I specifically prefer cashew butter over peanut butter here. Peanut butter has a much stronger flavor and tends to take over, while cashew butter blends beautifully into the dough.
Pure Maple Syrup
Maple syrup provides the sweetness while also adding some of the moisture needed to bring the dough together. Its subtle caramel-like flavor works particularly well with the matcha and white chocolate.
Coconut Oil
A little melted coconut oil adds richness and helps create that soft, fudgy cookie-dough consistency.
Vegan White Chocolate
Vegan white chocolate adds little pockets of creamy sweetness to balance the earthy matcha. I like using a combination of small chocolate chips or chopped chocolate in the dough, plus a few extra pieces pressed onto the tops.
That little finishing touch makes these look extra cute without requiring much extra effort.
Sea Salt
Don’t skip the salt! Just a small amount helps balance the sweetness and brings out the flavors of both the matcha and white chocolate.
How to Make Vegan Matcha Cookie Dough Balls
Start by combining the oat flour, matcha powder, and sea salt in a bowl. Give everything a good whisk so the matcha is evenly distributed throughout the flour.
Next, stir in the cashew butter, maple syrup, melted coconut oil, and vanilla extract. As you mix, the ingredients will come together into a thick cookie-dough mixture.
Fold through the vegan white chocolate, then check the consistency before shaping. This is the part where your cashew butter can make a difference.
Because natural cashew butter varies in how oily and runny it is, your dough may need a little adjustment. If it feels too dry, add plant milk one teaspoon at a time. On the other hand, if it’s too wet, add a little more oat flour.
Once the dough is soft and easy to roll, divide it into 10–12 portions and roll them into balls.
For the prettiest finish, press a few extra pieces of vegan white chocolate directly onto the tops. Refrigerate for 20–30 minutes to firm them up, and that’s it!
Tips for the Best Cookie Dough Texture
The biggest variable in this recipe is the consistency of your cashew butter.
Natural nut butters can range from fairly thick to extremely runny depending on the brand and how well the oil has been incorporated. Because of that, you may need to make a small adjustment to the dough.
If your dough is too dry, add plant milk one teaspoon at a time. A little goes a long way, so don’t pour in several tablespoons at once.
If your dough is too wet, add extra oat flour gradually until it becomes soft and doughy but still easy to roll.
For the best results, aim for a texture that’s similar to traditional cookie dough: soft, slightly fudgy, and able to hold its shape when rolled.
Can I Use Almond Butter?
Yes! Natural creamy almond butter works well as a substitute for cashew butter.
The flavor will be slightly more noticeable than with cashew butter, but almond butter still pairs nicely with matcha.
I wouldn’t recommend peanut butter for this particular recipe, though. Its stronger flavor tends to overwhelm the more delicate matcha.
Can I Make My Own Oat Flour?
Absolutely. If you don’t have oat flour, simply blend rolled oats in a high-speed blender or food processor until they reach a fine, flour-like consistency.
For a certified gluten-free recipe, make sure you’re using certified gluten-free oats.
What Kind of Matcha Should I Use?
I recommend culinary-grade matcha for these cookie dough balls. You don’t need to use an expensive ceremonial-grade matcha for a recipe like this.
However, because matcha is one of the main flavors, choose one that you actually enjoy. The flavor can vary quite a bit between different matcha powders.
Can I Leave Out the White Chocolate?
You can, although I really love the sweetness and texture it adds.
If you prefer a more intensely matcha-forward cookie dough, you can reduce the amount or leave it out entirely. You could also experiment with chopped vegan white chocolate instead of chocolate chips for larger creamy pockets throughout the dough.
How to Store Matcha Cookie Dough Balls
Store the finished cookie dough balls in an airtight container in the refrigerator.
Chilling helps them firm up and gives them an especially nice fudgy texture. They’re perfect for making ahead and keeping in the fridge for an easy little sweet treat.
Frequently Asked Questions
Are these matcha cookie dough balls vegan?
Yes. The dough itself is completely vegan, and using vegan white chocolate keeps the entire recipe plant-based.
Are these matcha cookie dough balls gluten-free?
They can be. Use certified gluten-free oat flour to ensure the recipe is gluten-free.
Do I need to bake the cookie dough?
No! These are completely no-bake. The oat flour is the only ingredient that needs heat treatment before mixing.
Why is my cookie dough too wet?
The consistency of natural cashew butter can vary significantly. If your cashew butter is particularly runny, your dough may need additional oat flour. Add it gradually until the mixture becomes soft and rollable.
Why is my cookie dough too dry?
Add plant milk one teaspoon at a time until the dough becomes soft and doughy. Avoid adding too much liquid at once.
How long do matcha cookie dough balls last?
Keep them refrigerated in an airtight container and enjoy them within about a week for the best texture and flavor.
Don’t miss my other must try no bake treats!
Birthday Cake Cookie Dough Balls
White Chocolate Raspberry Cups
Birthday Cake Protein Bites
Dunkaroo Dip
Final Thoughts
These Vegan Matcha Cookie Dough Balls are proof that a good sweet treat doesn’t need to be complicated. A handful of simple ingredients come together to create something soft, creamy, earthy, and just sweet enough.
The combination of matcha, cashew butter, maple syrup, and vegan white chocolate is one of my favorite things about this recipe. Plus, because they’re no-bake, the hardest part is really just waiting for them to chill.
Make a batch, keep them in the fridge, and enjoy one whenever the matcha craving hits.
Meet Claire
Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant forward meals.
This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!
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Vegan Matcha Cookie Dough Balls
These Vegan Matcha Cookie Dough Balls are soft, creamy, no-bake treats made with gluten-free oat flour, culinary-grade matcha, natural cashew butter, maple syrup, coconut oil, and vegan white chocolate. They’re an easy vegan matcha dessert with a fudgey cookie-dough texture and just the right amount of sweetness.
Ingredients
- 1 3/4 cups gluten-free oat flour
- 2 tsp culinary-grade matcha powder
- 1/3 cup all-natural creamy cashew butter*
- 1/4 cup pure maple syrup
- 1 1/2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2-3 tbsp vegan white chocolate chips or chopped vegan white chocolate plus extra for topping
Instructions
- Add the oat flour, matcha powder, and sea salt to a bowl. Whisk until evenly combined.
- Add the cashew butter, maple syrup, melted coconut oil, and vanilla extract. Stir until a thick cookie-dough mixture forms.
- Fold through the vegan white chocolate chips or chopped white chocolate.
- Adjust the consistency. If the mixture feels too dry to roll, add plant milk 1 teaspoon at a time until soft and doughy. If it feels too wet, add a little extra oat flour until the dough is soft but easy to roll.
- Divide the dough into 10–12 portions and roll into balls.
- Press a few extra pieces of vegan white chocolate directly onto the tops of the cookie dough balls.
- Refrigerate for 20–30 minutes, or until firm.
Notes
- Cashew butter: This recipe was developed using all-natural, runny cashew butter. Because the consistency can vary between brands, you may need to adjust the dough with a little extra oat flour or plant milk.
- Almond butter: All-natural creamy almond butter can be used instead of cashew butter.
- Peanut butter: I don’t recommend peanut butter for this recipe because its stronger flavor can overpower the delicate matcha.
- Matcha: Culinary-grade matcha works well for this recipe. For the best flavor and color, use a matcha you enjoy the taste of.
- Storage: Store in an airtight container in the refrigerator.
Meet Claire
Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant forward meals.
This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!
One Response
This looks amazing! A must try!