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.