5-Ingredient Chewy Matcha Coconut Cookies

Soft and chewy coconut & matcha cookies that are vegan, gluten-free, and naturally sweetened!

  • Yield: 8 small cookies


  • 2/3 cup unsweetened shredded coconut
  • 1/2 cup almond flour
  • 1/2 and 1/4 tsp matcha powder
  • 1/4 cup coconut nectar (or agave syrup)
  • 4 tsp melted cocoa butter (or coconut oil)
  • 1 tsp vanilla extract (optional)


  1. Preheat oven to 200°F (90°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the shredded coconut, almond flour, and matcha powder.
  3. Add the coconut nectar, melted cocoa butter, and vanilla extract. Using a wooden spoon, mix for about 1 minute, or until it forms a slightly sticky paste. You can also use your hands to mix.
  4. Using slightly wet hands, form 8 thick cylinders of about 1.5-inch wide and place them on the baking sheet. Don’t worry if they are close to each other, they won’t spread.
  5. Bake for about 25 minutes. Then let cool at least 20 minutes before enjoying the cookies.
  6. These matcha cookies will keep for up to 5 days stored at room temperature in an airtight container.


  • Serving Size: 1 Cookie
  • Calories: 144
  • Sugar: 8.2g
  • Fat: 10.1g
  • Carbohydrates: 11.4g
  • Fiber: 2.6g
  • Protein: 2.1g

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