Gluten-Free Matcha White Chocolate Cookies

Celiac.com 10/21/2025 - Matcha’s story begins in medieval Japan, where stone-milled green tea powders were whisked into ceremonial bowls for focus and calm. Its vivid color and grassy, umami depth later leapt into pastry kitchens, where chefs discovered that matcha sings when paired with creamy, dairy-based sweets. White chocolate, a twentieth-century confection made from cocoa butter, milk, and sugar, offers a mellow canvas that softens matcha’s earthiness and highlights its floral notes.

This cookie brings those traditions together in a gluten-free format designed from the ground up for ideal spread and chew. A balanced gluten-free flour blend, a brief chill, and just enough sugar to round the tea’s edges produce a tender, fragrant cookie dotted with melt-soft white chocolate chips.

Recipe Snapshot

• Yield: 18–22 cookies
• Active Time: 20 minutes
• Total Time: 1 hour (includes chilling)

Ingredients

Dry Ingredients

• 1 ½ cups (210 g) gluten-free all-purpose flour blend (with xanthan gum)
• 2 Tbsp (16 g) cornstarch
• 1 ½ Tbsp culinary-grade matcha powder (sifted)
• ½ tsp baking soda
• ¼ tsp fine sea salt

Wet Ingredients

• ½ cup (113 g) unsalted butter, softened (or dairy-free butter stick)
• ¾ cup (150 g) packed light brown sugar
• ¼ cup (50 g) granulated sugar
• 1 large egg, room temperature (or 1 flax egg: 1 Tbsp ground flax + 3 Tbsp water, rested 10 minutes)
• 1 ½ tsp vanilla extract
• ¼ tsp almond extract (optional, enhances matcha aroma)

Mix-ins

• ¾ cup (135 g) white chocolate chips or chunks (ensure gluten-free)
• ½ cup (55 g) raw almonds or macadamias, roughly chopped (optional)

Method

1) Prepare the Dry Mix

1. In a bowl, whisk the gluten-free flour, cornstarch, sifted matcha, baking soda, and salt until evenly green. Sifting the matcha prevents bitter clumps.

2) Cream and Combine

1. In a large bowl, beat the softened butter with brown and granulated sugars until light and creamy, 2–3 minutes.
2. Beat in the egg, vanilla, and almond extract (if using) until smooth.
3. Add the dry mix and stir just until the flour streaks disappear. Fold in white chocolate and nuts, if using. The dough will be soft and vividly green.

3) Chill

1. Cover and chill the dough for at least 30 minutes (and up to 24 hours). Chilling hydrates gluten-free starches and improves texture and shape.

4) Bake

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
2. Scoop 1 ½ Tbsp portions, spacing 2 inches apart. For round edges, roll gently into balls.
3. Bake 9–12 minutes, until edges are just set and the tops look slightly puffed and matte. Do not brown heavily—matcha’s color is best when only lightly baked.
4. Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling. Chips will set creamy.

Tips for Best Gluten-Free Results

• Flour blend: Use a cup-for-cup blend that includes xanthan gum. If your blend lacks it, add ¼ tsp xanthan gum to the dry ingredients.
• Matcha grade: Culinary-grade is ideal for baking—vibrant color and balanced flavor. Store matcha airtight, away from light.
• Do not overbake: Pull cookies when edges set but centers still appear soft; they firm as they cool.
• Sift matcha: Sifting prevents bitterness from dense pockets.

Make-Ahead and Storage

• Dough: Chill up to 24 hours. For longer storage, scoop, freeze solid, then bag for up to 2 months. Bake from frozen, adding 1–2 minutes.
• Baked cookies: Store airtight at room temperature 3–4 days. Refresh 3–4 minutes at 300°F (150°C) for just-baked edges.

Variations

• Citrus lift: Add ½ tsp finely grated lemon zest to the wet ingredients for a bright finish.
• Sesame swirl: Fold in 1 Tbsp toasted sesame seeds; sprinkle a pinch on top before baking.
• Dairy-free: Use dairy-free butter and dairy-free white chips; flavor will lean slightly coconutty if using coconut-based chips.
• Extra green: For deeper color and flavor, increase matcha to 2 Tbsp and add 1 tsp extra sugar to balance.

Troubleshooting

• Too pale or cakey: Dough was over-chilled or flour was packed. Let dough warm 10 minutes and fluff the flour before measuring.
• Spreading too much: Chill longer, or add 1 Tbsp gluten-free flour to the next tray.
• Bitter taste: Matcha was not sifted or was burned. Bake just until set; avoid deep browning.

Conclusion

Celiac.com Sponsor (A12):
These Gluten-Free Matcha White Chocolate Cookies bridge tea house tradition and modern baking. The grassy sweetness of matcha meets the silky richness of white chocolate in a tender cookie that respects gluten-free needs without compromise. Keep a batch on hand for afternoon tea, study breaks, or a calm, green-tinted moment any day of the week.