Strawberry Matcha Marble Cookies: Easy Vegan Delight for Everyone Recipe

Introduction

These Strawberry Matcha Marble Cookies offer a delightful combination of fruity sweetness and earthy matcha flavor in a soft, vegan treat. Easy to make and beautifully swirled, they’re perfect for sharing with friends or enjoying as a special snack.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon matcha powder
• 1 cup strawberries, pureed
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a bowl, mix the all-purpose flour, almond flour, baking soda, and salt until combined.
3. Step 3: In another bowl, combine the melted coconut oil, maple syrup, and vanilla extract.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring until a consistent dough forms.
5. Step 5: Divide the dough into two equal portions. Stir the matcha powder into one portion and the strawberry puree into the other.
6. Step 6: Drop spoonfuls of both doughs onto the prepared baking sheet, gently swirling them together with a toothpick or skewer to create a marble effect.
7. Step 7: Bake for 10-12 minutes, or until the edges turn golden and the cookies are set.
8. Step 8: Allow the cookies to cool completely on the baking sheet before serving.

Tips & Variations

• For a nut-free version, substitute almond flour with additional all-purpose flour or oat flour.
• If fresh strawberries aren’t available, use thawed frozen strawberries for the puree.
• Enhance the marble effect by lightly swirling the dough with a skewer rather than mixing too much.
• Add a handful of vegan chocolate chips to either dough for extra richness.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week or freeze for up to 2 months. To enjoy after refrigeration or freezing, let them come to room temperature or warm gently in a low oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of flour instead of all-purpose flour?

Yes, whole wheat flour or gluten-free flour blends can be used, but the texture may be slightly different. Adjust liquid amounts as needed for consistency.

Is it necessary to use coconut oil?

Coconut oil adds moisture and a subtle flavor, but you can substitute it with another neutral oil like canola or vegetable oil if preferred.

Strawberry Matcha Marble Cookies: Easy Vegan Delight for Everyone Recipe

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★★★★★

4.9 from 95 reviews

• Author: Harry
• Total Time: 27 minutes
• Yield: 12–15 cookies 1x
• Diet: Vegan

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Description

These Strawberry Matcha Marble Cookies are a delightful vegan treat that combines the earthy flavor of matcha with the sweet, fruity notes of fresh strawberries. Soft, chewy, and visually stunning with their marble effect, these cookies are perfect for anyone craving a unique, plant-based dessert.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup strawberries, pureed
• 1 tablespoon matcha powder

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Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a bowl, combine the all-purpose flour, almond flour, baking soda, and salt, mixing well to ensure even distribution of leavening agents and seasoning.
3. Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until smooth and thoroughly blended.
4. Form Dough: Gradually incorporate the dry ingredients into the wet mixture, stirring until a uniform dough forms without any dry spots.
5. Divide and Flavor Dough: Separate the dough into two equal portions. Stir the matcha powder into one part, evenly coloring and flavoring it. Add the pureed strawberries to the other portion, mixing until combined.
6. Create Marble Effect: Using spoons, drop alternating spoonfuls of the matcha and strawberry dough onto the prepared baking sheet. Use a skewer or knife to gently swirl the two doughs together, creating a beautiful marble pattern.
7. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges turn a golden brown, indicating doneness.
8. Cool and Serve: Remove the baking sheet from the oven and let the cookies cool completely on a wire rack before serving to allow them to set properly.

Notes

• For best results, use fresh strawberries for the puree, removing seeds if desired for a smoother texture.
• If you prefer sweeter cookies, feel free to increase maple syrup slightly, but keep in mind it may affect the dough consistency.
• Make sure the coconut oil is melted but not hot to avoid cooking the wet ingredients prematurely.
• Use parchment paper or a silicone mat to prevent sticking and make cleanup easier.
• Storage: Keep cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Keywords: vegan cookies, matcha cookies, strawberry cookies, marble cookies, plant-based dessert, easy vegan recipe, healthy cookies