matcha recipe


This is a sponsored conversation written by me on behalf of Earth Balance. The opinions and text are all mine.

Despite the season’s best efforts to woo me with cakes and cookies and pies (even those coming out of my own kitchen), I’ve been doggedly drawn to savories this winter. I crave soups and broths, piles of steaming veggies and stews, anything to stave off the cold (I know, I’m in Los Angeles—but these walls and windows aren’t built for 50º weather!). This weekend, though, the holiday cookie bug snuck its way into my heart. You know the urge, that longing to get cozy with your oven whilst donning your most well-worn sweats and grooving to the best holiday tunes you can find. Yup, that one.

I grew up making two kinds of holiday cookies, recipes that were my mother’s family heirlooms: raspberry linzertorte bars and pecan snowball cookies (or Russian or Mexican wedding cookies, depending who you ask). Suddenly, in the midst of my reigning savory preference, I decided it was high time to make some snowballs. Except I wanted mine laced with the fragrance of jasmine and bright with matcha green tea.

Read more and get the recipe here!

Chocolate and Matcha Marble Cookies:


  • 2/3 cup of neutral tasting oil (e.g., sunflower)
  • ½ cup almond milk
  • 300g granulated sugar
  • 1 tsp matcha powder 
  • 2 tbsp unsweetened cocoa powder
  • 270 g self raising flour
  • 2 pinches of salt


  1. Pre-heat the oven to 180C/350F/gas mark 4 and line a baking tray w parchment.
  2. Mix together 1/3 cup of oil, ¼ cup milk and 150g sugar.
  3. Sift together 145 g flour with the matcha powder, then stir into the wet ingredients to make a green dough.
  4. Mix together the remaining oil, milk and sugar, then sift together the remaining 125g of flour and cocoa and mix into the wet ingredients to make a chocolate dough.
  5. Both doughs should be about the same consistency and hold together fairly well, so you may need to add extra flour/milk to one.
  6. Mix the cookie doughs together only slightly to create a marbled effect, then drop heaped tablespoons of the dough onto the baking tray.
  7. Bake for 11-13 minutes, or until the edges start to brown before removing from the oven and allowing to cool.

Notes: so I was going to a rainbow-themed potluck last week and had to crack out some sort of colourful food at like midnight the night before and this is what I came up with :) Everyone loved them! btw for the blueberry icing, I just used a handful of frozen blueberries, whacked them in the microwave for about 30 secs, and then sieved them into some icing sugar to make a paste and just drizzled that over the top when they were cool.

Serves 21, 163 calories (w/o icing)

Anyone else studying for midterms and looking for a study break snack ? I made these matcha 🍵 muffins three times in the last two weeks and they’re always a hit !

Matcha and berry muffins (makes 6) :

* 2/3 cup soy milk * 1 heaped tablespoon chia seeds (to replace the egg)
* 2 tablespoons lemon juice * ½ mashed banana * ¾ cup sugar or ½ cup natural sweetener (agave or maple syrup) // You can use less sugar if you like the strong bitter flavor of matcha
* 1 + ¾ cup whole wheat flour * 2 heaped teaspoons matcha
* 2 teaspoons baking powder * Handful of frozen or fresh berries

Preheat your oven to 375°F (190°C). Combine the wet ingredients (including the ½ mashed banana) in a bowl, whisk and let the mixture sit until the chia seeds form a gel and the lemon coagulates with the milk. In a separate bowl, combine the dry ingredients and make sure the matcha powder does not make lumps. Pour the wet ingredients in the wet ingredients’ bowl and stir well but do not over-mix. Then, pour in the soy milk mixture and stir together. Pour the batter into a muffin mold (I use a silicon one so the recipe is completely oil-free) and at the last minute add the berries on top of each muffin. Bake for about 20mn and let cool off before indulging in these vegan matcha muffins !