Turtle Shaped Vegan Matcha Cookies
These vegan matcha cookies are naturally gluten-free and free of refined sugar. Flavored with creamy tahini and almond flour, they’re shaped like little turtles for a playful, delicious treat.
There’s something delightful about animal-shaped cookies, and these turtle cookies are entirely plant-based—no animals harmed. The combination of runny tahini and almond flour gives them a rich, nutty flavor, while matcha adds a subtle green tea note and the signature green color.
This simple one-bowl recipe uses just seven ingredients you may already have on hand. It’s easy to make, kid-friendly, and a great option when you want a charming, healthier cookie.
How to Make Vegan Matcha Cookies
All you need to make these delightful cookies is seven ingredients and one bowl.
Ingredients (vegan, gluten-free, refined sugar-free):
- Oat flour — a light gluten-free flour that keeps cookies soft and tender.
- Almond flour — adds richness and healthy fats; it helps give the cookies a tender crumb.
- Tahini — sesame seed butter with a nutty depth; use smooth, runny tahini and stir it well before measuring.
- Maple syrup — a liquid sweetener that keeps the recipe refined-sugar-free and vegan; agave is an acceptable substitute.
- Baking powder — a bit of leavening to give the shell a light lift.
- Vanilla — pure vanilla extract or vanilla bean paste for warmth and depth.
- Matcha powder — ceremonial-grade matcha adds green tea flavor and color; adjust amount to taste.
Shaping Turtle Cookies
The assembly is simple once the dough is mixed. Roll tablespoon-sized scoops of matcha dough into balls and flatten slightly for the shell. For each turtle, form four small balls for legs, one larger ball for the head, and a tiny ball for the tail from the plain dough. Gently press the pieces together so they adhere.
Use the back of a fork to press a cross-hatch pattern on the shell, and the tip of a chopstick or similar tool to press two small eye indentations in the head.
Baking Tips
This oil-free recipe benefits from a non-stick surface. A reusable silicone baking mat works well, or use parchment paper. You can also lightly grease the sheet if needed, but a mat makes cleanup easier.
Cookies will firm up as they cool, so it’s fine to remove them when they’re still slightly soft to the touch. Look for a faint golden color on the head and limbs as an indicator.
Tahini texture varies by brand; if the dough feels too wet, add oat flour by the tablespoon until it becomes workable. Chilling the shaped cookies for 10 minutes before baking can also help them hold their shape.
Are Matcha Cookies Gluten-Free?
Yes. This recipe is allergy-friendly and can be enjoyed by many dietary preferences. It is:
- Gluten-free
- Vegan / plant-based
- Oil-free
- Refined sugar-free
What Kind of Matcha is Best for Baking?
A good-quality matcha gives the best color and flavor. For baking, you can use a slightly lower culinary or baking grade without wasting a top-tier sipping tea. Choose a matcha you enjoy so the subtle green tea note complements the tahini and maple.
Serving and Storing
These turtle cookies are fun to make with kids and great as party snacks or homemade gifts. Store fully cooled cookies in an airtight container at room temperature for up to four days. For longer storage, freeze in a sealed container for up to three months. Note that cookies lose some chewiness over time, so enjoy them fresh for a softer center.
More Matcha Baking Recipes to Try
If you enjoy these tahini matcha cookies, you might also like other matcha treats such as:
- Matcha Monstera Cookies
- Matcha Dusted Chocolate Almonds
- Strawberry Matcha Sugar Cookies
- Vegan Matcha Rice Krispie Treats
Turtle-Shaped Vegan Matcha Cookies (vegan, gluten free, wfpb)
10 -12 cookies
Ingredients
- 1/2 cup tahini smooth and runny
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup gluten free fine oat flour more as needed
- 1/4 cup fine almond flour
- 1 teaspoon baking powder
- 1-2 tsp ceremonial grade matcha powder to taste
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with a nonstick silicone mat or parchment paper.
- In a large bowl, whisk together maple syrup, tahini, and vanilla until smooth.
- Sift in oat flour, almond flour, and baking powder. Stir with a spatula until a dough forms. The dough should be workable; add extra oat flour by the tablespoon if it’s too sticky.
- Set aside about one-third of the dough for the turtle heads, legs, and tails. Sift matcha into the remaining dough and mix until evenly colored.
- Roll tablespoon-sized scoops of the matcha dough into balls and flatten slightly to form shells. Use small plain dough balls for the head, legs, and tail, pressing gently to attach. Press a cross-hatch pattern on the shell with the back of a fork and make eye indentations with a chopstick or similar tool.
- Bake for 8–10 minutes. Cookies will firm up as they cool—allow them to cool completely before serving.
Nutrition information is automatically calculated and should be used as an approximation.
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