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Matcha Recipes

Matcha Mochi Dutch Baby

Matcha Mochi Dutch Baby
Here is a Matcha Mochi Dutch Baby recipe from our matcha community that's a unique twist on a classic and we can't wait to try it in our kitchen! It's a quick and easy crowd pleaser. Continue reading

How To Have Matcha On The Go

How To Have Matcha On The Go
Make a hot Matcha drink in 3 easy steps, either at home or in the office. Matcha will give you a powder keg of antioxidants and deliver a long-lasting dose of caffeine Continue reading

Green Tea Matcha Cookies Recipe by Ahu Eats

Green Tea Matcha Cookies Recipe by Ahu Eats
Photo Credit: Ahu Eats
Photo Credit: Ahu Eats

Today we have the Green Tea Matcha Cookie recipe that is so amazing that we have to share from Ahu Eats! It is soft, chewy, with just the right balance of sweetness and bitterness from the matcha. These are the perfect cookies to go with your morning coffee or tea.

Serves: 24


  • 1 stick butter, softened
  • ⅞ cup of granulated sugar
  • 1 cup + 2 tablespoons all-purpose flour
  • 2 eggs
  • 1¼ tablespoons culinary grade matcha powder
  • 1 teaspoon baking powder
  • Pinch of salt


  1. Cream together the butter and sugar in a large mixing bowl - it should be creamy colored and airy. A hand blender or stand mixer works well for this. This helps the cookie become fluffy and chewy.
  2. Gently incorporate the eggs to the butter mixture one at a time.
  3. In a separate bowl, sift together all the dry ingredients.
  4. Add the dry ingredients to the wet by adding a little at a time and folding or gently mixing the batter together. Keep going until you've incorporated all the remaining flour mixture. The dough should be a beautiful green color.
  5. Chill the dough for at least an hour - up to overnight. The longer the better!
  6. Preheat your oven to 325 F.
  7. Roll the dough into balls the size of ping pong balls and place them on a non-stick cookie sheet.
  8. Bake them for 12-15 minutes until the bottoms just start to become golden brown and the cookie no longer looks wet in the middle. Note: you can always bake them at 350 F for a less moist, fluffy cookie. It will bake faster by about 2-4 minutes 350 F so watch them closely.
  9. Remove and let cool on a rack and enjoy!


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Matcha White Chocolate Bark Recipe

Matcha White Chocolate Bark Recipe

Create a homemade and sweet treat this Valentine's Day with the Matcha White Chocolate Bark recipe. This dessert is easy to make and absolutely delicious. You will be able to taste the lovely combination of bittersweet matcha and white chocolate with a dash of raspberries and coconut.

Matcha White Chocolate Bark Recipe


16 servings


10x10 inch baking pan with cooking parchment paper over it


3 tbsp of Culinary Grade Matcha powder

1 lb of White Chocolate, finely chopped

1/2 cup of freeze dried raspberries, lightly crushed

1/3 cup of unsweetened, shaved coconut


1/3 cup of crushed nuts of your choice (almond, pistachio..etc)


  1. Heat a small saucepan with 1 inch of water over high heat until water comes to a simmer
  2. Reduce the heat in order to maintain the bare simmer
  3. Place a large metal bowl over the sauce man of water and add in 3/4 of the white chocolate and stir until it is mostly melted and then add the rest of the chocolate. Becareful not to let it burn! It should be around 100-110 degrees F.
  4. Sift the matcha over the bowl and make sure there are no lumps. Stir until it is uniform in a nice pastel green.
  5. Stir 1/2 of the raspberries, coconut, and nuts into the matcha mixed white chocolate and proceed to pour into the 10x10 in baking pan w/ parchment paper. Sprinkle the rest of toppings over the mix. 
  6. Make sure to gently press the toppings into the chocolate so they stick.
  7. Set aside the the bark to cool for 20 minutes in the fridge.
  8. Take it out and slice into 16 pieces.
  9. Enjoy!


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