If you’re thinking that Matchadoodles sounds like a trendy new dog breed, you’re half right. It is a hybrid, but of two yummy cookies (matcha cookies and snickerdoodles) made into one, very delicious, cookie. And welp, I believe I’ve officially created my new favorite cookie. Okay, if I’m being honest, I’m pretty sure I say that every time I post a new cookie recipe. (Yep, see proof: here, here, and here.) I just love cookies so much that choosing my favorite would be like making a parent choose her favorite child. Okay, that comparison might be a little dramatic, but my cookie love runs deep. So I stand by it. And these Matchadoodles are just too good to ever want to live without!

This hybrid cookie is the best of both original cookies! The beautiful green color and subtle, nutty, green tea flavor of a matcha cookie with the soft and chewy texture of a snickerdoodle and similarly rolled in a cinnamon sugar dusting. I drink a hot matcha latte every morning and always add a generous serving of cinnamon to the mix. Cinnamon is such a delicious complement to matcha, it’s cozy and warming, and adds a touch of sweetness to the rich green tea. Unsurprisingly, this flavor combination does not disappoint when matched up in cookie form. These Matchadoodles are everything you expect from a good snickerdoodle, but with a twist of matcha which creates a lovely green cookie center and makes them feel just a touch classy.

The recipe is incredible easy to make! The dough comes together in just 5 minutes and in just one bowl! Hooray for less dishes! And while I recommend chilling the dough, ideally, for two hours, you can get away with chilling the dough for a solid 15. Then the dough is scooped into balls, rolled in an easy cinnamon sugar mixture, and baked for just about 10 minutes!

Here’s a quick run-down of the main ingredients needed to create these cookies:

Cane Sugar: I used an organic cane sugar from Whole Foods (but this brand is also great) instead of my usual coconut sugar because coconut sugar tends to turn baked goods a darker brownish color. Normally, this doesn’t bother me, but I really wanted to keep the vibrant green of the matcha. You can use all coconut sugar (which I actually enjoyed just a touch more) if you want to keep these strictly paleo.

Tahini: I use and love tahini as the base of most of my cookie recipes. I love that tahini is very neutral in color and taste and will not dominate the other flavors in the final baked good. My current favorite tahini for baking is the 365 brand from Whole Foods. Feel free to sub for another nut/seed butter if you prefer. Whatever you use, be sure to stir the butter well before measuring. And choose one that is made with a single ingredient (no added oil or sugar), has a thin/drippy consistency, and not super thick. Other good options are cashew or sunflower seed butter.

Avocado Oil: The more I bake with avocado oil the more I am convinced it is the best for dairy free baking. It has a neutral flavor and you do not need to wait for the oil to melt and cool before mixing with the remaining wet ingredients. That being said, coconut oil is a fine substitute for the avocado oil.

Cassava Flour: This is the base flour of the cookie and I find that it’s the closest to using a traditional white flour but is actually a whole food (made from the whole yucca root) and unrefined. I recently discovered that Amazon has the best pricing, compared to the health food stores near me and, surprisingly, Thrive Market.

Matcha: As this is, arguably, the most important part of the cookie, I recommend using a good quality matcha. However, really, any matcha will do. My forever go-to matcha brand is Soar Organics. Their matcha is always excellent quality, organic, sourced from Japan, and very reasonably priced. I use their Ceremonial Grade Matcha daily in my morning tea and use their Everyday Matcha for cooking or baking. Both are excellent. (Use my coupon code Freshly15 to save 15%). I only use 1 teaspoon of matcha in this recipe and was pleased with the subtle matcha flavor. If you are looking for a bolder expression of matcha you can easily double it to 2 teaspoons. (Which I would definitely do if making a batch all for myself).

These cookies are made better-for-you as they contain no weird ingredients, and no refined oils or flours. And, as there is only 1 egg in this recipe, I am fairly confident that it can easily be made vegan by using a pre-made egg replacer or flax egg. They are easily made paleo and refined sugar free if you replace the cane sugar with coconut sugar. And these healthy(ish) cookies are still so incredibly delicious. It’s basically like a warm cookie hug with a matcha kiss in every bite. And really, just the perfect cozy cookie situation for a fall baked treat.

paleo-ish (gluten/grain/dairy free), nut free, vegan-option, refined sugar free possible

If you make this recipe, please leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

Matchadoodles!

It's a glorious mash up of a matcha cookie and a snickerdoodle! The subtle green tea flavor of matcha in a soft and chewy cookie rolled in a cinnamon sugar coating. Made with only 11 ingredients and in one bowl!

paleo-ish (gluten/grain/dairy free), nut free, vegan-option, refined sugar free possible

Ingredients

Wet Ingredients

2/3 cup cane sugar or coconut sugar
1/4 cup tahini, well stirred before measuring sub other thin nut/seed butter of choice
1/4 cup avocado oil sub coconut oil (melted and cooled)
1 egg sub egg replacer or flax egg if vegan
1/2 tsp vanilla

Dry Ingredients

1/2 cup cassava flour, spooned and leveled
1/4 cup tapioca flour
1-2 tsp matcha powder see notes
1 tsp cinnamon
1 tsp baking powder
1/4 tsp sea salt

Cinnamon Sugar Dusting

1 tbsp cane sugar or coconut sugar
1/2 tsp cinnamon

Instructions

In the bowl of a stand mixer, or a large bowl if mixing by hand, whisk together the wet ingredients until thick and fluffy.
Add in the dry ingredients and stir until just fully incorporated, ensuring not to overmix, and scraping down the sides of the bowl if necessary.
Chill the dough in the fridge for at least 15 minutes, preferably 2 hours.
Near the end of the chilling time, heat oven to 360 (yes, 360) degrees and prepare a baking sheet by lining with parchment paper or a silpat. In a small bowl mix together the Cinnamon Sugar Dusting ingredients.
Once dough has chilled, scoop out balls of dough, I used a 40 mm scoop (about 1.5 tbsp), and roll each ball in the cinnamon sugar mixture. Place the dough balls at least 2 inches apart on the baking sheet.
Bake cookies for 9-11 minutes or until cookies are puffed, centers have set, and slightly golden brown around the edges. I find 10 minutes to be the perfect length of time for cookies with crisp edges and soft chewy centers.
Let cookies cool on baking sheet for at least 5 minutes before transferring to wire rack to cool completely.
Store at room temperature in an airtight container for 2-3 day. Then move to freezer for longer storage!

Recipe Notes

Nut/Seed Butter Notes: For best results, before adding the tahini, make sure to mix it well in the jar before measuring. The tahini should be thin and drippy. Do not use the compacted paste at the bottom of the jar. And if subbing for another nut/seed butter, choose one that's similarly thin like a natural almond, cashew, or sunflower seed butter that has a good amount of oil at the top. My favorite tahini for baking is the 365 brand from Whole Foods.

Matcha: I only use 1 teaspoon of matcha to give these cookies a subtle green color and mild matcha flavor. If you want to go big on the green tea, you can easily double the amount to 2 teaspoons.

For Strict Paleo: Simply replace cane sugar with coconut sugar in both parts of the recipe.

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