Browned Butter Matcha Cookies (Gluten-Free)

Matcha + browned butter = magic! I didn’t know this pairing would be so delicious until I created these rich, sweet, yet slightly salty Browned Butter Matcha Cookies.

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Guys! This matcha obsession is REAL!

I’ve always loved matcha flavor, but only in the form of tea for a long time! Now that matcha protein powder that actually tastes like matcha exists (ahh!), I’m making recipes with it all the time.

I went through a list of my favorite desserts to try with it, and of course cookies topped the list.

Team crispy or team chewy cookie?

If you like a little bit of both worlds, these Browned Butter Matcha Cookies are for you! They crispy on the outside, and soft on the inside.

Since I love matcha so much, I often add a little matcha powder to recipes like this one. Not only does this enhance the matcha flavor, but it deepens the green color. It’s so pretty!

It’s always optional, of course. You’ll still get a light earthy flavor with slight sweetness and vanilla undertones using the protein alone.

Making Browned Butter Matcha Cookies

Browned butter is in the name for a reason. There’s nothing quite like the caramelized, deep, rich flavor you get when you melt and brown good old fashioned butter. However, you can opt for a different fat source like ghee or coconut oil, if you prefer. Just note that the flavor profile will be different.

Matcha pairs beautifully with both dark and white chocolate, so feel free to use those interchangeably.

As for sweeteners, I haven’t tried using anything but monk fruit in order to keep these lower in sugar. If you need a sweetener substitute, I’d try coconut sugar.

Print Recipe

Browned Butter Matcha Cookies

These gluten-free matcha cookies are crispy on the outside and soft on the inside.

Prep Time10

Cook Time6

Chill Time30

Total Time46

Course: Dessert

Cuisine: American

Keyword: cookie, matcha, gluten free, protein, browned butter

Servings:

Calories: 184kcal

*This recipe may contain affiliate links to products we use and love.

Ingredients

1 ¼ cups gluten-free baking flour
2 scoops Matcha Shake Sculpt + Debloat Protein Powder
1 tsp baking soda
1 cup unsalted butter (or ghee or coconut oil)*
½ cup monk fruit granular sweetener
1 tsp vanilla extract
2 large eggs room temperature
½ cup sugar-free white chocolate chips
1 tsp matcha powder ** optional

Instructions

Heat the oven to 350°F.
Brown the butter by heating over medium heat until it turns a golden yellow color. Pour butter into a glass to cool. *If using ghee or coconut oil, skip the browning step and simply melt the ghee/oil.
Combine the flour, protein powder and baking soda in a medium mixing bowl. Mix well and set aside.
Stir the sweetener to the butter. Once well combined, add in the eggs and vanilla. Whisk together until light and creamy (about 1 minute). **If using extra matcha, add in now. This produces a greener hue with a little more matcha flavor.
Once the wet ingredients are well mixed, slowly add in the dry ingredients. Combine with a spatula until a dough forms. Add in the white chocolate chips and mix until they are well incorporated.
Let the dough chill in the fridge for 30 minutes.
Cover 2 baking sheets with parchment paper. Use a (1.5 oz) ice cream scoop to scoop cookie dough onto the baking sheets. Cookies should be 2-3 inches apart.
Bake for 10 minutes, or until the centers are nearly set. Let cookies cool for 10 minutes before putting them on a cooling rack. (Cookies will firm up as they cool).