Matcha Latte Cookies

Just made these and they are delicious. I didn’t have peanut butter on hand so used tahini, which was subtle, delicious and my guess is that it works better with matcha anyway. A winner!

What are the good substitutes for peanut butter if we are making them for allergies?

We did half of the peanut butter that the recipe suggested and upped the matcha by 1 teaspoon and they turned out amazing! Can’t taste the peanut butter, and the matcha flavor is perfectly strong. The frosting is a perfect match. For those asking for peanut butter substitutes, I really think you could sub with any nut butter or omit completely and the cookies will still turn out okay.

as a lazy person, making ermine frosting was too much for me. to add some sweetness, i chopped up a 100g bar of white chocolate and mixed it in with the flour. it balances the great base flavour and allows the cookies to keep longer!

I made these to soften the blow of how bad Real Housewives of Potomac has gotten, so that I could eat them while I watch. They are so, so good but I think the recipe calls for too much frosting, which would normally be fine, but you can't really save it. So, I got rid of it (kind of like how I wish RHOP would get rid of Gizelle and Robyn)!

For best green color: use ceremonial matcha, not culinary grade, and roll in matcha-sugar mixture before baking

Sunflower or almond butter are great substitutes for allergies.

Very good! But they are more peanut butter in taste then matcha

Halved the amount of frosting, which ended up being closer to a good quantity for me - think I would have had trouble using the whole thing. Substituting oat milk for whole here worked fine for me, but took a bit more time on the stove (+2/3 mins), YMMV.

Instead of frosting, I added a half bag of white chocolate chips with the final fold of flour. My coworkers loved them!

I made these following the recipe exactly and they were PHENOMENAL. I don’t know why people were complaining about the peanut flavor being too strong — it’s 1 T in 20 cookies! I thought the matcha flavor was perfect. I worried that kids would be put off by the color/flavor so I called them “Grinch cookies” and they loved them. I only had enough butter to make a third of the recipe for frosting, but that was actually perfect for the full amount of cookies - an ample amount but not overwhelming.

Morton kosher salt is saltier than Diamond Crystal (the one most professionals use but less available nationwide). Use more salt if using Diamond Crystal.

Because I didn't have any, I switched the matcha powder for 1 T ashwagandha powder and 1/2 T cardamom. This is a beautiful cookie, and I'm looking forward to having matcha next time I make them!

I’ve now made these exactly following the recipe and swapping the peanut butter for tahini, both are excellent. One thing I learned: do not refrigerate the dough overnight, the matcha started to oxidize and turn brown. The cookie still tasted good, but it was a very muddy green-brown.

Delicious and fun to make. I'm at high elevation, and I followed the recipe as followed except I added 1 fewer tbsp of flour and added a splash of water to the dough after incorporating the wet ingredients. For those curious about storing after icing, I refrigerated cookies in a single layer so icing could set (they taste pretty decent cold too). Also, the matcha flavor really shines through after these sit for a day!