Matcha Peppermint Cookies: Your New Favorite Festive, Low-Sugar Treat!
Hey there, friend! Isla here from BiteTide, and I am just bubbling over with excitement to share this recipe with you today. Have you ever had one of those moments where a flavor combination just clicks in your brain? Like, you take a bite of something and your taste buds do a little happy dance, and you immediately think, “Why haven’t I been eating this my whole life?” That’s exactly what happened the first time I bit into one of these vibrant, incredible Matcha Peppermint Cookies.
We’re talking about a cookie that’s a total showstopper. They’re this gorgeous, earthy green from the matcha, speckled with sweet, melty white chocolate chips and a cool, refreshing kick of peppermint. The outside bakes up with a satisfying little crunch, giving way to a soft, chewy, almost brownie-like center. And the best part? They’re sweetened without any refined sugar, making them a feel-good treat you can absolutely enjoy without the guilt. Whether you’re navigating the holiday sugar rush, looking for a unique cookie to gift, or just craving a cozy moment with a cup of tea, these cookies are your answer. They’re fun, flavorful, and I promise—never fussy. Let’s get baking!
A Dash of Nostalgia & A Sprinkle of Innovation
This recipe actually has its roots in two of my favorite kitchen memories. The first is of my Grandma Mae’s infamous Christmas sugar cookies. Every December, her kitchen would transform into a flour-dusted wonderland, and my job was always to man the peppermint extract bottle. I loved the way a single drop would perfume the entire room, a scent that, to this day, instantly transports me back to those warm, joyful days.
The second memory is much more recent. A few years back, I spent a blissful afternoon in a tiny, hidden tea shop, where a wise old woman served me the most perfect cup of matcha. She showed me how to whisk it properly, explaining its earthy, complex character. I was hooked. This cookie is my love letter to both of those moments—the joyful, familiar comfort of peppermint from my childhood, married to the sophisticated, zen-like flavor of matcha I discovered as an adult. It’s the perfect BiteTide mashup: cozy meets creative, tradition meets a delicious new wave.
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Matcha Peppermint Cookies (Low-Sugar & Festive)
- Total Time: ~30 mins
- Yield: ~20 Cookies
Description
These vibrant green cookies combine earthy matcha with cool peppermint for a refreshing holiday twist. Made with almond flour and sweetened without refined sugar, they’re a unique and festive treat—crunchy outside, chewy inside, and perfect with a cup of tea.
Ingredients
1½ cups almond flour
2 tbsp matcha green tea powder
¼ tsp baking soda
Pinch of salt
¼ cup coconut oil or unsalted butter, softened
⅓ cup granulated monk fruit or erythritol
1 large egg
½ tsp peppermint extract
⅓ cup sugar-free white chocolate chips or crushed sugar-free peppermint candies
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk almond flour, matcha, baking soda, and salt.
In another bowl, beat coconut oil (or butter) with sweetener until creamy. Add egg and peppermint extract; mix well.
Stir dry ingredients into wet until dough forms. Fold in white chocolate chips or peppermint pieces.
Scoop 1-tbsp portions onto the baking sheet. Flatten slightly.
Bake 10–12 minutes, until edges are lightly golden. Cool completely.
- Prep Time: 15 minutes
- Cook Time: 12 mins
- Category: Dessert
Nutrition
- Calories: ~110 per cookie
- Fat: 9g
- Carbohydrates: 2g
- Protein: 2g
Gathering Your Flavor Arsenal
Here’s everything you’ll need to make these festive gems. Don’t worry, I’ve included all my best tips and swaps to make this easy-peasy!
- 1½ cups almond flour – This is our base! Almond flour gives these cookies a wonderfully tender, chewy texture and a nutty, rich flavor that pairs perfectly with matcha. Chef’s Insight: Make sure you’re using fine, blanched almond flour, not almond meal, for the best texture. For a nut-free version, you can try sunflower seed flour, but be aware it might turn the cookies a slightly darker green.
- 2 tbsp matcha green tea powder – The star of the show! Chef’s Insight: This is one ingredient where quality really matters. For baking, a good culinary-grade matcha is perfect—it’s vibrant in color and has a robust flavor that won’t get lost in the bake. Don’t use ceremonial grade; it’s meant for drinking and is often too delicate (and expensive!) for the oven.
- ¼ tsp baking soda – Our little leavening agent that gives the cookies a bit of lift and that perfect crackly top.
- Pinch of salt – Never, ever skip the salt! It balances the sweetness and makes all the other flavors pop.
- ¼ cup coconut oil or unsalted butter, softened – This is your choice! Coconut oil keeps the recipe dairy-free and adds a very subtle sweetness. Butter will give you a more classic, rich cookie flavor. Both are fantastic. Just make sure it’s softened to room temperature so it creams beautifully with the sweetener.
- ⅓ cup granulated monk fruit or erythritol – My go-to for low-sugar baking. These natural sweeteners measure cup-for-cup like sugar but without the blood sugar spike. Substitution Tip: You can absolutely use regular granulated sugar or coconut sugar if you prefer. The color and carb count will change, but the cookies will still be delicious!
- 1 large egg – The binder that brings our dough together and adds structure. For an egg-free version, a flax egg (1 tbsp ground flax + 3 tbsp water, left to gel for 5 mins) should work well.
- ½ tsp peppermint extract – A little goes a long way! This gives that classic, cool holiday flavor. Chef’s Warning: Do not confuse this with mint extract! Peppermint is specific and what we want here.
- ⅓ cup sugar-free white chocolate chips or crushed sugar-free peppermint candies – The festive mix-ins! I love the creamy pockets of sweetness from the white chocolate chips. If you use candies, crushing them yourself gives a wonderful texture and burst of peppermint flavor. If you’re not concerned about sugar, feel free to use the regular versions of either!
Let’s Make Some Cookie Magic: Step-by-Step
Okay, apron on! Let’s turn these ingredients into cookie dough dreams. This process is quick, so preheat that oven and let’s go.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. This is non-negotiable for me! Parchment paper is your best friend for preventing stuck cookies and making cleanup a total breeze. No parchment? A silicone baking mat works great too.
- In a medium bowl, whisk together the almond flour, matcha powder, baking soda, and salt. Now, here’s a pro tip: sift your matcha powder if it’s at all clumpy. This ensures you won’t get any bitter little green lumps in your dough. Whisk everything together until it’s one uniform, beautiful green powder. Take a second to admire the color—it’s so pretty!
- In a separate, larger bowl, beat the coconut oil (or butter) with the sweetener until it’s light, creamy, and well-combined. You can use a hand mixer, a stand mixer, or just some good old-fashioned elbow grease and a whisk! We’re not trying to incorporate air like with traditional cookies, just getting it nice and smooth.
- Add the egg and peppermint extract to the wet ingredients and mix until fully incorporated. The mixture might look a little grainy or separated at first—that’s totally normal, especially with coconut oil. Keep mixing, and it will come together.
- Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until a thick, cohesive dough forms. I like to add the dry mix in two batches to avoid a flour cloud erupting in my kitchen! Mix until you no longer see any dry streaks of flour. Don’t overmix!
- Gently fold in your white chocolate chips or crushed peppermint candies. Make sure they’re evenly distributed so every cookie gets its share of goodies.
- Scoop the dough into 1-tablespoon-sized portions and place them on your prepared baking sheet. Flatten each mound slightly with the palm of your hand or the bottom of a glass. These cookies don’t spread a huge amount, so flattening them helps them achieve the perfect cookie shape. For super-uniform cookies, I swear by a small cookie scoop!
- Bake for 10-12 minutes, until the edges are just starting to turn a light golden brown. The key here is NOT to overbake. They might look a little soft in the center—that’s what we want! They will firm up beautifully as they cool, giving you that dreamy chewy center.
- Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. I know, the wait is the hardest part! But this step is crucial for them to set properly. Trust me, it’s worth the patience.
How to Serve These Green Beauties
Once they’re fully cooled, it’s time for the best part: eating! I love serving these cookies on a rustic wooden board or a festive holiday plate. They are an absolute dream paired with a hot cup of tea—a creamy oat milk latte or a simple green tea are my top picks. They also make for a stunning homemade gift! Pile them into a cellophane bag tied with a red ribbon, or stack them in a festive tin box. A little edible gift that says, “I thought you deserved something special.”
Ride Your Own Flavor Wave: Fun Variations
Feel like mixing it up? Here are a few delicious twists on this recipe:
- Chocolate Drizzle: Melt some sugar-free dark chocolate and drizzle it over the cooled cookies for a decadent peppermint bark effect.
- Matcha Glaze: Whisk together ½ cup powdered erythritol, 1 tsp matcha, and 1-2 tbsp milk of choice for a vibrant, double-matcha glaze.
- Cranberry White Chocolate: Swap the peppermint extract for vanilla and fold in dried cranberries instead of peppermint candy for a tart, festive twist.
- Double Chocolate Mint: Replace 2 tbsp of the almond flour with cocoa powder and use mint chocolate chips instead of white chocolate.
Isla’s Chef Notes & Kitchen Stories
This recipe has evolved so much since the first time I tested it. Batch #1? Let’s just say they were… interesting. I used far too much matcha and they tasted like I was eating a grassy lawn! It was a classic case of “more is not always better.” After playing with the ratios, I found the sweet spot where the matcha is present and earthy but doesn’t overwhelm the delicate peppermint.
My other favorite kitchen fail was the time I accidentally used mint extract instead of peppermint. They tasted like toothpaste cookies! Not exactly the festive vibe I was going for. So learn from my mistakes, friends—double-check that bottle label! Now, these cookies are a staple in my holiday baking lineup. They’re the first to disappear at parties, and I love watching people’s faces light up when they taste that unique combination. It’s a flavor adventure right in your kitchen!
Your Questions, Answered!
Q: My cookies turned out really bitter. What happened?
A: Oh no! Bitterness almost always comes from the matcha. Either the matcha itself was low quality or past its prime (matcha oxidizes and gets bitter over time), or it was over-baked. Matcha is delicate, so keep a close eye on the baking time and pull them out when the edges are *just* golden.
Q: My dough was really oily and hard to handle. Why?
A: This can happen if your coconut oil or butter was too melted. It should be softened but still solid. If it happens, don’t panic! Just pop the bowl of dough into the refrigerator for 20-30 minutes to firm up. This will make it much easier to scoop and shape.
Q: Can I make these cookies keto-friendly?
A: Absolutely! They already are, as written. Just ensure you’re using a keto-friendly sweetener (like monk fruit or erythritol) and sugar-free chocolate chips or candies. The net carbs should be nice and low.
Q: How should I store them, and do they freeze well?
A: Store them in an airtight container at room temperature for up to 5 days. They also freeze like a dream! Place cooled cookies in a single layer in a freezer bag or container. They’ll keep for up to 3 months. Thaw at room temperature whenever a cookie craving strikes.
Nutritional Information*
*This is an estimate for 1 cookie using coconut oil, monk fruit sweetener, and sugar-free white chocolate chips. Actual values may vary based on specific brands and ingredients used.
- Calories: ~110
- Fat: 9g
- Carbohydrates: 5g
- Fiber: 3g
- Net Carbs: ~2g
- Protein: 2g
Well, that’s it, my friend! I truly hope you love making (and eating!) these Matcha Peppermint Cookies as much as I do. They’re proof that eating well doesn’t mean sacrificing an ounce of flavor or fun. If you make them, I’d be absolutely thrilled to see your creation! Tag me @BiteTide on Instagram or Pinterest—it makes my whole day.
Until next time, happy baking!
– Isla 💛
