Matcha Ube Swirl Cookies
There are cookies… and then there are these Matcha Ube Swirl Cookies. Soft, chewy, and swirled with dreamy shades of earthy green matcha and vibrant purple ube, they’re almost too pretty to eat! These gluten-free, vegan matcha ube cookies are the perfect blend of cozy flavors and eye-catching color, making them a fantastic cookie to share with friends and family.
If you’re looking for cookies that are every bit as magical as they are delicious, you’ve come to the right place. These gluten-free, vegan matcha ube cookies combine the earthy richness of vibrant green matcha with the naturally sweet, nutty flavor of gorgeous purple ube for a treat that’s impossible to resist. With their soft, chewy texture and stunning marbled colors, they’re guaranteed to brighten any cookie platter, tea party, or afternoon snack. Best of all, this easy recipe is completely dairy, egg, and gluten free, so everyone can enjoy these bakery-worthy cookies. Whether you’re a longtime matcha lover, an ube enthusiast, or simply searching for a unique vegan cookie recipe, these colorful cookies are sure to become a new favorite.
Why you will love this recipe
- Completely gluten-free and vegan – Made without dairy, eggs, or gluten, these cookies are perfect for sharing with family and friends who have dietary restrictions.
- A stunning marbled look – The vibrant green matcha and purple ube swirls create beautiful cookies that are guaranteed to impress.
- Naturally colorful – There’s no need for artificial food coloring—the gorgeous green and purple hues come straight from matcha and ube powder.
- Easy to make ahead – The dough can be chilled before baking, and the baked cookies freeze well, making them perfect for meal prep or special occasions.
- Perfect for tea time or gifting – These eye-catching cookies are just as delicious with a cup of tea or coffee as they are packaged up for holidays, birthdays, or homemade gifts.
Ingredients you will need
Gluten-Free 1:1 All-Purpose Flour – A high-quality gluten-free 1:1 all-purpose flour blend creates cookies with a soft, tender texture while eliminating the need for additional flour substitutions. Be sure to use a blend that contains xanthan gum for the best results.
Vegan Butter – Room-temperature vegan butter creams beautifully with the sweetener, creating rich, buttery cookies with crisp edges and soft, chewy centers. Cut the butter into small pieces so it mixes evenly into the dough.
Granulated Monk Fruit Sweetener – Granulated monk fruit sweetener provides sweetness without refined sugar and helps create a lightly crisp exterior. You’ll also use a little extra for rolling the cookie dough before baking for a beautiful crackled finish. Regular granulated cane sugar works just as well if you don’t care about them being refined sugar free.
Maple Syrup – Pure maple syrup adds natural sweetness, moisture, and a subtle caramel flavor that pairs perfectly with both earthy matcha and sweet ube. Be sure it’s at room temperature so it blends smoothly into the butter mixture.
Matcha Powder – Ceremonial-grade or premium culinary matcha gives these cookies their vibrant green color and rich, earthy flavor. A high-quality matcha, like Matcha Nude First Whisk Matcha gives these cookies a gorgeous color and the flavor is smooth and delicious! (Use my code SUPERFOODIE10 for a discount).
Ube (Purple Sweet Potato) Powder – Ube powder adds a naturally sweet, nutty, vanilla-like flavor along with the cookies’ beautiful purple hue. If you can’t find ube powder, purple sweet potato powder is an excellent substitute and creates a very similar result.
Baking Powder – Baking powder gives the cookies just the right amount of lift while keeping them soft and chewy. Be sure to use baking powder rather than baking soda, as they are not interchangeable in this recipe.
Vanilla Extract – A splash of pure vanilla extract enhances both the matcha and ube flavors while adding warmth and depth to every bite.
How to make the matcha ube swirl cookies
Make the Matcha Cookie Dough
First, Make the matcha cookie dough by adding 1/2 cup vegan butter and 1/2 cup granulated monk fruit sweetener to the bowl of a stand mixer (or a large mixing bowl). Then, cream the butter and monk fruit together on medium speed for about 1 minute, until light and fluffy.
Add 1/3 cup maple syrup and 1 teaspoon vanilla extract, then mix for another 30 seconds until well combined. Next, Add 1 cup gluten-free flour, 1/2 teaspoon baking powder, and the matcha powder. Mix for about 1 minute, or until a soft cookie dough forms. Transfer the dough to an airtight container and set aside.
Make the Ube Cookie Dough
To make the ube cookie dough, add the remaining 1/2 cup vegan butter and 1/2 cup granulated monk fruit sweetener to a clean mixing bowl. Cream together for 1 minute, then add the remaining 1/3 cup maple syrup and 1 teaspoon vanilla extract.
Mix for 30 seconds, then add the remaining 1 cup gluten-free flour, 1/2 teaspoon baking powder, and the ube (purple sweet potato) powder. Mix until a soft cookie dough forms, about 1 minute. Transfer to a separate airtight container. Chill both cookie doughs in the refrigerator for at least 1 hour.
Form the Cookies
Once chilled, use a 1-inch cookie scoop to portion 24 balls from both the matcha cookie dough and ube cookie dough. To form the cookies, take one matcha dough ball and one ube dough ball, press them together, and gently roll them into a single ball. Repeat with the remaining dough.
Roll each cookie ball in additional granulated monk fruit sweetener, then gently flatten to about 1½–2 inches in diameter. If the dough becomes too soft, refrigerate the cookies for 5–10 minutes before baking.
Bake the Cookies
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and place 8 cookies on the pan, spacing them at least 3 inches apart. (Bake in 3 batches for the best results.) Bake for 11–12 minutes, or until the edges are just set while the centers still look slightly puffy and underbaked.
Remove the baking sheet from the oven and carefully tap it on the counter 5 or more times to help the cookies spread and flatten out.
Shape the Cookies
Next, while the cookies are still hot, use a mason jar lid or a large round cookie cutter to gently “scoot” each cookie into a perfectly round shape. Repeat with the remaining batches and allow the cookies to cool completely on the baking sheet before serving.
Store the Cookies
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Other recipes you don’t want to miss
Black Sesame Matcha Mochi Muffins
White Chocolate Chip Matcha Scones
Matcha Ube Swirl Cookies
Ingredients
- 2 cups gluten free 1:1 all purpose flour
- 1 cup vegan butter cut into small pieces room temp and divided in half
- 1 cup granulated monk fruit “sugar” plus 1/3 cup more for rolling the dough in can substitute with regular cane sugar
- 2/3 cup maple syrup room temp
- 1 tbsp Matcha Nude First Whisk matcha
- 2 tbsp ube or purple sweet potato powder
- 1 tsp baking powder don’t use baking soda
- 2 tsp vanilla extract
Instructions
- Make the matcha cookie dough by adding 1/2 cup vegan butter and 1/2 cup granulated monk fruit sweetener to the bowl of a stand mixer (or a large mixing bowl).
- Cream the butter and monk fruit together on medium speed for about 1 minute, until light and fluffy.
- Add 1/3 cup maple syrup and 1 teaspoon vanilla extract, then mix for another 30 seconds until well combined.
- Add 1 cup gluten-free flour, 1/2 teaspoon baking powder, and the matcha powder. Mix for about 1 minute, or until a soft cookie dough forms. Transfer the dough to an airtight container and set aside.
- To make the ube cookie dough, add the remaining 1/2 cup vegan butter and 1/2 cup granulated monk fruit sweetener to a clean mixing bowl. Cream together for 1 minute, then add the remaining 1/3 cup maple syrup and 1 teaspoon vanilla extract.
- Mix for 30 seconds, then add the remaining 1 cup gluten-free flour, 1/2 teaspoon baking powder, and the ube (purple sweet potato) powder. Mix until a soft cookie dough forms, about 1 minute. Transfer to a separate airtight container.
- Chill both cookie doughs in the refrigerator for at least 1 hour.
- Once chilled, use a 1-inch cookie scoop to portion 24 balls from each dough.
- Take one matcha dough ball and one ube dough ball, press them together, and gently roll them into a single ball. Repeat with the remaining dough.
- Roll each cookie ball in additional granulated monk fruit sweetener, then gently flatten to about 1½–2 inches in diameter. If the dough becomes too soft, refrigerate the cookies for 5–10 minutes before baking.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and place 8 cookies on the pan, spacing them at least 3 inches apart. (Bake in 3 batches for the best results.)
- Bake for 11–12 minutes, or until the edges are just set while the centers still look slightly puffy and underbaked.
- Remove the baking sheet from the oven and carefully tap it on the counter 5 or more times to help the cookies spread and flatten out.
- While the cookies are still hot, use a mason jar lid or a large round cookie cutter to gently "scoot" each cookie into a perfectly round shape.
- Repeat with the remaining batches and allow the cookies to cool completely on the baking sheet before serving.
- Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Did you make this recipe? I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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