Matcha Latte & Matcha Cream Cookies

by Jill Dalton

If you enjoy the Starbucks Matcha Tea Latte then you are going to love making this healthy version at home with my refined sugar-free plant based recipe. The Matcha Tea Latte from Starbucks is 50% sugar so even though you are making a wiser choice choosing green tea over coffee, you are drinking loads of sugar. This Matcha Latte recipe uses date syrup instead which is a healthy sweetener alternative. Now match this tasty latte with these lightly sweet matcha flavored cookies topped with a matcha cream frosting and you are in matcha heaven!

This episode is sponsored in part by: SEEIN Matcha Tea
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Matcha Latte & Matcha Cream Cookies

Print Recipe
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 2.8/5
( 14 voted )


Cream Frosting
1/2 cup (70g) cashews
1/4 cup (56g) diced pitted dates
1/2 teaspoon vanilla extract
1 teaspoon matcha powder
1/2 cup (118ml) hot water
1 teaspoon lemon juice

Matcha Cream Cookies
1 1/2 cups (120g) oats, ground into flour
1 1/2 cups (180g) almond flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon matcha powder
3/4 cups (169g) diced pitted dates
1/3 cup (83g) tahini
1/2 cup ( 118ml) hot water
1 teaspoon vanilla extract

Matcha Latte
1/2 teaspoon matcha powder
1/2 cup hot water
1-2 teaspoons date syrup (your preference of sweetness)
1/2 cup (118ml) warm, unsweetened soy milk (or plant based milk of your choice)


  1. Preheat the oven to 350°(180C).
  2. Blend the Cream Frosting ingredients in a blender until smooth and then place in the fridge while you are making the cookies. This allows the frosting to get more firm.
  3. For the cookies, soak the dates and matcha powder in the hot water.
  4. Add the oat flour, almond flour, baking powder and soda and cinnamon to a mixing bowl and mix well.
  5. Add the soaked dates and matcha powder, tahini and vanilla extract to a small blender and blend until smooth.
  6. Pour into the flour mixture and mix well.
  7. Roll mixture out flat between two pieces of parchment paper.
  8. Cut out cookie shapes with a cookie cutter and place cookies onto a parchment lined baking tray.
  9. Bake for 15 minutes.
  10. Let cookies cool completely before frosting.
  11. Once cookies are cooled, pipe on the frosting or spread it on with a butter knife.
  12. For the latte, add the matcha powder to a cup and pour the hot water over it.
  13. Stir it with a spoon to dissolve.
  14. Optional: If you would like a froth, whisk with your choice of frothing tool.
  15. Stir the date syrup into the soy milk and pour into the matcha mixture.
Did You Make This Recipe?
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Mae February 2, 2022 - 2:01 pm

I saw your recipes on “y tube “ and would like to know more about your cooking class. I found a similar plant base cooking class 20 minutes away from my house
I would like to see your classes first before I join a class
because I live your recipes.

Jill Dalton February 8, 2022 - 12:08 pm

I am not offering any in person or online classes at this point, sorry.


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