Matcha Green Tea Biscuits - plant based and gluten free with a hint of super healthy matcha powder! Simple and quick to make, these are the perfect addition to Sunday brunch or as a delicious afternoon snack. #vegan #glutenfree #dairyfree #greentea #eatclean

Matcha Green Tea Biscuits


Tea biscuits - the not too sweet treat that's perfect in the afternoon with a cozy cup of tea or  a beautiful addition to Sunday brunch.

These Green Tea (tea) biscuits are plant based, gluten free and have a hint of super healthy matcha green tea powder - the reason for their light green colour ;-) 

Matcha powder is ground green tea leaves and is bursting with antioxidants. You can use it to make tea or cook and bake with it like I did with this recipe.

Read more about amazing Matcha Tea here...

The inspiration behind this recipe was to create a plant based tea biscut that had the right bit of sweetness, a good crumble texture and the healthy benefits of matcha. (And basically I was looking for a delicious breakfast treat to go with my tea!)

This recipe is quick and simple to make and is versatile - ice them for a dessert or keep them plain for breakfast...



makes about 16 biscuits

  • 4 tsp baking powder (aluminum free preferred)
  • 1/2 cup coconut sugar
  • 3 cups all purpose gluten free flour
  • 1 Tbsp matcha powder
  • 1 cup vegan butter cold
  • 1/2 cup applesauce
  • 1 1/4 cup unsweetened almond milk
  • 1 tsp pure vanilla extract

Optional Icing

  • 1/2 cup icing sugar
  • 1 Tbsp unsweetened almond milk
  • 1/2 tsp pure vanilla extract

Tips & Nutrition

These biscuits are delicious on thier own, dusted with icing sugar or drizzled with the vanilla almond milk icing.

I use the brand Earth Balance for the vegan butter. There are a few varieties but I like the soy free in the red container. 

Make sure the vegan butter is cold when adding it to the dry ingredients. You can use a pastry knife or a fork (which is what I use) and make sure it is well combined but still a little bumpy.

Store these in an airtight container in the fridge for up to 2 days or freeze for up to a month. 


Preheat the oven to 375 and line a baking sheet with parchment paper. 

In a large mixing bowl combine baking powder, coconut sugar, gluten free flour and matcha powder. Cut in the cold vegan butter with a pastry knife or fork until it is blended in but still crumbly.

In a seperate, medium mixing bowl combine the applesauce, almond milk and vanilla extract and whisk together. 

Add the wet ingredients to the dry incrediets and stir until just mixed.

Using a large spoon, drop 1 1/2 " size dollops of the mixture on the lined baking sheet. 

Bake in the oven for 30 - 35 minutes until the bottom of the biscuits is light golden and the tops are a bit crispy. 

Serve them as is, sprinkle with a dusting of icing sugar or drizzle with the optional icing. 

Optional Icing

Whisk the icing sugar, almond milk and vanilla extract together in a small mixing bowl. Drizzle on the biscuits in a zig zag pattern using a small spoon. 


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