Strawberry Oat Matcha Latte Cookies
Strawberry Oat Matcha Latte Cookies are inspired by the cafe classic, strawberry matcha. The dough is made with an oat flour base, then divided into three parts: one gets flavoured with strawberry powder, one with matcha powder, and one is left plain to represent the “oat” part of the latte. The process of making these cookies is a bit more involved but very fun and satisfying. This would be a great recipe to make with friends or kids, and the light green and pink tones make these cookies perfect for spring!
Table of Contents
- Ingredients for Strawberry Oat Matcha Latte Cookies
- Equipment
- Where to Find Strawberry Powder
- Step One—Prepare the Base Cookie Dough
- Step Two—Divide & Flavour the Dough
- Step Three—Portion & Roll the Oat, Strawberry, & Matcha Dough
- Step Four—Form the Cookies
- Step Five—Bake, Cool, & Store
- More Cookie Recipes to Make
- Strawberry Oat Matcha Latte Cookie Recipe
Ingredients for Strawberry Oat Matcha Latte Cookies
To make this recipe, you will need the following ingredients:
- 125 grams (1/2 cup) salted butter
- 80 grams (1/2 cup) light brown sugar
- 70 grams (1/3 cup) white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 150 grams (1¼ cup) oat flour
- 62 grams (1/2 cup) tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 10 grams (2 tablespoons) matcha powder
- 10 grams (2 tablespoons) strawberry powder
- 1 teaspoon water
Equipment
To make this recipe, you will need the following equipment:
- Digital kitchen scale
- Stand mixer with paddle attachment
- Measuring spoons
- Small rimmed baking sheet
- Large rimmed baking sheet
- Cooling rack
Where to Find Strawberry Powder
I use freeze-dried strawberries to make strawberry powder. To make the powder, you can either blend the freeze-dried strawberries in a blender or food processor, use a rolling pin to crush the strawberries into a powder, or use a mortar and pestle.
I buy my freeze-dried strawberries at the dollar store, but they can also be found online, at Trader Joe’s in the States, or at Whole Foods.
Step One—Prepare the Base Cookie Dough
Preheat the oven to 375℉. In the bowl of a stand mixer with the paddle attachment, beat together the butter and sugars until smooth and fluffy. Add the egg and vanilla, then beat again until combined.
Sift the oat flour, tapioca starch, baking soda, baking powder, and salt into a medium mixing bowl. Whisk to combine. Pour the dry ingredients into the bowl of the stand mixer. Beat the ingredients together on medium until combined.
Step Two—Divide & Flavour the Dough
To flavour the dough, divide it into three even portions. Each portion will weigh about 176 grams. Leave one of the portions of dough in the bowl of the stand mixer. One portion of the dough will be left as is, so this portion can be set aside.
Add the strawberry powder to the dough in the stand mixer. Beat on medium until fully incorporated. Scrape the strawberry dough out of the mixer’s bowl into a clean bowl.
Transfer a second portion of dough to the mixer’s bowl; don’t worry about washing the bowl before. Add the matcha powder and 1 teaspoon of water to the mixer, then beat on medium until flly combined.
Step Three—Portion & Roll the Oat, Strawberry, & Matcha Dough
Line a small baking tray with parchment. Starting with the plain dough, use a teaspoon to portion the dough into 20 little balls, placing each ball on the lined baking sheet as you roll them. Repeat with the strawberry dough, and lastly the matcha dough. I keep a glass of warm water on the counter to dip the teaspoon into as needed to prevent the dough from sticking.
To form one cookie, take one portion each of plain, strawberry, and matcha dough in your hand. Gently press the dough together and roll into a singular ball of dough. You want the dough to be compact, but each of the flavours should still be visible. See the photos above for a visual. Repeat with the remaining dough.
Step Five—Bake, Cool, & Store
Organize the dough 2 inches apart on a large lined baking sheet. Bake for 7-8 minutes, rotating the pan halfway. Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a cooling rack. Repeat the baking process with the remaining dough. The cookies can be stored in an airtight container at room temperature for up to five days. For longer storage, freeze the cookies for up to two months.
More Cookie Recipes to Make
If you loved my Strawberry Oat Matcha Latte Cookies, be sure to check out these other tasty cookie recipes:
Marbled Miso Chocolate Chunk Cookies
White Chocolate & Pistachio Cookies with Cranberries
Brown Butter Ginger Molasses Cookies
Cozy Oatmeal + Cranberry Cookies
If you make these cookies, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Strawberry Oat Matcha Latte Cookies
Equipment
- Digital kitchen scale
- Stand mixer with paddle attachment
- Measuring spoons
- Small rimmed baking sheet (quarter sheet)
- Large rimmed baking sheet (half sheet)
- Cooling rack
Ingredients
- 125 grams salted butter (1/2 cup)
- 80 grams light brown sugar (1/2 cup)
- 70 grams white sugar (1/3 cup)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 150 grams oat flour (1¼ cup)
- 62 grams tapioca starch (1/2 cup)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 10 grams matcha powder (2 tablespoons)
- 10 grams strawberry powder* (2 tablespoons)
- 1 teaspoon water
Instructions
- Preheat the oven to 375℉. In the bowl of a stand mixer with the paddle attachment, beat together the butter and sugars until smooth and fluffy. Add the egg and vanilla, then beat again until combined.
- Sift the oat flour, tapioca starch, baking soda, baking powder, and salt into a medium mixing bowl. Whisk to combine.
- Pour the dry ingredients into the bowl of the stand mixer. Beat the ingredients together on medium until combined.
- To flavour the dough, divide it into three even portions. Each portion will weigh about 176 grams. Leave one of the portions of dough in the bowl of the stand mixer. One portion of the dough will be left as is, so this portion can be set aside.
- Add the strawberry powder to the dough in the stand mixer. Beat on medium until fully incorporated. Scrape the strawberry dough out of the mixer's bowl into a clean bowl.
- Transfer a second portion of dough to the mixer's bowl; don't worry about washing the bowl before. Add the matcha powder and 1 teaspoon of water to the mixer, then beat on medium until flly combined.
- Line a small baking tray with parchment. Starting with the plain dough, use a teaspoon to portion the dough into 20 little balls, placing each ball on the lined baking sheet as you roll them. Repeat with the strawberry dough, and lastly the matcha dough. I keep a glass of warm water on the counter to dip the teaspoon into as needed to prevent the dough from sticking.
- To form one cookie, take one portion each of plain, strawberry, and matcha dough in your hand. Gently press the dough together and roll into a singular ball of dough. You want the dough to be compact, but each of the flavours should still be visible. See the photos above for a visual. Repeat with the remaining dough.
- Organize the dough 2 inches apart on a large lined baking sheet. Bake for 7-8 minutes, rotating the pan halfway.
- Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a cooling rack. Repeat the baking process with the remaining dough.
- The cookies can be stored in an airtight container at room temperature for up to five days. For longer storage, freeze the cookies for up to two months.
Notes
- To make strawberry powder, you can either blend freeze-dried strawberries in a blender or food processor, use a rolling pin to crush the strawberries into a powder, or use a mortar and pestle to crush the freeze-dried strawberries.
