Have you tried matcha green tea in your baking? Matcha adds a unique, tropical flavor to these gluten-free matcha cookie bars. These delicious matcha green tea cookie bars have a wonderful texture that is a cross between a snack cake and a cookie bar! Make them in under 40 minutes!

Two matcha cookie bars stacked on top of each other.

These easy gluten-free matcha cookie bars are loaded with white chocolate chips. They are so easy to make and enjoy anytime. It just takes a few ingredients, and about 30 minutes to make them. I bake…a lot. I have a killer sweet tooth. You can see that with all of the gluten-free dessert recipes on my blog. My husband usually can resist the temptations (well, sort of.)

These matcha green tea coconut cookie bars are my husband’s new weakness. If you love matcha as much as we do, try this Gluten-Free Matcha Banana Bread, too!

Recipe At A Glance:

  • Skill Level – Beginner
  • # of Ingredients – 12
  • Flour Blends Tested – King Arthur Measure for Measure and Bob’s Red Mill 1:1.
  • Total Time – 40 minutes.

Allergen Information:

These matcha bars are gluten-free and soy-free, and you can make them dairy-free by using vegan butter. See the FAQ below for a nut-free option.

Matcha powder in a white bowl with a wooden spoon.

Why I love these gluten-free matcha bars:

  1. If you haven’t baked with matcha green tea powder, try it. Many matcha recipes call for culinary-grade matcha, which means the matcha is ground super fine, so your baked goods will not have a gritty texture.
  2. These bars are a fun bright green color. They are fun for St. Patrick’s Day, spring, or April Fools Day.
  3. The matcha flavor combined with coconut has a tropical flavor that is really tasty!

If you enjoy cookies, I have over 100 incredible gluten-free cookie recipes for you to make.

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Ingredient Notes:

Matcha cookie bars ingredients.
  • Gluten-Free Flour Blend – I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work; I have not tested other flours. All flour blends vary, so if you use a different one than I tested, you may need to tweak the liquid ratio. If you want to learn more about flour blends, read Why Flour Blends Vary In Baking.
  • Xanthan Gum – If your gluten-free flour blend doesn’t contain a binder like Xanthan Gum or Guar Gum, please add 3/4 a teaspoon.
  • Butter – I recommend using unsalted butter. To make this recipe dairy-free, substitute the butter for vegan butter.
  • Matcha Powder – I recommend using a culinary grade instead of a ceremonial grade. Culinary grade is also less expensive! You can make your own sweetened blend of matcha powder for baking; it is very easy to make. Just take unsweetened matcha powder and add an extra teaspoon of sugar to your baking. (3 teaspoons matcha to 1 teaspoon sugar is my favorite ratio.
  • Almond Flour – I highly suggest using Anthony’s almond flour and not almond meal. This brand does a great job at batch testing for gluten to ensure their products are gluten-free. Almond meal is coarser and will make the cookie bars grainy. See the FAQ for a nut-free option.
  • Pecans – not pictured; these are optional.

You can make your own sweetened blend of matcha powder for baking; it is very easy to make. Just take unsweetened matcha powder and add an extra teaspoon of sugar to your baking. (3 teaspoons matcha to 1 teaspoon sugar is my favorite ratio.

Recipe Step-By-Step Directions:

Matcha cookie bars photos of mixing the dry ingredients and making the cookie batter.

Step 1: In a large mixing bowl, add the dry ingredients. Use a whisk to blend.

Step 2: Add your wet ingredients to a stand mixer. Add a paddle attachment and blend on low speed. Gradually add in the flour mixture, chips, coconut, and optional pecans.

🔑 Sandi says: If you don’t have a standing mixer, you can also mix the ingredients by hand in a mixing bowl.

Step 3: Grease your 8×8 pan with gluten-free baking spray. Pour the cookie dough into the pan. Use a large spoon to smooth the batter out so that it is spread out evenly.

Step 4: Bake at 350º F for 20-25 minutes. Insert a toothpick into the middle of the bars. If the toothpick comes back clean, the bars are finished baking. If you see batter or crumbs, they need to bake longer.

Step 5: Remove the matcha bars from the oven and place them on a cooling rack. Allow the bars to cool before cutting.

Matcha cookie bars on a cooling rack.

Expert Tips and Recipe FAQ:

Can you make these matcha bars nut-free?

You can easily make these nut-free. Omit the almond flour and add an additional 1/3 cup gluten free flour blend.

How long will these cookie bars keep fresh?

These cookie bars will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer. Freeze the bars in a freezer-safe zipper bag.

How do you keep these from being grainy?

I highly suggest using almond flour instead of almond meal. Almond meal is coarser and will make your bars grainy.

More Gluten Free Matcha Recipes to Try:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

matcha cookie bars stacked on top of each other

Gluten Free Matcha Coconut Bars

Sandi Gaertner
These delicious gluten free matcha green tea coconut cookie bars are a tasty cookie treat.
5 from 4 votes
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 cookies
Calories 305 kcal

Ingredients
  

  • 1 ¼ cup gluten free flour blend * see note
  • ¾ cup almond flour * see note
  • 1 teaspoon baking powder aluminum-free
  • teaspoon sea salt
  • ¾ cup shredded coconut unsweetened
  • 1 cup sugar
  • ½ cup unsalted butter melted
  • 2 large eggs
  • 3 tablespoons matcha green tea powder * see note
  • 1 teaspoon pure vanilla extract
  • ½ cup white chocolate chips
  • ½ cup chopped toasted pecans

Instructions
 

  • Preheat the oven to 350º F.
  • Spray a baking spray in an 8×8 baking dish.
  • You can also use a stand mixer to make the cookie dough or mix by hand in a mixing bowl.
  • In a large bowl, mix all dry ingredients and whisk to blend. In a small bowl, add all wet ingredients and mix.
  • Pour wet ingredients into dry ingredients.
  • Add coconut, chips, and nuts.
  • Stir the matcha cookie bar dough well.
  • Pour batter into baking dish and bake for 25 minutes until done. To check to see if the bars are finished baking, insert a toothpick into the middle of the bars. If the toothpick comes out clean, the bars are finished baking.
  • Allow to cool before cutting.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten-free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. I recommend using culinary-grade matcha powder.
  5. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cookie bars grainy.
  6. To make this recipe nut-free, omit the almond flour and substitute an additional 1/3 cup gluten free flour blend.
  7. To test for doneness, insert a toothpick into the center of the bars. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the bars need to bake longer.
  8. These matcha bars will keep up to 4 days in an airtight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1cookieCalories: 305kcalCarbohydrates: 35gProtein: 6gFat: 17gSaturated Fat: 9gTrans Fat: 1gCholesterol: 49mgSodium: 124mgPotassium: 87mgFiber: 2gSugar: 24gVitamin A: 466IUVitamin C: 1mgCalcium: 60mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Recipe Rating




26 Comments

  1. 5 stars
    These Matcha Bars look just perfect. A cup a coffee and this? So yummy, thank you for another delicious recipe!

  2. Hi Sandy,
    I am wondering that 1 stick butter stands for how much in grams?
    I am from Australia and I would love to try this recipe .
    Thanks
    Margaret

    1. Hi Margaret, I did a quick search and it looks like 1 stick is 1/2 cup or 115 g. I hope this helps.

  3. Hi. Intrigued by your recipe. I have a need for a GF treat for a coworker this week. Are you using a square glass baking dish or some other size? TIA.

    1. Hi Ellon, I used a 9×9 baking dish. Please note that the matcha powder I used was by Tazo and they add a little sweetener to their matcha. I suggest if you use pure matcha powder to use a little less powder.

  4. Thanks for the tip about all matcha not being gluten free. I didn’t know that, but will definitely look for it now. Love the looks of these matcha coconut bars!

    1. I was so surprised when I looked at the Trader Joe’s matcha Kelly…had to dump it into the trash 🙁

  5. I love the color of these bars. I’ve never eaten or used matcha before. I’m very intrigued, now. And coconut added to anything dessert-y has my vote. Lovely. 🙂

  6. These sound so good Sandi! I’ve never baked with matcha before but I definitely need to give it a try 🙂

  7. Dear Sandi, these sound wonderful…between the notes of green tea and bits of white chocolate, they are a splendid treat. I love the look of the texture too! Pinning dear. xo, Catherine

  8. I recently had a little cake made with matcha and it tasted so good! I’m really intrigued by your Matcha Coconut Bars. They look wonderful!

  9. These sound fantastic, Sandi! I drink cold matcha everyday and have done so for the past 5 years or so. I am pretty much sugar free these days but these bars look INCREDIBLY tempting. 🙂 I saw this on FB and just had to come over and say Hi and say thanks for sharing this intriguing recipe. I wonder if coconut butter would work okay in this? Or half dairy butter and half coconut butter?

    1. Thank you for writing Kelllie. I am sure coconut butter will work wonderfully in this recipe. I was also going to try to make them with coconut oil sometime soon.

  10. Soooo green 🙂 Perfect recipe for St Patrick’s Day, and I am a sucker for anything flavoured with coconut!

  11. I’m seeing matcha becoming increasingly popular and I have to see what I’m missing out on. These would be a great place to start. Lovely recipe.