Have you tried matcha green tea in your baking? Matcha adds a unique flavor to these gluten free matcha cookies bars. These delicious matcha green tea cookie bars have a wonderful slightly tropical flavor!
This easy gluten free matcha white chocolate chip cookie bars recipe is 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 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, give this Gluten Free Matcha Banana Bread recipe a try too!
Why this recipe is great:
If you haven't baked with matcha green tea powder, give it a try. You will find many matcha recipes call for culinary grade matcha. This means the matcha is super fine so you don't get a gritty texture to your baked goods.
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.
What you need to make this:
- 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 just have not tested other flours.
- Xanthan gum - If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Butter - To make this recipe dairy-free, substitute the butter for vegan butter.
- Matcha powder - I recommend using culinary grade instead of a ceremonial grade. Culinary grade is also less expensive :-).
- Almond flour - I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cookie bars grainy.
- Pecans - not pictured, these are optional.
Recipe step by step directions:
Step 1: In a bowl, add the dry ingredients and whisk to blend.
Step 2: Add your wet ingredients to a standing mixer and blend. Slowly add in the flour mixture, chips, coconut, and optional pecans. You can also mix these up in mixing bowls if you don't have a standing mixer.
Step 3: Pour the mixture into a greased 8x8 baking pan. Bake at 350º F for 20-25 minutes. Allow cooling before cutting.
Expert Tips and Recipe FAQ:
You can easily make these nut free. Omit the almond flour and add an additional ⅓ cup gluten free flour blend.
To test for doneness, insert a toothpick into the center of the cookie bars. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, they need to bake longer.
These cookie bars will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your bars grainy.
More Gluten Free Matcha Recipes to Try:
Gluten Free Matcha Coconut Bars
- 1 ¼ cup gluten free flour blend * see note
- ¾ cup almond flour * see note
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¾ cup shredded coconut unsweetened
- 1 cup sugar
- ½ cup 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
- Preheat the oven to 350º F.
- Spray coconut oil in a baking dish.
- 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 well.
- Pour batter into baking dish and bake for 25 minutes until done.
- Allow to cool before cutting.
- 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.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- I recommend using culinary grade matcha powder.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cookie bars grainy.
- To make this recipe nut-free, omit the almond flour and substitute an additional ⅓ cup gluten free flour blend.
- 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.
- These matcha bars will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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.
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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These Matcha Bars look just perfect. A cup a coffee and this? So yummy, thank you for another delicious recipe!
Thank you so much Debra 🙂 Enjoy!
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 .
Hi Margaret, I did a quick search and it looks like 1 stick is 1/2 cup or 115 g. I hope this helps.
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.
Hi Ellon, I used a 9x9 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.
Kelly @ TastingPage
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!
I was so surprised when I looked at the Trader Joe's matcha Kelly...had to dump it into the trash 🙁
Shannon @ Dinner from the Heart
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. 🙂
Thank you so much Shannon 🙂