Gluten Free Matcha Cookies Bars

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 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:

More Gluten Free Matcha Recipes to Try:

• Matcha Green Tea Chia Pudding
• Matcha Green Tea Mochi
• Gluten Free Matcha Bundt Cakes

📖 Recipe

Gluten Free Matcha Coconut Bars

Sandi Gaertner

Easy gluten free matcha green tea coconut cookie bars

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Gluten Free Dessert Recipes

Cuisine American

Servings 12

Calories 305 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients

  

1x2x3x

• ▢ 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

Instructions

 

• 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.

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 1 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 ⅓ 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 air-tight 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: 1gCalories: 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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