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!
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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!
Allergen Information:
These matcha bars are gluten-free and soy-free, and you can make them dairy-free by using vegan butter. For a nut-free option, see the FAQ below.
Why I love these gluten-free matcha bars:
- 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.
- These bars are a fun bright green color. They are fun for St. Patrick’s Day, spring, or April Fools Day.
- 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.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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. 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.)
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Step-By-Step Photos and Directions:
Step 1: In a large
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
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.
Frequently Asked Questions:
You can easily make these nut-free. Omit the almond flour and add an additional 1/3 cup gluten free flour blend.
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.
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. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Matcha Coconut Bars
Ingredients
- 1 ¼ cup gluten free flour blend * see note
- ¾ cup almond flour * see note
- 1 teaspoon baking powder aluminum-free
- ⅛ 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
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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
- 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 3/4 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 1/3 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 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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
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.
Great gluten free recipe and matcha flavor is so yummy with pecan.
Everybody love this cookie bar!
I am so glad you tried this recipe. Thank you so much for coming back to let me know that everyone enjoyed it!
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
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 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.
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!