Matcha Snowball Cookies (GF&VG)

When I create new recipes, I always try to bake with different ingredients. Different kinds of flour, oil, sugar, depending on my client’s needs or depending on whom the sweets will be given to.
This recipe is for one of my friends who has an allergy to eggs, dairy and flour. She said “Desserts, for me, are not tasty”. But that is something that shouldn’t be.
I’m so happy to be a pastry chef so that I can create recipes for my friends and family depending on what they want and need. This recipe is so good and no one noticed it’s gluten free and vegan, which means this is for everyone.

If you don’t need this to be gluten-free, you can use all-purpose flour instead.
If you are not a fan of matcha, you can bake this without matcha, which is the original snowball cookies recipe and very tasty as well.

If you don’t like coconut flavor, you can use vegetable oil instead. In that case, I recommend adding 1 teaspoon of vanilla extract to the oil for flavor.

You can also find my original snow ball cookies recipe from here.

If you want to learn more about Matcha, you can find my online matcha sweets course below.
>> Japanese Pastry Course #3 Matcha Desserts



Healthy Matcha Snowball Cookies

Servings 20 cookies


  • 110 g (1/2 cup) coconut oil
  • 9 g (1+1/2 tbsp) matcha powder
  • 50 g (1/4 cup) sugar - I use organic cane sugar
  • 1/4 tsp salt
  • 90 g (1/4 cup) white rice flour
  • 160 g (1+1/3 cups) almond powder
  • 80 g (1/2 cup) raw almonds, coarsely chopped

For rolling

  • 1 cup powdered sugar
  • 1 tsp matcha powder


  1. Preheat the oven to 160℃/ 320℉.

  2. In a large bowl, combine the sugar, salt, sifted white rice flour, almond powder and chopped almonds. In a separate bowl, whisk to combine the coconut oil and sifted matcha.

  3. Pour the liquid mixture over the dry ingredients and stir well.

  4. Make small balls and place them onto an oven tray. Bake in the preheated oven at 160℃/320℉ for about 20 min.

  5. In a large bowl, combine the powdered sugar and matcha powder for rolling. Put cookies into the bowl while they are hot, gently cover over with the sugar and matcha mixture. Be careful the cookies are very fragile. Let it cool on a cooling rack.

Helpful Tips

Since coconut oil gets solid when it’s cold, I like keeping these cookies in the fridge. The cookies get a more crumbly texture. Don’t forget to put them in a sealed container. Of course you can keep them at room temperature as well, cookies get more soft and crumbly.