Matcha Almond Sandwich Cookies

Destress with a stack of these Matcha Almond Sandwich Cookies filled with a creamy almond frosting!

Makes 36 sandwiches.

An original recipe prepared for us by The Emotional Baker.



    • 2 cups all purpose flour
    • 1 Tbsp ofAiya Culinary Grade Matcha
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp salt
    • 1 cup sugar
    • ½ cup brown sugar
    • ½ cup canola oil
    • 1 tsp almond extract
    • cup lite coconut milk (or unsweetened non-dairy milk)


    • ½ cup margarine
    • 3 cups powdered sugar
    • 1 tsp almond extract
    • 1 Tbsp + 1 tsp unsweetened cashew milk
    • sliced almonds (optional)



    1. Preheat oven to 350F. Line baking sheets with parchment paper.
    2. In measuring cup or medium bowl, combine flour, Matcha, baking powder, baking soda and salt. Set aside.
    3. In a large bowl, use a fork to combine sugar, brown sugar, canola oil and almond extract. Add lite coconut milk.
    4. Add dry ingredients to liquid and mix well.
    5. Divide dough into 72 equal balls. Roll into balls, flatten with palm of hand.
    6. Bake for 6 minutes. Leave on baking sheet 5 minutes. Then transfer to wire racks to complete cooling.


    1. Beat margarine in medium bowl. Add powdered sugar and beat until small clumps begin to form.
    2. Add almond extract, beat. Add cashew milk in tsp increments, beat until fluffy.


    1. Spread frosting between cookies with a knife or piping bag. Press cookies together so frosting is pushed to edges.
    2. If desired, roll cookies in sliced almonds.

    Note: Extra frosting may be stored in refrigerator. Allow to reach room temperature and then spread on cookies or cake.


    Click below to purchase the Culinary Grade Matcha used in this recipe: