Matcha Chocolate Chip Rice Cookies

Using rice flour and baked at a lower temperature, our Matcha Chocolate Chip Rice Cookies have a light flavor and retain their beautiful Matcha color!

Makes 20 cookies.


    • ¾ cup flour (rice, or all purpose)
    • ½ Tbsp Aiya Culinary Grade Matcha
    • ¼ tsp baking powder
    • 4 ½ Tbsp Butter
    • 1 medium egg
    •  cup sugar
    • 1 oz chocolate chips


    1. Sift the Matcha, baking powder, and flour together.
    2. Allow the butter to come to room temperature and stir until creamy. Fold a portion of the sugar (about ) into the butter. Repeat until all the sugar is incorporated and smooth.
    3. Beat the egg and mix in.
    4. Fold in the sifted ingredients.
    5. Mix in the chocolate chips and allow to rest.
    6. Roll small balls of dough in between your hands, place on a cookie sheet, and lightly flaten.
    7. Pre-heat the oven to 340F.  Place the cookie sheet in the oven and bake for 10 minutes.
    8. Lower the oven temperature to 300F and bake for about 10 more minutes.
    9. Remove from the oven, place on a rack to cool, and enjoy their crunchy texture!

    Note: The cookie dough is sticky so if you prefer you can portion it out to the cookie sheet with a medium sized spoon instead of handling it directly.

    Note: Although this recipe calls for rice flour, all-purpose flour can be substituted but may result in a different finished product.


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