Matcha White Chocolate Cookies are the ultimate no-bake treat—easy to make, rich in flavor, and ready in minutes. This treat blends the grassy depth of matcha with the silkiness of white chocolate, creating a soothing yet irresistible bite. Best of all? There’s no oven required. Just mix, chill, and enjoy.
Easy No-Bake Cookies is about creating recipes that are simple, quick, and full of flavor. These Matcha White Chocolate Cookies are no exception. They come together in one bowl, using just a few everyday ingredients, and set beautifully in the fridge. The result is a soft, sweet cookie with a bold green tea twist—perfect for tea lovers, cookie fans, and anyone looking for something a little different.
Whether you’re preparing a thoughtful gift, treating guests, or just indulging yourself, this no-bake delight hits the spot. And if you’re in the mood for another easy favorite, check out our Chocolate Peanut Butter No Bake Cookies—a go-to classic that started it all.
Table of Contents
What Makes Matcha and White Chocolate Such a Tasty Pairing
The Science Behind Sweet and Earthy Cookie Flavors
If you love bold flavors, Matcha and White Chocolate Cookies will absolutely capture your palate. The earthy, slightly bitter tones of matcha pair beautifully with the creamy sweetness of white chocolate, giving each cookie a complex yet comforting taste. It’s a balance that just works—one rich, one light—and together, they create something fresh and unique.
This flavor pairing is especially perfect for no-bake recipes. Since you’re not using heat, matcha holds its color, aroma, and nutrients. That means your Matcha White Chocolate Cookies stay vibrant green and full of flavor, with no risk of bitterness from over-baking. The white chocolate melts gently into the mixture, setting into sweet pockets of creaminess.
The texture of these no-bake cookies also plays a big role. They’re soft, chewy, and satisfying—without ever turning on the oven. And because matcha is full of antioxidants and naturally energizing, these cookies feel like more than just a dessert. They’re a treat you’ll actually feel good about eating.
This flavor profile is similar to other no-bake green tea desserts, including our matcha cookie variation that layers the same earthy character into a simpler oat-based base. In both versions, matcha remains the star—but white chocolate adds the balance that brings it all together.
Matcha White Chocolate Cookies
Equipment
- 1 Medium Mixing Bowl for combining wet and dry ingredients
- 1 microwave-safe bowl to melt white chocolate and butter
- 1 Silicone Spatula or Spoon for folding ingredients
- 1 Cookie Scoop or Spoon to portion dough evenly
- 1 baking sheet for placing cookies before chilling
- Parchment Paper to prevent sticking
Ingredients
- 1/2 cups oat flour, eventually quick or rolled oats
- 1/2 cup sweetened condensed milk
- 1/3 cup white chocolate chips (melted)
- ½ tbsp culinary-grade matcha powder
- 1 tbsp unsalted butter
- 1/2 tbsp vanilla extract
- 1 pinch salt
Instructions
- Melt the chocolate and butter: In a microwave-safe bowl, melt white chocolate chips and butter together in 20-second intervals. Stir until smooth.
- Pour the condensed milk into a bowl, add the vanilla and matcha, then stir gently until the mixture takes on a smooth, even green hue. Stir until well combined and evenly green.
- Add the oats: Fold in the oats until the mixture is fully coated. The texture should be sticky but firm enough to hold shape.
- Shape the cookies: Use a spoon or cookie scoop to form small rounds. Place them on a parchment-lined tray.
- Transfer the mixture to the refrigerator and chill for no less than 30 minutes, or until it holds its shape easily.
- Serve and enjoy: Store leftovers in an airtight container in the fridge for up to 1 week.
Notes
- Use high-quality matcha for better flavor and color.
- For added texture, roll cookies in shredded coconut before chilling.
- You can swap white chocolate with dairy-free chips for a vegan version.
Nutrition
How Matcha’s Umami Complements White Chocolate’s Creaminess
Umami is what gives matcha its savory depth, and it’s exactly what balances out the sweetness of white chocolate in these cookies. That gentle contrast is what makes Matcha White Chocolate Cookies so satisfying—you get a rich, smooth bite with subtle earthy notes in every mouthful.
While some no-bake desserts are overly sweet, these cookies lean into flavor over sugar. The cocoa butter in white chocolate blends perfectly with matcha’s grounded flavor, making each bite feel elegant but easy. That’s what makes Matcha White Chocolate Cookies a go-to dessert when you want something simple, beautiful, and unexpectedly addictive.
Ingredients You Need for the Perfect Matcha White Chocolate Cookie
Choosing the Right Type of Matcha for No-Bake Cookies
The flavor of your Matcha White Chocolate Cookies depends heavily on the matcha you use. For this recipe, culinary-grade matcha powder is the best choice. This type of matcha is intended for culinary use and offers a richer taste and deeper hue than the ceremonial kind.
Look for matcha that’s bright green, finely ground, and free from added sugars or fillers. Poor-grade matcha tends to appear dull or yellowish—and it can bring an unwanted bitterness to your cookie mix. Because these are no-bake cookies, matcha’s full flavor stays in the dough. That means there’s no heat to dull its natural depth, giving every bite a bold, earthy finish.
In Matcha White Chocolate Cookies, matcha should be strong enough to stand out but never overwhelming. Just a few teaspoons go a long way when combined with other creamy, sweet ingredients.
Selecting the Best White Chocolate for a Soft, Smooth Bite
White chocolate plays a crucial role in balancing matcha’s intensity. For this recipe, it’s important to use real white chocolate—the kind made with cocoa butter, not oil-based alternatives like candy melts. Real white chocolate melts evenly and blends into the cookie base to create a smooth, creamy texture.
Whether you prefer chips, chopped bars, or baking discs, make sure the ingredients list includes cocoa butter. This ensures the white chocolate sets up properly without leaving a greasy or overly sweet aftertaste. In Matcha White Chocolate Cookies, the white chocolate doesn’t just sweeten—it mellows matcha’s earthy edge and helps the dough firm up in the fridge.
You can also experiment by adding toasted coconut, a handful of macadamia nuts, or even a pinch of citrus zest for contrast. These additions enhance the cookie without competing with the matcha and white chocolate combination.
Pantry Staples That Keep Things Simple
Like many great no-bake recipes, Matcha White Chocolate Cookies start with a handful of pantry basics. These ingredients create the structure and flavor foundation, keeping the process easy while still delivering a gourmet result.
Here’s what you’ll usually need:
- Oats, either the flour or quick, eventually rolled oats – for body and chew
- Nut butter – almond, cashew, or peanut, to hold everything together
- Vanilla extract – to round out the flavor
- Sea salt – just a pinch to balance it all
- A touch of maple syrup or honey can boost both the texture and natural sweetness if desired.
These ingredients are versatile and forgiving, which is why Matcha White Chocolate Cookies are great for experimenting. Some versions include puffed rice, chia seeds, or dried fruit to bring in extra texture and subtle flavor layers. You’ll see similar combinations in other no-bake treats, like our cookie dough bark, where oats and nut butter form the base for easy, oven-free desserts.
In every batch of Matcha White Chocolate Cookies, the ingredients are doing more than just filling space—they’re creating a soft, balanced cookie that cools into perfection with just a little time in the fridge.
How to Make No-Bake Matcha White Chocolate Cookies
Preparing Your Cookie Dough Without Heat
The beauty of Matcha White Chocolate Cookies lies in the fact that you never need to turn on the oven. Everything comes together in just one bowl, using simple steps that rely on gentle melting, stirring, and chilling.
Start by warming your base ingredients slightly—just enough to make mixing easier. This usually means gently heating your nut butter and syrup together in a saucepan or microwave until smooth. The goal is to make them fluid but not hot.
Once that’s ready, stir in your vanilla and salt. Then fold in the oats until the mixture is evenly coated. At this point, the dough should be sticky but not runny. If it feels too soft, a few more oats will help firm it up.
This warm, cohesive mix becomes the foundation of your Matcha White Chocolate Cookies—ready to take on the matcha and chocolate that make the flavor shine.
Mixing Matcha Smoothly Into the Cookie Base
Matcha can clump if added directly to liquids, so it’s best to sift it before blending it into your cookie dough. Once your oats are folded in and your base is warm but not hot, add the matcha powder and mix thoroughly. This ensures it disperses evenly without leaving bitter pockets.
The dough will turn a vibrant green, and you’ll start to smell that grassy, tea-like aroma. This is the moment when Matcha White Chocolate Cookies take on their signature character. Adjust the matcha to taste—a little more for stronger green tea notes, or less for a subtler flavor.
In some of our other recipes, like the 2-ingredient no bake chocolate cookies, this method of combining warm, fluid ingredients before adding dry mix-ins has proven to keep consistency smooth and prevent clumping.
Adding White Chocolate Chunks Without Melting
This is the fun step—gently fold in the white chocolate pieces. Because the dough is only gently warmed—not hot—the chocolate chunks won’t melt completely. This gives you creamy bits throughout the cookie, rather than a uniform sweetness.
Chop your white chocolate into small chunks if you’re using bars. Chips work too, but smaller pieces distribute better. Make sure the dough has cooled slightly and the matcha is well-blended before adding the chocolate. The contrast between the soft green dough and the white chunks adds texture and visual appeal.
Once everything is combined, scoop out the dough using a spoon or cookie scoop. Form into balls or flatten slightly for a more traditional cookie shape. Arrange scoops on parchment and chill for 30 to 60 minutes, just until they hold their shape.
That’s it—no baking, no stress. Just perfectly chilled, chewy Matcha White Chocolate Cookies ready to enjoy.
Tips to Get the Best Flavor from Your Matcha White Chocolate Cookies
Start with Fresh, High-Quality Matcha Powder
The flavor of Matcha White Chocolate Cookies depends on the quality of the matcha. Always choose culinary-grade matcha, not ceremonial grade. Culinary matcha has a slightly bolder, more pronounced taste that stands up well in recipes. It also blends better with sweet elements like white chocolate and syrup.
Fresh matcha should be a rich, vibrant green. Dull or yellowish tones mean the powder is stale or oxidized, which can result in a bitter aftertaste. Since these cookies aren’t baked, the matcha stays front and center—making quality more important than ever.
Avoid Mixing Matcha into a Hot Base
It’s easy to lose the flavor and color of matcha if it’s added to a hot mixture. Let your warmed nut butter and syrup cool before adding the sifted matcha powder. This small step keeps the earthy notes from turning bitter and helps preserve the cookie’s signature soft green hue.
To get that smooth, clump-free consistency in your Matcha White Chocolate Cookies, stir slowly and evenly. Overmixing can make the texture dense and chewy in the wrong way.
This is the same method used in other no-bake treats like the no-bake praline pecan cookies, where flavor and texture rely on proper mixing, not baking.
Taste, Adjust, and Customize
Because there’s no baking involved, what you mix is exactly what you’ll taste. Always sample the dough before chilling. If the matcha tastes too bold, add more white chocolate or sweetener to smooth it out. If it’s too sweet, a pinch of sea salt or a drop of vanilla can create balance.
This step makes your Cookies truly your own. You control the flavor, sweetness, and texture—all without touching the oven.
White Chocolate Mistakes to Avoid in Matcha No-Bake Cookies
Don’t Use Imitation White Chocolate
When making Matcha White Chocolate Cookies, always check the label on your chocolate. Many baking chips labeled as “white” are actually candy melts or compound chocolate made with vegetable oils instead of cocoa butter. These won’t melt properly and often leave a waxy texture in no-bake cookies.
Real white chocolate contains cocoa butter as the first or second ingredient. It melts like a dream and pairs effortlessly with the grassy tone of the matcha. You’ll also get a creamier finish and better flavor in every bite.
Avoid Overheating White Chocolate When Melting
Compared to milk or dark types, white chocolate is a bit more fragile and sensitive to heat. It burns quickly if overheated and turns grainy instead of creamy. Since these are no-bake cookies, you’re not putting anything in the oven—but you may need to melt a bit of white chocolate for drizzling or binding, depending on your variation.
Always melt it slowly—either in a heatproof bowl over simmering water (double boiler method) or in short microwave bursts with stirring in between. Burnt chocolate will ruin the balance of flavors in your Matcha White Chocolate Cookies.
For inspiration on how a delicate ingredient like white chocolate behaves in simple no-bake desserts, our lemon oatmeal no bake cookies showcase how fine ingredients can come together with gentle prep and cooling alone.
Use the Right Amount of Chocolate for Texture
It’s tempting to load your cookies with chocolate, but too much can throw off the texture. In Matcha White Chocolate Cookies, the chocolate should complement—not overwhelm—the matcha. Use chopped chunks or chips for distribution instead of large pieces.
The right balance gives your cookies bite without making them overly sweet or greasy. This is especially important since the cookies set in the fridge, not the oven. Too much chocolate can soften the structure or prevent proper chilling.
How Matcha White Chocolate Cookies Fit Every Season — No Oven Needed
A No-Bake Cookie That Fits Any Time of Year
One of the best things about Matcha White Chocolate Cookies is how well they fit into any season. Because there’s no baking involved, they’re ideal for warm months when turning on the oven isn’t an option. But they’re just as welcome in winter, when their creamy richness and earthy matcha flavor offer cozy comfort in each bite.
Their chilled texture makes them feel refreshing in summer, while their sweet green tea notes and soft white chocolate bring a warm, indulgent vibe to fall and winter dessert tables. Whether it’s a holiday platter, picnic treat, or afternoon snack, these cookies work year-round.
Easy to Customize for Holidays and Occasions
Another reason Matcha White Chocolate Cookies are so versatile is their ability to adapt. You can add red freeze-dried berries or pomegranate seeds for a festive winter look, or roll them in coconut flakes for a spring-inspired treat. In fall, try mixing in a hint of cinnamon or crushed pecans for a warm twist.
Matcha’s natural green hue makes it a standout for events like St. Patrick’s Day or Easter, while white chocolate offers that elegant touch for weddings, showers, or gift boxes. It’s a flexible recipe that lets you get creative without sacrificing flavor or ease.
Cookies like our date brownie balls follow a similar theme—simple to prepare, seasonally adaptable, and perfect for gatherings.
Great for Gifting or Sharing
Because they set quickly and don’t crumble like baked cookies, Matcha White Chocolate Cookies are excellent for packaging. Wrap them in parchment, tuck into boxes, or serve in jars for a thoughtful homemade gift.
They’re also a fun way to introduce someone to matcha if they’ve never tried it before—especially paired with the familiar sweetness of white chocolate. From family get-togethers to office snack swaps, these cookies always find a place.
Smart Storage Tips for No-Bake Matcha Cookies
Keep Your Cookies Fresh in the Fridge
These no-bake cookies are best stored chilled. Place them in a container lined with parchment paper, layering gently to avoid sticking. An airtight seal helps keep the cookies soft and the flavor of green tea and chocolate intact.
Refrigeration also helps maintain structure. Since these treats set without heat, a cool environment keeps them from becoming overly soft or sticky. For the best results, store them away from strong-smelling foods—matcha tends to absorb odors.
Freeze for Longer Shelf Life
To extend shelf life, freezing works well. Start by placing each cookie on a flat tray and freeze until solid. Then transfer them to a zip-top freezer bag or sealed container with parchment between layers.
They’ll keep their flavor and texture for up to two months. When it’s time to snack, let them come to temp on the counter or chill them lightly in the fridge. The soft green tea essence and creamy bite stay wonderfully intact.
We use the same method in recipes like our no-bake carrot cake cookies, which also freeze without losing their charm.
How Long Do They Stay Good?
In the fridge, this green tea dessert stays fresh for 5 to 7 days. You’ll notice the oats keep their pleasant chew, while the chocolate still gives that clean snap. After a week, the taste may start to fade slightly, especially the more delicate matcha elements.
If you don’t plan to finish the batch within a few days, freezing a portion right away helps you enjoy the same quality later without waste.
Conclusion
Matcha White Chocolate Cookies bring together bold green tea and creamy white chocolate in the easiest way possible—no oven, no stress, and all the flavor. Whether you’re craving something unique to already experienced flavor, gifting a homemade treat, or introducing someone to matcha for the first time, these no-bake cookies deliver a standout experience.
With ingredients that stay vibrant and benefits that go beyond taste, this recipe is proof that desserts can be both indulgent and intentional. Plus, you can whip up a batch in less time than it takes to preheat an oven.
And if you love easy, creative no-bake desserts, don’t forget to stay inspired by following us on Pinterest and Facebook, where we share new ideas, seasonal favorites, and tips from the kitchen.
Frequently Asked Questions
Do matcha and white chocolate go together?
Absolutely. The earthy, slightly bitter notes of matcha blend beautifully with the creamy sweetness of white chocolate. It’s a well-balanced pairing that works especially well in no-bake desserts. That contrast is exactly what makes Matcha White Chocolate Cookies so irresistible—bold, yet smooth in every bite.
Is matcha and dark or milk chocolate a good combination?
Dark or milk chocolate may compete with matcha’s earthy flavor, but white chocolate enhances and softens it. That’s why this recipe strikes such a perfect balance. And since these are no-bake cookies, the ingredients stay vibrant and true to flavor.
How much matcha should I add to my cookies?
In most cases, 1 to 2 teaspoons of matcha powder is plenty for a batch of no-bake cookies. Too much can overpower the sweetness and give the cookies a grassy taste. Start small, taste as you go, and adjust based on the matcha’s strength. This balance is what makes Matcha White Chocolate Cookies so delightful—you get that vibrant green color and distinctive tea flavor without losing the dessert appeal.
Can I add matcha to any cookie dough?
In a sense, yes, you can. Whether you’re using a baked or no-bake dough, matcha powder blends easily. For no-bake cookies, it mixes well with oats, nut butter, or condensed milk. Just be sure to use culinary-grade matcha, as it’s made for recipes and has a balanced flavor. If you’re new to green tea desserts, this is a great starting point.