The Allure of a Caffeine-Free Matcha Treat

There’s nothing quite like the flavor of matcha—that rich, earthy taste with a perfect hint of sweetness. But if you love that flavor, you know the caffeine can make it off-limits for an evening treat.

That’s why decaf matcha is a game-changer! It gives you all the delicious, complex flavor you crave without the buzz that could keep you awake. Now you can enjoy that comforting matcha moment any time you want. Imagine biting into a warm, gooey decaf matcha cookie just before settling in for the night. It’s pure indulgence, without a second thought about your sleep. This recipe is a celebration of that perfect, peaceful treat.

Ingredients

All-Purpose Flour: 1 ½ cups (180g)
Cornstarch: 1 teaspoon
Baking Soda: ½ teaspoon
Salt: ¼ teaspoon
High-Quality Decaf Matcha Powder: 2 tablespoons (15g)
Unsalted Butter: ½ cup (113g), softened to room temperature
Granulated Sugar: ½ cup (100g)
Packed Brown Sugar: ¼ cup (55g)
Large Egg: 1, at room temperature
Vanilla Extract: 1 teaspoon
Optional: 1 cup (170g) white chocolate chips or chopped nuts

Instructions

Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Sift the decaf matcha powder into the mixture and whisk again until everything is well combined and has a uniform pale green color.
Cream Butter and Sugars: In a large bowl, using a hand mixer or stand mixer, beat the softened butter with the granulated sugar and brown sugar on medium-high speed for about 2-3 minutes, until the mixture is light, pale, and fluffy.
Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed.
Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients. Mix on low speed just until combined. Be careful not to overmix. If using, fold in the white chocolate chips or nuts with a spatula.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour (or up to 24 hours). This step is crucial for flavor and texture.
Preheat Oven and Prep: When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop and Bake: Scoop rounded tablespoons of the chilled dough onto the prepared baking sheet, placing them about 2 inches apart.
Bake: Bake for 10-12 minutes. The edges should be set and lightly golden, but the centers will still look soft and slightly underdone. This is key for a chewy texture.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

So, What Exactly Is Decaf Matcha?

Decaf matcha is real, high-quality matcha that has gone through a gentle process to remove nearly all its caffeine. While not 100% caffeine-free, the amount left is tiny! The best decaf matcha is made using a clever method with natural, pressurized CO2, which is fantastic at preserving the tea’s amazing flavor and health benefits. The taste might be a little milder than regular matcha, but it still has that lovely grassy, savory (umami) flavor you love. Plus, it keeps its wonderful antioxidants and the calming amino acid L-theanine. When you’re picking a powder, look for a vibrant green color—that’s how you know it’s fresh and full of goodness!

The Secret to Perfectly Chewy Cookies

For an incredible cookie, texture is everything! There are two secrets to getting that perfect chewy bite. First, be gentle when you add the flour. If you mix too much, you’ll make the cookies tough. Just mix until you can’t see any more flour streaks. The second, most important step? Chill the dough. Cover the bowl and pop it in the fridge for at least an hour. This makes the butter firm up, so the cookies won’t spread out and get too thin in the oven. It’s the key to a thick, chewy center! Chilling also lets the flavors mingle and deepen. Trust us, this little rest makes a huge difference, so don’t skip it!

Keep That Gorgeous Green Color!

One of the best parts of matcha cookies is their beautiful green color. To make sure they don’t turn brownish while baking, here are a few tips. Start with a high-quality decaf matcha; a brighter powder means a brighter cookie. The biggest trick is not to overbake them! Pull them out of the oven when the edges are just set and the centers still look a little soft. They’ll finish cooking on the hot pan. This keeps the color vibrant and the texture perfectly gooey.

Fun Twists: White Chocolate & Nuts

Ready to get creative? While these matcha cookies are delicious on their own, a few additions can make them spectacular. The classic partner for matcha is creamy white chocolate—the sweetness is a perfect match for the earthy tea. For a lovely crunch, try adding macadamia nuts, toasted pecans, or almonds. Just fold your extras into the dough at the very end. For a bright, zesty twist, add a little lemon or orange zest. And for a final pro touch, a sprinkle of flaky sea salt on top before baking makes all the flavors pop!

How to Keep Your Cookies Fresh & Chewy

To keep your cookies tasting amazing, let them cool completely on a wire rack, then store them in an airtight container. They’ll stay fresh and chewy at room temperature for up to five days. Need to save them for later? You can freeze the baked cookies for up to two months! You can also freeze the raw dough. Just roll it into balls, freeze them solid, and bake them straight from the freezer whenever a craving hits—just add a couple of extra minutes to the baking time.

Cookie Troubleshooting: Quick Fixes

Sometimes cookies have a mind of their own! Here are solutions to common problems.
My cookies are flat! This usually means the dough wasn’t cold enough. Make sure the dough is nice and firm from the fridge before it goes into the oven.
My cookies are tough! This is almost always from overmixing the flour. Remember to be gentle and mix just until everything comes together.
The matcha flavor is weak. You might need to use a bit more powder, or it might be time to invest in a higher-quality matcha for a bigger flavor punch.
I taste bitter spots! This happens when the matcha powder clumps. Always sift your matcha with the flour to make sure the flavor is smooth and even in every single bite.

Your Matcha Baking Questions, Answered!

Can I use regular caffeinated matcha instead?
Absolutely! This recipe works perfectly with regular matcha. Just swap it in using the same amount.

Is decaf matcha still healthy?
Yes! It’s still packed with great antioxidants and the amazing, calming L-theanine that makes matcha so special.

Do I really have to chill the dough?
We know it’s an extra step, but we can’t recommend it enough! It’s the best way to get that thick, chewy texture and a richer, more delicious flavor. It truly makes a world of difference.