Matcha Green Tea Biscuits

By: Kim Ruzycki - Certified Integrative Health & Nutrition Coach Oct 17, 2018
Pick Diet, Healthy eating, Vegan

Perfect in the afternoon with a cozy cup of tea!

Tea biscuits - the not too sweet treat that's perfect in the afternoon with a cozy cup of tea or a beautiful addition to Sunday brunch.

These Green Tea (tea) biscuits are plant-based, gluten-free and have a hint of super healthy matcha green tea powder - the reason for their light green colour ;-)

Matcha powder is ground green tea leaves and is bursting with antioxidants. You can use it to make tea or cook and bake with it as I did with this recipe.

Read more about amazing Matcha Tea here...

The inspiration behind this recipe was to create a plant-based tea biscuit that had the right bit of sweetness, a good crumbly texture and the health benefits of matcha. (And basically, I was looking for a delicious breakfast treat to go with my tea!)
This recipe is quick and simple to make and is versatile - ice them for a dessert or keep them plain for breakfast...


Makes about 16 biscuits

  • 4 tsp baking powder (aluminum free preferred)
  • 1/2 cup coconut sugar
  • 3 cups all-purpose gluten-free flour
  • 1 Tbsp matcha powder
  • 1 cup vegan butter cold
  • 1/2 cup applesauce
  • 1 1/4 cup unsweetened almond milk
  • 1 tsp pure vanilla extract

Optional Icing

  • 1/2 cup icing sugar
  • 1 Tbsp unsweetened almond milk
  • 1/2 tsp pure vanilla extract


  • Preheat the oven to 375 and line a baking sheet with parchment paper.
  • In a large mixing bowl combine baking powder, coconut sugar, gluten-free flour, and matcha powder. Cut in the cold vegan butter with a pastry knife or fork until it is blended in but still crumbly.
  • In a separate, medium mixing bowl combine the applesauce, almond milk, and vanilla extract and whisk together.
  • Add the wet ingredients to the dry ingredients and stir until just mixed.
  • Using a large spoon, drop 1 1/2 " size dollops of the mixture on the lined baking sheet.
  • Bake in the oven for 30 - 35 minutes until the bottom of the biscuits is lightly golden and the tops are a bit crispy.
    Serve them as is, sprinkle with a dusting of icing sugar or drizzle with the optional icing.
  • Optional Icing
    Whisk the icing sugar, almond milk, and vanilla extract together in a small mixing bowl. Drizzle on the biscuits in a zig-zag pattern using a small spoon. 

 Tips & Nutrition

These biscuits are delicious on their own, dusted with icing sugar or drizzled with the vanilla almond milk icing.

I use the brand Earth Balance for the vegan butter. There are a few varieties but I like the soy free in the red container.

Make sure the vegan butter is cold when adding it to the dry ingredients. You can use a pastry knife or a fork (which is what I use) and make sure it is well combined but still a little bumpy.

Store these in an airtight container in the fridge for up to 2 days or freeze for up to a month. 

Kim is passionate about teaching others how to eat mindfully and live vibrantly. A series of chronic health issues gave her the motivation to learn about the relationship between her health and her diet. After embracing a plant-based diet and figuring out how to maintain a social life, enjoy travelling and ensuring she was getting all the correct nutrients and minerals - Kim realized how great she felt and how happy she was in her lifestyle.

She founded Picky Diet to share this with the world so that they might realize that they too can live happy and healthy with only a few small changes. A graduate of the Health and Nutrition Coaching program from the Institute for Integrative Nutrition, she is a Board Certified Integrative Health & Nutrition Coach and works with both individuals and corporations on nutrition and whole-body wellness.