Matcha and Pumpkin Seed Shortbread Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Servings Makes about 10 cookies
These matcha infused shortbread cookies are slighty chewy on the inside, making them all the more delicious. What's fun about this recipe is that you can swap out the matcha with any other flavouring, like lemon zest for a completely different experience. Try them with your afternoon tea, or wrap them up in a nice box and give them as a gift! Make sure not to overcook them however, they will harden once out of the oven!

How It's Made


  • 1 1/2 cup of spelt flour (firmly packed) or all-purpose gluten-free flour
  • 1/4 cup of pumpkin seeds
  • 1/4 cup of vegetable oil
  • 1/2 cup of cane sugar
  • 3 teaspoons of matcha powder
  • 1/4 teaspoon of ground vanilla
  • 1/4 teaspoon of sea salt
  • 4 tablespoons of dairy-free milk (almond, soy...)


  1. Preheat the oven to 350°F.
  2. Chop the pumpkin seeds, then mix all the dry ingredients together in a large bowl. Add the oil and mix using a fork.
  3. Add the milk and knead the dough with your hands for 2-3 minutes. Once the dough is mixed well and consistent, form it into a ball. Flour a clean surface, and with a rolling pin roll the dough.
  4. Use a cookie cutter to form the cookies. Use all the dough by rolling the scraps back into a ball and re-starting the process until there is no dough left.
  5. Place the cookies on a baking sheet lined with parchment paper and sprinkle with cane sugar. Bake for 10 minutes. The cookies will still be soft when you remove them from the oven, so it is important that you let them cool before eating.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.