1. Can you freeze matcha lava cookie dough?

Yes! Assemble the dough with frozen ganache inside, then freeze until solid. Bake straight from frozen, just add one extra minute. Learn how we freeze other doughs like our protein banana muffins .

2. What does matcha do in cookies?

Matcha adds a vibrant green color, earthy taste, and a hint of caffeine. It balances sweetness beautifully. We also use matcha in baking for flavor depth, see this blueberry protein-muffins guide.

3. How do you keep the lava filling from leaking out?

Freeze the ganache fully, and make sure to tightly seal the dough around it. Cold dough helps too. We apply similar tips in our cottage cheese bagels

4. Is matcha healthier than cocoa in cookies?

It depends. Matcha has antioxidants and less sugar. Cocoa is richer but more calorie-dense. Both have their perks. Check out how we balance both in chocolate chip protein muffins .

5. Can I make these cookies gluten-free?

Yes. Use a 1-to-1 gluten-free flour blend. Don’t swap with just almond flour, it won’t hold. We’ve tested alternatives in our almond flour bagel recipe .

6. Do matcha cookies have caffeine?

Yes. Matcha contains natural caffeine, about 15–20 mg per cookie, depending on quality and quantity used. That’s less than coffee, but enough for a boost. According to the USDA ,

Matcha-Filled Gooey Lava Cookies You’ll Crave Again and Again

Description

These gooey matcha lava cookies are soft, chewy, and stuffed with a molten center of white chocolate–green tea ganache. Ready in just one day, they look fancy but use simple pantry ingredients. It’s the perfect intro for matcha newbies or a new obsession for seasoned green tea lovers. This tested recipe delivers bakery-worthy results every time.

Ingredients

Scale

For the Dough:

⅓ cup unsalted butter (cold, cubed)
¼ cup white sugar
¼ cup brown sugar
1 large egg
1¾ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
1 tsp matcha powder (ceremonial or high-grade culinary)

For the Ganache Filling:

¾ cup white chocolate (chopped)
¼ cup heavy cream
1 tsp matcha powder (sifted)

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Instructions

Make the ganache: In a heatproof bowl over simmering water, mix 1 tsp sifted matcha with ¼ cup cream and stir. Add ¾ cup white chocolate. Melt, mix until smooth. Pour into mold or lined tray and freeze 3+ hours.
Make the dough: In a bowl, mix ⅓ cup cold butter, ¼ cup white sugar, and ¼ cup brown sugar until creamy. In a second bowl, whisk 1¾ cups flour, 1 tsp baking powder, ¼ tsp salt, and 1 tsp matcha. Combine wet and dry, then mix in 1 egg. Form dough.
Assemble: Scoop 6–8 dough balls. Flatten each, insert frozen ganache chunk, and seal tightly. Roll into balls and chill for 1 hour.
Bake: Preheat oven to 350°F (180°C). Place cookies on parchment-lined tray. Bake 12–14 minutes until tops are set but still soft. Let cool 5 minutes before serving.

Notes

Freeze that ganache fully or it’ll leak during baking. I’ve been there. It’s not pretty.

Use cold butter in the dough — it helps keep your cookies thick and soft.

Want less sweetness? Sub the white chocolate for dark or add lemon zest for brightness.

These are best served warm (yes, molten on purpose), but leftovers reheat beautifully.

If your matcha is dull in color or smells dusty, toss it. Go with vibrant, grassy-scented powder for best flavor and color.

You can double the batch and freeze the stuffed cookie dough balls for later, bake straight from frozen!

Prep Time: 30 minutes
Chill Time: 4 hours total (ganache + dough)
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 14g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg