• Before starting, keep in mind that these are slightly softer than regular cookies. They are vegan, gluten-free cookies made with almond flour, so they have a strong almond flavor.
• Preheat the oven to 325°F (160°C). Line a cookie sheet with parchment paper.
• In a medium-sized mixing bowl, add all the dry ingredients: almond flour, matcha powder, baking powder, and salt if used.
• Combine the ingredients with a spatula first, then stir in the wet ingredients: melted coconut oil and maple syrup until it forms a sticky green dough. Taste the raw dough and if the Matcha flavor is not strong enough for your taste buds, add up to 2 extra teaspoons but watch out. Adding too much extra Matcha dries out the cookies! So I recommend keeping the recipe ratio and add a Matcha flavor boost with a pinch of Matcha powder on the baked cookies.
• Slightly grease hands with coconut oil, then scoop the dough - about 2 tablespoons per cookie - and roll into a ball between your hands.
• Place each ball onto the lined cookie sheet leaving 1 thumb between each.
• Use your hand palm to flatten each cookie slightly, keeping a round bump in the center to keep a moist center and crispy edges.
• Bake for 12-15 minutes or until slightly golden on sides and slightly hard on top.
• Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to completely cool down.
• Decorate with a drizzle of melted vegan white chocolate and add a pinch of Matcha powder to boost their Matcha flavor.

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