Begin by mixing 1/2 cup of softened coconut butter and 1/2 cup of agave syrup in a large bowl. Blend until creamy and smooth, about 2 minutes.

Gradually add 2 cups of oat flour, 2 tablespoons of matcha powder, 1 teaspoon of baking powder, and a pinch of salt, stirring until the mixture becomes slightly sticky and cohesive.

If the dough feels too sticky, cover it with plastic wrap and refrigerate for about 30 minutes.

Once chilled, sprinkle your work surface lightly with oat flour. Roll out the dough to a 1/4-inch thickness and use cookie cutters to cut out your desired shapes.

Transfer the shapes to a parchment-lined baking sheet.

Preheat your oven to 350°F (175°C) while preparing the cookies for baking.

Bake for approximately 10 minutes. The edges should be set while the centers remain slightly soft.

Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

For an optional frosting, mix matcha yogurt or a glaze using melted coconut butter blended with additional matcha powder. Drizzle or spread over cooled cookies.