In a mixing bowl, blend together 1/2 cup of softened coconut butter and 1/2 cup of agave syrup until smooth and creamy.

Gradually incorporate 2 cups of oat flour, 2 tablespoons of matcha powder, 1 teaspoon of baking powder, and a pinch of salt.

Mix thoroughly until a dough forms that is slightly sticky yet cohesive, about 3-5 minutes of mixing.

If your dough feels too sticky, cover it with plastic wrap and chill it in the refrigerator for approximately 30 minutes.

Once firm, sprinkle some oat flour onto a clean surface and roll out the dough to about 1/4 inch thickness.

Use cookie cutters to cut the dough into your desired shapes and transfer them to a parchment-lined baking sheet.

Preheat your oven to 350°F (175°C) and bake for about 10 minutes, or until edges are just set.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

For optional frosting, mix together some matcha yogurt or create a glaze with melted coconut butter and matcha powder.