In a mixing bowl, combine 1/2 cup of coconut butter and 1/4 cup of agave syrup, stirring until creamy and well blended. Gradually add 1 cup of oat flour, 2 tablespoons of matcha powder, 1 teaspoon of gluten-free baking powder, and a pinch of salt. Mix everything together for about 3-5 minutes until a slightly sticky dough forms, ready for chilling.

If the dough is too sticky, wrap it in plastic wrap and chill in the refrigerator for 30 minutes. Once chilled, dust a clean surface with oat flour and roll out the dough to about 1/4 inch thick. Use cookie cutters to cut out your desired shapes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the cookie shapes on the prepared sheet, leaving space between them. Bake for approximately 10 minutes, watching closely as the edges set while the centers remain soft.

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

For an optional frosting, mix 1/4 cup of matcha yogurt or create a simple glaze by combining melted coconut butter with more matcha powder. Drizzle or spread your frosting on cooled cookies.