In a mixing bowl, combine softened coconut butter and agave syrup using a hand mixer until creamy and smooth. Gradually incorporate oat flour, matcha powder, baking powder, and salt, mixing until a slightly sticky dough forms.

If the dough feels too sticky, wrap it in plastic wrap and chill in the refrigerator for 30 minutes. Dust a clean surface with flour and roll out to 1/4 inch thickness. Use cookie cutters to cut out shapes and transfer to a parchment-lined baking sheet.

Preheat your oven to 350°F (175°C). This preparation is crucial for a perfect bake.

Bake the cookies for about 10 minutes, or until the edges are just set while the centers remain soft.

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

Frost cooled cookies with matcha yogurt or a glaze made from melted coconut butter mixed with matcha powder.