In a mixing bowl, blend 1/2 cup of softened coconut butter and 1/2 cup of agave syrup until smooth and creamy. Gradually incorporate 1 ½ cups of oat flour, 2 tablespoons of matcha powder, 1 teaspoon of baking powder, and a pinch of salt. Mix until a slightly sticky dough forms, taking about 3 to 5 minutes.

If the dough feels too sticky, chill it in the refrigerator for about 30 minutes. Once chilled, lightly flour your work surface and roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut the dough into your desired shapes, placing each cut cookie onto a parchment-lined baking tray.

Preheat your oven to 350°F (175°C). Once heated, place the tray of shaped cookies in the oven and bake for approximately 10 minutes. Look for set edges while the centers remain soft.

After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For frosting, mix some matcha powder with melted coconut butter to create a simple glaze, adjusting for desired consistency, and spread over cooled cookies.