In a mixing bowl, soften the coconut butter and blend with agave syrup until smooth.

Gradually add oat flour, matcha powder, baking powder, and salt; mix for 3-5 minutes until a sticky dough forms.

If sticky, wrap the dough in plastic wrap and chill for 30 minutes.

Roll out the dough to 1/4 inch thick and cut out shapes; transfer to a parchment-lined baking sheet.

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

Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.

For frosting, mix coconut butter with additional matcha, then spread over cooled cookies.