In a mixing bowl, combine 1/2 cup of softened coconut butter and 1/3 cup of agave syrup until smooth. Gradually incorporate 1 cup of oat flour, followed by 2 tablespoons of matcha powder, 1 teaspoon of baking powder, and a pinch of salt. Mix until a sticky dough forms.

If the dough feels sticky, cover with plastic wrap and chill in the refrigerator for 30 minutes. Once chilled, lightly flour your work surface and roll out the dough to approximately 1/4-inch thickness. Use cookie cutters to cut out shapes and place them on a parchment-lined baking sheet.

Preheat your oven to 350°F (175°C). Bake the cookies for about 10 minutes, watching closely; the edges should be set while the centers remain soft.

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

For optional frosting, mix matcha yogurt or a simple glaze with coconut butter and matcha powder, then drizzle over the cooled cookies.