Step 1

Into a mixing bowl add in the cashew butter, aquafaba, maple syrup and vanilla and whisk to combine. Then add in the oat flour, sweet rice flour, cane sugar, baking powder, baking soda and salt and stir until combined.

Step 2

Take 1/3 of the dough and add it to a separate bowl. Add the black sesame powder and stir until combined. Cover and place into the refrigerator to chill.

Step 3

Next, back to the large mixing bowl add in the almond flour and mix until combined. Take half the amount of dough and transfer to another bowl. Sift in the matcha and then stir until combined. Cover both bowls and place into the refrigerator. Chill the cookie dough for about 30 minutes.

Step 4

Pre heat the oven to 350 F (180 C). Line a cookie sheet with parchment paper (or use a silpat). Scoop out about 1 tbsp of dough from each bowl using a small cookie scoop and roll into a bowl. Do not over-roll but just enough to form a ball. If the dough is very sticky, scoop out the dough from each bowl onto a parchment lined cookie sheet and use a spoon to combine and shape the dough into rounds.

Step 5

Bake cookies for 15 minutes or until edges are golden brown. After 5 minutes, carefully remove the cookies from the tray onto a wire rack and allow them to cool for another 10 minutes. Enjoy!