INGREDIENTS

• Cookies
• • 2 cups all purpose flour
• • 1 Tbsp Aiya Culinary Grade Matcha
• • 1 tsp baking powder
• • 1 tsp baking soda
• • 1 tsp salt
• • 1 cup sugar
• • ½ cup brown sugar
• • ½ cup canola oil
• • 1 tsp almond extract
• • ⅓ cup lite coconut milk, or your favorite unsweetened nondairy milk
• Frosting
• • ½ cup margarine
• • 3 cups powdered sugar
• • 1 tsp almond extract
• • 1 Tbsp + 1 tsp unsweetened cashew milk
• • Sliced almonds, optional

DIRECTIONS

• Cookies
• 1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• 2. In measuring cup or medium bowl, combine flour, Matcha, baking powder, baking soda and salt. Set aside.
• 3. In a large bowl, use a fork to combine sugar, brown sugar, canola oil and almond extract. Add lite coconut milk.
• 4. Add dry ingredients to liquid and mix well.
• 5. Divide dough into 72 equal balls. Roll into balls, flatten with palm of hand.
• 6. Bake for 6 minutes. Leave on baking sheet 5 minutes. Then transfer to wire racks to complete cooling.
• Frosting
• 1. Beat margarine in medium bowl. Add powdered sugar and beat until small clumps begin to form.
• 2. Add almond extract, beat. Add cashew milk in tsp increments, beat until fluffy.
• Assembly
• 1. Spread frosting between cookies with a knife or piping bag. Press cookies together so frosting is pushed to edges.
• 2. If desired, roll cookies in sliced almonds.