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Preheat the oven to 350 degrees F and line two cookie sheets with silicone mats or parchment paper.
In a small-medium bowl, sift the flour, cornstarch, matcha and baking soda. Add the salt and stir well to combine. Set aside.
In the bowl of a stand mixer with the paddle attachment, or using a handheld mixer, beat the softened vegan butter and sugars until creamy. Mix in the vanilla, flaxseeds and milk.
Gradually add the flour mixture, mixing on low speed until just combined.
Mix in the white chocolate chips. You may need to use your hands to incorporate them.
Using a cookie scoop or spoon, roll into balls about 1 ½ tablespoons each. Place on the prepared pans and bake for 10-12 minutes, until the edges are just set. I prefer baking one pan at a time in the middle rack of the oven, for best results. They will seem too soft but firm up as they cool, so don't over bake.
Let cool on the pans for 5 minutes, then transfer to a cooling rack. Enjoy!