Adjust the oven rack to the middle position, pre-heat the oven to 355ºF (180ºC) and line two large baking sheets with baking/greaseproof paper.

In a large bowl, mix together the oil, sugar, non-dairy milk and Nature's Charm Matcha Sauce, until combined. At this point, you can also add the green food colouring (optional).

Add the flour, almond flour, baking powder and salt, and mix well until you get a smooth, soft cookie dough that shouldn't be sticky to the touch.

Spoon out about 1 tablespoon worth of the cookie dough and roll it into a ball. Roll it in sprinkles (optional), then transfer it to the lined baking sheet. Repeat with the rest of the cookie dough to make a total of 24 cookies, you should be able to fit about 12 cookie dough balls per baking sheet.

Use a ½ teaspoon measuring spoon to make a well in the centre of each cookie dough ball.

Bake one baking sheet at a time at 355ºF (180ºC) for about 10 minutes or until lightly puffed up and very gently golden brown around the edges.

Immediately out of the oven, use a 1 teaspoon measuring spoon to correct and deepen the well.

Allow to cool on the baling sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely.

Once cool, fill each cookie with about ½-1 teaspoon of Nature's Charm Matcha Sauce, and serve.

Storage: The cookies keep well for about 1 week in a closed container in a cool dry place.