Preheat your oven to 350F and line a baking tray with parchment paper or a baking mat.

Whip vegan butter, sugar, vanilla bean paste and plant milk until smooth.

Sift in gluten free flour, baking powder and baking soda and mix with a spatula until a smooth dough forms.

Divide the dough into 3 equal parts in 3 bowls. Leave one bowl of dough as is, add matcha powder to another and strawberry powder (and food dye, if using) to the third. Mix well, until matcha and strawberry powder are incorporated.

When ready to bake, take a heaping tablespoon each of plain, matcha and strawberry dough. Roll them together between your hands to form a smooth ball, then gently press down on your baking sheet. Flatten slightly, but not too much.

Repeat with remaining dough and make sure there is at least 2 inches between each cookie as they will spread in the oven.

To assemble, take about 1 tablespoon of dough from each bowl and roll together into a ball. Gently press down onto the baking mat. The cookies won't spread too much, so do press them down into more of a cookie shape.

Bake for 11-13 minutes, until edges are golden brown, keeping in mind the cookies will firm up as they cool.