Preheat the oven to 325F and line a baking sheet with parchment paper or a nonstick baking mat.
In a mixing bowl, whisk together almond butter, maple syrup and vanilla until smooth. Add half of the flour, sifted matcha powder and salt and stir to combine. Slowly add more flour until a workable dough forms. Place a damp cloth over the bowl with the dough while you work with the cookie cutter.
Use a rolling pin to roll about a third of the dough out to about ⅛" thickness. Use a mini cookie cutter to cut out shapes of your choice, or cut the rolled slab of dough into squares using a knife to cut horizontally and then vertically.
Bake in the oven for 8-10 minutes, remove from the tray and let cool completely before storing or enjoying. Store in the fridge for up to a week in an airtight container.