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Preheat your oven to 325F.
In a large bowl, combine maple syrup, tahini and vanilla extract in a bowl. Whisk to combine until smooth.
Sift in oat flour, baking powder and matcha powder and use a spatula to mix.
Mix until a dough forms. It should be moist, not sticky, and easily rollable. Add additional oat flour as needed and roll out on parchment paper.
Roll dough about ¼ inch in thickness and using a cookie cutter, cut out your desired shapes. Use excess edge dough and re-roll to continue until all the dough is cut.
Bake for approximately 5-6 min, keeping in mind the cookies will firm up after baking. Keep an eye on them to make sure they do not burn and remove from oven to a cooling rack to avoid burning. Let cool completely.