Matcha Monstera Cookies (vegan, Gluten-free, Oil-free)

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1 + ⅓ cup gluten free oat flour (I recommend using finely ground oat flour for best results)

½ cup runny tahini (or nut/seed butter of choice)

⅓-½ cup maple syrup

1 tsp baking powder

1 tsp vanilla

3 tsp matcha powder

More oat flour to roll dough as needed

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.