Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine melted coconut butter, light agave (or honey), and vanilla extract with matcha powder until smooth.

Gradually fold in almond flour, baking soda, and salt until a cohesive dough forms.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes.

Roll the chilled dough on a lightly floured surface to about 1/4 inch thick and cut with cookie cutters.

Bake in the preheated oven for 8-10 minutes, or until edges are lightly browned.

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

For frosting, mix coconut yogurt with additional matcha powder until smooth.

Frost the cooled cookies with the matcha yogurt blend and dust with extra matcha powder if desired.