1. In a bowl, whisk all purpose and coconut flours, baking powder, salt, cardamom, and vanilla together. In another bowl, mix sugar, coconut and canola oils, eggs, and coconut extract until combined. In a small bowl, stir matcha powder and 35 grams or a little over 2 tablespoons of water together. Mix that slurry with wet ingredients. Then combine with flour mixture.

2. Form dough into small rounds about the size of a golf ball or 25 grams each in weight. Place on 2 parchment lined baking sheets. Refrigerate for 30 minutes.

3. Preheat oven to 350 degrees F or 175 degrees C. Baking cookie for 10 minutes or until bottoms are lightly brown. Cool on baking sheet for 1 minute then transfer to a rack.

4. When completely cool, mix confectioner’s sugar with 1 gram matcha powder. Sprinkle over cookies and serve.