Tahini Matcha Cookies

Preheat oven to 160 degrees.

In a medium-sized mixing bowl, stir the almond flour, baking powder, matcha and salt until combined. In another mixing bowl, whisk the coconut oil, maple syrup and tahini until well combined.

Add egg to the wet mixture and whisk for a further 2-3 minutes, until light and thinned.
Fold the dry ingredients into the wet mixture, until combined.
Wet your hands slightly and roll tablespoon-sized amounts of dough into balls then flatten on a lined baking tray.

Bake for 10-15 minutes or until lightly golden around the edges.
Allow to cool completely on baking tray. Store in an airtight container for up to 3 days.