Sift almond flour, arrowroot powder, cocoa powder, baking soda, and salt together. Set aside.

Mix melted coconut oil, maple syrup, and vanilla.

Add dry ingredients to the wet ingredients until the dough comes together.

Wrap dough in plastic wrap, let it rest in the fridge for at least 2 hours to set.

Remove from the fridge.

Let dough rest on the counter for 5-10 minutes to get a bit softer so you’re able to roll it out.

Roll dough out.

Divide dough in half. It will really help if you roll the dough between pieces of wax paper, because the dough will be very sticky.

Roll out one half of the dough until about 1/8” thick.

Use any cookie cutter of your choice to cut your cookies. I used a mini heart cookie cutter in the center of half of my cookies, so I could make the filling peek out a little bit like you can see in my pictures.

If you find the cookies are too sticky and soft to be lifted up and moved, place them in the freezer for about 5 minutes, and then you can arrange the cookies in a baking sheet about 1/2 apart from each other.

Pre-heat the oven to 350F.

While the oven pre-heats, keep cookies cold in the freezer or fridge.

Bake each tray for 8-10 minutes, rotating in between.

Remove cookies from the oven and allow them to cool down before filling.

Sift powdered sugar and matcha together. Set aside.

Cream shortening and vegan butter with an electric mixer for 1 minute. Scrape down the bowl as necessary.

With the mixer off, add powdered sugar and matcha to the bowl. Mix on low until incorporated. Raise speed to high and cream until fluffy and smooth. Add vanilla and mix to incorporate.

Place matcha buttercream in a piping bag. Pipe in the center of half of the cookies.

Top each cookie with another one.

Place in the fridge to let the filling set.

These Vegan Matcha Oreos will store well for up to 1 week, in the fridge.