If you aren’t using purchased oat flour, begin by blitzing rolled oats in a blender into oat flour. Carefully measure out one cup of oat flour and pour into a medium-sized bowl.
Stir together oat flour, matcha powder, baking powder and salt.
In a separate small bowl, mix together sugar and melted coconut oil. Add room temperature eggs one at a time until fully incorporated.
Pour wet ingredients into the dry ingredients and mix until fully incorporated. Stir in half a cup of white chocolate chips. Set the dough in the fridge to chill for 30 to 45 minutes.
When you’re ready to bake the cookies, preheat the oven to 350 degrees and prepare two baking sheets with parchment paper.
Roll small cookie dough balls, approximately 1½ tablespoons of dough. (I have found that the smaller the cookie the better the crackles look in the finished product).
Roll each cookie dough ball in powdered icing sugar, covering generously. Place on the cookie sheet, 6 cookies to a sheet. Bake for 8-10 minutes. Allow the cookies to fully cool and enjoy!