**cookie base recipe taken from America's Test Kitchen
**glaze base recipe taken from Alton Brown/Food Network
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/3 cups packed light brown sugar
1/2 cup coconut oil melted and cooled (vegan butter can be used as a substitute)
6 tablespoons water, room temperature
1/3 cup unsalted creamy almond butter
2 tsp vanilla extract
1 1/4 cups semisweet vegan chocolate chips
1/4 cup matcha powder, with a little bit left for sprinkling on top
1/2 cup honey-roasted cashews (available at Whole Foods)
1 tsp vanilla extract
2 cups confectioner's sugar
3 tbsp matcha (or amount to taste)
Whisk flour, baking powder, baking soda, and salt together in bowl. Whisk sugar, melted oil, water, almond butter, and vanilla in large bowl until well combined and smooth. Using rubber spatula, stir flour mixture into oil mixture until just combined; fold in chocolate chips. Add in matcha.
Cover bowl with plastic wrap and let rest at room temperature for at least 1 hour or up to 4 hours. (Dough can be refrigerated for up to 24 hours; let sit at room temperature for 30 minutes before portioning.)
Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Divide dough into 16 portions, each about 3 tablespoons, then arrange dough mounds 2 inches apart on prepared sheets.
Bake, 1 sheet at a time, until light golden and edges have begun to set but centers are still soft, 12 to 14 minutes, rotating sheet halfway through baking. Let cookies cool completely on sheet.
In the meantime, begin to prepare the glaze. Add water and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar and matcha powder into mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Spread glaze over the tops of the cookies, sprinkle some matcha, and then top with 1-2 honey-roasted cashews before the glaze sets.