Preheat your oven to 350°F (175°C) and line two baking trays with parchment paper.

In a medium bowl, whisk together the flour, matcha powder, baking soda, and salt until well combined.

In a large mixing bowl, whisk the melted coconut oil, cane sugar, and brown sugar until smooth and creamy.

Add in the plant-based milk and vanilla extract, whisking until everything is uniform.

Gradually stir the dry ingredients into the wet mixture until no dry streaks remain. Chill the dough in the refrigerator for about 10 minutes if it's too loose.

Scoop out 1.5 tablespoon portions of dough, roll into balls, and place them on the lined baking tray, spaced about 2 inches apart.

Lightly press the tops to slightly flatten them.

Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and the centers look puffed.

Allow the cookies to cool on the trays for 5 minutes before transferring them to a wire rack to cool completely.