Heat the oven to 350 degrees and line a baking sheet with parchment paper or spray with coconut oil.
Combine all wet ingredients into a bowl: eggs, coconut oil, & vanilla. Make sure the coconut oil isn't hot. Whisk well.
Add in dry ingredients: almond meal, coconut flour, coconut sugar, matcha powder, salt, and baking powder.
Stir to combine and then gently fold in the chocolate chips.
Form the dough into desired cookie size (pressing down slightly as they don't spread much at all) and bake for 12-14 minutes. Once they crack a tiny bit or turn very slightly golden, take them out. They should still be quite soft and will continue to cook for a couple of minutes on the pan. Don’t overcook so they’ll stay soft on the inside!
Eat immediately. Or store in an air tight container to try and practice self control. They are best eaten within 3 days or frozen for longer.
