Preheat oven to 350* F. Line a baking sheet with parchment paper.
In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter and sugar until well combined and fluffy.
8 tablespoon Vegan Butter, 1 Cup Granulated Sugar
Add the non-dairy milk and vanilla and mix until well combined.
¼ Cup Non-Dairy Milk, 2 teaspoon Vanilla Extract
Add the flour, matcha powder, baking soda and salt and mix on low just until the dough comes together. Then, add the chocolate chips and stir to distribute.
1 ¾ Cup All Purpose Flour, 1 tablespoon Matcha Powder, ¾ teaspoon Baking Soda, ½ teaspoon Kosher Salt, ½ Cup Mini Vegan White Chocolate Chips (plus more for topping)
Scoop the cookie dough with a 3 tablespoon cookie dough scoop onto a parchment-lined baking sheet. Be sure to leave about 3 inches of space between each cookie. I like to bake 8 cookies at a time.
Top each cookie dough ball with a few extra chocolate chips, then bake in a 350* oven for 13-16 minutes, or until the edges of the cookies feel set to the touch.
Allow the cookies to cool of the baking sheet for 5 minutes, then transfer them to a wire cooling rack to continue cooling.
Repeat with the remaining cookie dough.