Preheat the oven to 350°F.

Blend the Cream Frosting ingredients in a blender until smooth and then place in the fridge while you are making the cookies. This allows the frosting to get more firm.

For the cookies, soak the dates and matcha powder in the hot water.

Add the oat flour, almond flour, baking powder and soda and cinnamon to a mixing bowl and mix well.

Add the soaked dates and matcha powder, tahini and vanilla extract to a small blender and blend until smooth.

Pour into the flour mixture and mix well.

Roll mixture out flat between two pieces of parchment paper.

Cut out cookie shapes with a cookie cutter and place cookies onto a parchment lined baking tray.

Bake for 15 minutes.

Let cookies cool completely before frosting.

Once cookies are cooled, pipe on the frosting or spread it on with a butter knife.

For the latte, add the matcha powder to a cup and pour the hot water over it.

Stir it with a spoon to dissolve.

Optional: If you would like a froth, whisk with your choice of frothing tool.

Stir the date syrup into the soy milk and pour into the matcha mixture.