Preheat oven to 350˚F and line two baking sheets with parchment paper.

In a medium mixing bowl, whisk the flour, matcha, baking powder, baking soda and salt together until evenly distributed.

With an electric mixer, cream the vegan butter, sugar and lime zest until light and fluffy, about 2 minutes.

Add lime juice, egg and vanilla extract and beat until combined.

Slowly add in the dry ingredients, mixing between each addition, until everything is incorporated.

Place rolling sugar in a shallow bowl.

Scoop and roll dough into 2-tablespoon balls and roll in the sugar until coated.

Place cookies on prepared baking sheets and bake for 10-12 minutes, or until cookies have spread and the tops are set.

Remove from the oven and allow cookies to rest on the baking sheet for about 5 minutes before transferring to cooling rack. Allow cookies to cool completely before adding the white chocolate drizzle.

In a double boiler with 1-inch of water, heat the white chocolate chips and coconut oil, stirring until melted.

Remove from heat and use a spoon to drizzle the chocolate onto the cookies. Garnish as desired while still warm.