In a medium mixing bowl, whisk together the almond flour, oat flour, tapioca starch, baking soda, and sea salt until well combined.

In a separate bowl, mix melted coconut oil, agave syrup, orange extract, vanilla extract, fresh orange zest, and food coloring together until smooth.

Gradually combine the wet ingredients with the dry, mixing until a dough forms.

Chill the dough in the refrigerator for 20-30 minutes, allowing it to firm up.

For the matcha leaf dough, repeat the process by combining almond flour, oat flour, tapioca starch, baking soda, sea salt, and matcha powder in a bowl.

In another bowl, whisk melted coconut oil, agave syrup, vanilla extract, and a splash of water. Gradually mix the wet ingredients into the dry until a consistent dough forms.

Preheat your oven to 350°F (175°C) while waiting for the dough to chill.

On a clean, lightly floured surface, roll out the chilled orange dough to about 1/4 inch thick and use cookie cutters to shape the cookies.

Take the matcha leaf dough and cut out small leaf shapes and place them on half of the orange cookies.

Sprinkle with a touch of cane sugar for extra sparkle.

Carefully place the baking sheet in the preheated oven and bake for 9-10 minutes, until the edges of the orange cookies turn a light golden brown.

Remove the cookies from the oven and let them cool on the baking sheet for about 20 minutes before transferring them to a wire rack.

In a large mixing bowl, whip the room-temperature vegan butter using an electric mixer until creamy.

Gradually add in the icing sugar, mixing well between each addition, then add the vanilla extract and a splash of almond milk.

Spread or pipe a generous amount of the vanilla buttercream filling onto half of the cooled orange cookies and top with the matched halves to create delightful sandwich cookies.