1.Pre-heat oven to 170 degrees C.

2. Line a baking tray with some greaseproof paper and leave to one side.

3. Add oats, agave, ground almonds/almond flour, coconut sugar, matcha and white chocolate chunks in a medium bowl and mix together until well combined.

4. In a separate bowl combine the eggs, melted coconut oil and water.

5. Add the egg mixture to the dry ingredients and mix well- it will form a sticky ball.

6. Using your hands make a ball with a little bit of the mixture and pop them on the tray, then press down to create a roughcookie shape. Continue to do this until you've used all of the mixture.

7. Bake for 10-15 minutes. Remove, leave to cool and enjoy!

8. Store in an airtight container for 2-3 days.