Preheat oven to 375ºF (~190ºC). Line two large baking sheets with parchment paper or silicone mats.

Make a flax egg. In a small bowl, mix 1 tablespoon of golden flaxseed meal with 3 tablespoons of water. Once it is mixed well, set it aside for about 10 minutes. The flax egg will turn into a gooey texture. If you are not making vegan cookies, just whisk a large egg.

In a medium-sized bowl, mix the brown rice flour, green tea matcha powder, baking powder, and salt together.

In a large bowl, mix the sugar, butter spread, applesauce, and flax egg until well incorporated. Gradually add the flour mixture with the wet ingredients. I usually add the flour in three batches, mixing the ingredients in between batches.

Fold in the semi-sweet chocolate chips.

Freeze the cookie dough for 30 minutes so that it is easier to handle and shape on top of the baking sheets.

Shape a heaping tablespoon of dough into a ball, and flatten it into a circular shape on the baking sheet. Repeat for the rest of the dough.

Bake the cookies for about 14-16 minutes or until the bottom of the cookies start to brown.

Let the cookies cool for a few minutes before eating.

Store the cookies in an air-tight container. If there are still any leftovers after two days, I suggest microwaving the cookies for about 10 to 15 seconds before eating. This softens the cookie and melts the chocolate chips again.