Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper.
In a stand mixer add the vegan butter and matcha and mix well until combined.
Scrape bottom and sides of bowl to make sure all matcha is incorporated.
Add icing sugar and turn mixer to low to blend and then increased to medium speed and mix.
Add egg yolks and vanilla and beat.
In a small bowl whisk the gluten free flour blend, baking powder and salt.
Add dry ingredients to wet and mix on low speed until combined.
Use a small ice cream scoop to form balls and drop cookie dough onto lined cookiesheet.
Bake in oven for 10-12 minutes.
Remove from oven and cool.
In a small bowl use a hand mixer to blend the softened vegan “butter and matcha.
Add the cream cheese and beat well.
Add chocolate chips and stir.
Fill cooled cookies with a small amount of the filling.
Chill cookies in refrigerator before packing up.