Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, melted coconut oil, maple syrup (or honey), vanilla extract, and salt. Mix until a dough forms.
Form Cookie Dough Balls: Using a cookie scoop, one scoop per cookie and flatten it by using the bottom of a cup.
Use your thumb (fingers) or the back of a spoon to gently press down in the center of each cookie to create a small well.
Fill each thumbprint with a sprinkle of crushed almonds and a few chocolate chips.
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are golden brown.
While the cookies are baking, prepare the matcha icing. In a small bowl, whisk together coconut milk (or cream for a thick texture), matcha powder, and almond milk until smooth. Adjust the consistency by adding more almond milk if needed.
Once the cookies are baked, remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.Serve: Drizzle the matcha icing over the cooled cookies or serve it on the side for dipping.