Preheat & Prep: Preheat your oven to 350{F} (175{C}). Line a large baking sheet with parchment paper.

Make Base Dough: In a large mixing bowl, cream together the softened butter and powdered sweetener until light and fluffy. Beat in the large egg and vanilla extract until well combined. Gradually add the almond flour and xanthan gum, mixing until a uniform, soft dough forms.

Divide the Dough: Divide the dough evenly into two separate bowls.

Matcha Dough: To the first bowl, add the Matcha Powder. Mix thoroughly until the dough is uniformly vibrant green and the matcha is fully incorporated.

Sesame Dough: To the second bowl, add the ground black sesame seeds and the whole black sesame seeds. Mix until the dough is uniformly dark, nutty, and flecked with the whole seeds.

Create the Swirls: Take a small, tablespoon-sized piece from the matcha dough and a similarly sized piece from the black sesame dough. Gently roll them together between your palms to form a single, swirled ball. You can twist the two doughs together first for a more defined marble effect.

Shape & Place: Place the swirled cookie balls onto your prepared baking sheet. Gently flatten each cookie slightly with the back of a spoon or your palm to ensure even baking.

Bake: Bake for 10-14 minutes, or until the edges are lightly golden and the centers appear set. Be careful not to overbake, as they can dry out.

Cool: Allow the cookies to cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. They will firm up as they cool.