In a medium bowl, whisk together all-purpose flour, almond flour, cornstarch, matcha powder, and sea salt until evenly mixed.

In a large bowl, beat the cane sugar and vegan butter together on low speed for about 3 minutes until light and fluffy.

Scrape down the sides of the bowl, then add almond milk, vanilla extract, and food coloring if desired. Beat for another minute until smooth.

Add the dry mixture to the wet mixture and mix on low until dough clumps together. If too dry, add water as needed.

Split dough into two discs, wrap tightly, and refrigerate for at least 1 hour or overnight.

Line two baking sheets with parchment paper and lightly flour your workspace.

Knead one disc for 30 seconds, then roll out to ¼ inch thick.

Cut out cookies using a round cutter and a small heart cutter, then transfer to a baking sheet leaving space between each.

Refrigerate shaped cookies for 30 minutes.

Roll the second disc out to ¼ inch thick and cut without using the heart cutter, then refrigerate again for 30 minutes.

Preheat the oven to 350°F and bake each tray for 8 to 10 minutes until the bottoms are lightly browned.

Transfer cookies to a wire rack to cool completely.

Whisk together powdered sugar and matcha powder, then dust over heart-cutout cookies.

Spread raspberry jam on the solid bottom cookies and top with dusted heart cookies, pressing gently.