Preheat the oven to 375° and line a sheet tray with parchment paper.
In a medium bowl, whisk together the flours, 1 teaspoon of the matcha tea, the baking soda, cinnamon, salt, allspice and pepper, and set aside.
In a large bowl, beat ⅔ cup of the sugar with the avocado, olive oil, fresh ginger and vanilla until creamy and smooth, 2 minutes.
Beat the flour mixture into the sugar mixture in 2 additions and, when almost combined, stir in the candied ginger. It will be a thick, tacky dough.
Combine the remaining sugar and matcha on a large plate. Divide the dough into 12 even pieces and roll in between your palms, forming a compact dough ball. Press each ball into the matcha sugar and flatten to a ¼-inch-thick disk, coating the bottom and sides with the sugar. Place onto the prepared baking sheet, sugar-side up, and spaced evenly apart. (Note: The cookies won’t spread during baking.)
Bake, rotating halfway through, for 8 to 10 minutes. Let cool on the sheet tray for at least 5 minutes, and serve.
