Preheat oven to 350 degrees—line three baking sheets with parchment paper or silicon baking mats.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg and vanilla.

In a mixing bowl, whisk together the flour, baking powder, salt, matcha, and spirulina. With the mixer on low, slowly add the flour to the butter mixture. Beat until combined. Add the white chocolate chips and ½ cup chopped pistachios and mix until fully combined.

Using a small ice cream scoop or spoons, scoop out batter onto prepared cookies sheets. Bake cookies for 10 – 12 minutes, rotating the pans halfway through baking, or until the cookies have flattened, are getting slightly brown around the edges, and the centers look set but are still soft.

While the cookies are still warm, sprinkle on the grated chocolate and the finely chopped pistachios. Let cool on the pans for 10 minutes then transfer to cooling racks to finish cooling.