Matcha Chocolate Chunk Cookies (vegan, high protein + gluten free)

Soft cookies, chewy cookies, crunchy cookies, crisp cookies, I’ve tried them all. While I’m more of a soft cookie fan, I don’t discriminate. I enjoy diversity in all aspects of life, whether with culture, music, movies, television shows, travel, anything really. So it’s a no-brainer that I adore all types of cookies.

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Have you ever tried baking cookies with pancake mix? Well, that was an endeavor that sparked my curiosity as a Food Science student, so I took the plunge, knowing it was a big risk. However, even though I didn’t use any oil and only used two tablespoons of flaxseeds and applesauce to help bind the cookies, the result was so successful that I nearly cried. And now I just might cry again because I need more applesauce to make cookies. Until then, no more of these lovelies.

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Wanna know what’s also no more? The mukbang that also came along with the recipe procedure for this batch of cookies for several reasons:

  1. 54-minute long videos are a b*tch to upload into the computer
  2. 54-minute long videos are a b*tch to render into appropriate files
  3. Adobe Premiere Pro is extremely temperamental on my computer

With that being said, I’m doing the best I absolutely can to edit the video and upload it, even if the quality is sub-par (hey, better than nothing). If I end up disliking the pixelation and resolution so much, the video will probably just consist of the recipe.

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Anyhow, back to the cookies. You only need six simple ingredients–heck, maybe even just five because of the protein powder being option–to create these beauties. Mix everything in a bowl, roll them into cookies, bake for a few minutes, and boom! Dessert. Or breakfast, a snack, lunch, dinner, pretty much any time is appropriate to enjoy a cookie!

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While I decided to add oats and chocolate chunks into the cookie dough, the options are endless. Raisins, cranberries, almonds, coconut shreds, pumpkin seeds, crushed peanuts, pecans, you name it, you can bake with it. Well, I have yet to see a mustard or tomato-flavored cookie. Frankly, I personally don’t want to find that out for myself.

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RECIPE (serves 12-13 cookies)

  • 1 cup of flour of choice; I used Lakanto’s Pancake mix
  • 1 scoop protein powder of choice (optional, but adds more protein and firmness)
  • 2 TBSP matcha powder
  • 1/3 cup dark chocolate chunks, less or more depending on your preference
  • 1/4 cup rolled oats
  • 1 cup unsweetened applesauce, canned pumpkin, or mashed banana


  1. Preheat the oven to 350F.
  2. Mix all dry ingredients, except for chocolate chunks, in a large bowl.
  3. Slowly integrate in the wet ingredients until completely smooth and thick.
  4. Gently fold in the chocolate chunks.
  5. Line a baking tray with parchment paper.
  6. Roll the dough into balls and gently flatten out the cookies, separating each cookie out by one-and-a-half centimeters.
  7. Bake in the oven for 20-22 minutes, depending on how well-done you like your cookies.
  8. Let cool completely before removing from the tray.

Are you a fan of soft or crunchy cookies? What are your favorite additions to include in cookie dough?

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