Originally published in Dec 2019, I’m editing and moving this one back to the top as I re-enter wintertime baking/snowy season once again!

It’s the season of eradication and elimination around here. By that, I mean I’ve been hitting cabinets and cupboards like it’s my job. Discovering bags and containers of unused and neglected protein powders and other powders, like matcha, sent me to google looking for recipes. In this case I wanted to use up the some protein powder AND matcha powder.

Mission accomplished. (I also added some dark chocolate cacao nibs from my cupboard stash to the tops of some and it tastes subtly sweet and delicious)!

It’s not easy being green, until it is. Take notes, Kermit.

Here I’m using up things around the house, not spending any money on extra groceries, making healthy snacks to fuel my work days, AND getting this wonder-drug aka matcha, into my diet. I plan to freeze the extra cookies and bet they’ll reheat well.
Note: cookies pair well with an almond milk matcha latte, especially when served in a green mug. ;)

Why do we love Matcha? Let me count the ways…

Loads of antioxidants. Slight pick-me-up without the jitters. Amino acids that aid in “relaxed alertness.” Boosts metabolism and burns fat. Tastes great.

“One of the major health benefits of matcha tea is that it delivers a mega dose of antioxidants in every sip. According to the latest innovation in antioxidant research, matcha is packed with exponentially more antioxidants than any other ‘superfood’.” — Matchasource.com

“Matcha is rich in L-Theanine, a rare amino acid that actually promotes a state of relaxation and well-being by acting upon the brains functioning.” - Matchasource.com

“It has an adaptogenic quality: if you're frazzled, it calms you; if you're feeling sluggish, it energizes you.” - Business Insider (more HERE).

Interested in making some the right way, perhaps as a new morning ritual? Learn how, HERE. And what kind of matcha to buy? Here are some ideas.

OK but for now —-back to the cookies ….

Recipe: (Adapted from https://create.ora.organic/recipes/vegan-matcha-cookies/):

1 cup coconut oil
1 egg (or substitute)
1 tsp vanilla extract
¾ cup -1 cup coconut flour
½ tsp baking powder
1-2 tsp matcha powder
2 scoopsProtein Powder
Optional: add a bit of ground flaxseed, honey, sugar, coconut sprinkles, chocolate chips, etcetera.

Directions

Preheat oven to 400 degrees Fahrenheit.
Melt the coconut oil in a bowl and combine it with the vanilla extract and egg; Whisk together, then add the dry ingredients.
Mix together until the dough forms a consistency you can work with. If it’s a bit too crumbly, consider adding a little honey or water.
Roll dough into small balls, then press/flatten slightly on the tops once on the pan.
Bake for 11-12 minutes or until the edge touching the pan turns golden brown. *Add Cocao nibs to the top when cookies are warm, right out of the oven!

UPDATE NOV 2024: I found a recipe I like EVEN more and adjusted it to incorporate some Momentous Vanilla Protein Powder.

Here’s the orig recipe: https://www.cooking-therapy.com/matcha-white-chocolate-chip-cookies/

And here is it modified to include the protein powder (and doubled):

This will yield approximately 24 cookies.

Doubled Recipe with Momentous Vanilla Protein Powder:

Ingredients:

3 1/2 cups all-purpose flour
(Reduced to make room for the protein powder)
1 cup Momentous Vanilla Protein Powder
(To boost protein)
2 tsp matcha powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1/2 cup coconut oil, softened
1 cup brown sugar
1/2 cup white sugar
2 large eggs
2 tsp vanilla extract
1 cup white chocolate chips

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, Momentous Vanilla Protein Powder, matcha powder, baking soda, baking powder, and salt.
In a large bowl, cream together the butter, coconut oil, brown sugar, and white sugar until light and fluffy (about 3-4 minutes).
Beat in the eggs and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the white chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges of the cookies are golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

I also love making these as muffins with white chocolate chips—- soo yummy!