Behind the Batch: How Our Team Tests Every Mycelium Protein Cookie We Make

When we set out to create a chocolate chunk cookie made with mycelium protein, we weren’t trying to reinvent treats—we simply wanted to make a cookie that feels good in every way. One that tastes like a classic, comforting chocolate chunk cookie but is made with ingredients you can trust, and nutrition that fits naturally into everyday life.

And that’s why our testing days matter so much to us.

Before any cookie reaches you, it begins with our small test team gathered around a warm oven in our UK kitchen. These are the moments where the real magic happens—no corporate labs, no shortcuts, just a handful of people who genuinely care about flavor, texture, and nutrition.

We measure, mix, bake, and taste in quiet batches. Sometimes the dough is perfect on the first try. Most days, it isn’t. But that’s where the joy is: the tiny tweaks, the surprising discoveries, the laughter when a batch spreads too far, and the collective nod when something finally tastes just right.

Creating a cookie that’s healthier without sacrificing taste means being honest with ourselves at every step. Our test sessions often sound like this:

• “Does this version still feel like a classic cookie?”
• “Can we increase mycelium protein without changing the texture?”
• “Do the chocolate chunks melt in the way people expect?”

Mycelium protein is naturally nutrient-dense, which makes it a wonderful alternative to traditional ingredients that often add extra calories without offering much back. But incorporating it into a beloved treat requires patience—and a lot of tasting.

That’s why we test multiple versions side by side. Some batches are softer, some are crispier, some are richer in cocoa. We taste, compare, and refine until we find a balance that feels familiar yet undeniably better for you.

A great cookie begins long before it enters the oven. We source our ingredients from trusted partners across the UK—growers, millers, and producers who share our commitment to quality and transparency.

From the flour we choose, to the rich chocolate chunks, to the clean-label sweeteners, everything is selected with intention. Mycelium protein is the heart of the recipe, but every other ingredient must support the same values: nourishing, high-quality, and responsibly sourced.

Our batch testing isn’t just about flavor. It’s also about making sure each ingredient behaves the way it should—creaming, folding, melting, rising—because that’s how you get a cookie that tastes indulgent and familiar while still being genuinely nutritious.

There’s a moment we always look forward to: when the cookies have cooled just enough, and the team gathers around the tray for the first bite.

• “Would I choose this over my usual chocolate chunk cookie?”
• “Does this feel satisfying?”
• “Would someone with a sweet tooth enjoy this?”

We ask these questions because they’re the ones you would ask too. And we don’t stop until the answer is a sincere yes.

Our goal has always been simple: a cookie that tastes like the classic you grew up loving, but made with ingredients that are kinder to your body and the planet.

Thanks to the nutrient density of mycelium protein, each cookie can deliver meaningful nutrition without unnecessary calories. And because the recipe is built on real, thoughtfully sourced ingredients, the flavor stays rich, warm, and deeply comforting.

We like to think of our cookies as a small, everyday upgrade—comforting, familiar, and genuinely good for you.

We’re still testing. Still tasting. Still learning.

Because for us, a better cookie isn’t a finished idea—it’s an ongoing conversation between science, craft, and real human taste buds. We’ll continue refining, improving, and exploring new possibilities, always with sincerity and care.

And we can’t wait to share the next batch with you.