Copycat Lenny and Larry’s Birthday Cake Cookies

Have you seen those Lenny and Larry’s Complete Cookies making the rounds? They’re vegan protein cookies that don’t taste like protein cookies usually do. I got a couple of them to try out on my last visit to supplement store. I tell you, they were delish but my single mom budget didn’t really like the price tag.

I love cutting protein bars, brownies and cookies into cubes and stirring them into my oatmeal, so I looked over the ingredient list to see if there was any way I could make this happen. The ingredients were pretty simple, and I had most of them already waiting in my kitchen arsenal. It took a couple of tries but I think I got pretty close.

The texture is not quite as dense as the real thing since I didn’t have the chickory root and fiber additives to mess with. I gave xanthan gum a try in place of the fiber to help hold the cookie together without egg. I also made a version without xanthan gum, and it was slightly less chewy but not bad. The flavor was the same so you could probably do without it if you don’t have any.

Copycat Lenny and Larry’s Birthday Cake Cookies Birthday Cake Protein Cookies

  • 1/4 cup (30g) white whole wheat flour
  • 2 Tbsp (15g) vegan pea and rice vanilla protein powder
  • 2 Tbsp (24g) sugar
  • 1/4 tsp baking powder
  • 1/4 tsp xanthan gum
  • 1 Tbsp (14g) dairy free butter, softened
  • 1/2 tsp vanilla
  • 1/4 tsp butter extract
  • 2 Tbsp water
  • 1 tsp (4g) colored sprinkles

Preheat oven to 350 degrees. Mix the dry ingredients in a small bowl and add the butter. Mix with a fork to cream in the butter. The mixture will be dry and crumbly. Add the vanilla and water, and mix until the dough begins to come together.

Divide the dough in half and form each half into a small ball. I just rolled it a little between my palms. Put each ball onto a cookie sheet and press it flat to about 3 inches around and just under 1/2 inch  thick. Press 1/2 tsp of sprinkles into the top of each cookie.

Bake at 350 degrees for 8-10 minutes. Remove from oven and cool.

Makes 2 cookies at approximately 172 calories each – 8g protein, 26g carbs, and 6g fat.

Notes

  • I used Orgain Vanilla Bean which is a vegan pea and rice protein blend. Vegan proteins are a different texture than dairy based proteins so keep this in mind if you try a different one. The pea and rice are closer in texture and holding power to flour than you get with whey or casein. They also add a little fiber to the cookies.
  • I used Smart Balance Original Dairy Free Spread for my fats. I’ve seen recipes that use coconut oil so that may work but it could change the texture and taste.
  • If you like a sweeter cookie, you could increase the sugar in the recipe by another tablespoon or so. The butter extract is optional but it helps give it that birthday cake flavor.

One of the earlier versions I liked resulted in a bigger cookie with higher protein and lower carbs, but you could taste the protein powder flavoring coming through. I used 30g of protein and 12g of sugar in the recipe above. It wasn’t bad but I’m not sure it would pass the taste test of everyone since preferences vary. If you don’t mind the flavor of your protein powder, that’s an option.

Variation Updates:

I got an update that someone tried these with Kodiak Cakes mix in place of the flour and stevia in place of the sugar, and the cookies turned out well.

Someone used PE Select Snickerdoodle flavor which is a whey/casein blend, a gluten free all purpose flour (Jule’s Gluten Free), Smart Balance light instead of regular and 24 drops of liquid stevia instead of sugar. She also accidentally added almond extract instead of butter extract. They came out great per her feedback and the macros came out to: Cal: 116, Fat: 2.6, Carbs: 14.6, Protein 5.8.

As I get info on variations and how they work, I’ll post them here so you can try them out or avoid them as necessary. 🙂

Next up I’m going to try chocolate chip cookie and snickerdoodle variations to see how those turn out. If you’re interested in working with me to get meals together fast while working towards your health goals, I’d love to chat. Drop me an email, or come on over to Facebook and ask a question.

Comments

  1. Today, I made them with the PE Select Vanilla and gluten free flour, lemon extract instead of butter extract. After they cooled (well… as long as I could wait….), I topped them with a glaze of the Vanilla protein, mixed with a little unsweetened cashew milk (water, worked too). So good! Adding poppy seeds next time. I think this might be my favorite!

    • You were the inspiration for my “mystery” flavor this morning. I wanted a third variation to try as I was experimenting and I knew you’d had success with the lemon. I opted to do something different than lemon poppyseed so we could add a new one to the line up. Thanks for all your taste testing with me! You’ve been a huge help and I know others appreciate it too. 🙂

  2. I tried making these using Whey protein (since I’m not vegan and it’s what I had on hand). Although they tasted really good, they didn’t taste anything like the Lenny & Larry’s cookies. Do you think it has to do with the Whey or is the recipe just supposed to be similar to Lenny & Larry’s in the high protein, gluten free, vegan cookie aspect?

    • Lenny & Larry’s are vegan but they aren’t gluten free. I thought they tasted very similar to the original when I tried using the ingredients I had listed. The flavor will vary based on the protein you use since they are all sweetened and flavored differently. Potentially it could be that, but I’m not sure. I did use regular white wheat flour that has gluten and the pea/rice protein blend. Glad you liked them though. 🙂

    • Update – I made these again using Sunwarrior Blend vegan protein and they turned out amazing. I added 2 T. Stevia Brown sugar in place of regular sugar, substituted coconut oil for the butter and added and extra teaspon of vanilla. I only baked for 8 minutes, cooled and refrigerated them. I think underbaking them a little and refrigerating them makes for a chewier cookie. I like this version so much better than L & L which tends to taste a little like Play-doh to me. Thanks so much for sharing this recipe!!!

      • Awesome tips and thank you so much for coming back to update us. I love the coconut oil idea since lots of people have that but they may not have butter or vegan butter. I’ve stored mine in a ziploc baggie but need to try the fridge idea. I’m playing with some new flavors this week and hope they turn out so I can get those up as well. Thanks again for the tips!

  3. Cannot wait to try this !!! I wang to make it one big cookie for the full authentic L&L experience though

    • Adrianne says:

      Thanks for stopping by and enjoy the cookie! Watch it while you’re baking since you’re doing a bigger cookie. You may need to slightly adjust the cooking time. Good luck!

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