Did you see my original version of the Lenny & Larry’s birthday cake cookies from the other day? I’ve also given Snickerdoodle and Gingerbread a try too. I did a quick cost comparison based on the ingredients because I was curious about the savings over the real thing. Keep in mind that I already had all the ingredients on hand, so I didn’t have to run out and buy anything special. I also use these ingredients in other recipes and cooking frequently so there’s no waste.
I added up what I paid for everything such as 5 lbs of flour, 2 lbs of protein and so on. The total cost of all ingredients was $37.62 so about the price of 18-19 Lenny & Larry’s. I estimate based on the amounts used that I could make about 75 of my batches of cookies for that price. I was excited to confirm that there’s a definite cost savings here. Not to mention I can make them without having to get dressed and drive anywhere.
Again, I whole heartedly love the real thing but I just can’t justify the cost to myself. I’d rather spend my money on cooking classes, road trips, and fun stuff with The Kid. I was messing around this morning with other variations and tried out snickerdoodle, chocolate chip, and another mystery flavor. Recipes will be coming soon.
The mystery flavor was a last minute idea as I was mixing, and I’m pleased to say that I don’t think it exists in the L&L line up. This one was all mine, baby! 😉 Here’s the chocolate chip recipe for you. Again I’ve gotten reviews on the birthday cake version that it worked with dairy based protein, but I have not tried it myself. I’ve listed the brands I used and other versions may or may not turn out.
Copycat Lenny and Larry’s Chocolate Chip Cookies
- 1/4 cup (30g) white whole wheat flour
- 2 Tbsp (15g) vegan pea and rice vanilla protein powder
- 1 Tbsp (12g) sugar
- 1/4 tsp baking powder
- 1/4 tsp xanthan gum
- 1 Tbsp (14g) dairy free butter, softened
- 1/2 tsp vanilla
- 2 Tbsp water
- 1 Tbsp (15g) dairy free mini chocolate chips
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. Mix in the chocolate chips. If you like, you can save a few chips to press into the tops after forming the cookies.
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. If you saved any of the chips, press them into the tops now.
Bake at 350 degrees for 8-10 minutes. Remove from oven and cool.
Makes 2 cookies at approximately 200 calories each – 9g protein, 23g carbs, and 8g fat.
- 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 chocolate chips added sweetness so I didn’t feel like it needed more for my taste.
- I used Enjoy Life mini chocolate chips to keep the recipe dairy free. There are other dairy free brands and you can also use chips with dairy. I do recommend mini chips over the regular size so they blend better in the dough.
I’m happy to give more details if you need it on anything I used and answer questions. If you try a variation that works well or definitely doesn’t work, let me and others know in the comments below. That way we can know what to try and what to avoid. Happy baking!