Copycat Lenny and Larry’s Snickerdoodle Cookies

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I have fond memories of making cookies in preschool as one of our activities. I went to a Montessori preschool back in the day, and we actually did fun stuff like that. Yes, I truly remember making cookies and the fact that they were snickerdoodles. I don’t recall how they tasted, but given that I remember doing it after 40 years or so probably means they were tasty.

Snickerdoodles also happen to be one of The Kid’s favorite cookies so we make them every now and then. Naturally as part of the experimenting and fun playing around with protein cookies, snickerdoodles had to be one of the flavors. Pretty simple to make and I’m excited to have them join their chocolate chip, birthday cake, and gingerbread friends.

Copycat Lenny and Larry’s Snickerdoodle Cookies Copycat Lenny & Larry Snickerdoodles

  • 1/4 cup (30g) white whole wheat flour
  • 2 Tbsp (15g) vegan pea and rice vanilla protein powder
  • 2 Tbsp (24g) sugar, divided
  • 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
  • 1/4 tsp cinnamon

Preheat oven to 350 degrees. Mix the flour, protein powder, 1 Tbsp of the sugar, baking powder and xanthan gum 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. Mix the remaining tablespoon of sugar with the cinnamon, and roll each ball to coat the outside. Put each ball onto a cookie sheet and press it flat to about 3 inches around and just under 1/2 inch  thick.

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

Makes 2 cookies at approximately 177 calories each – 8g protein, 25g carbs, and 5g 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.

I also made  version of the chocolate chip and snickerdoodle cookies using plain whole wheat flour which is a different strain of wheat. It tends to be drier and more coarse than white wheat flour. The cookies turned out a little grainy but they were still moist and held together well for me. It’s an option to use that flour along with white or white wheat depending on what you have.

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. After all the recipe testing, I have a very full and happy freezer of cookies now!

Do you have a crazy childhood memory like this that stands out in your mind?

Comments

  1. This recipe came out so good. My husband and I enjoyed these hot out of the oven with coffee. The only difference from the original recipe was I used vanilla nitrofusion protein powder, ap flour and no xanthan gum (subbed with wheat gluten). 10 stars! Looking forward to trying your other recipes

    • Adrianne says:

      Yay!!!! Glad you enjoyed them and thank you so much for letting me know your modifications. It helps everyone else know what works so they can give other options a try. Hope you see others you like as well. 🙂

  2. Nancy Mom says:

    Thanks! Snicker doodles are my all time favorite comfort cookie. I have been buying L&L’s, but this summer I have time to make them. Go protein!

    • Adrianne says:

      I love these cookies sometimes as a less sweet sub for the real thing. Plus I like that they only make two so there aren’t a bunch sitting around begging to be eaten. Thanks for stopping by and I hope you enjoy!

  3. Chad Avalon says:

    I got different macros than you if I add them up. A tbsp of protein powder is about 10 grams of protein alone. Plus flour, about 5 more grams in whole recipe. So about 12 grams altogether for each if I’m not mistaken.

    • Adrianne says:

      You’ll definitely get slightly different macros unless you use the same brands and amounts that I use. With my vegan protein powder, there is 12g of protein total in the 15g scoop which breaks down to 6g per cookie from the powder. Then you get 4g total from the white wheat flour which is another 2g per cookie, bringing the protein total for my version to 8g of protein per cookie. If you use a different protein powder or flour, that will change the macros a little. I like to give them as a starting point though.

  4. Can you post a link to the protein powder you used?

    • Thanks for coming by. The protein powder I used is the Orgain Very Vanilla that’s mentioned in the notes for the recipe. You can get it on Amazon, and also in stores like Whole Foods. http://tinyurl.com/gt7uz6y If you don’t need the cookies to be dairy free, you can use any vanilla protein powder in place. I’ve had readers use dairy based proteins and they worked.

      • Thanks for the info. That’s the Orgain protein I found too. It just doesn’t match your macros. Label states 21g protein in 46g serving. One scoop (23g) would have 10.5g protein. If 15g is used per the recipe, there would only be 6.8g protein, not 12.

        Math correct? I think I’m looking at this right, but may be confused.

      • I enter the nutritional information into My Fitness Pal and I know that there is rounding involved in their calculations. I note that the macros and calories are approximate in my totals for the recipes. People use different brands of foods and don’t always have identical products available so I can’t be exact. If you’re concerned about the nutritional values, I’d enter the amounts that you use when making the cookies into a program like MFP to account for variances. That way you can be sure it matches what you’re using. 🙂

  5. Hi! Thank you for this recipe! I’ve been wanting to try these cookies but couldn’t justify the price in case I hated them haha.
    If I want to use real butter and something else instead of xantham gum how would you modify? Trying to use things I already have 🙂
    Thanks!

    • You can use real butter in place of the dairy free butter. It’s pretty much the same and should work without issue. You can also try leaving out the xanthan gum and see how they turn out. I haven’t tried that though so I don’t know how it will work. Xanthan is a binder that’s used in baked goods that don’t have eggs. Without it, they may be crumbly and not stick together. I don’t know. You can try using egg or egg white in a small quantity, but you may need to adjust flour for the extra liquid.

      • I’ve used ground chia seeds and water combo as a substitute for egg. Has worked in the past. Definitely going to try it on this recipe since my guy has a sensitive stomach and I don’t want to chance the xanthan gum irritating him. Thanks so much for the recipe!!

      • Let me know how the chia seeds work out. You mentioned grinding them which may help with the texture. Using plain chia seeds and water seems like it would be lumpy in the cookies, but grinding might not have that issue. You might also be able to try a flax egg which is ground flaxseed and water. That’s a common egg sub for vegans. Interested to hear how the chia works. Enjoy!

  6. I made these cookies today , and they taste delicious. However, mine came out more cake like.. maybe because of the type of protein powder I used. I used the Performix Vanilla Ice Cream Protein Powder because it was what I had on hand. Taste amazing, but not what I expected.

    • Adrianne says:

      Oooh! Cake like might be a pretty good texture. I bet it could be the protein powder difference. I looked up the one you mentioned, and it’s a whey isolate. The dairy based protein instead of pea/rice could change the texture. Glad you liked the flavor and thanks for the update on the different protein!

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