Copycat Lenny & Larry Double Chocolate Cookies

Any guesses on what my most pinned recipe is to date? Drum roll! It’s my Copycat Lenny & Larry Snickerdoodles followed closely by the Chocolate Chip version. Thanks for all the pinning that you guys have done. It means a lot to me to see my recipes floating around out there. Even better, a few of you have come back to update us in the comments with what’s worked for you.

Some of you even like my version better than the original. Yeah! How cool is that?! So all my playing in the kitchen and taste testing (I have a rough job!) paid off.

“I like this version so much better than L & L which tends to taste a little like Play-doh to me.”

The other day I was at Sprout’s Farmers Market which is one of the places by me that sells the real thing, and I noticed that they have a few new flavors that I haven’t tried yet. Double chocolate, peanut butter chocolate and a couple others, so I came home to see what I could come up with after a few quick modifications.

First up…

Copycat Lenny and Larry’s Double Chocolate Cookies Copycat Lenny and Larry Double Chocolate Cookies

  • 3 Tbsp (26g) white whole wheat flour
  • 1 Tbsp (6g) unsweetened baking cocoa
  • 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 212 calories each – 10g protein, 25g carbs, and 9g 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 and I’ve had a few readers report that it worked well for them. I haven’t tried it personally.
  • 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.

If you try a variation that works well or definitely doesn’t work, let me and others know in the comments below. To see other variations and comments, here are the Copycat Lenny & Larry Birthday Cake Cookies and a gingerbread version. I wonder if I can beat L&L to the pumpkin spice punch. 😉

If you’re interested in working with me to get meals together fast while working towards your health goals and feeding a family, I’d love to chat and I’ve got cookies. 😉 You don’t have to and shouldn’t eat differently while dieting than the rest of your family. Drop me an email, or come on over to Facebook and ask a question.

Thank you so much for all the pins, pictures, and spreading the word. You guys are the greatest!

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