Lenny And Larry Cookies

These copycat Lenny Larry cookies are soft, chewy, and pack a whopping 15 grams of protein per cookie! With over 10 flavor combinations, you’ll be finding excuses to make these every day of the week.

When it comes to high-protein desserts, I have a lot of tricks up my sleeve. As much as my family loves it when I make protein brownies, ice cream, and donuts, it’s these Lenny and Larry’s cookies that really steal the show. 

Table of Contents

1. What are Lenny and Larry’s cookies?
2. Ingredients needed
3. How to make Lenny and Larry’s cookies
4. Recipe tips 
5. Flavor variations
6. Storage instructions
7. Frequently asked questions
8. More high-protein dessert recipes to try
9. Lenny And Larry Cookies (Recipe Card)

What are Lenny and Larry’s cookies?

If you’re not familiar with Lenny and Larry’s cookies, they’re a brand of packaged protein cookies. They come in a wide array of flavors and are known for being pretty good… For a protein cookie, that is.

Now, while I have nothing against buying the occasional protein cookie when I’m out and about, I figured I could make a better copycat version (along with my OG homemade protein cookies). I may be biased, but I think I did a pretty good job! Here’s why I prefer my homemade version:

• Vegan and gluten-free. Unlike traditional Lenny and Larry’s cookies, these are naturally gluten-free and can be made vegan with a few swaps, so now everyone can enjoy them!
• Wholesome ingredients. You’ll only need 5 ingredients to make the base cookie recipe, and they’re all easy-to-find or pantry staples. 
• You can eat the whole cookie. Believe it or not, 1 Lenny and Larry cookie is technically two servings! I thought that was a bit unrealistic, so these cookies are each a single serving. 
• Endlessly customizable. I’ve included 10 of mine and my family’s favorite flavor combinations, so you’ll never run out of options. 

Ingredients needed

The ingredient list for these protein cookies couldn’t be more straightforward. Here’s everything you’ll need for the base cookie:

• Coconut flour. I recommend using coconut flour because it’s high protein and absorbs moisture well, giving us the perfect cakey texture. If you don’t have coconut flour or don’t like the subtle coconut flavor it imparts, you can swap it for equal parts blanched almond flour. 
• Protein powder. I used vanilla protein powder, but you could also use chocolate protein, depending on the flavor you’re after. Lenny and Larry’s uses a combination of 3 different proteins, but I found solely brown rice protein to work the best. 
• Cashew butter. For the smooth, rich consistency and mild flavor. You could also swap it for almond butter or any smooth nut or seed butter.
• Maple syrup. For essential sweetness and to bind the ingredients together. I’ve also used brown rice syrup and agave, and they both work great. 
• Milk. To help form the dough. I used unsweetened almond milk, but you can use any milk of your choosing. 

Find the printable recipe with measurements below.

How to make Lenny and Larry’s cookies

Step 1- Prep work. Preheat the oven to 350F/180C and line a baking sheet with parchment paper. 

Step 2- Make the cookie dough. In a small mixing bowl, combine the dry ingredients. Add the wet ingredients (along with any customizable add-ins) and mix until a crumbly texture remains. Using a tablespoon, add milk until a thick batter is formed.

Step 3- Shape the cookies. Form two small balls and press the cookies onto the prepared baking sheet. Top with any customizable add-ins.

Step 4- Bake. Bake the cookies for 8-10 minutes or until the cookie is slightly crisp on the edges but still soft in the middle. Remove the cookies from the oven and allow them to cool completely. 

Recipe tips 

• Adjust the consistency. When I tested this recipe, I found that the amount of milk I needed varied, so continue adding milk in 1 tablespoon increments until you get a thick dough.
• Avoid overbaking the cookies. They’ll continue to cook briefly as they’re cooling down, so pull them out when they’re still slightly soft in the middle. 
• Don’t forget to flatten the cookies. Since there’s not a lot of traditional baking ingredients in these cookies, they won’t flatten themselves out. If you try to bake them in a ball, they’ll stay that way!

Flavor variations

• White chocolate macadamia- Cookie base + 1 tablespoon chopped macadamia nuts, 1-2 tablespoons white chocolate, chopped, and a pinch of sea salt. 
• Snickerdoodle- Cookie base + 1/4 teaspoon cinnamon, 1-2 teaspoons granulated sugar, and a pinch of sea salt. 
• Chocolate chip- Cookie base + 1-2 tablespoons chocolate chips.
• Peanut butter- Cookie base (use peanut butter as the nut butter in the batter) + 1 teaspoon chopped peanuts, 1/2 tablespoon peanut butter, drizzled on top, and a pinch of sea salt. 
• Double chocolate- Cookie base (include 1 tablespoon of cocoa powder mixed into the batter and optional chocolate protein powder) + 1 tablespoon chocolate chips.
• Lemon poppyseed- Cookie base (include 1/4 teaspoon of lemon zest and 1/4 teaspoon of poppy seeds mixed into the batter) + 1 teaspoon of poppy seeds for the topping. 
• Birthday cake- Cookie base (include 1 teaspoon of sprinkles and 1/4 teaspoon butter extract mixed into the batter) + 1/2 tablespoon sprinkles on top. 
• Oatmeal raisin- Cookie base (include 1/2 tablespoon of rolled oats mixed into the batter) + 1/2 tablespoon rolled oats and raisins. 
• Coconut chocolate chip- Cookie base + 1/2 tablespoon chocolate chips, 1 teaspoon of chopped nuts, and a pinch of coconut flakes. 
• Chocolate swirl- Cookie base (include 1/2 tablespoon of cocoa powder mixed into the batter) + 1/4 teaspoon of a granulated sweetener of choice on top. 

Storage instructions

To store: Leftover cookies can be stored at room temperature in an airtight container for up to 2 weeks. If you’d like them to keep longer, store them in the refrigerator for up to 1 month. 

To freeze: Place leftover cookies in a freezer-safe bag and freeze for up to 6 months. Let frozen cookies thaw overnight at room temperature. 

Frequently asked questions

More high-protein dessert recipes to try

• Protein mug cake– Single-serving cake that tastes like a brownie, ready in minutes. 
• Cottage cheese pudding– Thick, creamy, and made with just 3 ingredients.
• Protein rice krispies– A healthy take on my favorite childhood treat.
• Protein cheesecake– My family’s favorite cheesecake recipe. 
• Protein cookie dough– Trust me, you’ll want to eat this straight out of the bowl!

Recipe originally published June 2017 but updated to include new information for your benefit.