If you’re a fan of Lenny & Larry’s Complete Cookies, get ready to make your own! These vegan copycat cookies are remarkably close to the originals—soft-baked, chewy, protein-packed, and surprisingly easy to make. Plus, you can customize them in 5 delicious flavors!
I’ve always been a huge fan of Lenny & Larry’s Complete Cookies—the soft-baked texture and satisfying chewiness are simply irresistible. So much so that I decided to take on a challenge: recreate them at home!
Replicating these cookies wasn’t easy. The original recipe contains ingredients like chicory root fiber, vegetable glycerin, and undisclosed “natural flavors” that are hard to mimic. But after dozens of test batches, I’m proud to say my version is about 90% similar to the original in both texture and flavor. They taste so good that I’ve completely stopped buying the store-bought version—and my wallet thanks me!
⭐️ Why This Recipe Works
- Soft-baked perfection: Chewy, tender, and buttery with slightly crispy edges, just like the original.
- Protein-packed: Each cookie contains around 14g of protein, making them a satisfying snack.
- Simple ingredients: About 10 pantry staples—no weird additives or hard-to-find items.
- No chilling required: The dough can be baked immediately—perfect for spontaneous cravings.
- 5 delicious flavors: Classic Chocolate Chip, Birthday Cake, Lime Pie, Double Chocolate, and Snickerdoodle.
📘 What Is Complete Cookie?
“The Complete Cookie” is a popular high-protein cookie made by Lenny & Larry. These generously sized cookies (over 4 inches in diameter) are known for their tender, chewy texture and come in a wide variety of flavors. They’re often sold individually and are a favorite among fitness enthusiasts and snack lovers alike.
🧈 Ingredient Notes
Flour
Regular all-purpose flour works perfectly here—no specialty flours required.
Protein powder
For that protein boost, I use vegan protein powder. Only a small amount is needed, so it won’t make the cookies powdery or sandy.
Brown rice syrup
Also known as malt syrup, this thick liquid sweetener replaces the invert sugar and vegetable glycerin in the original cookies. It helps bind the dough and keeps the cookies soft for days.
Vegan butter
Adds richness and that bakery-style buttery flavor. Any vegan butter will work—homemade or store-bought.
Baking powder
Provides a slight rise for the perfect texture.
Guar gum
This is key to preventing the cookies from crumbling. It acts as a binder and helps retain moisture.
Chocolate chips
Regular-sized chocolate chips work best for these big cookies, but feel free to use your favorite.
Vanilla & caramel extracts
Vanilla adds floral aroma, and a small amount of caramel extract helps replicate that signature flavor. Caramel extract is optional.
🥣 How to Make It
📔 Pro Tips for Success
Give them that signature look.
To make your cookies look even more authentic, gently score the top of each cookie with a fork or knife before baking. This creates the signature pattern found on store-bought Complete Cookies.
Don’t overbake.
Bake for just 8-9 minutes until the edges are lightly golden. Overbaking will dry them out—keep a close eye on them!
Wait a day for best flavor.
Like many protein-packed baked goods, these cookies have a slight protein taste on day one. After 24 hours, that flavor mellows out, and they taste just like the originals. I recommend waiting a day before enjoying!
🍋 5 Delicious Flavors
🍫 Chocolate Chip
The classic version—simple, timeless, and always satisfying. Find the full recipe in the recipe card below.
🎂 Birthday Cake
Packed with colorful sprinkles for a funfetti twist! Omit the chocolate chips and fold in 2 tablespoons of sprinkles.
🍋 Lime Pie
Fresh and zesty with a bright lime flavor. Omit the chocolate chips and caramel extract, and add 1/4 cup of very finely chopped lime zest. Glaze with vanilla icing for extra sweetness!
🍫 Double Chocolate
Fudgy and intensely chocolatey—tastes like a brownie! Replace half the protein powder with unsweetened cocoa powder and add an extra tablespoon of chocolate chips.
🍪 Snickerdoodle
A holiday classic! Omit the chocolate chips. Mix 2 tablespoons of sugar with 1/2 teaspoon of cinnamon, roll each dough ball in the mixture, and shape before baking.
☕️ What to Serve Them With
These cookies are delicious on their own, but they’re even better with a glass of plant-based milk—try hazelnut milk, peanut milk, or banana milk for a flavor boost!
For an extra-special treat, use them to make ice cream sandwiches! Simply sandwich vegan vanilla ice cream between two cookies and freeze for a few hours before enjoying.
❄️ Storing and Freezing
Store your baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the unbaked dough balls on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months—bake straight from frozen, adding 1-2 minutes to the baking time.
💬 Frequently Asked Questions
Can I replace the protein powder with flour?
You may be able to replace the protein powder with all-purpose flour, but I haven’t personally tested it, so I can’t guarantee the results.
Why didn’t my cookies spread?
Unlike traditional cookies, these aren’t supposed to spread during baking. That’s why it’s essential to shape them into their final form before baking—they’ll hold their shape beautifully.
Can I make these without guar gum?
Guar gum is essential for binding and preventing crumbling. If you don’t have it, you could try xanthan gum as a substitute, but I haven’t tested that variation.
If you’re a fan of Lenny & Larry cookies, this Complete Cookie copycat recipe is a must-try! These cookies are soft, perfectly chewy, and have that irresistible vanilla-caramel flavor balance. Enjoy!
The Complete Cookie Copycat (5 Flavors!)
Ingredients
- 1 cup all-purpose flour (125g)
- 1/2 cup vegan protein powder (unsweetened, pea or mild flavor) (50g)
- 1/4 cup brown rice syrup (60ml)
- 1/4 cup vegan butter, softened (60g)
- 1/4 cup brown sugar (50g)
- 2 tbsp granulated sugar (25g)
- 1/4 tsp baking powder
- 1/4 tsp guar gum
- 1/2 tsp vanilla extract
- 1/4 tsp caramel extract (optional)
- 1/3 cup chocolate chips (60g)
- Pinch of salt
For Flavor Variations
- Birthday Cake: Omit chocolate chips, add 2 tbsp sprinkles.
- Lime Pie: Omit chocolate chips and caramel extract, add 1/4 cup finely chopped lime zest.
- Double Chocolate: Replace half the protein powder with unsweetened cocoa powder, add 1 extra tbsp chocolate chips.
- Snickerdoodle: Omit chocolate chips. Mix 2 tbsp sugar + 1/2 tsp cinnamon for coating.
Instructions
- Preheat: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until smooth. Add the brown rice syrup, vanilla extract, and caramel extract (if using). Mix until well combined.
- Add dry ingredients: In a separate bowl, whisk together the flour, protein powder, baking powder, guar gum, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Add chocolate chips: Gently fold in the chocolate chips (or your chosen mix-ins).
- Shape: Divide the dough into 6-8 equal portions. Roll each portion into a ball, then flatten into thick discs about 4 inches in diameter—these cookies will not spread much during baking, so shape them to their final size.
- Bake: Place the cookies on the prepared baking sheet, leaving space between each. Bake for 8-9 minutes, until the edges are lightly golden and the centers are still soft.
- Cool: Let the cookies cool completely on the baking sheet. They will firm up as they cool.
Notes
- Protein powder: Use unsweetened pea or mild-tasting protein powder. Sweetened varieties may make the cookies too sweet.
- Guar gum: Essential for preventing crumbling. Do not skip.
- Flavor development: For best flavor, wait 24 hours before serving.
- Storage: Store in an airtight container for up to 5 days at room temperature.
