Clean Protein Chocolate Chip Cookies (Seed Oil Free)
Lenny & Larry's Complete Cookie relies on palm margarine containing sunflower lecithin and additional sunflower lecithin as an emulsifier - both seed oil derivatives that promote inflammation. This clean version uses grass-fed butter and egg yolk as natural emulsifiers, organic protein powders for the 8g protein content, and eliminates all preservatives and artificial additives for a truly wholesome protein cookie.
Based on: The Complete Cookie Soft Baked Chocolate Chip
· Makes approximately 20 full cookies (40 servings)
· Serving: Half cookie (55g) to match original
Why This Recipe is Seed Oil Free
Commercial The Complete Cookie Soft Baked Chocolate Chip from Lenny & Larry's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original The Complete Cookie Soft Baked Chocolate Chip may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Helps bind gluten-free proteins and improves texture
Instructions
Step 1. Preheat your oven to 350°F (175°C) and line 2 large baking sheets with parchment paper. In a large mixing bowl, cream together 200g softened grass-fed butter with 180g organic cane sugar using an electric mixer for 3-4 minutes until light and fluffy. The creaming process is crucial - it incorporates air for a tender texture and should look visibly lighter in color.
Step 2. Add 2 pasture-raised eggs one at a time, beating well after each addition, then mix in 2 teaspoons pure vanilla extract. In a separate bowl, whisk together 480g organic wheat flour, 120g pea protein powder, 60g rice protein powder, 40g inulin powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1/4 teaspoon xanthan gum. The protein powders can clump, so sifting this dry mixture through a fine-mesh strainer will ensure even distribution.
Step 3. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined - overmixing will develop too much gluten and create tough cookies. Slowly drizzle in 80g melted (but cooled) coconut oil while mixing, then fold in 200g chocolate chips by hand using a wooden spoon. The dough should be slightly sticky but hold together well.
Step 4. Using a kitchen scale for accuracy, portion the dough into 40 pieces of approximately 55g each (about 3.5 tablespoons per cookie). Roll each portion into a ball and place on prepared baking sheets, spacing them 2 inches apart as they will spread slightly. Gently flatten each ball to about 3/4 inch thickness - this creates the characteristic soft-baked texture.
Step 5. Bake for 12-14 minutes, rotating pans halfway through, until edges are just set but centers still look slightly underdone. The cookies will continue cooking on the hot pan, so slightly underbaking is key for the soft texture. Cool on baking sheets for 5 minutes, then transfer to a wire rack. Store in an airtight container with a piece of bread to maintain softness - they'll keep for 5-7 days at room temperature or can be frozen for up to 3 months.
Storage
Store in airtight container at room temperature for 5-7 days. Add a slice of bread to container to maintain soft texture. Can be frozen individually wrapped for up to 3 months. Thaw at room temperature for 30 minutes before eating.
Cost Comparison
Cost per serving (homemade)$0.32
Cost per serving (store-bought)$1.25
Savings74%
While initial ingredient investment is higher ($100+ for full pantry stock), the per-serving cost is dramatically lower than retail. Protein powders and specialty flours have high upfront costs but last for many batches, making bulk buying economical for regular protein cookie consumption.