These DIY Cookies Have More Protein Per Ounce Than Lenny and Larry’s
High-protein treats have earned a place in many hikers' packs. But you don't need to wait until your next stop in town to grab a fresh one. Here’s how to make your own protein-rich cookies on the trail.
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If you’ve resupplied at a gas station anytime recently, you’ve probably been confronted by aisles full of protein products. Cinnamon rolls, toaster pastries, candy bars, even chips: It seems like every food you could think of has been infused with the muscle-building macronutrient. One that’s become popular with many hikers: Lenny and Larry’s Complete Cookies. These widely-available snacks are a reliable way to get protein—8 grams per serving—without choking down another can of tuna.
More of a bake-your-own type of person? We reached out to Backcountry Foodie’s Aaron Owens Mayhew to write a recipe for a high-protein, brownie-like treat similar to those packaged cookies hikers love. This one’s more calorically dense with a bit more protein per ounce. Make the dry mix at home, bake on the trail, and enjoy. — Emma Veidt, associate editor
Ingredients
- ½ cup oat flour
- 2 tablespoons egg white powder
- 1 tablespoon dark cocoa powder
- 1½ tablespoons dark brown sugar
- 2 tablespoons semi-sweet mini chocolate chips or chopped dark chocolate
- 1 teaspoon instant coffee granules
- 1 teaspoon ground flaxseed
- ¼ teaspoon vanilla powder
- ⅛ teaspoon baking powder
- Pinch of salt
- 2 tablespoons + 1 teaspoon peanut butter
- 1 teaspoon coconut oil (for greasing the skillet)
Preparation
At Home:
- Combine all dry ingredients in a quart-size zip-top bag.
- You can purchase oat flour in the baking ingredients aisle or make it at home. Put instant, quick cooking, or rolled oats into a coffee/spice grinder, and grind the oats until it forms a fine powder.
- Pack the peanut butter and coconut oil separately.
- The extra teaspoon of peanut butter is critical. The cookie will be dry without it.
- Pro Tip: Double-bag the coconut oil or pack it in a leakproof mini container. Coconut oil melts easily and can seep into your food bag.
On the Trail
- Prepare the dough.
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Add 2 ounces of cold water and peanut butter to the bag.
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Seal the bag and massage until a dough ball forms.
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Let the dough rest for 2 or 3 minutes, so the flaxseed can bind and the texture firms up slightly.
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- Prep the skillet.
- Before turning on your stove, coat the bottom of the skillet with coconut oil.
- Scoop half of the dough into the skillet (this recipe makes 2 cookies).
- Flatten the dough to about ¼-inch thick using the back of your spoon or spork.
- Cook side one.
- Turn on your stove and cook the cookie over low heat for approximately 90 seconds.
- You’ll know it’s ready to flip when the sides firm up and the bottom no longer sticks easily.
- Flip carefully. For solo hikers, it’s safer to turn off the stove briefly while flipping to avoid tipping the skillet or knocking over the stove.
- Flip the cookie gently and return the skillet to heat.
- Cook side two.
- Cook for an additional 30 seconds—this side finishes quickly.
- Set and cool.
- Turn off the stove and let the cookie rest in the skillet for 5 minutes.
- The cookie will firm into a soft, fudgy, brownie-like consistency as it cools.
Tips for Success
- Low heat is key. These cookies cook quickly and can burn easily.
- Flip with care. The dough is soft and breakable until cooked—only flip when there’s enough structure to hold together.
- Resting time matters. The texture improves significantly after cooling.