No you couldn't this is false and if anyone else thinks so your wrong; I am a gourmet cook and foodie and you will not be buying bakery made goods with similar macro's at all. A normal cookie made more classically would have much more sugar and very little protein the protein in most cookies would come primarily from the flours most bakeries on top of that use fairly low quality flour bought in massive bulk 50# sacks by the pallet.
Higher protein flours are not typically used for cookies to further back this up which if you were a cook or a baker you would know but you are not

so consider yourself informed now as higher protein in flour changes the type of flour hence AP flour / occident ( the most commonly used and lower in protein ) vs say Bread flour a higher protein flour.
Let's just give you some numbers
Bread Flour: 14 - 16%
All-Purpose / Occident or plain flour (AP) Flour: 10 to 12%
Pastry Flour: 9%
Cake Flour: 7-8%
Brands have variables in commercial baking they use more generic terms and this is related to the protein content which changes the outcomes of both dough and the final product crumb/density.
You would not be using higher protein flours to make cookies unless you wanted ****ing bricks..
We can get into other pastries as I am vastly familiar with European pastries but needless to say no classic pastry is going to have similar ratio's as L&L cookies or Buff Bake. To get let's say 360 calories of cookie in a chocolate chip just to be generic your talking a few small cookies which in grams would be less than 1/2 of 1 L&L cookie it would have very little protein which would come from the flour alone unless you added nuts and even than it would be very minor as to many nuts the cookies would not hold form.
This is a tried argument as is the "Low Quality Protein" comments
How about buy what you like and don't worry about how others choose to spend their money

also when you dunno much about baking just don't talk about it.