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Chewy Chocolate Chip Cookies
Vegan chewy chocolate chip cookies
This recipe will make old fashioned, chewy chocolate chip cookies that stay moist even after they have cooled. They are more on the "sweet side" but that can be reduced by adding less sucanat and chocolate chip to the cookie recipe. For a less sweet cookie - use 1/2 bag of chips and reduce sucanat by 1/4 cup.
This recipe makes about 2 dozen cookies.
2/3 cup Coconut oil (room temp)
1 tbsp Safflower oil
1 cup Sucanat
1 tbsp Vanilla extract
1/3 cup Water
1-3/4 cups Gluten Free Flour
2 scoops Protein Lean Power Food (1/2 cup)
1 tbsp Finely ground flax seed (measure and then grind in coffee grinder)
1-1/2 tsp Baking Soda
1/2 tsp Baking powder
1-1/4 cup Vegan Semi-Sweet Chocolate Chips (10 oz bag)
1 Preheat oven to 375 degrees.
2 In a mixing bowl, combine:
coconut oil, safflower oil and sucanat.
3 Mix with hand mixer on medium setting.
4 Add vanilla and water then mix until just combined.
5 In a separate bowl, combine:
Protein Lean, flour, ground flax, baking soda & baking powder.
6 Add to creamed mixture and beat until smooth.
7 Add ¾ to entire bag of mini chocolate chips (depending on your “sweet” desire).
8 Let mixture sit for 10 minutes.
9 Using a spoon, scoop mixture and roll into a small ball.
10 Place on a oiled or parchment lined cookie sheet.
11 Press down lightly to flatten.
12 Bake for 10 minutes.
13 Remove from oven and leave on the cookie sheet for 5 minutes.
14 Transfer to a wire rack to cool for another 10 to 15 minutes.