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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. If you want a minimally sweet cookie, simply add less coconut sugar and fewer chocolate chips (1/2 bag of chips and reduce coconut sugar by 1/4 cup).
This recipe makes about 2 dozen cookies.
2/3 cup Coconut oil (room temperature-not liquid)
2/3 cup Coconut sugar
1 tbsp Vanilla extract
1-3/4 cups Gluten Free Flour
3 scoops Protein Lean Power Food (Vanilla Cream)
1-1/2 tsp Baking Soda
1/2 tsp Baking powder
1/4 cup water
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 and coconut sugar.
3 Mix with hand mixer on medium setting.
4 Add vanilla and egg, then mix until just combined.
5 In a separate bowl, combine:
Protein Lean, Gluten-free flour, baking soda & baking powder.
6 Add water into 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 12 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.