Have a small snack at mid-morning and at mid-afternoon. You’ll eat smaller portions at your regular meals and maintain high energy all day.
Burn & Build Body Lifestyle
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.