Easy Homemade Baked Chocolate Donuts

Mmmmhmmm!!! Donuts are one of those things I've always loved indulging in. In fact, in High School and early years of college I'd eat three to four Krispy Kream donuts easily for breakfast! My love for donuts goes way back, but at one point in my life I had to cut them out. As I started to build my health, and eat whole and natural products, donuts were the one thing I could easily cut out. Every now and then, I'd still indulge in a good- well worth it doughnut; but quite honestly, the less I began eating junk food, the less I wanted them. My body craved for a doughnut, but a GOOD, well-worth it one! In my search for making donuts easily, I came across a few recipes that I made my own by substituting with the ingredients I love. I hope you enjoy these as much as I did!

Before starting your baking donuts adventure, make sure you have a donuts baking pan.

INGREDIENTS

Donuts
* 1 Cup Whole-Wheat Flour
* 1/4 Cup Almond Flour
* 1 Tablespoon Milled Flax Seeds &/Or Chia Seeds
* 1/2 Cup Organic/ All Natural Cane Sugar (I also love using coconut sugar.)
* 1/3 Cup Cocoa Powder
* 3/4 Teaspoon Baking Soda
* 2 Eggs
* 1/2 Cup Milk (Or Almond Milk)
* 1/3 Cup Original Greek Yogurt
* 1 Teaspoon Vanilla Extract
* 3 Tablepoons Melted Coconut Oil

Glaze
* 3/4 Cup Organic Powdered Sugar
* 1 1/2 Tablespoons Milk or Almond Milk
* 1/2 Teaspoon Vanilla Extract

DIRECTIONS

Donuts
1. Preheat oven to 375 degrees.
2. Spray the doughnut pan with coconut oil cooking spray.
3. Using a medium bowl, whisk together the flours, milled seeds, sugar, cocoa powder, and baking soda. Set it aside.
4. In a smaller bowl, beat the eggs.
5. In the same bowl, add the milk to the beaten eggs, Greek yogurt, vanilla, and melted coconut oil. Beat the ingredients together until well combined.
6. Pour the egg mixture into the dry ingredients in the medium bowl, and mix them together.
7. Spoon the batter into the doughnut pan, and bake for 7 to 8 minutes. Do not over bake! I like filling the batter to the top for easier removal of the donuts, once they are baked.

8. Once the donuts have baked, remove them from the oven and allow them to cool on the pan for several minutes. Then place them in a wire rack for completed cooling.

9. Prepare the glaze.

Glaze

Combine all of the ingredients together in a semi flat, yet deep bowl for easy dipping.

Once the donuts have cooled, dip them in the glaze and place back on the wire rack. 

Enjoy!

These are Lisa's Fit 4 Life tips! Follow me on Facebook, Twitter, or Instagram under "Fit 4 Life," "Lisa Clepper, " or "LISASFFL."

"Changing the way we eat, one treat at a time!"

Lemon Blueberry Cake

This Lemon Blueberry Cake is a delicious and nutritious option. There are many health benefits in cooking with better ingredients such as more protein, lower sugars, whole foods that your body responds to, increase in fiber, and many more.

This refreshing cake is a great option for any picnic or party this summer. I actually brought this cake to a get together a few months ago, and on my way to the event the cake tumbled over and got completely destroyed! At first I was a little frustrated seeing that I spent a couple of hours on this cake, but my husband and I got creative! We crumbled the cake and served it as a crumb cake with vanilla ice cream. It turned out great, and people still loved it. If you are traveling with this cake, I recommend putting the layers, and whip cream icing together at the destination. I also think that making cupcakes with this recipe would be amazing! Enjoy and good luck! 

INGREDIENTS

Cake

* 1/2 Cup Unsalted Softened Butter

* 1/2 Cup Softened Coconut Oil

* 1 Cup Organic Cane Sugar

* 1/2 Cup Coconut Sugar

* 4 Large Eggs (room temperature)

* 1 1/2 Tablespoons Vanilla Extract

* 1 1/2 Cups Whole Wheat Flour

* 1 1/2 Cups Almond Flour

* 1 Tablespoon Milled Flax Seeds

* 1 Tablespoon Baking Powder 

* 1 Cup Milk or Almond Milk

* 3 Lemons ( zest and juice)

* 1 1/2 Cups Frozen or Fresh Blueberries

* 1 Tablespoon Whole Wheat Flour

Whip Cream Icing

* 2 Cups Heavy Whipping Cream

* 1 Teaspoon Vanilla Extract

* 1/4 Cup Organic Powdered Sugar

(Depending on the size of the cake, the ingredients may need doubled; make as needed.)

DIRECTIONS

Cake

1. Preheat oven to 350 degrees fahrenheit. 

2. Spray 2 or 3 round pans, depending on how many layers you want to make; I made 2 layers. 

3. In a bowl, beat the butter and coconut oil together until creamy. 

4. Add sugars to the butter mixture, and beat together until creamy. 

5. Add the eggs and vanilla to the butter and sugar mixture, and beat until combined. 

6. Using a different bowl: add in the flours, flax seeds, and baking powder and mix them together. 

7. Slowly add the dry ingredients to the wet ingredients and beat at a slower speed. 

8. With a spatula: stir in the milk, lemon zest, and lemon juice until it's all combined. 

9. Using a small bowl, combine the blueberries with the tablespoon of flour.

10. Now fold the blueberries into the batter. 

11. The batter should be pretty thick. 

12. Spoon the batter evenly into the pans and bake for 20-25 minutes. 

13. Once the cakes are done, let them cool completely before icing. 

14. While waiting, make the whip cream. 

Whip Cream Icing

1. Place all ingredients in a bowl and beat until thickened. 

2. Refrigerate until ready to ice the cake. 

3. Ice the cake and decorate as you like! 

Enjoy!

These are Lisa's Fit 4 Life tips! Follow me on Facebook, Twitter, or Instagram under "Fit 4 Life," "Lisa Clepper," or "LISASFFL."

"Changing the way we eat, one cookie at a time!"

Easy Homemade Oreo Cheesecake

So, I have always enjoyed a good cheesecake, but many times after eating one I'd feel it kind of heavy in my stomach, and didn't get the "Ahhhh...I just ate something good feeling." Though I don't have a picture to share, I can guarantee that you will not regret making this awesome recipe I have converted using better ingredients for your body.

Makes about about 10-12 Servings

CRUST INGREDIENTS
* About 1/4 of an Organic Whole Wheat Oreo Package
- Check out any of the brands below, I have tried them both, and are both great. 
* 1/8 Cup Butter
* 1 Teaspoon Milled Flax Seeds (optional, but recommended)
* 1 Teaspoon Chia Seeds (optional, but recommended)

                       

FILLING INGREDIENTS
* 1 1/2 Packages of Organic Cream Cheese (I also like using Greek Cream Cheese)
* 1/2 Cup Original Greek Yogurt
* 3/4 Cup Organic/ Raw Sugar (Raw Coconut Sugar is also very good)
* 2 Eggs, Lightly Beaten
* 1 Teaspoon Vanilla
* 1/2 of an Organic Whole Wheat Oreo Package

TOPPING INGREDIENTS
* 1/2 Cup Whipping Cream
* 1/2 Teaspoon Vanilla
* 1 1/2 Teaspoons Powdered Sugar
* Handful of Crushed Organic Oreo's
* 1/2 Teaspoon Milled Flax Seeds
* 1/2 Teaspoon Chia Seeds

DIRECTIONS
1. Preheat oven at 300 F.
2. Grease or spray with Coconut Oil Cooking Spray a 12 x 2 round cake pan.
3. Using a blender or food processor, place all of the Oreo's, flax seeds, and chia seeds and crush them.
4. Measure out what is needed for the cookie crust, and combine the cookie crust and butter together and press it on the bottom of the cake pan.
5. Place the cookie crust in the refrigerator while preparing the filling.
6. Using a large mixing bowl, beat together the cream cheese, Greek yogurt, and sugar until smooth.
7. Then, gradually add in the eggs and vanilla, and beat until just combined.
8. Using a spatula, stir in most of the crushed Oreo's (leave some for the topping!), and pour the mix over the crust that was refrigerated.
9. Bake for about 1 hour and 20 minutes.
10. After it is baked, turn off the oven and open the oven door, leaving the cheesecake in there another 30 minutes.
11. Refrigerate over night, or for several hours. The longer it has been refrigerated, the better it will taste!

Tip: Place a pan half full of water underneath the cheesecake while it is in the oven to avoid sides from getting brown. 

TOPPING DIRECTIONS
1. Using a medium bowl, beat together all of the ingredients and refrigerate.
2. Once the cheesecake is ready to serve, spread the whip cream on top and sprinkle the remaining crushed Oreo's on top.

Enjoy!

These are Lisa's Fit 4 Life tips! Follow me on Facebook, Twitter, or Instagram under "Fit 4 Life," "Lisa Clepper," or "LISASFFL."

"Changing the way we eat, one cookie at a time!"

Happy Valentine's

OK, so I know my pictures aren't the best, but these cookies are amazing! I made them for my church just a couple days ago, and people loved them! Even my husband went back for three and four tastings. 

Valentine's day is a great excuse to have and bake some delicious soft sugar cookies with a tasty icing. Make them for your favorite Valentine, co-workers or friends! These make a delicious treat, and with a little less guilt. Though we are definitely using sugar, the ingredients in this sugar cookie are better for you. So remember... Balance is key! Have a couple, and share the rest! 

Makes : About 2 dozen cookies.

INGREDIENTS

* 1/2 Cup Butter, at room temperature

* 1/2 Cup Melted/Softened Coconut Oil

* 1 Cup Raw Sugar

* 3/4 Cup Brown Sugar

* 2 Eggs

* 1 Teaspoon Vanilla

* 1 Cup Original Greek Yogurt 

* 1/4 Teaspoon Almond Extract

* 3 1/2 Cups Whole Wheat Flour

* 2 Cups Almond Flour

* 2 Tablespoons Milled Flax Seeds

* 1 Teaspoon Baking Powder

* 1 1/2 Teaspoon Baking Soda

DIRECTIONS

1. Using a beater, mix together the butter, coconut oil, and sugar in a large bowl. Beat until creamy. 

2. Mix in the eggs, vanilla, almond extract, and Greek yogurt until combined. 

3. Using a separate large bowl, combine the flour, milled flax seeds, baking powder, and baking soda. 

4. Little by little, add in the dry ingredients to the sugar and butter mixture, until combined. 

5. Separate the dough into 2 pieces, and refrigerate each piece in the fridge in saran wrap for 1-2 hours.

6. Once the dough has chilled, sprinkle powdered sugar on the parchment paper, and roll out the dough on it so that it won't stick to the counter and break as you try to pick them up. 

7. Cut the dough with your favorite cookie cutter. I like dipping my cutter in powdered sugar in between cuts. 

8. Slowly remove the excess dough, and place the parchment paper with the cut outs unto a baking sheet.

9. Bake at 350 degrees for about 8 minutes.

10. While the cookies bake, it's time to make the frosting! See below for ingredients and directions.

ICING INGREDIENTS

* 1/4 Cup Butter

* 2/4 Melted Coconut Oil

* 3 1/2 Cup Powdered Sugar 

(I like using Trader Joe's Organic Powdered Sugar, or make your own, it's easy! Check out my previous blog on "Delicious & Easy Pumpkin Bars" for the recipe)

* 3-4 Tablespoons Almond Milk (If you don't have almond milk, regular milk or cream works great too!)

* 1 Teaspoon Vanilla

* food coloring and/or sprinkles

DIRECTIONS

1. Place all of the ingredients in a bowl and mix with a beater unitl smooth. 

2. Refrigerate until cookies have completed baking, and have cooled down.

3. Enjoy!

Mmm... Mmm Good Oreo Truffles

I love chocolate! These amazing little Oreo truffles are so good, and perfect for any party. They are super easy to make, and you can coat them with your favorite topping. For this particular recipe, I covered the Oreo truffles in coconut shreds. Other suggestions are crushed hazelnuts or almonds, or dip them in chocolate! 

Makes: About 24 truffles, depending on size. 

INGREDIENTS

* 1/2 box of organic, whole wheat Oreo's (Yes, they are delicious!)

* 4 oz Cream Cheese

* Your favorite topping!

DIRECTIONS

1. Using a food processor or blender, place the Oreo's and crush them. This can also be done my hand, but it takes a lot longer. They should look like crumbs.  

2. Place the crushed Oreo's and cream cheese in a bowl and beat with a mixer until well combined. 

3. Using a spoon, scoop out and roll with your hands, forming a ball.

4. Place your topping in a flat plate or bowl, and roll the Oreo ball over it.

5. Place in a cookie sheet, and keep refrigerated until served. They taste better after they have been refrigerated a couple of hours, or over night. 

6. Enjoy!

These are Lisa's Fit 4 Life tips! Follow me on Facebook, Twitter, and/or Instagram for weekly tips and information. 

Changing the way we eat, one cookie at a time!

Dark Chocolate Chip Cookies

I love chocolate chip cookies! It's been hard to find a good tasting, and gooey recipe,but this one works! I particularly made this recipe with just coconut oil, and they were great! However, for a more gooey texture, I'd recommend the following recipe. If you want to use coconut oil, simply replace the butter for coconut oil.

Makes 24 cookies, or 12 massive cookies!

INGREDIENTS

* 1/2 Cup Coconut Oil

* 1/2 Cup Butter (Tip: Coconut oil for the entire recipe is also great!)

* 1 1/2 Cup Organic Cane Sugar (White or Brown)

* 2 Eggs

* 2 Teaspoons Vanilla

* 1 Cup Whole Wheat Flour

* 1 Cup Almond Flour

* 1/4 Oat Flour

* 1 Tablespoon Milled Flax Seeds

* 1 Teaspoon Baking Soda

* Hand Full of Dark Chocolate Chips

DIRECTIONS

1. Preheat oven at 375 degrees.

2. In a large bowl, mix the butter, coconut oil, and sugar until well blended with a mixer.

3. Pour in the eggs and vanilla, and mix together with the sugar mixture.

4. Using a smaller bowl, combine the flour, flax seeds, and baking soda. 

5. Gently, beat the flour mixture into the sugar mixture.

6. Add in the dark chocolate chips, and stir with a spatula.

Your dough consistency should look as follows, it's not runny like a cake or brownie mix.

7. Spoon the cookie dough into an ungreased baking sheet, and bake for about 9 minutes!

8. Enjoy!

These are Lisa's Fit 4 Life tips! Follow me on Facebook, Instagram, and Twitter for weekly tips and information.

Changing the way we eat, one cookie at a time!

Cream Cheese Glaze Cinnamon Roll Pancakes

If you love cinnamon rolls, you will love this pancake recipe! They really do taste the way they sound, and they are delicious. It took me a couple times to get them right, but hey, practice makes perfect. For a fun breakfast on any weekend, this recipe is one you and your family will love. 

Makes about 8 pancakes.

INGREDIENTS

Cinnamon Filling:

* 4 Tablespoons Melted Coconut Oil

* 1/4 Cup + 2 Tablespoons Coconut Sugar or Brown Sugar

* 1/2 Tablespoon Ground Cinnamon

Cream Cheese Glaze:

* 4 Tablespoons Coconut Oil
* 2 Ounces Cream Cheese (room temperature)
* 3/4 Cup Powdered Sugar (I like Trader Joe's Organic Powdered Sugar or make your own! It's easy!)
* 1/2 Teaspoon Vanilla Extract

Pancakes:
* 1/2 Cup Whole Wheat Flour
* 1/2 Cup Almond or Oat Flour
* 1 Tablespoon Milled Flax Seeds
* 2 Teaspoons Baking Powder
* 1 Cup Milk (I like using Almond Milk if I have it.)
* 1 Large Lightly Beaten Egg
* 1 Tablespoon Melted Coconut Oil

DIRECTIONS
Cinnamon Filling:
1. In a small bowl, stir together the coconut oil, sugar, and cinnamon.
2. Using a spoon, scoop the mix into a small Ziploc bag, release all air, and seal. Set aside.

Cream Cheese Glaze:
1. Using a small sauce pan, heat the coconut oil over low heat until melted.
2. Turn the heat off, and whisk in the cream cheese until smooth.
3. Slowly sift the powdered sugar in the pan, stir, add the vanilla, and stir until incorporated. Set aside.

Pancakes:
1. In a medium bowl, whisk together the flour, seeds, and baking powder.
2. Add in the milk, egg, and oil and whisk until well combined and moist.
3. Heat a large skillet and spray with cooking spray (I like coconut oil cooking spray).
4. Add a scoop of batter to the pan to begin cooking pancakes.

5. Make sure the heat is not too high in order for the pancakes to thoroughly cook.
6. Once the pancake begins to cook and bubble, add in the filling from the Ziploc back in a swirl pattern. Remember to cut a small corner of the bag to release the mix.

 

7. Continue cooking the pancake, and flip it. 

8. Cook the other side of the pancake, and repeat with the remaining batter.

9. This next cream cheese step is optional.

10. Take your cream cheese mix, and spread on a pancake. Stack it, and continue to spread in between.

11.Drizzle some on top (I kinda over did it this time!) and enjoy it with your favorite side. 

These are Lisa's Fit 4 Life tips! Follow me on Facebook, Instagram, and Twitter for weekly tips and information. 

Changing the way we eat, one cookie at a time!

Chocolate Chip Scones

Though many people consider my recipes "healthy," I actually hate using that word! When most people hear that something is "healthy," they immediately place it in some "yucky" category. "It can't possibly be as good as the real stuff," many would think, but I disagree. As I've stated before, the word  "healthy" I dislike just as I dislike diets. I like to think of my recipes as "better options" for things that we already consume on a daily basis. Though in sum total, yes we are making "healthier" decisions, I like to call them "better decisions." Somehow this seems to take me (in my head) out of the "healthy" category and judgments that we place on it on a continual basis. All in all, whether we like to admit it or not, as a society we are always trying to make better lifestyle decisions. Whether we are looking for a new job, new schools, new clothes, new music, it is our nature to always want to do things better because quite frankly it makes us "feel" better. How many times do we set New Year's resolutions that we're going to loose wait, start eating better, or start going to the gym? Why not simply make a lifestyle change. Dare yourself to change patterns in your life forever! Start with something attainable, such as removing pop or soda from your diet and replacing it with something else? Drink soda on a cheat day, or check out some options that would be comfortable for you, and that are realistic. You would be amazed at the change produced from taking those small steps. As you get strong in one area, challenge another...and keep going! 

Now let's get to this awesome chocolate chip scones recipe!

Makes about 12 regular sized scones, or 24 mini scones.

INGREDIENTS

* 3/4 Cup Cold Milk (If I have it, I like using almond milk.)

* 1/4 Cup Coconut Sugar (Of course any brown or organic sugar is great too!)

* 2 Teaspoons Vanilla Extract

* 1 Large Egg

* 1 Cup Whole Wheat Flour

* 1 Cup Almond Flour (If you currently don't have almond flour, whole wheat is great for all of it as well.)

* 1 Tablespoon Milled Flax Seeds (Flax seeds are always optional, but recommended. Great fiber!)

* 1 Teaspoon Chia Seeds (also optional, but another great source of fiber)

* 1 Tablespoon Baking Powder

* 3 Tablespoons of Cold Coconut Oil (make sure it's not melted)

Tip: If you do not have coconut oil, use cold butter, but I do recommend using coconut oil the next time!

* 3/4 Cups Dark Chocolate Chips

* 2 Tablespoons Pecans or Walnuts (optional)

* Cooking Spray (I recommend coconut oil cooking spray.)

* 1 Large Egg White (lightly beaten)

* 1 1/2 Tablespoons Light or Dark Brown Sugar

DIRECTIONS

1. Preheat oven to 375 degrees and spray a cookie sheet with cooking spray.

2. Using a medium bowl, whisk together the first four ingredients and set aside.

3. In a large bowl, whisk together the flour, seeds, and baking powder.

4. With your hands, add in the cold coconut oil or butter to the flour mix and combine until it resembles coarse meal.

5. With a spatula (silicone), gently fold in the dark chocolate chips and/or nuts.

6. Add in the milk mixture and combine using your hands or the spatula until moist.

7. Spread whole wheat flour unto a flat surface, and place the dough on top. Knead it with floured hands.

8. Once the dough is not very "sticky," place it on the cookie baking sheet and form a circle.

Tip: If you are making mini scones, simply take that same dough and divide it into 2 or 3 pieces, depending on how big or small you want them (I like dividing it into 3 pieces).

9. Once you have a circle on your baking sheet, cut into the dough like a pizza, making your wedges with a knife or pizza cutter. 

10. Take your lightly beaten egg white and brush it over the scones, you probably won't use it all, that's OK-don't pour the rest of it over the scones!

11. Sprinkle the brown sugar over the scones, and voila!

12. Place the scones in the oven for 18-20 minutes, or until golden and enjoy!

You have made scones! They are not as hard as they seem. I love making this recipe, friends and family always enjoy it too!

These are Lisa's Fit 4 Life tips! Remember to follow me on Facebook, Instagram, and Twitter. Send me an e-mail and let me know what you think!

Changing the way we eat, one cookie at a time!

Easy & Moist Banana Bread

This banana bread is so delicious! If you are a fan of banana bread, this is the recipe for you. The trick is to use plenty of bananas, and make sure they are ripe. The darker they are, the better tasting banana bread you will get! This bread makes great Christmas presents, and is so tasty on any Saturday morning. 

Besides making two loaves of banana bread, I have also made them in cupcake or muffin pans to make banana bread muffins! They are just as tasty, and takes half the time to bake. So check it out, and let me know what you think!

INGREDIENTS

Bread Ingredients

* 1 Cup Coconut Sugar 

* 2 Cups Whole Wheat Flour

* 1/4 Cup Almond Flour

* 1 Tablespoon Milled or Whole Flax Seeds (recommended)

* 1 Tablespoon Chia Seeds (optional)

* 3/4 Cup Melted Coconut Oil (Walnut Oil is also delicious!)

* 3 Large Eggs

* 1 Teaspoon Vanilla Extract

* 1 1/3 Teaspoon Baking Soda

* 1/4 Cup Milk (I use Almond Milk)

* 1 Cup Your Favorite Chopped Nut (Pecans or walnuts are a great choice!) 

* Couple Hand Fulls of Dark Chocolate Chips (Optional)

* 4-5 Ripe Bananas

Tip: Remember to make it your own by experimenting. For example, if you don't have almond flour, use whole wheat flour for all of the recipe. The coconut sugar can be replaced with light or dark brown sugar, or an organic sugar. The almond milk can be replaced with regular milk, buttermilk, I've even used half & half when I've been out of milk. Feel free to experiment by adding things such as dried cranberries or dark chocolate chips. It's amazing what you can come up with when you start making it your own!  

Topping Ingredients (Optional)

* 1 Teaspoon Coconut Oil

* 1/3 Cup Coconut Sugar

* 1/2 Teaspoon Ground Cinnamon

* 1/2 Teaspoon Honey

* 1/2 Teaspoon Vanilla

* 1 Teaspoon Almond Milk

* 1 Tablespoon Walnuts or Pecans (optional)

* 1 Teaspoon Whole Flax Seeds (optional)

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Grease or spray 2 loaf pans or 24 muffin pans with coconut cooking spray (or what you have available).

3. In a small bowl, stir the baking soda and milk and set aside.

4. In a large bowl, mash the bananas and then add in all of the ingredients (including the milk & baking soda).

5. Mix with a spoon, until well incorporated.

6. Stir in the chopped nuts and/or a hand full of dark chocolate chips.

7. Pour the mix into the loaf pans or muffin pans, and place in the oven.

9. While the bread begins baking, begin making the optional topping.

10. Using a small sauce pan, heat stove in a low to medium temperature.

11. Melt the coconut oil (or butter).

12. Once the coconut oil has warmed up a bit, add in the sugar and stir until completely melted and smooth.

13. Once the sugar is smooth, add in the remaining ingredients and let simmer (slightly bubble up). 

Tip: The purpose of the milk is to liquefy the mix. If you want a more liquid consistency, gradually add milk until reached desired consistency.

14. Immediately pour the topping mix unto the banana bread or muffins.

Tip: If you want a fun topping, spread some dark chocolate chips on top instead!

15. Bake the loaves for 45-50 minutes, until a toothpick (or knife) comes out clean. If making muffins, bake for 20-25 minutes, until a toothpick comes out clean. 

Tip: Make sure to remove the banana bread slightly before a completely clean toothpick, you will have a much more moist and delicious bread by not over baking it. 

16. Let cool and enjoy!

Don't forget, that baking with the best ingredients is part of your lifestyle change. The better ingredients you use, the better you will feel. Balance is key, so just because you're eating with better ingredients, does not mean that you can eat as much of it as you'd like. Having portion control plays a big role in living a good and healthy consistent lifestyle.

These are Lisa's Fit 4 Life tips! Follow me on Facebook, Twitter, or Instagram under "Fit 4 Life," "Lisa Clepper," or "LISASFFL."

"Changing the way we eat, one cookie at a time!"

Easy & Delicious Oreo Chocolate Chip Cheesecake Cookies

I'm so excited to have found this amazing recipe, which I have made over into a simple, delicious, and easy recipe with better ingredients for your body. This cookie tastes just like a chocolate chip cookie, with a hint of cheesecake and covered in organic-whole wheat Oreo cookie crumbs. Check it out and let me know what you think!

Makes about 24 cookies.

INGREDIENTS

* 1/2 Cup Coconut Oil (make sure the oil is not melted, just soft)

* 3 Ounces Cream Cheese (room temperature)

   Tip: Try Greek Cream Cheese, it is great!

* 1 Cup Coconut Sugar (Raw sugar or brown sugar are also optional.)

* 1 Teaspoon Vanilla Extract

* 1/2 Cup Whole Wheat Flour

* 1/2 Cup Almond or Oat Flour

* 1 Tablespoon Milled Flax Seeds

* 1/2 Cup Dark Chocolate Chips

* 1 Cup Crushed Organic-Whole Wheat Oreo's (about 10 Oreo's)

   Tip: When you find your organic-whole wheat Oreo's, make sure to read the ingredients. Find a cookie with whole-         wheat flour, not unbleached or enriched flour.

DIRECTIONS

1. Preheat oven to 375 degrees.

2. Grease a cookie sheet with coconut spray.

   Tip: If you do not have coconut spray available, spread melted coconut oil on the cookie sheet, or use what is                     available to you until purchasing coconut spray. 

3. Using a food processor or blender, crush the Oreo's until crumbled and set aside. 

4. Using a mixer, cream the coconut oil and cream cheese together until smooth.

5. Add the sugar and vanilla to the cream cheese mixture,and beat together until well blended.

6. With a spatula, mix in the flour, milled flax seeds, and chocolate chips gently.

7. With a spoon, scoop out the dough and roll it forming a ball.

8. Roll the dough into the Oreo crumbs until well covered.

9. Place in the cookie sheet, and repeat until all dough is used.

10. Bake for 10-15 minutes, until  the sides are lightly brown and remove from the oven.

11. Let them cool, and place in the refrigerator until served. 

12. Enjoy!

These are Lisa's Fit 4 Life tips! Follow me on Facebook, Twitter, or Instagram under "Fit 4 Life," "Lisa Clepper," or "LISASFFL."

"Changing the way we eat, one cookie at a time!"