Cookie Dough Fat Bombs
If you’re on a low-carb diet or just looking for a deliciously sweet treat without all the guilt, these Cookie Dough Fat Bombs are the perfect answer. Made with wholesome ingredients and packed with flavor, these little bites of joy are not only easy to whip up but also incredibly satisfying. You can indulge your sweet tooth while keeping your macros in check—what’s not to love?
These fat bombs make a great snack or dessert, and they are perfect for meal prep. Pop a few in your bag or keep them in the fridge for a quick pick-me-up any time of the day. Let’s dive into the details and get you started on this delightful recipe!
Why This Recipe Works
The beauty of Cookie Dough Fat Bombs lies in their simplicity and the balance of flavors and textures. The almond flour provides a nutty base that mimics the traditional cookie dough texture, while the coconut oil adds a creamy richness that binds everything together. The touch of sweetness from the erythritol or sugar, combined with a hint of vanilla, creates a flavor profile that’s reminiscent of classic cookie dough. Plus, the chocolate chips add that delightful pop of sweetness that takes these fat bombs over the top.
Not only are they low in carbs, but they’re also high in healthy fats, making them a perfect energy-boosting snack. Whether you’re following a ketogenic diet or simply looking for a healthier treat, these fat bombs are a fantastic choice.
Ingredients at a Glance
- 1/4 cup coconut oil, melted
- 2 tablespoons sugar or erythritol for keto
- 1/4 teaspoon pure vanilla extract
- scant 1/4 teaspoon salt
- 1 cup finely ground almond flour
- 2-4 tablespoons chocolate chips or sugar-free chocolate chips
Tools of the Trade
- Mixing bowl: A medium-sized bowl for mixing ingredients.
- Spatula: Essential for combining and scraping down the sides of the bowl.
- Muffin tin or silicone molds: Great for shaping your fat bombs.
- Measuring cups and spoons: Accurate measurements are key to success.
Method: Cookie Dough Fat Bombs
Step 1: Prepare the Ingredients
Start by measuring out all your ingredients. Ensure your coconut oil is melted but not hot, as this can affect the texture of your fat bombs.
Step 2: Mix the Base
In a mixing bowl, combine the melted coconut oil, sugar or erythritol, pure vanilla extract, and salt. Use a spatula to mix until everything is well combined and smooth.
Step 3: Incorporate the Almond Flour
Gradually add the finely ground almond flour to the mixture. Stir until the almond flour is fully incorporated, and the mixture comes together into a dough-like consistency.
Step 4: Add Chocolate Chips
Fold in the chocolate chips (or sugar-free chocolate chips) to the dough. Adjust the amount according to your preference for chocolate!
Step 5: Shape the Fat Bombs
Scoop the mixture into a muffin tin or silicone molds, pressing down slightly to form your fat bombs. You can also roll them into bite-sized balls if you prefer a more rustic look.
Step 6: Chill and Set
Place the muffin tin or molds in the refrigerator for about 30 minutes, or until the fat bombs are firm to the touch.
Step 7: Enjoy!
Once set, pop the Cookie Dough Fat Bombs out of the molds and store them in an airtight container in the fridge. Enjoy them as a quick snack or a satisfying dessert!
Smart Substitutions
- Coconut oil: Can be replaced with grass-fed butter or ghee for a different flavor profile.
- Almond flour: For nut-free options, sunflower seed flour works well.
- Chocolate chips: Use carob chips as an alternative for a unique taste.
- Sugar: You can substitute with other sweeteners like monk fruit or stevia to suit your taste and dietary needs.
Steer Clear of These
While making Cookie Dough Fat Bombs, it’s important to avoid the following:
- Regular all-purpose flour, as it will not yield the same texture.
- Granulated sugars that are not keto-friendly if you’re aiming for a low-carb treat.
- Non-dairy creamers or substitutes, which may alter the texture and flavor significantly.
Store, Freeze & Reheat
Your Cookie Dough Fat Bombs can be stored in several ways:
- Refrigerator: Keep them in an airtight container in the fridge for up to two weeks.
- Freezer: For longer storage, freeze them in a single layer and then transfer to a freezer bag. They can last up to three months.
- Thawing: Simply take out the desired amount and let them sit at room temperature for a few minutes before enjoying.
Top Questions & Answers
Can I use regular flour instead of almond flour?
No, regular flour will not create the same texture and will not yield a keto-friendly fat bomb. Stick with almond flour or a nut-free alternative for best results.
How many fat bombs can I eat in one sitting?
While they are low in carbs and made with healthy fats, moderation is key. Enjoy 1 to 3 fat bombs as a snack, depending on your daily macro goals.
Can I make these vegan?
Yes! You can substitute the coconut oil with a plant-based butter and ensure that you use dairy-free chocolate chips to keep the recipe vegan-friendly.
What’s the best way to melt coconut oil?
The best way to melt coconut oil is to place it in a microwave-safe bowl and heat it in short bursts of 15 seconds, stirring in between until fully melted. You can also melt it gently on the stove using a double boiler.
Desserts to Finish
Ready, Set, Cook
Now that you have all the information you need, it’s time to get cooking! Whip up some Cookie Dough Fat Bombs and enjoy a delightful, guilt-free treat. These little bites of goodness are just what you need to satisfy your sweet cravings without compromising your health goals. Happy snacking!
Cookie Dough Fat Bombs
Ingredients
Equipment
Method
- Start by measuring out all your ingredients. Ensure your coconut oil is melted but not hot, as this can affect the texture of your fat bombs.
- In a mixing bowl, combine the melted coconut oil, sugar or erythritol, pure vanilla extract, and salt. Use a spatula to mix until everything is well combined and smooth.
- Gradually add the finely ground almond flour to the mixture. Stir until the almond flour is fully incorporated, and the mixture comes together into a dough-like consistency.
- Fold in the chocolate chips (or sugar-free chocolate chips) to the dough. Adjust the amount according to your preference for chocolate!
- Scoop the mixture into a muffin tin or silicone molds, pressing down slightly to form your fat bombs. You can also roll them into bite-sized balls if you prefer a more rustic look.
- Place the muffin tin or molds in the refrigerator for about 30 minutes, or until the fat bombs are firm to the touch.
- Once set, pop the Cookie Dough Fat Bombs out of the molds and store them in an airtight container in the fridge. Enjoy them as a quick snack or a satisfying dessert!
Notes
- Store in an airtight container in the fridge for up to two weeks.
- Freeze for up to three months, then thaw at room temperature before enjoying.
- For nut-free options, consider using sunflower seed flour instead of almond flour.
