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!
