Cookie Dough Fat Bombs

Cookie Dough Fat Bombs

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(Skip to the recipe here.)

Don’t you just hate ads.

I know, I know, pot calling kettle, there’s an ad at the top of this post.

For a blogger, ads are the things that earn revenue, I get it. But what I hate is when there is an ad every other paragraph, like this one.

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So, dear Reader, other than the example above, I promise you will only see an ad at the top and bottom of posts on mobile, and a couple off to the side if you are on a desktop view.

Sure, I would love to make money from blogging, but I just can’t be a jerk about it. šŸ™‚ So thank you my dearest and loyal Reader, for putting up with the few ads that are part of each post. I might tuck a few more at the bottom this time, in case you feel like scrolling on just to be nice. šŸ˜‰

(If you are a fellow blogger reading this, please don’t hate me too much. You do what is best for you on your site.)

A client asked me to make some keto chocolate chip cookie dough fat bombs, and as I don’t often make keto recipes, I had to go in search of one.

That led to a half hour of scrolling through blogs with a zillon ads for about 5 minutes of recipe reading.

And a ton of frustration. As one who writes a blog, if it makes me crazy, I know it makes you crazy too. Maybe it’s time to rethink this whole ad-driven system…

Anyway, enough whining about that. šŸ™‚

I will whine about something else now. šŸ˜‰

While I was looking at recipes for cookie dough fat bombs, I wanted to find something that was as close to cookie dough as possible. Every recipe I looked at (about 7) was missing the key ingredient to chocolate chip cookies – brown sugar!

Seriously?

So while I was able to get the idea of how to make my fat bombs from this recipe on Delish (not as bad ad-wise as some), I felt a couple of changes needed to be made.

I did not need to use a giant mixing bowl, but my smaller bowl had royal icing dregs in it, and I was feeling lazy.

I added my very soft butter and Lacanto Monk Fruit Golden to my stand mixer bowl and mixed until light and fluffy. (I am not receiving affiliate income from any product links.)

I then added my salt, vanilla, and almond flour.

Quick note about almond flour: not all almond flours are equal. Bob’s Red Mill has higher net carbs than other brands, so if you are truly going low carb, make sure to use the numbers from your brand of almond flour, not a generic one from a nutrition calculator.

I forgot to take a picture after I added the almond flour.

Once everything was thoroughly mixed, I added Lily’s dark chocolate chips, and folded them in by hand.

Everything all mixed

I used a #70 scoop (which is 0.5 oz or 1 Tablespoon) to scoop the bombs onto a cookie sheet. (Wait…? It wasn’t my #40 scoop? It would have been way too big for this recipe, sadly.)

A tablespoon measure would also work, but I recommend chilling the dough first.

I stuck the dough in the fridge to chill for about an hour, then transferred the bombs to an air-tight container. These can be frozen for up to a month, or kept in the fridge for a few days.

For being gluten- and sugar-free, I would say these bombs are as close to traditional chocolate chip cookie dough as you can get!


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