Soft, doughy, chocolatey, unbaked cookie dough fat bombs.
Cookie dough fat bombs are probably either the craziest or most delicious idea you’ve ever heard.
Maybe they’re crazy and delicious at the same time.
Or perhaps it’s just crazy how delicious they are.
Like the original chocolate Fat Bombs Recipe and the spinoff Peanut Butter Fat Bombs, this cookie dough version can be low carb, sugar free, keto and vegan friendly, and there’s no baking required.
Just like with my other keto dessert recipes, you don’t need to be on the keto diet to enjoy these.
I’m not promoting any specific diet here but am simply sharing a tasty treat that happens to have the option of being both keto and vegan.
The inspiration for the recipe is thanks to a reader who commented that she’d made cookie dough fat bombs from my keto chocolate chip cookies by rolling the dough into balls and not baking them.
I love when readers leave comments about variations of my recipes that they’ve tried, because it so often inspires me to try your ideas as well!
In this case, her version sounded so easy that I was able to whip up a batch in five minutes flat.
I added extra coconut oil to make them firmer and omitted the baking soda since they weren’t being baked, but otherwise it’s the same recipe as the cookies, just in a delightfully unbaked form!
Note: If you’re not on a keto diet and would prefer cookie dough balls with less fat, you can use the same concept with any of my other Healthy Cookies Recipes.
The hands-down BEST thing about vegan cookie dough is that you get to eat as much of the unbaked dough as you want without worrying that you’re consuming raw eggs.
My two personal favorite cookie doughs on this blog are the Vegan Chocolate Chip Cookies and the Vegan Peanut Butter Cookies.
Above, watch the cookie dough fat bomb recipe video
Cookie Dough Fat Bombs
Ingredients
- 1/4 cup coconut oil
- 2 tbsp sugar or erythritol for keto
- 1/4 tsp pure vanilla extract
- scant 1/4 tsp salt
- 1 cup finely ground almond flour
- 2-4 tbsp chocolate chips or sugar free chocolate chips
Instructions
- Combine all dry ingredients, and stir well. Add wet, and stir to form a dough. Roll into balls, and refrigerate or freeze to firm up. Store leftovers in the fridge or freezer. (There's a recipe step-by-step video posted above.)View Nutrition Facts
Video
Notes
More Vegan Keto Recipes:
(Cheesecake only, use your favorite crust)
I love making homemade cookie dough! That’s the great thing about vegan recipes. I bet these would freeze well too to have on hand! 🙂
What do you suggest as an alternative to almond flour? Can’t have nuts?
Hi! Just use the dough from this recipe instead 😉
https://lett-trim.today/2018/05/21/vegan-chocolate-chip-cookies-recipe/%3C/a%3E%3C/p%3E
With a name like ‘ Cookie Dough Fat Bombs’ how could you go wrong 🙂
These fat bombs look amazing, and I will be making them soon! I need more chocolatey snacks in my life.
Can I be a Negative Nancy here? It’s not just eggs you need to worry about; it’s also the flour. Flour can contain E. coli and other junk, too, and is not supposed to be eaten raw. (Says so right on the package). That being said, I eat dough and batter all the time. I just wanted to address the misconception.
Ah good point! Another reason why almond flour is so awesome! 🙂
Most people forget about that even though it’s more of a risk than the eggs. You can eliminate the ecoli risk by tossing the flour in a pan before using it.
Yum. I can’t wait to make these. Thanks CCK.
They look amazing, Katie and the name is actually so cool. 😀 Almond flour is really incredible!
Would they work with an alternative oil. I avoid all coconut products.. Because of the coconut oil they are far too high in saturated fat for me per bomb. Thanks.
I would make these instead, as they have no coconut oil requirement and the same method of rolling balls and eating them raw can apply https://lett-trim.today/2018/05/21/vegan-chocolate-chip-cookies-recipe/%3C/a%3E%3C/p%3E
There’s nothing wrong with saturated fat—it’s not bad for you or anything, so enjoy;)
I made this recipe last night, but they didn’t turn out 🙁 What I did, though, was add the coconut oil in its solid state, then microwave the bowl with all the ingredients, thus melting the chocolate chips halfway. My almond flour was plain, too, instead of finely ground. After mixing it all up, I couldn’t get it to stay in ball shape. I was thinking I would add a touch more oil and proceed as best I can, but then- between my husband and I- we ate it all by the spoonful. *embarrassed face palm*
It was delicious!!! I will get more almond flour and try it again =D
Haha I do that with cookie dough too. All cookie dough. I think if it’s not finely ground almond flour, that might be the issue. If you have a mini cookie scoop, those work wonders for making cookie dough balls that are super firm too!
It’s just so easy! =)
Good to know! I need to get a better scoop- the one I have is flaking =( And I will be sure to get some fine almond flour, or grind up the regular if I get that. Thanks Jason!
Thanks so much to your reader for this idea! Cookie dough balls are way easier to prepare than actual cookies. Almond flour and coconut oil are a superb combination too, but I would even take it up a notch with integrating coconut flakes! Makes the batch even that fattier and more delicious!
WOW!! These are great. I used Lily’s dark chocolate chips so the whole thing was done without sugar or artificial sweeteners. You’re my hero!