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)
Question about the nutritional facts – is the carb count based on using sugar, or erythritol? Because the carbs are pretty low anyway at 2.3 net carbs per fat bomb, but if it were even lower than that when using erythritol instead of sugar (as I will) that would be fantastic!
Hi, because of the sugar gram amount listed, I think it’s already using erythritol! 🙂
Didn’t hold together at all. So disappointing to waste ingredients.
Mine didn’t have a problem holding together, so maybe your almond flour was just drier or they needed more coconut oil? Did you make any changes to the recipe? No need to waste ingredients in any case. Just add more coconut oil (should be melted) and re-roll 🙂
Would stevia work in place of sugar or erythritol for this recipe?
No way to know unless you experiment. Be sure to report back if you do!
I used part erythritol & part liquid stevia & it worked great! It is possible that using only stevia to sweeten will have that weird aftertaste but let me know if you try it & it works! I’m running out of erythritol haha
Katie, I made these for my mother-in-law who is recovering from kidney cancer. She followed my recommendation of a strict no sugar/no carb diet. I made your fat bombs for her and she LOVED them. My whole family does! I used Lily’s chocolate chips because they are sweetened mainly with stevia and some erythritol. Although the chocolate chips have a stevia aftertaste, you can’t tell in the fat bombs. These helped her to get extra calories and healthy fat. I love all your recipes, but this one is the bomb! (Pun intended)
Could I use coconut flour instead of almond?!
Unfortunately there’s no way to know unless you try. Be sure to report back if you do experiment!
How did you come up with 1.3
Net carbs? It’s 4 net carbs by my calculations.
Just depends on what specific ingredients you use. Net carbs are the total carbs minus whatever fiber is in the recipe if I’m recalling correctly.
Jason
I just looked and you have these coming in at under a carb per serving. They are actually 4 carbs per serving by my calculations
Sorry you have it under a 1 carb per serving
Looks so good! The flours I have on hand are: rice, coconut, tapioca. Would either of these be a suitable replacement for the almond flour? Best guess? Thanks!
I’ve not tried any of those in the recipe so honestly can’t say, but feel free to experiment, and be sure to report back if you do!
Hi! I’m trying to quit using sugar. Will date powder be okay? If not, I’ll just use coconut sugar. Thank you!
We don’t see why date sugar or date powder wouldn’t work fine 🙂
Do you have the nutrition values on this?
Hi! All nutrition facts for Katie’s recipes are always included in her posts right under the ingredients, where it says “view nutrition facts.” ? Hope that helps!