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
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Vegan Keto Recipes:
(Cheesecake only, use your favorite crust)
Brittany Audra @ Audra's Appetite says
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! 🙂
connie maglinger says
What do you suggest as an alternative to almond flour? Can’t have nuts?
Jason Sanford says
Hi! Just use the dough from this recipe instead 😉
https://chocolatecoveredkatie.com/2018/05/21/vegan-chocolate-chip-cookies-recipe/
Jennifer Bliss says
With a name like ‘ Cookie Dough Fat Bombs’ how could you go wrong 🙂
Kathryn says
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.
Jason Sanford says
Ah good point! Another reason why almond flour is so awesome! 🙂
Mary Mahardy says
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.
Nina says
Yum. I can’t wait to make these. Thanks CCK.
Ela says
They look amazing, Katie and the name is actually so cool. 😀 Almond flour is really incredible!
Nina says
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.
Jason Sanford says
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://chocolatecoveredkatie.com/2018/05/21/vegan-chocolate-chip-cookies-recipe/
Keisha says
There’s nothing wrong with saturated fat—it’s not bad for you or anything, so enjoy;)
Kathryn says
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
Jason Sanford says
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!
Kathryn says
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!
Cassie Thuvan Tran says
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!
Scott says
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!
Darin Conard says
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!
Jason Sanford says
Hi, because of the sugar gram amount listed, I think it’s already using erythritol! 🙂
Dana says
Didn’t hold together at all. So disappointing to waste ingredients.
Jason Sanford says
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 🙂
Lala says
Would stevia work in place of sugar or erythritol for this recipe?
Jason Sanford says
No way to know unless you experiment. Be sure to report back if you do!
Abs says
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
Scott says
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)
Diana says
Could I use coconut flour instead of almond?!
Jason Sanford says
Unfortunately there’s no way to know unless you try. Be sure to report back if you do experiment!
Trudy slotnick says
How did you come up with 1.3
Net carbs? It’s 4 net carbs by my calculations.
Jason Sanford says
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
Trudy says
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
Trudy says
Sorry you have it under a 1 carb per serving
Ashlee says
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!
Chocolate Covered Katie says
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!
Janatari dd says
Hi! I’m trying to quit using sugar. Will date powder be okay? If not, I’ll just use coconut sugar. Thank you!
CCK Media Team says
We don’t see why date sugar or date powder wouldn’t work fine 🙂
Mary Mahardy says
Do you have the nutrition values on this?
Jason Sanford says
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!
Jason Klinger says
Almonds and choclate are super high in arginine so not good for people with herpesviruses and autoimmune disease
Megan says
Awesome recipe! I halved the recipe just because I wanted to make sure I’d like it before using these expensive ingredients. 😉 I did half brown sugar blend (Splenda) and half erythritol (Swerve), used regular butter and Lily’s semi sweet baking chips. Thank you for a great keto recipe!
Elizabeth says
So to make the dough stick you just ad more coconut oil?
Klair Kolish says
How much is a serving?
Michelle says
I do not use coconut oil, but I do have grass-fed butter. Has anyone ever tried this recipe with butter instead? If so, is it a 1:1 replacement?
Emelia says
Can you replace the almond flour for oat flour?