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Cookie Dough Fat Bombs

4.89 from 17 votes

Soft, doughy, chocolatey, unbaked cookie dough fat bombs.

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.

Keto Cookie Dough Ball Ingredients

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!

Keto Chocolate Chip Cookie Dough Fat Bombs

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

LOW CARB Keto Cookie Dough Fat Bombs Recipe
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Cookie Dough Fat Bombs

These chocolate chip cookie dough fat bombs are an easy keto snack.
Prep Time 5 minutes
Total Time 5 minutes
Yield 8 – 10 fat bombs
4.9 from 17 votes



  • 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


Also be sure to try these popular Keto Brownies.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Vegan Keto Recipes:

Chocolate Keto Dessert Mousse Recipe

Keto Chocolate Mousse

Keto Chocolate Chip Cookies

Keto Cookies – Low Carb

vegan cheesecake

Brownie Cheesecake Recipe

(Cheesecake only, use your favorite crust)

Low Carb Ice Cream

Keto Ice Cream – Low Carb

Perfect Keto Peanut Butter Cookies Egg Free Dairy Free

Keto Peanut Butter Cookies

Published on January 17, 2019

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  1. 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.

    • 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.

  2. 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.

  3. 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!

  4. 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!

  5. 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!

  6. 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

      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 🙂

    • 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

  7. 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)

    • 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.

  8. 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

  9. 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!

    • 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!

  10. 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!

  11. 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?

4.89 from 17 votes (17 ratings without comment)

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