This variation to the Cookie Dough Fat Bomb recipe I’ve posted previously in this blog has become the new favorite, and is every bit as simple to make! With a consistency a bit thicker, and crunchier, this will satisfy the taste buds of any cookie dough lover out there! Lets get into it….
Ingredients:
- 1 Stick of salted butter (softened)
- 1 packet of cream cheese 8oz (softened)
- 1/2 cup natural fresh ground almond butter
- 1/2 cup almond flour
- 1/4 cup grass fed collagen peptides
- 1/4 cup gold monkfruit extract sweetener
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup chocolate chips
- 1/2 cup roasted pecans
Instructions:
Bring stick of butter and cream cheese out to soften in room temperature.
Lightly roast the pecans (about 10 minutes at 250* F), allow to cool and crunch into small pieces.
When butter and cream cheese have softened, mix completely together.
Next, add the almond butter and vanilla extract, then mix once more.
Add in all the dry ingredients (almond flour, salt, monkfuit sweetener, and collagen peptide. Blend until all ingredients are mixed up evenly with no chunks.
Now you can add the chocolate chips and pecans and mix lightly until evenly distributed.
Allow to cool in the fridge for 20-30 minutes to firm up. Use a small scoop to make into bite size cookie dough balls.
Now….Enjoy!!!