OK, I’m going to be starting with these bad boys, because they are super delicious and easy to make!
Ingredients:
- 1 stick of salted or unsalted butter 8oz (room temperature)
- 1 packet of cream cheese 8oz (room temperature)
- 1/2 cup all natural peanut butter
- 1/2 cup of almond flour
- 1/4 cup gold monkfruit extract (classic is fine too)
- 2 tsp vanilla
- 1/4 tsp salt (don’t add salt if you used salted butter)
- 4 packets of stevia
- 1/2 cup chocolate chips
Instructions:
In a mixing bowl add the softened butter and cream cheese, mix until thoroughly blended.
Next add the other ingredients of flour, monkfruit extract, (optional) salt, vanilla, and stevia. Blend once more.
Lastly, add your choice of chocolate chips. Mix once more.
Now throw it in the fridge for 20-30 minutes to chill. Next, use a small dough baller to scoop out the perfect size cookie dough treats!
Options:
- This is my favorite variation of the Cookie Dough Fat Bomb. If peanut butter isn’t your thing, it still tastes great, and works just fine without it.
- There’s several options of chocolate chips you can use. One good option is using a chocolate chip made from stevia rather than real sugar. This will cut down on the overall sugar/carb count and calories. However, if you have regular semi-sweet chocolate chips you have in your pantry, go ahead and use them as it’s not going to be a deal breaker with how many chips are in each fat bomb.
- If the consistency is a little too creamy for you, you can add up to another 1/2 cup of almond flour, it will be just fine. It’ll thicken it up to give a more natural cookie dough texture. It will raise the overall carbs, though.
- I like to add a scoop or two of collagen powder into the mix for an extra boost of protein and to thicken the dough just a bit.
- You can also sub out erythritol for the monkfruit extract. It’s a fine alternative, but my personal preference is the granulated golden monkfruit extract as it gives a nice color and texture to the cookie dough.
Enjoy!