Cookie Dough Fat Bombs
Cookie Dough Fat Bombs
Ingredients
- 8 T coconut oil solid
- ⅓ cup monk fruit powder
- ½ T vanilla extract
- ¼ t kosher salt
- 2 cups blanched almond flour
- ⅔ cup unsweetened dark chocolate chips
Instructions
- In a bowl, beat the coconut oil with a whisk until it is light and fluffy (about 1 minute).
- Add the monk fruit powder, vanilla extract, and salt, and then continue beating until combined for about another 30 seconds.
- Sift in the almond flour and mix with a wooden spoon for about 1 minute to make a thick, homogeneous dough. Fold in the chocolate chips.
- Line a baking sheet with aluminum foil, and then shape the dough into a 1-inch thick rectangle. Let it chill in the refrigerator for 30 minutes.
- Once firm, cut the cookie dough into 12 rectangles, and enjoy!
- Place the cookie dough fat bombs in an airtight container, and store for up to 1 week in the refrigerator.
Nutrition
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