Let’s be honest, cookie dough is just as good, if not better than the actual baked cookies! I don’t think I’ve ever baked a batch of cookies without having at least a small bite of the dough. I’ve turned that wonderful flavor into fat bombs that are super easy to make!
Ingredients
1 cup super fine almond flour
8 tablespoons grass-fed butter, room temperature
4 ounces mascarpone cheese (see notes)
4 ounces cream cheese
1/3 cup swerve confectioners
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 ounce Lily’s Dark Chocolate bar, chopped
Preparation
Add all the dry ingredients to a bowl and whisk to combine.
In a separate bowl, add all the remaining ingredients, except for the chocolate.
Mix using a hand mixer until well combined.
Add in the dry ingredients and mix briefly.
Then fold in the chocolate.
Using a cookie scoop, scoop out the dough onto a baking sheet lined with parchment paper.
Freeze for 10 minutes or until set. Store in the fridge for a few days or in the freezer.
Note: I prefer 4 ounces of mascarpone and 4 ounces of cream cheese, because all cream cheese lends a stronger flavor. But you can certainly omit the mascarpone and use 8 ounces of cream cheese if you’d like. This is not a cookie dough that you can bake. It’s strictly for eating as is.
Sprinkle with the shavings from the chopped chocolate.
Makes 24 Fat Bombs
Macros: Fat 9 grams – Protein 1 gram – Carbs (net) <1 gram
- 1 cup super fine almond flour
- 8 tablespoons grass-fed butter room temperature
- 4 ounces mascarpone cheese (see notes)
- 4 ounces cream cheese
- 1/3 cup swerve confectioners
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 ounce Lily's Dark Chocolate bar chopped
-
Add all the dry ingredients to a bowl and whisk to combine.
-
In a separate bowl, add all the remaining ingredients (except for the chocolate) and mix using a hand mixer until well combined.
-
Add in the dry ingredients and mix briefly. Then fold in the chocolate.
-
Using a cookie scoop, scoop out the dough onto a baking sheet lined with parchment paper. Freeze for 10 minutes or until set. Store in the fridge for a few days or in the freezer.
I prefer 4 ounces of mascarpone and 4 ounces of cream cheese, because all cream cheese lends a stronger flavor. But you can certainly omit the mascarpone and use 8 ounces of cream cheese if you'd like. This is not a cookie dough that you can bake. It's strictly for eating as is.
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