COOKIE-DOUGH FAT BOMBS

INGREDIENTS:

• 144 g almond flour

• 1/4 teaspoon sea salt

• 84 g grass-fed butter at room temperature

• 1/2 teaspoon vanilla extract

• Lily’s dark chocolate chips to taste

• Optional: 70-90 g stevia to taste

FOR THE CHOCOLATE COATING (OPTIONAL):

• Dark chocolate such as Lily's dark chocolate baking chips, melted

• Flaky sea salt

INSTRUCTIONS:

1. Add almond flour to a dry cast iron skillet or pan, and toast over medium heat until golden and fragrant (3-6 minutes). Remove from pan. 

2. Add butter to the warm almond flour in a large bowl and mix until blended and creamy. Add in sweetener and continue to beat until thoroughly mixed and much of the sweetener has dissolved. Add in vanilla extract and beat until combined.

3. Fold in chocolate chips. 

4. Wrap cookie dough with cling film (saran wrap) and refrigerate for at least an hour. 

5. Spoon out cookie dough and roll into rounds. Keep in the fridge for up to 5 days and in the freezer for up to 2 months. 

6. Optional chocolate coating: place cookie dough fat bombs in the freezer for 15 minutes. Meanwhile melt chocolate for coating in a water bath or microwave, set aside to cool slightly. Dip cookie dough into chocolate, place in a parchment paper-lined tray, sprinkle with sea salt (optional), and refrigerate to set.