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Easy-Peasy Cookie Dough Fat Bombs 🍪 gluten free, keto & paleo


  1. Anna says:

    I rarely comment on recipes, but I just had to say thank you! This is one of the best desserts, Leto or not, I ever had. Thank you so much for sharing!

  2. Holly says:

    Do you think I can leave the whole large dough in the freezer? Then let come to room temperature and make into balls later on? Thanks!

  3. SANDY says:

    Brown sugar is really what makes a chocolate chip cookie for me, so I replaced 30g of the swerve confectioners for swerve brown sugar and it really achieved the flavor I was looking for. Thank you for the recipe!

  4. Cindy says:

    This was so good when I first made it but after leaving it in the fridge overnight it a block and it’s hard to eat without gagging🤢. Is there any way to make it into your fabulous chocolate chip cookies?

    • Paola says:

      Hi Cindy! The butter went back to its solid state once in the fridge, so just let them hang out in your counter for a bit before indulging (as you do butter! ;)). You could make the shortbread possibly, but would need to add an egg (let the batter come to room temp so you can beat in the egg) xo!

      • Cindy says:

        Hey Paola! Your a genius. Both recipes are the same except for the the xanthan gum. Do I really need the egg to incorporate everything for shortbread?

        • Paola says:

          This one was inspired by the taste of the shortbread with the toasted almond 😉

          Why don’t you try and bake a couple as they are and if you like them just go for it, otherwise incorporate the egg (a bit better texture in my opinion) xo!

      • Cindy says:

        Hi Paola,
        You inspired me! I actually added a egg yolk, baking powder little more butter and sweetener to make thumbprint cookies using your Chia berry jam. They turned out awesome. I’m not usually a intuitive baker and I need a recipe so I probably couldn’t replicate this again but you have given me confidence through your recipes. Thank you for hard work!

  5. Alex says:

    Can I use a different sugar substitute? We are trying out paleo in the house and not sure if that’s a sweetener we should be using. Also, don’t have it in the house. I have coconut sugar, raw honey, stevia extract. Thanks!

    • Paola says:

      Hi Alex! Coconut sugar would work great with these (and you can sub it in to all the recipes on the site that call for Swerve or xylitol!) xo!

    • Paola says:

      Hi there! Yup! It’s stated in the notes in the post 😉 xo!
      You can use coconut oil or butter if paleo or dairy free. Just keep in mind that a coconut taste will linger, though we must say it goes wonderful too with the toasted almonds.

  6. Marissa Logan says:

    Are the nutritional facts including the chocolate coating or no? Just want to make sure I’m counting right! 🙂 thanks!

  7. Ellen Cox says:

    As usual, YOUR RECIPES ARE THE BEST! This was soooooooooooo good. I can’t believe I am losing weight this way, but 20 lbs down, five to go!

  8. Rayan says:

    These are delicious! I can’t believe that they are keto. I followed another comment and put the cookie dough crumbles on top of whipped cream. I dipped blackberries into the mixture. YUM!

  9. Krystyna says:

    Wow these are fantastic! Most definitely the best keto cookie dough I’ve ever had. Instead of rolling them into balls, I left it very crumbly, and basically made a parfait with the cookie crumbles and whipped cream.

  10. Lisa says:

    These look awesome! If I wanted to make a peanut butter version, do you know how much all natural peanut butter I would substitute for the butter? Curious if you’ve tried it. Thanks 🙂

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