Low FODMAP Cookie Dough Bliss Balls are the perfect snack or dessert for those looking to enjoy a sweet treat while adhering to a low FODMAP diet. These bliss balls are not only wheat-free but also vegan, making them a versatile choice for various dietary needs. Made with simple ingredients like almond meal, peanut butter, and dark chocolate chips, they are quick and easy to prepare. Their soft, cookie dough-like texture and rich flavor make them a delightful option for anyone seeking a guilt-free indulgence. Best of all, they can be stored in the fridge or freezer for convenient snacking.
Equipment
- Measuring cups
- Measuring spoons
- Medium bowl
- Parchment paper
- Plastic container
- Fridge
Ingredients
- 1/2 cup peanut butter (200 g)
- 1 1/2 cups almond meal (170 g)
- 4 tbsp maple syrup (originally 3)
- 1 tsp vanilla essence
- 1/3 cup dark chocolate chips (55 g)
Instructions
- Mix the peanut butter, almond meal, maple syrup and vanilla in bowl until a dough like consistency is formed.
- Carefully fold through the chocolate chips.
- Roll into 15 balls.
- Carefully put the balls in a container lined with parchement paper.
- Cover with a lid and refrigerate for an hour before serving.
- The balls can also be frozen for up to two weeks.
Low FODMAP Portion
The low FODMAP portion for these Cookie Dough Bliss Balls is 3 balls if you make 15 balls total from the recipe.
This equals 1/5th of the total recipe based on the FODMAP restrictions for almond meal content.