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 (200 g) peanut butter
- 1 1/2 cups (170 g) almond meal
- 4 tbsp maple syrup
- 1 tsp vanilla essence
- 1/3 cup (55 g) dark chocolate chips
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 parchment paper.
- Cover with a lid and refrigerate for an hour before serving.
- The balls can also be frozen for up to two weeks.
It takes less than 30 min to make these Bliss Balls! Ok, ok, it can take you half an hour if you are as not good of a cook as my husband 😆
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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.