Healthy Cookie Dough Bark Recipe

Introduction

This Healthy Cookie Dough Bark combines the irresistible taste of cookie dough with a rich chocolate coating, all made with wholesome ingredients. It’s a perfect treat for those who crave something sweet without the guilt.

Ingredients

• 1 and 1/2 cups almond flour
• 1/4 cup cashew butter (or peanut butter)
• 1/4 cup maple syrup
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup chocolate chips (for the dough)
• 1 cup chocolate chips (for melting)
• 1 tsp coconut oil (for melting)
• Flaky sea salt, optional

Instructions

1. Step 1: In a bowl, combine almond flour, cashew butter, maple syrup, melted coconut oil, vanilla extract, and salt. Mix well until evenly combined, then stir in 1/4 cup of chocolate chips.
2. Step 2: Line a cutting board or large plate with parchment paper. Transfer the cookie dough mixture onto the parchment and firmly press it down to about 1/2-inch thickness using a silicone spatula or clean hands. Set aside.
3. Step 3: In a small bowl, combine 1 cup chocolate chips with 1 tsp coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
4. Step 4: Pour the melted chocolate over the pressed cookie dough and spread evenly. Sprinkle with flaky sea salt if desired.
5. Step 5: Chill the cookie dough bark in the freezer for 10 minutes to set. Once firm, chop into large chunks and enjoy!

Tips & Variations

• Use peanut butter instead of cashew butter for a different nutty flavor.
• Add chopped nuts or dried fruit to the dough for extra texture.
• For a vegan version, ensure the chocolate chips are dairy-free.
• Press the dough firmly to help it hold together better after freezing.

Storage

Store leftover cookie dough bark in an airtight container in the refrigerator for up to one week or in the freezer for up to one month. Reheat slightly at room temperature before serving if the chocolate becomes too hard.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut flour?

Yes, you can substitute almond flour with oat flour or sunflower seed flour, but the texture and flavor may vary slightly.

Is this recipe safe to eat raw?

Yes, this cookie dough bark is made without raw eggs, making it safe to eat raw.

Healthy Cookie Dough Bark Recipe

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★★★★★

4.6 from 114 reviews

This Healthy Cookie Dough Bark is a delicious no-bake treat combining almond flour and cashew butter for a nutty base, sweetened with maple syrup and layered with melted chocolate chips and a hint of flaky sea salt. It’s a quick, easy, and healthier alternative to traditional cookie dough desserts, perfect for satisfying your sweet tooth without guilt.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 5 minutes (melting chocolate)
• Total Time: 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Cookie Dough Base

• 1 and 1/2 cups almond flour
• 1/4 cup cashew butter (or peanut butter)
• 1/4 cup maple syrup
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup chocolate chips

Chocolate Topping

• 1 cup chocolate chips
• 1 tsp coconut oil
• Flaky sea salt, optional

Instructions

1. Mix the Cookie Dough Base: In a medium bowl, combine almond flour, cashew butter, maple syrup, melted coconut oil, vanilla extract, and salt. Stir until all ingredients are evenly incorporated. Fold in 1/4 cup of chocolate chips gently to distribute them throughout the dough.
2. Shape and Flatten the Dough: Lay a sheet of parchment paper over a cutting board or large plate. Transfer the cookie dough mixture onto the parchment. Using a silicone spatula or clean hands, firmly press and flatten the dough to approximately 1/2-inch thickness to create an even layer. Set this aside to prepare the chocolate topping.
3. Melt the Chocolate Topping: In a small microwave-safe bowl, combine 1 cup of chocolate chips and 1 teaspoon of coconut oil. Microwave the mixture in 30-second increments, stirring thoroughly between each, until the chocolate is completely melted and smooth.
4. Assemble the Bark: Pour the melted chocolate over the flattened cookie dough layer. Spread it evenly to cover the entire surface. Optionally, sprinkle flaky sea salt on top for contrast and enhanced flavor.
5. Chill and Serve: Place the assembled cookie dough bark in the freezer for 10 minutes to allow the chocolate to set firmly. Once set, remove from the freezer and cut into large chunks or bark-sized pieces. Serve immediately or store in an airtight container in the refrigerator for later enjoyment.

Notes

• Almond flour can be substituted with oat flour for a different texture.
• Use natural peanut butter if cashew butter is unavailable.
• Ensure chocolate chips are dairy-free if aiming for a vegan version.
• Store leftover bark in the refrigerator for up to one week to maintain freshness and texture.
• Adding flaky sea salt enhances the flavor but can be omitted if preferred.

Keywords: healthy cookie dough bark, no bake dessert, almond flour dessert, chocolate bark, vegan cookie dough, gluten free dessert