Healthy Cookie Dough Bark Recipe

Introduction

Healthy Cookie Dough Bark is a delicious, no-bake treat that combines the rich flavors of almond flour and chocolate. It’s a perfect snack for those craving something sweet yet wholesome, with a vegan and gluten-free twist.

Ingredients

• Cookie Dough:
• 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. Step 1: In a bowl, mix almond flour, cashew butter, maple syrup, melted coconut oil, vanilla extract, and salt until evenly combined. Stir in the chocolate chips.
2. Step 2: Place parchment paper on a cutting board or large plate. Transfer the cookie dough to the parchment and press firmly with a spatula or clean hands to flatten to about 1/2-inch thick. Set aside.
3. Step 3: In a small bowl, microwave chocolate chips and coconut oil in 30-second intervals, stirring between, until fully melted.
4. Step 4: Pour and spread the melted chocolate over the flattened cookie dough. Sprinkle with flaky sea salt if using.
5. Step 5: Chill the bark in the freezer for 10 minutes to set. Once firm, chop into large chunks and enjoy!

Tips & Variations

• Substitute peanut butter for cashew butter if preferred or to reduce allergy risks.
• For a different flour base, try oat flour instead of almond flour.
• If avoiding coconut oil, omit it or add a little extra maple syrup for moisture.
• Add nuts, dried fruit, or seeds for extra texture and flavor.

Storage

Store the cookie dough bark in a sealed container in the refrigerator for 5–7 days. For longer storage, freeze it up to 3 months and thaw before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut butter?

Yes, peanut butter or sunflower seed butter work well as alternatives to cashew butter.

Do I have to use coconut oil in the recipe?

No, you can skip the coconut oil, but if the dough feels dry, add a bit more maple syrup to maintain moisture.

Healthy Cookie Dough Bark Recipe

Print Recipe

★★★★★

4.9 from 142 reviews

Healthy Cookie Dough Bark is a delicious and easy no-bake treat featuring smooth almond flour-based cookie dough studded with chocolate chips, topped with a rich layer of melted chocolate and a sprinkle of flaky sea salt. This vegan, gluten-free, and refined sugar-free snack is perfect for satisfying sweet cravings with wholesome ingredients in minimal time.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: Approximately 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cookie Dough

• 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. Prepare the cookie dough: In a bowl, combine almond flour, cashew butter, maple syrup, melted coconut oil, vanilla extract, and salt. Mix thoroughly until the mixture is evenly blended. Then stir in the chocolate chips to distribute them throughout the dough.
2. Form the bark base: Lay a piece of parchment paper on a cutting board or large plate. Transfer the cookie dough onto the parchment paper and use a silicone spatula or clean hands to firmly press and flatten it to about 1/2-inch thickness. Set aside.
3. Melt the chocolate topping: In a small bowl, combine chocolate chips with coconut oil. Microwave the mixture in 30-second intervals, stirring between each, until fully melted and smooth.
4. Assemble the bark: Pour and evenly spread the melted chocolate over the flattened cookie dough. Optionally, sprinkle flaky sea salt over the chocolate to enhance flavor.
5. Chill and serve: Place the cookie dough bark in the freezer for 10 minutes to set the chocolate layer. Once set, cut into large chunks and enjoy immediately.

Notes

• Store the bark in a sealed container in the refrigerator and consume within 5-7 days for optimal freshness.
• For longer storage, keep the bark frozen for up to 3 months. Thaw before serving.
• You can substitute almond flour, cashew butter, or maple syrup with preferred alternatives to customize the recipe.
• If allergic to coconut oil, omit it or replace it sparingly; if omitted, consider adding a bit more maple syrup to maintain moisture.
• This recipe is naturally vegan, gluten-free, and refined sugar-free.

Keywords: cookie dough bark, healthy dessert, vegan snack, gluten-free dessert, no bake cookie recipe, refined sugar free, almond flour dessert