If you love treats that feel indulgent but still pack a good nutritional punch, you’re going to adore this Protein Cookie Dough Bark Recipe. It’s like having your favorite cookie dough and chocolate all in one fun bark that’s easy to make and perfect for snacking anytime. Seriously, the mix of creamy almond flour, rich SunButter, and melty chocolate chips is absolutely mouthwatering — and you don’t even need to bake it! Keep reading because I’m sharing all my tips so your bark comes out perfect every time.
Why You’ll Love This Recipe
- No Baking Required: This bark comes together fast without heating up your kitchen.
- High Protein Boost: Thanks to the protein powder and almond flour, it’s a satisfying snack.
- Customizable Flavors: You can tweak it for vanilla, chocolate, or even peanut butter lovers.
- Perfect Portion Control: Break into pieces that suit your snacking needs, guilt-free.
Ingredients You’ll Need
Each ingredient here plays a role in creating that perfect balance of creamy, sweet, and slightly salty flavors you expect in cookie dough — with a healthy protein punch. Let me walk you through what makes these choices so great and how you can shop smart.
- Almond Flour: This gives the bark a lovely nutty flavor and keeps it grain-free; make sure to pick finely ground almond flour for the best texture.
- Protein Powder: I usually use a plain or vanilla flavor — either works beautifully and adds that extra keep-me-full feeling.
- Organic SunButter: A delicious sunflower seed butter alternative that’s creamy and pairs wonderfully with maple syrup.
- Maple Syrup: Adds natural sweetness without overpowering and keeps the mixture moist.
- Vanilla Extract: Just a dash boosts the overall flavor and makes the cookie dough taste authentic.
- Salt: A pinch intensifies the sweetness and rounds out the flavors.
- Almond Milk: Helps to loosen up the dough if it’s too thick; add gradually until you get the consistency that’s easy to spread.
- Mini Chocolate Chips: Divided between the dough and the topping, they provide that melty chocolate fix we all crave.
- Coconut Oil: Melts into the chocolate chips to create a smooth, luscious drizzle topping that hardens perfectly.
Variations
I love how versatile this Protein Cookie Dough Bark Recipe is — you can easily make it your own depending on what you have in your pantry or your taste preferences. Don’t be shy about customizing!
- Use Peanut Butter: I swapped SunButter for peanut butter once, and the bark took on a lovely, familiar flavor my family went crazy for.
- Try Different Protein Powders: Vanilla, chocolate, or even plant-based powders all bring their unique punch — test what you like best!
- Add Mix-ins: Think chopped nuts, dried fruits, or shredded coconut for extra texture and flavor.
- Make It Vegan: This is already vegan, but make sure your chocolate chips are dairy-free to keep it strict.
How to Make Protein Cookie Dough Bark Recipe
Step 1: Whisk Together the Base Ingredients
Start by mixing the almond flour, protein powder, SunButter, maple syrup, vanilla extract, and a pinch of salt in a large bowl. When I first tried this, I noticed how thick the mixture felt, so I always keep almond milk nearby to add one tablespoon at a time if it’s too dry — you want a spreadable, slightly sticky dough consistency, not crumbly.
Step 2: Stir in Half of the Mini Chocolate Chips
After your dough base is ready, fold in half the mini chocolate chips. This way, you get little bursts of chocolate in every bite without overpowering the bark. Pro tip: mini chips distribute better and melt just slightly, so your bark isn’t too chunky.
Step 3: Press the Dough Into a Lined Pan
Grab a baking sheet lined with parchment paper and press the mixture firmly into a thin, even layer. I find pressing with the back of a spoon or a spatula works best to get a smooth surface. Keeping it thin helps the bark chill faster and break more evenly later on.
Step 4: Melt Remaining Chocolate Chips with Coconut Oil
In a small microwave-safe bowl, melt the remaining chocolate chips and coconut oil together in 20-second bursts, stirring each time until smooth. The coconut oil gives the chocolate a lovely shine and helps it spread easily over the dough.
Step 5: Pour and Spread the Chocolate Layer
Pour the melted chocolate mixture over the pressed cookie dough and gently spread it almost to the edges. Don’t worry if it looks perfect—once chilled, it’ll set into a beautiful bark.
Step 6: Chill It for at Least 4 Hours
Pop the baking sheet into the fridge for at least 4 hours to allow the chocolate topping to harden completely. This step is key — rushing it makes cutting messy or causes the bark to crumble.
Step 7: Break Into Pieces and Enjoy
Once firm, lift the bark from the parchment paper and break it into roughly even pieces. I usually get about 12, but feel free to make them smaller if you want bite-sized snacks. They store wonderfully and make a great grab-and-go energy boost.
Pro Tips for Making Protein Cookie Dough Bark Recipe
- Get Consistency Right: The dough should be moldable but not wet—add almond milk sparingly to avoid a soggy bark.
- Use High-Quality Chocolate Chips: Good chocolate makes a massive difference in flavor and texture.
- Press Firmly: Taking time to press the dough evenly helps it set smoothly and break nicely later.
- Don’t Skip the Chill: Patience here pays off — longer chilling means cleaner breaks and sturdier bark.
How to Serve Protein Cookie Dough Bark Recipe
Garnishes
I like to sprinkle a few extra mini chocolate chips or a pinch of flaky sea salt on top before chilling for a little extra wow factor. Sometimes, a light dusting of cocoa powder or chopped nuts right after spreading the melted chocolate adds a nice touch, too.
Side Dishes
This bark is great as a standalone snack, but if I’m making it for a little party, I serve it alongside fresh fruit like strawberries or sliced apples — the combo of fresh and rich chocolate cookie dough bark is unbeatable.
Creative Ways to Present
For birthdays or holidays, I’ve arranged the bark pieces in a decorative tin or wrapped small bundles in parchment with twine tied around — they make adorable, thoughtful gifts that people actually appreciate.
Make Ahead and Storage
Storing Leftovers
I store my cookie dough bark in an airtight container in the fridge. It stays perfect for up to a week — no sogginess, no flavor loss. Just make sure to keep it chilled until you’re ready to eat.
Freezing
Yes! This recipe freezes beautifully. I break it into pieces first, then place them in a freezer-safe bag or container with parchment layers so they don’t stick. When I pull a piece out, I let it thaw at room temp for 5–10 minutes before enjoying.
Reheating
No reheating needed here — it’s best enjoyed cold or at room temperature. If your kitchen is warm and the bark gets soft, a few minutes in the fridge will firm it back up nicely.
FAQs
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Can I use other nut butters instead of SunButter?
Absolutely! Peanut butter or almond butter are great alternatives. Just keep in mind that some nut butters are thicker or thinner than SunButter, so you might need to adjust the almond milk amount slightly for the right texture.
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Do I have to use protein powder in this recipe?
The protein powder adds extra nutrition and helps bind the dough, but if you want a treat without it, you can reduce the almond flour slightly and add a bit more nut butter and milk to compensate for texture.
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Is this recipe gluten-free?
Yes, it’s naturally gluten-free since it uses almond flour instead of wheat flour and no grains are involved. Just double-check your protein powder to ensure it’s certified gluten-free if that’s a concern.
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How long does the Protein Cookie Dough Bark keep?
Stored properly in an airtight container in the fridge, the bark lasts up to one week without losing taste or texture.
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Can I make the bark nut-free?
It’s a bit tricky because almond flour is a key texture and flavor component, but you could experiment using a seed flour like sunflower seed flour and a seed butter like SunButter to keep it nut-free.
Final Thoughts
Honestly, this Protein Cookie Dough Bark Recipe has been a game changer in my snack routine. It satisfies that cookie dough craving without the guilt, keeps me fueled with protein, and is so quick to put together. Whenever I need a pick-me-up or something to pack in lunches, I reach for this recipe — I hope you’ll love it just as much and find it becoming your new favorite snack too. Give it a try and enjoy every bite!
Print
Protein Cookie Dough Bark Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 12 pieces
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
Protein Cookie Dough Bark is a delicious, high-protein, vegan, and grain-free snack that mimics the taste of unbaked cookie dough. Made with almond flour, protein powder, and SunButter, it’s quick to prepare and requires no baking. This treat is perfect for satisfying your sweet tooth with a healthy twist, featuring a smooth chocolate chip topping that sets in the fridge for a crunchy, indulgent texture.
Ingredients
Cookie Dough Base
- 1/2 cup (56g) almond flour
- 1/2 cup (60g) protein powder (plain or vanilla)
- 1/4 cup (65g) Organic SunButter
- 1/4 cup (80g) maple syrup
- 1/2 tsp vanilla extract
- Pinch of salt
- 1-2 tbsp almond milk, as needed
Chocolate Topping
- 1 cup (180g) mini chocolate chips (divided)
- 2 tsps coconut oil
Instructions
- Prepare the dough: In a mixing bowl, combine the almond flour, protein powder, SunButter, maple syrup, vanilla extract, and a pinch of salt. Stir thoroughly until the mixture starts to come together. If the dough feels too stiff or dry, incrementally add 1 or 2 tablespoons of almond milk until you achieve a pliable consistency.
- Add chocolate chips: Fold in 1/2 cup of the mini chocolate chips into the dough, ensuring they are evenly distributed throughout the mixture.
- Form the bark base: Line a baking sheet with parchment paper. Press the cookie dough evenly onto the sheet, spreading it out into a thin, uniform layer to create your bark base.
- Melt chocolate topping: In a small saucepan or microwave-safe bowl, gently melt the remaining 1/2 cup of mini chocolate chips together with the coconut oil until smooth. Stir frequently to prevent burning.
- Pour and spread: Pour the melted chocolate over the pressed cookie dough layer. Use a spatula or the back of a spoon to spread it evenly, almost reaching the edges of the dough.
- Chill and set: Place the baking sheet in the refrigerator and chill for at least 4 hours or until the chocolate topping is fully hardened and the bark is firm.
- Break into pieces: Once set, remove from the fridge and break the bark into roughly even-sized pieces. This recipe yields approximately 12 pieces, but you can make them smaller or larger as preferred.
- Store properly: Store the cookie dough bark pieces in an airtight container in the refrigerator for up to one week to maintain freshness and texture.
Notes
- This recipe offers the delicious experience of eating cookie dough with the added benefit of high protein and no baking required.
- The bark is vegan and grain-free, suitable for those avoiding gluten and animal products.
- Adjust the texture by adding almond milk to get the perfect cookie dough consistency before setting.
- The chocolate topping creates a satisfying contrast in texture and flavor, providing a richer taste experience.
- Keep stored refrigerated to preserve the bark’s shape and freshness.
Nutrition
- Serving Size: 1 piece
- Calories: 128
- Sugar: 7.9 g
- Sodium: 13.5 mg
- Fat: 6.3 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 4.7 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1.3 g
- Protein: 4.2 g
- Cholesterol: 0 mg
