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Protein Cookie Dough Bark Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 141 reviews
  • Author: Villerius
  • 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

Scale

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

  1. 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.
  2. Add chocolate chips: Fold in 1/2 cup of the mini chocolate chips into the dough, ensuring they are evenly distributed throughout the mixture.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://emilyscook.com/protein-cookie-dough-bark-recipe/