Healthy Cookie Dough Bark Recipe

Introduction

This Healthy Cookie Dough Bark is a delicious and guilt-free treat that combines the rich flavors of almond flour cookie dough with smooth melted chocolate. It’s perfect for satisfying your sweet tooth without any refined sugars or grains.

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
• 1 cup chocolate chips
• 1 tsp coconut oil
• 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: Place parchment paper on a cutting board or large plate. Transfer the cookie dough mixture onto the parchment paper. Using a silicone spatula or clean hands, firmly press the dough to flatten it evenly to about 1/2-inch thickness. Set aside.
3. Step 3: In a small bowl, add 1 cup of chocolate chips and 1 teaspoon of coconut oil. Microwave in 30-second intervals, stirring between, until the chocolate is fully melted and smooth.
4. Step 4: Pour and spread the melted chocolate evenly over the flattened cookie dough layer. Optionally, sprinkle flaky sea salt on top for added flavor.
5. Step 5: Chill the cookie dough bark in the freezer for 10 minutes until the chocolate is set. Once firm, chop into large chunks and enjoy!

Tips & Variations

• For a nut-free option, try using sunflower seed butter instead of cashew or peanut butter.
• Use dark chocolate chips for a richer flavor and less sugar.
• Add chopped nuts or dried fruit to the dough for extra texture.
• Press the dough firmly and evenly to avoid cracks when cutting.

Storage

Store the 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 if the chocolate becomes too hard before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is this cookie dough bark safe to eat raw?

Yes. This recipe uses almond flour and no raw eggs, making it safe and delicious to eat without baking.

Can I use a different sweetener instead of maple syrup?

Yes, you can substitute maple syrup with honey or agave syrup, but keep in mind the flavor and consistency may vary slightly.

Healthy Cookie Dough Bark Recipe

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★★★★★

4.6 from 93 reviews

This Healthy Cookie Dough Bark is a delicious and nutritious treat that combines the flavors of classic cookie dough with rich chocolate. Made with almond flour, nut butter, and natural sweeteners, it’s a wholesome snack that’s easy to prepare and perfect for satisfying your sweet tooth without the guilt.

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

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 the almond flour, cashew butter, maple syrup, melted coconut oil, vanilla extract, and salt. Stir thoroughly until all the ingredients are evenly incorporated. Then fold in 1/4 cup of chocolate chips to add texture and bursts of chocolate flavor.
2. Shape the dough: Lay a sheet of parchment paper on a cutting board or large plate. Transfer the cookie dough mixture onto the parchment paper. Using a silicone spatula or your clean hands, press and flatten the dough evenly to about 1/2-inch thickness. Set this aside to prepare the chocolate topping.
3. Melt the chocolate: In a small microwave-safe bowl, combine 1 cup of chocolate chips with 1 teaspoon of coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
4. Assemble the bark: Pour the melted chocolate over the flattened cookie dough, spreading it evenly with a spatula. If desired, sprinkle flaky sea salt on top to enhance the flavor and add a subtle crunch.
5. Chill and serve: Place the assembled cookie dough bark in the freezer for 10 minutes to allow it to set firmly. Once set, remove from the freezer and chop into large chunks. Serve immediately or store in an airtight container in the refrigerator.

Notes

• You can substitute cashew butter with peanut butter or any other nut butter of your choice for different flavor profiles.
• For a vegan-friendly and paleo option, ensure your chocolate chips are dairy-free and free from refined sugars.
• If you prefer a sweeter bark, add a little more maple syrup to the dough mixture.
• The flaky sea salt topping is optional but recommended for a perfect sweet and salty balance.
• Store leftovers in an airtight container in the refrigerator for up to one week or freeze for longer storage.

Keywords: healthy cookie dough bark, almond flour cookie bark, no bake cookie bark, gluten free dessert, easy healthy treats