This Cookie Dough Bark is an easy healthy no-bake snack perfect for fixing your sweet craving with wholesome ingredients. It’s refined sugar-free, gluten-free, and tastes like unbaked cookie dough.
I love to have bark in my fridge for a quick snack, like my Protein Bark or Dark Chocolate Peppermint Bark but today I wanted something a bit different that tasted like cookies.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, step-by-step pictures, and tips to make them perfect.
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Cookie Dough Bark
This Cookie Dough Bark is an easy healthy no-bake snack perfect for fixing your sweet craving with wholesome ingredients. It's refined sugar-free, gluten-free, and tastes like unbaked cookie dough.
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Servings: 16 servings
Calories: 165.1 kcal
Ingredients
- 1 ½ cup Almond Flour - (note 1)
- 3 tablespoons Coconut Oil - melted, cooled (note 2)
- 3 tablespoons Maple Syrup - (note 3)
- 1 tablespoons Almond Milk - (note 4)
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- ½ cup Mini Chocolate Chips - (note 5)
Chocolate Cover
- 3 oz Dark Chocolate
- 1 teaspoon Coconut Oil
Instructions
- Line a plate or baking sheet that fit the width of your freezer with parchment paper. Lightly oil paper. Set aside.
- In a mixing bowl, add almond flour, melted, cooled coconut oil, maple syrup, vanilla extract, almond milk, and salt.
- Stir with a rubber spatula until it forms a smooth and thick cookie dough.
- Fold in chocolate chips and stir to evenly incorporate.
- Pour the cookie dough onto the prepared plate and press it with a spatula into a flat bark about 0.2 inch/0.5 cm thick.
- In a microwave-safe bowl, melt the dark chocolate and coconut oil in 30-second bursts, stirring between each, until fully melted.
- Pour the melted chocolate on top of the cookie dough bark, leaving the edges free of chocolate.
- Place the plate with the cookie dough bark in the freezer for 20 minutes or until the cookie dough is firm enough to be sliced.
- Remove the plate from the freeze, pull the parchment paper to carry the bark onto a chopping board, and use a long sharp knife to divide it into 12 pieces.
Notes
Note 1: Swap the almond flour for cashew flour, or sesame flour for a nut-free option. Oat flour will be a very different ratio, you will need way less of it since it’s highly liquid absorbent and has less fat. All these flours are safe to eat raw, without prebaking. The recipe doesn’t work with wheat flour.
Note 2: Cool the melted coconut oil before adding it to the dough or it will warm up the dough and melt the chocolate chips. You can use any other oils with low flavor.
Note 3: Any liquid sweetener works, like sugar-free maple syrup for a low-carb option.
Note 4: Or any other milk, like oat milk, soy milk, or coconut milk.
Note 5: Or sugar-free chocolate chips for a lower-carb version.
Note 6: I am using an 85% chocolate bar to keep the sugar low, but you can also use 70 % or 55% for a sweeter treat. You can also use sugar-free chocolate for a low-carb treat.
Storage: Store the pieces in the fridge for up to 4 days, in an airtight container. The cookie dough softens in the fridge, that’s normal. Freeze it for up to 1 month in Ziploc bags and eat frozen or thaw them for 30 minutes at room temperature before eating.
Nutrition
Serving: 1serving | Calories: 165.1kcal | Carbohydrates: 11.3g | Protein: 3g | Fat: 13.1g | Saturated Fat: 5.7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.8g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 38.9mg | Potassium: 50.7mg | Fiber: 2.2g | Sugar: 7.1g | Vitamin A: 3.7IU | Vitamin B12: 0.01µg | Calcium: 31.9mg | Iron: 0.9mg | Magnesium: 13.8mg | Phosphorus: 19.2mg | Zinc: 0.2mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need 6 ingredients to make this delicious bark, here’s how to pick them.
- Almond Flour – This forms the base of the cookie dough, bringing a nutty flavor and it’s gluten-free. Cashew flour or sesame flour also work.
- Coconut Oil – It adds moisture and binds the ingredients. It also helps the bark set in the freezer.
- Maple Syrup – This sweetens the dough naturally. Any liquid sweetener, including sugar-free maple syrup, is suitable.
- Almond Milk – It adds moisture and helps create a smooth dough. Other plant-based milks like oat, soy, or coconut milk are fine.
- Vanilla Extract – For flavor.
- Mini Chocolate Chips – They add bursts of chocolate flavor. Sugar-free chocolate chips work for a lower-carb option.
- Dark Chocolate – This forms the chocolate coating. 70% or 55% dark chocolate or a sugar-free chocolate can be used.
- Coconut Oil (for the shell) – This helps the chocolate melt smoothly and adds shine.
How to Make Cookie Dough Bark
This recipe is really easy to make, here’s how in pictures.
Combine the dough ingredients in a mixing bowl.
Incorporate the chocolate chips into the dough.
Flatten the dough into a thin disc on a plate lined with parchment paper.
Melt the dark chocolate with coconut oil and spread it on the base. Freeze it for 20 minutes.
Carine’s Tips
Let me share a few more tips for a perfect snack.
- Cool Oil – Cool the melted coconut oil before adding it to the dough to prevent the chocolate chips from melting.
- Freeze Time – Freeze the bark before slicing to ensure the base is firm and doesn’t crumble.
- Freezer Storage – Store the bark in the freezer for a firmer texture. It softens a tad more in the fridge.
- Low-Carb Option – Use sugar-free chocolate and maple syrup to make the recipe low-carb.
- Nut-Free Swap – Replace the almond flour with sesame flour for a nut-free version.
- Protein Boost – Try my protein bark for a higher-protein alternative.
Loved it!