What is healthy cookie dough bark made of?

Healthy cookie dough bark is made from two components: an edible cookie dough base and a chocolate topping. The cookie dough uses almond flour, cashew butter, maple syrup, melted coconut oil, vanilla extract, and salt, with chocolate chips stirred in. The topping is melted chocolate chips mixed with coconut oil, often finished with a sprinkle of flaky sea salt.

How long does healthy cookie dough bark last and how should it be stored?

Store the finished bark in a sealed container in the refrigerator, where it will stay fresh for 5 to 7 days. For longer storage, freeze it for up to 3 months. Thaw frozen bark at room temperature for 5 to 10 minutes before serving to allow the chocolate to soften slightly.

Can I use a substitute for almond flour in cookie dough bark?

Yes, oat flour is a good substitute for almond flour, but you may need to add a little more cashew butter or maple syrup because oat flour is less moist. For a nut-free version, use sunflower seed butter or tahini instead of cashew butter. Almond flour is safe to eat raw because it is made from blanched almonds, unlike raw wheat flour.

Is this cookie dough bark recipe vegan and gluten free?

Yes, the recipe is completely vegan, gluten-free, dairy-free, eggless, and refined sugar-free. It uses maple syrup instead of honey and plant-based ingredients like almond flour and cashew butter. For a vegan chocolate topping, be sure to choose high-quality dairy-free dark chocolate chips from brands like Enjoy Life or Hu Kitchen.

Healthy Cookie Dough Bark (Vegan & Gluten-Free) No-Bake Treat

Ingredients

Scale

Cookie Dough
1 and 1/2 cups almond flour
1/4 cup cashew butter
1/4 cup maple syrup
2 tbsp melted coconut oil, melted
1 tsp vanilla extract
1/4 tsp salt
1/4 cup chocolate chips

Chocolate Topping
1 cup chocolate chips
1 tsp coconut oil
to taste flaky sea salt

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Instructions

1-In a bowl, add almond flour, cashew: In a bowl, add almond flour, cashew butter, maple syrup, melted coconut oil, vanilla, and salt. Mix together until evenly combined. Then, stir in the chocolate chips.
2-Place parchment paper on a cutting board: Place parchment paper on a cutting board or large plate. Transfer the cookie dough to the parchment paper. Using a silicone spatula or clean hands, firmly press the cookie dough to flatten (about 1/2-inch thick). Set aside.
3-In a small bowl, add chocolate chips: In a small bowl, add chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until the chocolate is fully melted.
4-Pour and spread the melted chocolate over: Pour and spread the melted chocolate over the cookie dough. Sprinkle flaky sea salt on top.
5-Chill cookie dough bark in the freezer: Chill cookie dough bark in the freezer for 10 minutes to set. After, chop into large chunks. Enjoy!

Last Step:

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Prep Time: 20 min
Cook Time: 0 min
Method: no_cook

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 15g
Fat: 20g
Carbohydrates: 24g
Fiber: 2g
Protein: 5g