Protein Chocolate Chip Cookie Dough Bark

Name: Protein Chocolate Chip Cookie Dough Bark
Prep time: 10 min
Ingredients: 1 1/4 cups almond flour; 1/4 cup vanilla protein powder (I used Quest Vanilla Milkshake) Use any protein powder of choice, if using vegan, you may need to add more water to the batter; 1/4 cup plus 1 to 2 tablespoons pure maple syrup or honey; 3/4 tsp vanilla extract; A pinch of salt, I used sea salt; 1/4 cup softened to almost melted refined coconut oil; 1 to 2 tbsp cold water – only if needed for texture; 3/4 - 1 cup mini chocolate chips; 3/4 cup dark chocolate chips for melting and spreading on top of bark; 1/2 tbsp softened refined coconut oil

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If you’re looking for a sweet treat you can feel good about, then this protein chocolate chip cookie dough bark is for you. It’s made with almond flour, so it’s gluten-free and safe to eat raw. It also has zero refined sugars and a big kick of protein, thanks to the addition of vanilla protein powder!

Lately, I’ve been on a mission to create more healthy recipes that are still loaded with flavor. It’s no secret that the average American diet is not very healthy, and on that front, I am definitely the average American!

To help myself and my family live healthier lives without feeling deprived, I’ve been coming up with recipes like my keto tuna broccoli casserole and tons of salad recipes to ensure we can still enjoy boatloads of flavor without stuffing ourselves full of boatloads of bad stuff!

My newest addition is this cookie dough bark. I made it with almond flour, no refined sugars, and protein powder, so it’s as good for me as it is delicious. I love it, and I think you will, too.

Why You’ll Love This Recipe

Simple Ingredients: I’m a fan of recipes that use simple ingredients to create lots of flavor, and that’s what this recipe has. Everything you need is at your local grocery store.
Easy: This is a no-bake recipe, so you’ll simply mix, layer, and chill. That’s it!
Sweet and Delicious: Every bite is full of the sweet, delicious flavor of chocolate chip cookie dough with a chocolate topping.
Healthy: This recipe is made with healthy ingredients, so you can enjoy a sweet treat with zero guilt.

Ingredients

1 1/4 cups almond flour
1/4 cup vanilla protein powder (I used Quest Vanilla Milkshake) Use any protein powder of choice, if using vegan, you may need to add more water to the batter
1/4 cup plus 1 to 2 tablespoons pure maple syrup or honey
3/4 teaspoon vanilla extract
A pinch of salt, I used sea salt
1/4 cup softened to almost melted refined coconut oil
1 to 2 tablespoons cold water – only if needed for texture
3/4 to 1 cup mini chocolate chips
3/4 cup dark chocolate chips
1/2 tablespoon softened refined coconut oil

Substitutions and Variations

You can use unrefined coconut oil for bark with a coconut flavor.
A chopped-up dark chocolate bar works in place of dark chocolate chips
Adding chopped nuts gives the bark a nice nutty flavor and texture.
You can use honey or any sticky sweetener in place of the maple syrup.

Equipment

Measuring cups and spoons
Mixing bowls
Rubber spatula
9x 9 Square baking pan or a rimmed baking sheet

Instructions

Combine the almond flour, syrup, vanilla, salt, and coconut oil in a medium to large mixing bowl and mix with a rubber spatula until combined. If the dough is too dry, add a tablespoon of cold water and mix again.
Add the mini chocolate chips and mix again.
Spread the dough out on a lightly sprayed baking pan or cookie rimmed cookie sheet, using a spatula to spread it out in an even layer. Freeze for up to 15 minutes.
While the base chills, mix the dark chocolate with 1/2 tablespoon of coconut oil in a small microwaveable dish.
Heat at 20-second intervals, mixing between each interval until the mixture is melted, smooth, and glossy.
Remove the base from the freezer and pour the melted chocolate over it. Spread it out in an even layer and chill in the freezer for another hour.
Remove the frozen bark, break it into different shapes and sizes, and enjoy.

Tips

If the dough sticks together, it’s the perfect consistency. Don’t make it any thinner!
You may need to use your hands to help work the bark base into the corners of the baking sheet.
For easier cleanup, you can line the baking sheet with parchment paper, leaving overhang over all four sides to prevent sticking.

Storage

Refrigerate this protein chocolate chip cookie dough bark for up to 5 days in an airtight container. For longer storage, freeze it for up to 2 weeks in an airtight, freezer-safe container.

This bark is the perfect sweet breakfast or quick snack as you’re dashing out the door. Its classic flavor also makes it a great dessert after a meal like pot roast, roasted chicken, or pork chops.

More High-Protein Recipes

FAQ

Why don’t I have to bake this cookie dough bark?

This cookie dough bark is made with almond flour and no eggs, so it’s perfectly safe to eat without baking. The only reason traditional cookie dough needs to be baked is because of the added eggs and all-purpose flour, both of which can harbor unsafe bacteria.

Is protein cookie dough bark healthy?

This version is. It’s made with almond flour, zero refined sugar,

Can I use other chocolate for this bark?

Absolutely! You can use milk, semi-sweet, white, or dark chocolate chips. Sugar free chips work well too.

Thanks for stopping by today. I hope you enjoy this healthy and oh so delicious protein chocolate chip cookie dough bark along with the other recipes posted today.

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Bye for now…