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Protein Cookie Dough Bark Recipe

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4.2 from 64 reviews

This Protein Cookie Dough Bark is a delicious and easy-to-make treat combining the flavors of classic cookie dough with a rich chocolate topping. Made with almond flour, protein powder, and natural sweeteners, it’s a perfect high-protein snack or dessert that can be stored in the freezer and enjoyed anytime.

  • Total Time: 20 minutes
  • Yield: 12 servings

Ingredients

Cookie Dough Base

  • 1/3 cup coconut oil
  • 1/2 cup creamy cashew butter (or almond butter)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (any kind)
  • 1 1/2 cups almond flour
  • 3/4 cup vanilla protein powder (3 scoops; recommended Be Well by Kelly)
  • Pinch of salt
  • 1/2 cup mini semi-sweet chocolate chips

Chocolate Topping

  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil
  • Optional: sea salt, for sprinkling

Instructions

  1. Mix Wet Ingredients: In a small bowl, melt the coconut oil and cashew butter together in the microwave. Stir until smooth. Whisk in maple syrup, vanilla extract, and milk until well combined.
  2. Add Dry Ingredients: Stir in almond flour, protein powder, and a pinch of salt. Since protein powders vary in texture, if the dough is too dry, add an extra tablespoon of milk at a time until the dough comes together, allowing for some crumbs. Mix in 1/2 cup of mini semi-sweet chocolate chips.
  3. Form Dough Layer: Transfer the cookie dough onto a piece of parchment paper and roll it out into an even layer about 1/2 inch thick.
  4. Melt Chocolate Topping: In 30-second microwave increments, melt together the semi-sweet chocolate chips and 1 teaspoon coconut oil until smooth. Work quickly to spread the melted chocolate evenly over the chilled cookie dough layer, as the bark will cool and harden the chocolate quickly. Optionally sprinkle with sea salt.
  5. Set and Cut: Place the cookie dough bark back into the freezer to set completely. Once firm, cut into pieces. For clean cuts, warm your knife under hot water before slicing. Store the bark in the freezer for up to one month.

Notes

  • If your dough seems too crumbly, add milk one tablespoon at a time to achieve desired consistency.
  • Using parchment paper helps to easily lift and cut the bark after freezing.
  • Feel free to substitute cashew butter with almond butter or other nut butters based on preference.
  • Store the bark in an airtight container or zip-top bag in the freezer to maintain freshness.
  • Optional sea salt enhances the chocolate flavor and adds a nice contrast to the sweetness.
  • Using high-quality protein powder improves texture and flavor.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

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