Protein Cookie Dough Bark
Protein Cookie Dough Bark
Ingredients
For the Cookie Dough Layer
- 1 cup almond flour
- 1/3 cup vanilla protein powder
- 1/4 cup almond butter, or peanut butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/3 cup mini chocolate chips
- 2-4 tablespoons milk of choice, as needed for texture
For the Chocolate Top Layer
- 3/4 cup dark chocolate chips
- 1 teaspoon coconut oil
- 1 pinch flaky salt, optional, for sprinkling
Instructions
- 1
In a medium bowl, combine the maple syrup, almond butter, and vanilla extract. Mix with a spoon or whisk until the ingredients are smooth and well combined.
⏱️ 2 min
- 2
Add the almond flour, vanilla protein powder, and a pinch of salt to the wet mixture. Mix until a soft, crumbly dough begins to form.
⏱️ 2 min
- 3
Gradually add the milk of choice, 1 tablespoon at a time, mixing after each addition, until the dough reaches a consistency that can be easily pressed together. The amount needed will vary depending on your protein powder.
⏱️ 3 min
- 4
Gently fold in the mini chocolate chips until they are evenly distributed throughout the dough.
⏱️ 1 min
- 5
Line a baking sheet with parchment paper. Transfer the cookie dough to the prepared baking sheet and press it into an even layer, approximately 1/4 to 1/2 inch thick.
⏱️ 3 min
- 6
Place the baking sheet with the cookie dough layer into the freezer while you prepare the chocolate topping.
⏱️ 1 min
- 7
In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 20-30 second intervals, stirring well after each interval, until the chocolate is completely melted and smooth.
⏱️ 2 min
- 8
Retrieve the cookie dough layer from the freezer. Pour the melted chocolate evenly over the frozen cookie dough and spread it to cover the entire surface using a spatula or the back of a spoon.
⏱️ 1 min
- 9
If desired, sprinkle a pinch of flaky salt over the melted chocolate layer.
- 10
Return the baking sheet to the freezer for 1 to 2 hours, or until the chocolate is completely set and firm.
⏱️ 120 min
- 11
Once set, remove the bark from the freezer. Break it into irregular bark-style pieces using your hands or a knife. Serve immediately or store in an airtight container in the freezer.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Protein Cookie Dough Bark
For the Cookie Dough Layer
- 1 cup almond flour
- 1/3 cup vanilla protein powder
- 1/4 cup almond butter, or peanut butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/3 cup mini chocolate chips
- 2-4 tablespoons milk of choice, as needed for texture
For the Chocolate Top Layer
- 3/4 cup dark chocolate chips
- 1 teaspoon coconut oil
- 1 pinch flaky salt, optional, for sprinkling
Instructions
- 1
In a medium bowl, combine the maple syrup, almond butter, and vanilla extract. Mix with a spoon or whisk until the ingredients are smooth and well combined.
⏱️ 2 min - 2
Add the almond flour, vanilla protein powder, and a pinch of salt to the wet mixture. Mix until a soft, crumbly dough begins to form.
⏱️ 2 min - 3
Gradually add the milk of choice, 1 tablespoon at a time, mixing after each addition, until the dough reaches a consistency that can be easily pressed together. The amount needed will vary depending on your protein powder.
⏱️ 3 min - 4
Gently fold in the mini chocolate chips until they are evenly distributed throughout the dough.
⏱️ 1 min - 5
Line a baking sheet with parchment paper. Transfer the cookie dough to the prepared baking sheet and press it into an even layer, approximately 1/4 to 1/2 inch thick.
⏱️ 3 min - 6
Place the baking sheet with the cookie dough layer into the freezer while you prepare the chocolate topping.
⏱️ 1 min - 7
In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 20-30 second intervals, stirring well after each interval, until the chocolate is completely melted and smooth.
⏱️ 2 min - 8
Retrieve the cookie dough layer from the freezer. Pour the melted chocolate evenly over the frozen cookie dough and spread it to cover the entire surface using a spatula or the back of a spoon.
⏱️ 1 min - 9
If desired, sprinkle a pinch of flaky salt over the melted chocolate layer.
- 10
Return the baking sheet to the freezer for 1 to 2 hours, or until the chocolate is completely set and firm.
⏱️ 120 min - 11
Once set, remove the bark from the freezer. Break it into irregular bark-style pieces using your hands or a knife. Serve immediately or store in an airtight container in the freezer.
⏱️ 1 min