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High-Protein Cookie Dough Bark Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 102 reviews
  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 10 minutes
  • Yield: 12 pieces
  • Category: Dessert/Snack
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Description

This Protein Cookie Dough Bark is a delicious, high-protein, vegan, and grain-free snack that mimics the taste of unbaked cookie dough. Made with simple ingredients like almond flour, protein powder, and SunButter, it’s quick to prepare and perfect for a healthy treat, combining the goodness of protein and the indulgence of chocolate in a convenient bark form.

Ingredients

Scale

Dry Ingredients

  • 1/2 cup (56g) almond flour
  • 1/2 cup (60g) protein powder (plain or vanilla)
  • pinch of salt
  • 1 cup (180g) mini chocolate chips (divided)

Wet Ingredients

  • 1/4 cup (65g) Organic SunButter
  • 1/4 cup (80g) maple syrup
  • 1/2 tsp vanilla extract
  • 1-2 tbsp almond milk as needed
  • 2 tsps coconut oil

Instructions

  1. Mix Dry and Wet Ingredients: In a mixing bowl, combine almond flour, protein powder, SunButter, maple syrup, vanilla extract, and a pinch of salt. Stir the mixture until everything is well incorporated.
  2. Adjust Consistency: If the mixture feels too thick or dry, add 1 to 2 tablespoons of almond milk to achieve a soft, pliable dough consistency suitable for spreading.
  3. Add Chocolate Chips: Fold in 1/2 cup of the mini chocolate chips into the dough mixture evenly.
  4. Shape the Dough Layer: Press the cookie dough mixture onto a parchment-lined baking sheet, spreading it evenly into a thin layer, roughly rectangular or square, depending on preference.
  5. Melt Remaining Chocolate Chips: In a small pan or microwave-safe bowl, melt the remaining 1/2 cup mini chocolate chips together with 2 teaspoons of coconut oil until smooth and glossy.
  6. Top the Dough with Melted Chocolate: Pour the melted chocolate mixture over the cookie dough layer and use a spatula to spread it out almost to the edges for an even chocolate topping.
  7. Refrigerate to Set: Place the baking sheet in the refrigerator and chill for at least 4 hours to allow the bark to firm up completely.
  8. Cut and Store: After chilling, break the bark into approximately 12 even-sized pieces. Store the pieces in an airtight container in the refrigerator for up to one week.

Notes

  • This recipe is a perfect way to enjoy the taste of unbaked cookie dough in a healthy, high-protein form.
  • The bark is vegan, grain-free, and made with natural ingredients, ensuring a clean eating snack.
  • Adjust the thickness of the bark based on your preference by spreading the dough thinner or thicker on the baking sheet.
  • Keep refrigerated to maintain freshness and texture.
  • Feel free to substitute the protein powder flavor to suit your taste preferences.

Nutrition

  • Serving Size: 1 piece
  • Calories: 128
  • Sugar: 7.9 g
  • Sodium: 13.5 mg
  • Fat: 6.3 g
  • Saturated Fat: 1.6 g
  • Unsaturated Fat: approximately 4.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 11 g
  • Fiber: 1.3 g
  • Protein: 4.2 g
  • Cholesterol: 0 mg

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