Turn 5 basic ingredients into the yummiest Cookie Dough Bark. This recipe has protein and lower added sugar and is one of the most fun desserts to share with the kids!
I love no-bake snacks and frozen dessert recipes and this Cookie Dough Bark is the best of both of those worlds! It’s like my Edible Cookie Dough, only even more fun to eat.
Quick Look: Cookie Dough Bark
- Prep Time: 10 minutes
- Freezing Time: 30 minutes
- Total Time: 40 minutes
- Servings: 16-18
- Flavor Profile: Lightly sweet chocolate peanut butter
- Difficulty: Easy, perfect for everyday treats and special occasions
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I love that this recipe has nutrition, including protein and fiber, and is lower in added sugars—but is also so yummy. It’s great for a dessert to share on a regular day or one for a potluck or bigger party.
The chocolate on top is actually optional, but it’s a really yummy addition!
(You may also like my Yogurt Bark and No-Bake Peanut Butter Cookies.)
Why This Recipe Works
With a base of almond flour and peanut butter, you get nutrition in a really fun-to-eat format. It’s also so fast to make!
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Cookie Dough Bark so you know what to pick up from the store or have ready.
- Peanut butter: Unsweetened creamy peanut butter is my preference here as it adds flavor and nutrients without added sugar. It also helps the batter hold together nicely.
- Honey: I like to use honey as the sweetener in this recipe since it has a neutral flavor and has a stickiness that works well in the finished dough. (Avoid honey for kids under age 1.)
- Vanilla extract: Adding vanilla flavor to the cookie dough enhances the flavors and makes it taste so much more like actual cookie batter. You can use pure or artificial.
- Almond flour: I use almond flour or almond meal in this recipe to avoid having to heat regular flour to make it safe to consume. (It is not safe to consume raw flour from a food safety perspective.) This ingredient has the added benefit of adding a little protein to the finished dough, too. Look for it near the regular flour in your grocery store as it is widely available.
- Chocolate chips: I like to add mini chocolate chips to this recipe so they are more evenly distributed throughout, though regular sized ones work, too. We also use chocolate chips along with coconut oil to make the topping.
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How to Make Cookie Dough Bark
Here’s a preview of how to make this Cookie Dough Bark so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the ingredients to a medium bowl. Stir well with a spoon to make a batter that is evenly combined. Press the dough into the prepared pan.
Step 2. Melt chocolate chips and coconut oil.
Step 3. Stir and pour the chocolate over the cookie dough, spreading to cover.
Step 4. Freeze, then break into pieces to serve.
Cookie Dough Bark FAQs
You can use sunflower seed butter in place of the peanut butter. Or a different nut or seed butter of your choosing.
You can slightly reduce the amount of honey and skip the chocolate chips in the batter if you prefer.
It holds its shape best if you store it in a zip-top bag in the freezer.
How to Store
Store the Cookie Dough Bark for up to 3 months in an airtight container or zip-top bag in the freezer.
Best Tips for Success
- Look for dairy-free chocolate chips, if needed, from brands including Guittard, Nestlé Toll House, Enjoy Life Foods, and Ghirardelli.
- Top the melted chocolate with flaky sea salt, if desired, before freezing.
- Try this with my Chickpea Cookie Dough, too.
More Easy Desserts
Desserts
Edible Cookie Dough (No Cook)
Desserts
Easy Chocolate Chip Cookie Cake
Desserts
Rainbow Sprinkle Cookies
I’d love to hear your feedback on this post, so please rate and comment below!
Cookie Dough Bark (Fast & Healthy)
Ingredients
- ½ cup peanut butter (or unsalted butter, melted)
- ¼ cup honey (cut in half if desired)
- 2 teaspoons vanilla extract
- 1¼ cups almond flour
- ¼ teaspoon salt
- ½ cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- If your peanut butter and/or honey are firm, warm them for 15 seconds in the microwave in a heat-safe container to make them easier to stir.
- Add the ingredients to a medium bowl except ¼ cup of the chocolate chips and the coconut oil. Stir well with a spoon to evenly combine.
- Line a sheet pan with parchment paper. Press the cookie dough into a flat layer about ¼-½ inches thick.
- Melt the remaining ¼ cup chocolate chips and coconut oil in a heat-safe bowl in the microwave for 60 seconds. Stir and pour over the cookie dough, spreading to cover.
- Freeze for at least 30 minutes or up to overnight. Break into pieces to serve.
Notes
- Store the Cookie Dough Bark for up to 3 months in an airtight container or zip-top bag in the freezer.
- Look for dairy-free chocolate chips from brands including Guittard, Nestlé Toll House, Enjoy Life Foods, and Ghirardelli.
- Top the melted chocolate with flaky sea salt, if desired, before freezing.
- Try this with my Chickpea Cookie Dough, too.
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