Cookie Dough Bark (Fast & Healthy)
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!
Servings: 16 -18
Calories: 148kcal
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.
Nutrition
Calories: 148kcal | Carbohydrates: 11g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 77mg | Potassium: 85mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg