Directions
Step 1: Prep the cookie dough mixture
Line a 15x10x1-inch baking sheet with parchment paper.
In a large bowl, combine the almond flour, brown sugar and salt. Using a spatula, stir in the melted coconut oil and vanilla extract until the mixture is smooth. Stir in 1/2 cup of mini chocolate chips.
Step 2: Flatten and freeze the dough
Use your hands to pat the mixture into an even layer on the prepared baking sheet. Freeze the dough for 20 minutes.
Step 3: Top with melted chocolate
Meanwhile, melt the remaining cup of mini chocolate chips. Spread the melted chocolate over the frozen cookie dough bark.
Editor’s Tip: Use an offset spatula to spread the melted chocolate for the smoothest appearance.
Step 4: Freeze and break the bark
Freeze the bark for one hour until it’s firm. Break it into pieces and serve.
Cookie Dough Bark Variations
Add protein: This cookie dough bark can be turned into a protein-filled snack with one simple addition. Add a scoop or two of your favorite vanilla protein powder to the bark mixture. Make sure to use a brand you really like, as you’ll definitely be able to taste it.
Incorporate nuts: Add extra crunch to the bark for a more texture. Incorporate finely crushed or pulsed walnuts, pecans or pistachios.
Try another extract: Love mint chocolate chip cookies? Add 1/2 teaspoon of peppermint extract to the mixture for a minty flavor.
Use dark chocolate: Add rich, deep flavor by swapping the mini chocolate chips for regular dark chocolate chips. Use dark chocolate for both the bark mixture and the topping, or just as the melted chocolate topping.
How to Store Cookie Dough Bark
Cookie dough bark is best kept in an airtight container or a zip-top bag in the freezer. This will help keep it hard until you’re ready to pull out a piece or two to enjoy. Store it for up to two months.
Can you make cookie dough bark ahead of time?
Part of the appeal of this cookie dough bark recipe is that it’s a great make-ahead treat to have on hand for when a craving strikes. Prep a single batch or double it, and keep it stored in the freezer.
Cookie Dough Bark Tips
Can you use raw all-purpose flour in cookie dough bark?
This recipe uses almond flour because it is safe to eat raw, unlike wheat flours like all-purpose flour. If you’d prefer to use all-purpose flour, you can heat-treat it ahead of time for use. Bake the flour in the oven at 400º for about five minutes or until it reaches an internal temperature of 160º. Then incorporate it into the mixture.
What if the bark didn’t harden?
Your bark may need more time in the freezer if it didn’t harden. Let it freeze, uncovered, for a full hour. If you’ve ruled out that the freeze time was long enough, it’s possible the bark didn’t have enough almond flour to make it stable.
Why did the melted chocolate split?
You can melt chocolate in the microwave or over a double-boiler on the stovetop. With either method, there’s the potential for overheating, which can cause melted chocolate to split or seize. Melt chocolate slowly at a low temperature to ensure this doesn’t happen. If you’re using a double-boiler, it’s important to avoid getting any liquid or moisture in the chocolate, as that can cause it to seize as well.
Ingredients
1-2/3 cups almond flour
3 tablespoons packed brown sugar
1/2 teaspoon salt
1/2 cup coconut oil, melted and slightly cooled
1 teaspoon vanilla extract
1-1/2 cups miniature semisweet chocolate chips, divided
Directions
1
Line a 15x10x1-in. baking sheet with parchment paper.
2
In a large bowl, combine almond flour, brown sugar and salt. Stir in the melted coconut oil and vanilla extract until smooth. Stir in 1/2 cup of mini chocolate chips.
3
Spread the mixture on the prepared baking sheet into an even layer. Freeze for 20 minutes.
4
Meanwhile, melt the remaining 1 cup of mini chocolate chips. Spread over the frozen cookie dough bark. Freeze for 1 hour or until firm. Break into bark pieces.
Nutrition Facts
1 serving: 574 calories, 45g fat (25g saturated fat), 0 cholesterol, 203mg sodium, 41g carbohydrate (33g sugars, 7g fiber), 8g protein.
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