Protein Cookie Dough Bark
User Reviews
5
Protein Cookie Dough Bark
Description
The recipe mixes dry ingredients like almond flour and vanilla protein powder with melted coconut oil and a sweetener to form a dough that holds together when water is added. Chocolate chips are folded in before pressing the dough onto parchment paper in a rectangular shape. A thin layer of melted chocolate mixed with coconut oil is spread on top, then sprinkled with flaky sea salt if desired. Once chilled in the freezer for 30 minutes to an hour, the bark firms and can be cut into pieces.
This protein cookie dough bark offers the creamy, slightly crumbly texture of cookie dough with the addition of protein powder, making it a treat that provides protein alongside sweetness and chocolate flavor. The coconut oil adds moisture and richness while helping to bind ingredients. The optional sea salt contrasts with the sweetness, adding complexity.
Store the bark in an airtight container in the refrigerator or freezer. This snack is suitable for those who enjoy the taste of cookie dough in a portable, protein-fortified form without baking.
Ingredients
- ½ cup almond flour
- ½ cup vanilla protein powder I recommend Nuzest, Truvani or Sun Warrior, plant-based
- ¼ cup + ½ teaspoon coconut oil melted
- 2 Tablespoons honey or maple syrup
- 2-4 Tablespoons water I used 2
- ¼ cup + 1 ½ Tablespoons chocolate chips I used Lily's
- sea salt optional, flaky
Instructions
- Add almond flour, protein powder, ¼ cup coconut oil and honey (or maple syrup to a medium mixing bowl. Stir to combine.
- Add water, 1 Tablespoon at a time, stirring the cookie dough each time until the cookie dough is sticking together well. You don't want it dry and crumbly, but you also don't want it too wet.
- Add 1 ½ Tablespoons of chocolate chips to the dough and stir to incorporate.
- Place cookie dough on a small parchment lined baking sheet and press it into a rectangular shape.
- Add remaining chocolate chips with ½ teaspoon coconut oil to a microwave-safe bowl and microwave in 15-second increments until fully melted.
- Spread melted chocolate on top of the cookie dough in a thin layer. Sprinkle on a little flaky sea salt, if desired and pop the bark into the freezer for the chocolate to set, about 30 minutes- 1 hour. Cut into pieces and enjoy. Store in an airtight container in the refrigerator or freezer.
Notes
- The recipe is inspired by techniques from Brooke Neal and Danielle Breiner.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 110kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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