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High-Protein Cookie Dough Bark Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 102 reviews
  • Author: Jaden
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 10 minutes
  • Yield: 12 pieces
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Description

This Protein Cookie Dough Bark is a delicious and healthy snack that combines the irresistible flavor of cookie dough with a high-protein boost. Made with almond flour, protein powder, and natural sweeteners, it’s vegan, grain-free, and perfect for satisfying your sweet tooth without compromising your nutrition goals. Ready in just 10 minutes of prep and chilled for 4 hours, this no-bake treat features a rich layer of melted chocolate chips on top, making it a perfect guilt-free dessert or snack.

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. Combine Dry and Wet Ingredients: In a mixing bowl, stir together the almond flour, protein powder, Organic SunButter, maple syrup, vanilla extract, and a pinch of salt until evenly combined.
  2. Adjust Consistency: If the mixture feels too thick or dry, add 1 or 2 tablespoons of almond milk until a soft dough consistency is achieved.
  3. Add Chocolate Chips: Fold in 1/2 cup of the mini chocolate chips into the dough mixture to evenly distribute them.
  4. Spread the Dough: Press the cookie dough mixture onto a parchment-lined baking sheet, spreading it out into a thin, even layer.
  5. Melt Chocolate Topping: In a small saucepan or microwave-safe bowl, melt the remaining 1/2 cup of mini chocolate chips with 2 teaspoons of coconut oil until smooth and glossy.
  6. Top with Chocolate: Pour the melted chocolate over the cookie dough layer, spreading it almost to the edges to create the bark’s top layer.
  7. Chill to Set: Refrigerate the bark for at least 4 hours to allow it to set firmly.
  8. Break into Pieces: Once set, break the bark into approximately 12 even pieces, though you can make them smaller if preferred.
  9. Storage: Store the bark pieces in an airtight container in the refrigerator for up to one week to maintain freshness.

Notes

  • This snack tastes just like unbaked cookie dough but with a high-protein twist and wholesome ingredients.
  • The recipe is vegan and grain-free, making it suitable for many dietary preferences.
  • Perfect for a quick, easy, no-bake treat that requires only 10 minutes of prep time.
  • Adjust the almond milk slowly to get the right dough consistency; it should be soft and pliable but not too wet.
  • Use plain or vanilla protein powder depending on your taste preference.

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: 4.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 11 g
  • Fiber: 1.3 g
  • Protein: 4.2 g
  • Cholesterol: 0 mg

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