Cookie dough became safe to eat raw in 2009 when flour companies started heat-treating it to kill E. coli bacteria.
Cookie Dough Bark
Craving that classic cookie dough taste without the hassle of baking? Dive into this no-bake Cookie Dough Bark, where creamy almond butter and sweet chocolate chips come together for a delightful treat! Perfect for kids and adults alike, this quick and easy recipe will satisfy your sweet tooth in no time—no oven required!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🫙Pantry Staples(6)
- 2 1/4 c almond flour (281 g)
- 1/4 cup chocolate chips for bark (60 ml)
- 2/3 cup chocolate chips for melting (160 ml)
- 1/3 cup coconut oil, (plus an additional tsp for melting the chocolate) (79.9 ml)
- 1/3 c maple syrup (79.9 ml)
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- Sprinkle sea salt
👨🍳 Instructions
- 1
In a bowl, mix the almond flour, vanilla extract, maple syrup, salt, chocolate chips and coconut oil until a dough forms.
- 2
Press the mixture onto a parchment lined baking sheet, shaping it into a thin bark layer.
- 3
Add the chocolate chips to a small saucepan with a tsp of coconut oil. Warm over medium low heat until smooth.
- 4
Pour the melted chocolate over the bark and spread evenly.
- 5
Sprinkle with sea salt if desired.
- 6
Freeze until fully set.
- 7
Break into pieces and store in the freezer.
💡 Pro Tips
- ✓Press the cookie dough mixture to exactly 1/4 inch thickness using a ruler or measuring guide, as thinner layers (1/8 inch) will become too brittle when frozen, while thicker layers (1/2 inch) won't set properly and will be too soft to break cleanly.technique1/4 inch thickness
- ✓Temper your melted chocolate by cooling it to 88-90°F before pouring over the bark to prevent white bloom and ensure a glossy finish that won't crack when frozen.technique88-90°F
- ✓Freeze the bark for minimum 2 hours at 0°F because the coconut oil needs to solidify completely (melting point 76°F) to achieve clean breaks without crumbling.timing2 hours at 0°F
- ✓Use refined coconut oil rather than virgin coconut oil in the dough mixture, as refined oil remains more pliable when cold and prevents the bark from becoming too hard to bite.ingredient
- ✓Score the chocolate topping with a knife after 15 minutes of freezing (when chocolate is set but not fully hard) to create clean break lines and prevent random shattering.timing15 minutes
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Cookie dough became safe to eat raw in 2009 when flour companies started heat-treating it to kill E. coli bacteria.
Cookie Dough Bark
Craving that classic cookie dough taste without the hassle of baking? Dive into this no-bake Cookie Dough Bark, where creamy almond butter and sweet chocolate chips come together for a delightful treat! Perfect for kids and adults alike, this quick and easy recipe will satisfy your sweet tooth in no time—no oven required!
📝 Ingredients
Serves 4🫙Pantry Staples(6)
- 2 1/4 c almond flour (281 g)
- 1/4 cup chocolate chips for bark (60 ml)
- 2/3 cup chocolate chips for melting (160 ml)
- 1/3 cup coconut oil, (plus an additional tsp for melting the chocolate) (79.9 ml)
- 1/3 c maple syrup (79.9 ml)
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- Sprinkle sea salt
👨🍳 Instructions
- 1
In a bowl, mix the almond flour, vanilla extract, maple syrup, salt, chocolate chips and coconut oil until a dough forms.
- 2
Press the mixture onto a parchment lined baking sheet, shaping it into a thin bark layer.
- 3
Add the chocolate chips to a small saucepan with a tsp of coconut oil. Warm over medium low heat until smooth.
- 4
Pour the melted chocolate over the bark and spread evenly.
- 5
Sprinkle with sea salt if desired.
- 6
Freeze until fully set.
- 7
Break into pieces and store in the freezer.
💡 Pro Tips
- ✓Press the cookie dough mixture to exactly 1/4 inch thickness using a ruler or measuring guide, as thinner layers (1/8 inch) will become too brittle when frozen, while thicker layers (1/2 inch) won't set properly and will be too soft to break cleanly.technique1/4 inch thickness
- ✓Temper your melted chocolate by cooling it to 88-90°F before pouring over the bark to prevent white bloom and ensure a glossy finish that won't crack when frozen.technique88-90°F
- ✓Freeze the bark for minimum 2 hours at 0°F because the coconut oil needs to solidify completely (melting point 76°F) to achieve clean breaks without crumbling.timing2 hours at 0°F
- ✓Use refined coconut oil rather than virgin coconut oil in the dough mixture, as refined oil remains more pliable when cold and prevents the bark from becoming too hard to bite.ingredient
- ✓Score the chocolate topping with a knife after 15 minutes of freezing (when chocolate is set but not fully hard) to create clean break lines and prevent random shattering.timing15 minutes