Since my last cookie dough bark recipe went viral, I’m back with a protein version! This protein cookie dough bark is just as delicious, but with an additional 8 grams of protein per serving. I love making a batch at the beginning of the week to snack on all week long. But if you’re in need of a sweet treat with even more protein, give my single serve protein cookie a try (with 30 grams of protein). What can I say? I just really love a high-protein, gluten free, and low sugar snack!
What You’ll Need to Make This Recipe
- Almond Flour: Acts as a gluten-free and low-carb base. I buy almond flour in bulk on Amazon, since I use it in so many of my healthy gluten-free recipes!
- Vanilla Protein Powder: Boosts the protein content, making this a nutritious snack option. I used the Be Well By Kelly Vanilla Protein Powder, but your favorite vanilla or unflavored protein powder will work. Or, feel free to swap out the protein powder for unflavored collaged – I like this brand!
- Coconut Oil: Helps bind the dough while adding healthy fats. If you don’t have coconut oil, you can use melted butter in its place.
- Maple Syrup: Provides natural sweetness, complementing the protein powder and chocolate chips!
- Chocolate Chips: Adds sweetness and richness—both mixed into the dough and melted on top for the bark. I use and love the Guittard Dairy-Free Extra Dark Chocolate Chips in all of my recipes!
Is This Cookie Dough Bark Safe to Eat?
Yes! Since it’s made without raw eggs or raw flour, this cookie dough bark is safe to eat right out of the freezer. The protein powder and almond flour create a safe, edible base.
Storage Tips
Keep the bark in an airtight container in the freezer. It stays fresh for up to two months… but there’s no way it’ll last that long! To enjoy, let it thaw for a minute or two at room temperature before serving.
Switch Up The Flavors of This Protein Cookie Dough Bark
Get creative by changing the flavor combinations:
- Swap out the vanilla protein powder for chocolate or peanut butter protein.
- Add chopped nuts, seeds, or dried fruit to the mixture for extra texture and nutrients.
- Drizzle peanut butter or caramel over the bark before freezing.
Adjust This Recipe to Your Dietary Needs
- Make it Vegan: Use a plant-based protein powder and dairy-free chocolate chips.
- Make it Low Carb: Replace maple syrup with a sugar-free sweetener like monk fruit syrup, and opt for sugar-free chocolate chips.
- Make it Nut-Free: Swap the almond flour for coconut flour to make this a nut-free cookie dough bark recipe.
Why You’ll Love This Recipe
This recipe is perfect for anyone looking for a high-protein, low-sugar, gluten-free treat. It’s made with just 5 simple ingredients and can easily be adjusted to meet various dietary needs. Plus, it’s a fun way to enjoy cookie dough in a healthier, grab-and-go type form!
Protein Cookie Dough Bark
Ingredients
- 1 cup almond flour
- 1/2 cup vanilla or unflavored protein powder
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup or your favorite liquid sweetener
- 1 1/2 cups chocolate chips, divided
Instructions
- Mix together the almond flour, protein powder, coconut oil, and maple syrup in a bowl. Add in ½ cup of chocolate chips and mix again to combine.
- Line a small baking sheet or large plate with parchment paper, then place the cookie dough mixture on top of the parchment paper. Spread and flatten the mixture with your hands to form a large piece of cookie dough bark.
- Melt the remaining 1 cup of chocolate chips, then pour the melted chocolate over the cookie dough bark. Spread the chocolate into an even layer, then place the bark in the freezer for at least one hour.
- When ready to eat, remove the protein cookie dough bark from the freezer and either cut or break into large pieces. Enjoy right away and store leftover bark in the freezer for later!
1 Comment
The Real Person!
Love this so easy!!!!