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chocolate chip cookie

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30 Minutes or Less

4 Ingredient Cookie Dough Bark (vegan and gluten-free!)

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4 ingredient gluten free cookie dough bark piece with sea salt on top.

I’m here to give the people what they want, and it’s become very clear that the people want MORE COOKIE DOUGH! So here we go, vegan, gluten-free, no-bake chocolate chip cookie dough bark. I basically took my gluten-free edible cookie dough recipe and combined it with my no-bake healthy cookie cough bars to create this delicious sweet treat!

This cookie dough bark is an indulgent yet healthier dessert that combines the classic taste of cookie dough with the ease of a no-bake treat. And like I said before, it’s gluten-free, vegan, low-carb, and low in sugar, making it perfect for anyone looking to satisfy their sweet tooth without compromising on dietary needs. Plus, it only requires four simple ingredients and a few minutes of preparation time, setting in the freezer instead of the oven!

close-up image of 4 ingredient healthy cookie dough bark.

What You’ll Need to Make This Recipe

Almond Flour: Almond flour is a gluten-free, grain-free alternative to traditional flour. It adds a slightly nutty flavor and provides a sturdy base for the cookie dough, making it perfect for creating a delicious bark. I buy this bulk bag of almond flour on Amazon, it’s a pantry staple in my home!

Melted Coconut Oil: Coconut oil acts as the binding agent and helps the ingredients meld together. It also keeps the cookie dough bark vegan and dairy-free. However, if you don’t have coconut oil, you can use melted butter instead (do not use vegetable oil!)

Maple Syrup: Maple syrup is a natural sweetener that adds a rich, caramel-like flavor to the cookie dough. It’s a healthier alternative to refined sugar and blends seamlessly with the other ingredients.

Chocolate Chips: Using dark chocolate chips keeps the sugar content low and ensures the bark remains vegan. The melted chocolate forms the layers that sandwich the cookie dough, creating a delightful crunch with each bite.

Is This Cookie Dough Bark Safe to Eat?

Yes, this cookie dough bark is safe to eat. The recipe uses almond flour instead of raw flour, eliminating the risk of contamination. Additionally, it’s egg-free, which means there’s no risk of salmonella from raw eggs. This makes it a worry-free indulgence for cookie dough lovers!

Storage Tips

Store the cookie dough bark in an airtight container in the freezer for up to three months.

4 ingredient cookie dough bark on a baking sheet with milk on the side.

Switch Up the Flavors of This Cookie Dough Bark

Personalize your cookie dough bark by adding various mix-ins. You can stir in some chopped nuts, coconut flakes, or sprinkles for added texture and flavor. For a fun twist, sprinkle some crushed pretzels or M&M’s on top of the melted chocolate before it sets. If you prefer a different flavor profile, try adding a spoonful of peanut butter or a dash of cinnamon to the cookie dough mix.

Adjust This Recipe to Your Dietary Needs

  • Vegan: Uses plant-based ingredients like coconut oil and almond flour.
  • Gluten-Free: Almond flour replaces traditional wheat flour.
  • Low-Carb: Almond flour and dark chocolate keep the carb content low.
  • Low Sugar: Naturally sweetened with maple syrup and uses dark chocolate chips.
4 ingredient gluten free cookie dough bark piece with sea salt on top.
3.80 from 215 votes

4 Ingredient Cookie Dough Bark

This 4 ingredient cookie dough bark is the ultimate no-bake sweet treat! It’s gluten-free, vegan, low sugar, and totally delicious.
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Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 6 servings

Ingredients

  • 1 cup almond flour
  • 2 tablespoons melted coconut oil
  • 1/4 cup maple syrup
  • 1 cup chocolate chips, divided

Instructions

  • Mix together the almond flour, coconut oil, and maple syrup in a bowl. Add in 1/4 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 3/4 cups 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 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!
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30 Minutes or Less

Gluten Free Edible Cookie Dough Recipe – 2 ways!

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overhead image of gluten free edible cookie dough in a small dish with a spoon.

My toxic trait is needing a little something sweet after every meal. Lately, I’ve been reaching for either a slice of my 4-ingredient banana bread or a bite of gluten-free almond flour brownies. However, sometimes I just don’t have the time to bake anything – and that’s where this no-bake gluten free cookie dough comes in!

Just 5 ingredients (not including the chocolate chips), one bowl, and only a few minutes to throw together. This seriously simple dessert recipe is so easy, even my husband could make it… and that’s saying something!

a scoop of gluten free edible cookie dough in a small dish with a spoon.

What You’ll Need to Make This Recipe

Softened Butter or Coconut Oil: Choose your preferred butter or coconut oil to create that perfect cookie dough consistency. Butter adds richness, while coconut oil keeps it light and healthy.

Milk: Opt for non-dairy milk to make this recipe dairy-free. Choose your favorite variety – almond, soy, or oat – to enhance the cookie dough’s creaminess.

Sugar: Select your sweetener of choice – brown sugar, coconut sugar, maple sugar, or cane sugar. Cane sugar is best for a sugar cookie flavored dough, and brown sugar is best for a chocolate chip cookie flavored dough. I used maple sugar to make mine a little healthier, but still delicious!

Vanilla Extract: A teaspoon of vanilla extract elevates the dough’s aroma and taste, creating that classic cookie flavor.

Gluten-Free All-Purpose Flour: The star of our gluten-free show! Ensure it’s a high-quality gluten-free flour blend for the best tasting results.

Mini Chocolate Chips: Tiny bits of chocolatey goodness – these Enjoy Life mini chocolate chips are perfectly sized for this edible cookie dough. However, if you don’t have mini chocolate chips, feel free to use any size chocolate chip or chunk you’d like!

coconut oil, gluten free flour, vanilla extract, maple sugar, and chocolate chips on a table.

Why You’ll Love This Gluten-Free Edible Cookie Dough

  • Simple & Quick: This recipe is incredibly easy to make with just a few ingredients and minimal prep time.
  • Delicious & Creamy: The combination of sugars and vanilla gives this dough a sweet, creamy flavor that’s perfect for satisfying your cookie dough cravings.
  • Versatile: Enjoy it straight from the bowl, as a topping for ice cream, or use it in other dessert creations like truffles or as a cake filling.

Safety Tips (How to Heat-Treat Flour)

To ensure the gluten-free flour is safe to eat raw, you can heat-treat it:

  • Microwave Method: Microwave the flour for about 1 minute, ensuring it reaches a temperature of 165°F.
  • Oven Method: Spread the flour on a baking sheet and bake at 350°F for 5-10 minutes, stirring occasionally to prevent burning.

Adjust This Recipe to Your Dietary Needs

Dairy-Free/Vegan: Use coconut oil instead of butter and non-dairy milk like almond milk. Ensure the chocolate chips are dairy-free and vegan.

Sugar Alternatives: You can substitute brown sugar with coconut sugar, cane sugar, or maple sugar to fit your dietary preferences.

Recipe Variations and FAQs

Variations:

  • Chocolate Cookie Dough with Marshmallows: Add 2 tablespoons of cocoa powder and mini marshmallows.
  • Matcha White Chocolate Cookie Dough: Add 1 tablespoon of matcha powder and white chocolate chips.
  • Lemon Poppyseed Cookie Dough: Add ½ teaspoon lemon juice, ½ teaspoon lemon zest, and ½ tablespoon poppy seeds.

FAQs:

Can Gluten-Free Flour Be Eaten Raw?: It’s generally safe, but heat-treating the flour is recommended to kill any potential bacteria.

How Long Will the Dough Last in the Fridge?: Store in an airtight container for up to 5 days.

Can You Freeze Gluten-Free Cookie Dough?: Yes, freeze the dough for up to 3 months for later use.

Edible double chocolate gluten-free cookie dough in a small dish with a spoon.

Additional Notes

  • Storage: Keep the dough in an airtight container in the refrigerator to maintain its freshness and prevent it from drying out or absorbing other flavors from the fridge.
  • Use Fresh Ingredients: Ensure your ingredients, particularly the butter and milk, are fresh for the best taste and texture.
  • Enjoy Responsibly: This recipe is meant to be eaten raw, so don’t try to bake it as it won’t hold together properly without eggs.
a scoop of edible gluten free cookie dough on a spoon with chocolate chips.
3.99 from 59 votes

Gluten Free Edible Cookie Dough Recipe – 2 ways!

A super simple recipe for edible gluten-free cookie dough! It’s a quick and easy fix to satisfy your sweet tooth. Made dairy-free, egg-free, and healthy too!
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 servings

Ingredients

Classic Gluten-Free Cookie Dough

  • 2 tablespoons butter or coconut oil, softened
  • 3-4 tablespoons milk, I used non-dairy almond milk
  • 1/4 cup sugar (brown sugar, cane sugar, coconut sugar, or maple sugar)
  • 1 teaspoon vanilla extract
  • 3/4 cup gluten-free all purpose flour
  • 1/4 cup mini chocolate chips

Double Chocolate Gluten-Free Cookie Dough

  • 2 tablespoons butter or coconut oil, softened
  • 3-4 tablespoons milk, I used non-dairy almond milk
  • 1/4 cup sugar (brown sugar, cane sugar, coconut sugar, or maple sugar)
  • 1/2 cup gluten-free all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup mini chocolate chips

Instructions

  • Add all the ingredients except the chocolate chips to a large bowl and stir to combine.
  • Then, fold in the chocolate chips and enjoy!
    edible gluten free cookie dough step 2

Notes

  • Gluten-Free All Purpose Flour: I recommend using either Bob’s Red Mill 1:1 Gluten-Free Flour or King Arthur’s Gluten-Free Measure For Measure Flour, I’ve made these recipes with both brands and they’re delicious! The one gluten-free flour brand I would avoid is Trader Joe’s, for some reason the taste of that flour can be quite bitter.

    • Don’t Miss These Cookie Dough Recipes!

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    30 Minutes or Less

    Perfect Almond Flour Chocolate Chip Cookies

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    overhead image of an almond flour chocolate chip cookie with a bite taken out.

    Crispy on the outside and soft on the inside almond flour chocolate chip cookies! A super easy one-bowl, gluten-free dessert recipe everyone will love. These cookies are perfectly sweet, and stuffed with plentyyyy of melty chocolate.

    close-up of a stack of almond flour chocolate chip cookies

    What You’ll Need to Make Almond Flour Chocolate Chip Cookies

    Butter – I used Myoko’s Vegan Butter to keep my cookies both gluten and dairy-free. However, you can certainly use any type of butter you’d like. Just be sure to let it come to room temperature before baking, this’ll help whip together the butter and sugar in the first step.

    Brown Sugar or Coconut Sugar – Either one works! I used coconut sugar because it’s less processed than standard brown sugar. But I recommend you use whatever you have on-hand. Brown or coconut sugar give these almond flour chocolate chip cookies a deeper, more intense flavor!

    Almond Flour – Of course, these wouldn’t be what they are without plenty of almond flour. With any recipe that calls for almond flour, be sure to use blanched almond flour – not almond meal. Almond meal will yield a more grainy and crumbly cookie, which is not what we’re looking for here.

    Chocolate Chips – I can’t lie, I’ve got a pretty heavy hand when it comes to the chocolate chips. I used both chocolate chips AND chopped chocolate in my almond flour chocolate chip cookies. The end result was chocolate in every bite – yum! Though, again, feel free to use whichever you have on-hand when baking these cookies.

    close-up of a bite taken out of an almond flour chocolate chip cookie.

    Tips and Tricks

    • The cookie dough will appear more wet than standard cookie doughs, but this is ok! Simply scoop them onto a baking sheet, tidy up the edges of each cookies, then throw them in the oven to bake. They’ll still bake up beautifully, trust me!
    • For a softer cookie, bake them for only 10 minutes. Or, for a crispier, more well-done cookie, bake these cookies for a full 12 minutes. And always keep a close eye on them toward the end so they don’t burn!
    a stack of almond flour chocolate chip cookies with milk on the side.

    Adjust This Recipe to Your Dietary Needs

    Make it Dairy-Free: Easily make these cookies dairy-free by swapping the butter for non-dairy butter. Also, make sure the chocolate chips you’re using are dairy-free (most aren’t).

    Make it Vegan: For vegan almond flour chocolate chip cookies, take the dairy-free option above, as well as swap out the egg for your favorite vegan egg substitute. While I haven’t tried this version myself yet, I have high hopes it’ll work!

    Make it Paleo: For a paleo cookie recipe, use coconut sugar instead of brown sugar, and softened coconut oil in place of the butter.

    Perfect Almond Flour Chocolate Chip Cookies
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    Perfect Almond Flour Chocolate Chip Cookies

    4 from 14 votes
    Recipe by Samantha Course: DessertDifficulty: Easy
    Servings

    24

    cookies
    Prep time

    10

    minutes
    Cooking time

    10

    minutes
    Total time

    20

    minutes

    Crispy on the outside and soft on the inside almond flour chocolate chip cookies! A super easy one-bowl, gluten-free dessert recipe everyone will love. These cookies are perfectly sweet, and stuffed with plentyyyy of melty chocolate.

    Ingredients

    • 1/2 cup butter, softened

    • 2 tablespoons coconut oil, melted (or 2 additional tablespoons of butter)

    • 1/2 cup brown sugar or coconut sugar

    • 1 teaspoon vanilla extract

    • 1 egg, at room temperature

    • 2 1/4 cups almond flour

    • 1/2 teaspoon baking soda

    • 1/4 teaspoon salt

    • 1 cup chocolate chips

    Directions

    • Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.
    • Beat together the butter, coconut oil, and sugar in a large bowl with either a hand or stand mixer for 2-3 minutes.
    • Add in the vanilla extract and egg, beat until combined.
    • Add in almond flour, baking soda, and salt, this time stirring with a spatula or large spoon until just combine.
    • Fold in the chocolate chips, then scoop tablespoon-sized balls of cookie dough onto prepared baking sheet. Place each cookie about 2-3 inches apart, and lightly flatten with the palm of your hand.
    • Bake cookies 10-12 minutes or until golden brown, then transfer to a wire cooling rack to cool completely.

    Recipe Video

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    30 Minutes or Less

    Chickpea Chocolate Chip Cookie Dough

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    chickpea cookie dough in a jar with a spoon

    The healthiest raw cookie dough you’ll ever eat, made from chickpeas! Lightly sweetened with maple syrup, and loaded with extra chocolate chips. This chickpea cookie dough is vegan, gluten-free, super healthy, and totally delicious.

    overhead image of scoops of chickpea cookie dough with extra chocolate chips

    What You’ll Need To Make Chickpea Cookie Dough

    Chickpeas – An entire can of chickpeas is the base to this healthy cookie dough recipe! Drain and rinse your chickpeas well before adding them to the blender. And for a smoother cookie dough, remove the skins off your chickpeas.

    Nut or Seed Butter – I used almond butter, but any nut or seed butter will work in this recipe. Peanut butter, cashew butter, or even sunflower seed butter! Though whichever nut/seed butter you use, make sure it’s unsweetened.

    Maple Syrup – This unrefined sweetener add sweetness, but keeps this vegan dessert recipe extra healthy. Though if you’d like, you can use honey, agave nectar, or even date syrup instead.

    chickpea cookie dough inside a cookie scoop

    Tips and Tricks

    • This chickpea cookie dough is high in plant-based protein! However, if you’d like to add even more protein, throw in a scoop of your favorite vanilla plant-based protein powder. I recommend the Aloha Vanilla Protein Powder, it’s not too sweet and won’t throw off the flavor of this healthy dessert recipe.
    • Enjoy it however you’d like! By the spoonful, over ice cream, as breakfast, a snack, or dessert.
    • Taste and adjust the flavor of this edible cookie dough however you’d like. For more sweetness, add in a touch more maple syrup. Or, for a thicker consistency, blend in an extra tablespoons of almond flour.
    chickpea cookie dough in a jar with a spoon

    Adjust This Recipe To Your Dietary Needs

    Make it Nut-Free: For a nut-free version of this chickpea cookie dough, replace the almond flour with 3 tablespoons of coconut flour, and use sunflower seed butter.

    Make it Sugar-Free: For an entirely sugar-free healthy dessert, use your favorite sugar-free liquid sweetener in place of the maple syrup. Also, replace the chocolate chips with cacao nibs!

    Chickpea Cookie Dough

    0 from 0 votes
    Recipe by Samantha Course: Snacks, DessertDifficulty: Easy
    Servings

    4

    servings
    Prep time

    5

    minutes
    Cooking time

    0

    minutes
    Total time

    5

    minutes

    The healthiest raw cookie dough you’ll ever eat, made from chickpeas! Lightly sweetened with maple syrup, and loaded with extra chocolate chips. This chickpea cookie dough is vegan, gluten-free, super healthy, and totally delicious.

    Ingredients

    • 1 (15-ounce) can chickpeas, drained and rinsed

    • 1/4 cup nut or seed butter, I used almond butter

    • 1/4 cup almond flour, see Notes for nut-free option

    • 3 tablespoons maple syrup

    • 1 tablespoon non-dairy milk, unsweetened

    • 1 teaspoon vanilla extract

    • pinch of salt

    • 1/4 cup chocolate chips

    Directions

    • Add all ingredients except chocolate chips to a food processor or high-speed blender, then pulse until super smooth.
    • Fold in chocolate chips and enjoy!

    Recipe Video

    Notes

    • Make it Nut-Free: Replace the almond flour with 3 tablespoons of coconut flour.

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    30 Minutes or Less

    Gluten-Free Chocolate Chip Cookie Brittle

    By
    stack of gluten-free chocolate chip cookie brittle

    Extra crunchy, perfectly sweet gluten-free chocolate chip cookie brittle! Made with almond flour and sweetened with coconut sugar for a healthier treat. This paleo dessert recipe requires just one bowl and 30 minutes to make!

    gluten-free chocolate chip cookie brittle in a bowl with milk on the side

    What You’ll Need To Make Gluten-Free Cookie Brittle

    Oil – Any neutral tasting oil will work in this recipe. I’ve made this recipe with both avocado oil and melted refined coconut oil. Avocado oil yields no flavor, while coconut oil yields a slight coconut flavor. Though both baked up perfectly crispy, so use whatever you’d like.

    Egg Whites – By leaving out the egg yolks, we get an even crispier cookie brittle. For help figuring out how to separate egg whites from the yolk, I recommend following this tutorial. And don’t throw out your egg yolks! They’re deeply nutritious, so save them for your morning scramble.

    Almond Flour – Almond flour works flawlessly in our cookie brittle batter. Also, in using almond flour in place of any other flour, we keep this dessert recipe grain-free and paleo-friendly.

    Chocolate Chips – For a gluten-free chocolate chip cookie brittle, you’re gonna need plenty of chocolate chips. However, you can totally replace the chocolate chips in this recipe with anything you’d like. I’ve made a birthday cake cookie brittle using this recipe, by swapping out the chocolate chips for one cup of rainbow sprinkles – so fun and delicious!

    gluten-free chocolate chip cookie brittle stacked

    Tips and Tricks

    • After 10 minutes of baking, you’ll want to remove your brittle from the oven to gently slice it. For easy slicing, I recommend using a pizza cutter and rolling it through the brittle in all different directions! Though if you don’t have a pizza cutter, use a sharp knife instead.
    • You must let this gluten-free chocolate chip cookie brittle cool completely before eating! If not, it won’t get nearly as crispy. Therefore, transfer your brittle pieces to a wire cooling rack for at least 30 minutes before eating, serving, and/or storing.
    • While not necessary, I recommend storing leftover brittle in an airtight container in your fridge! This will ensure the pieces stay crispy, and the chocolate doesn’t melt.

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan: While I haven’t tried this variation myself yet, you might be able to get away with substituting the egg whites for two flax eggs. To make one flax egg, combine one tablespoon of ground flax meal with three tablespoons of water, whisk together then let it sit for 10 minutes, until the mixture thickens. Once thick, add in the flax eggs just as you would the egg whites. If you take this option, please let me know how it turns out!

    Make it Paleo: Surprise! This dessert recipe is already paleo. Though to ensure it remains paleo, use your favorite refined sugar-free chocolate chips.

    Gluten-Free Chocolate Chip Cookie Brittle

    0 from 0 votes
    Recipe by Samantha Course: DessertDifficulty: Easy
    Servings

    8

    servings
    Prep time

    5

    minutes
    Cooking time

    20

    minutes
    Total time

    25

    minutes

    Extra crunchy, perfectly sweet gluten-free chocolate chip cookie brittle! Made with almond flour and sweetened with coconut sugar for a healthier treat. This paleo dessert recipe requires just one bowl and 30 minutes to make!

    Ingredients

    • 1/2 cup coconut sugar

    • 1/2 cup neutral tasting oil, see Notes

    • 2 egg whites

    • 1 teaspoon vanilla extract

    • 3/4 cup almond flour

    • 1/2 cup tapioca flour

    • 1/4 teaspoon baking soda

    • 1 cup chocolate chips

    Directions

    • Preheat oven to 350° Fahrenheit and line a large cookie sheet with parchment paper.
    • Mix together the coconut sugar and oil in a large bowl. Add in the egg whites and vanilla extract, mix until combined.
    • Add almond flour, tapioca flour, and baking soda to the bowl and continue to mix until a dough forms. Fold in chocolate chips until evenly dispersed throughout dough.
    • Transfer cookie brittle dough to prepared cookie sheet and flatten into an even, thin layer (about ¼-inch thick).
    • Bake for 10 minutes, then remove from oven and slice into brittle pieces before putting it back into the oven for an additional 10-12 minutes.
    • Remove from oven and transfer to a wire cooling rack to let cool completely before breaking into pieces.

    Recipe Video

    Notes

    • Neutral Tasting Oil: Refined coconut oil, avocado oil, or olive oil will all work!

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