Dairy-Free

4 Ingredient Peanut Butter Cup Cookie Dough Bark

By Samantha Russo December 5, 2024

Why You’ll Love This Recipe

Easy and Fast: Made with minimal ingredients and no baking required, this recipe comes together in minutes.
Healthier Dessert: Sweetened with maple syrup and packed with healthy fats from peanut butter and almond flour, this bark satisfies your sweet tooth while keeping it wholesome.
Customizable: You can switch up the flavors, toppings, and even the type of nut butter for a bark that’s truly your own.

Close up image of 4 ingredient peanut butter cup cookie dough bark.

What You’ll Need to Make Peanut Butter Cup Cookie Dough Bark

For the Cookie Dough Base:

Almond Flour: The foundation of the bark, almond flour provides a soft, cookie-dough-like texture and is naturally gluten-free.
Unsweetened Peanut Butter: Adds richness and flavor while binding the ingredients together. Make sure to use a drippy, natural peanut butter for the best results.
Maple Syrup: Acts as the natural sweetener, giving the cookie dough a perfect touch of sweetness.

For the Chocolate Layer:

Chocolate Chips: Melted chocolate creates a decadent top layer. I use Guittard Extra Dark Chocolate Chips in most of my recipes because they’re dairy-free, but rich and not-too-sweet.
Chopped Peanuts (Optional): Add a delightful crunch and extra peanut flavor to the bark.

How to Make Peanut Butter Cup Cookie Dough Bark

Prepare the Dough: In a medium bowl, mix together the almond flour, peanut butter, and maple syrup until a soft dough forms.
Shape the Bark: Line a small baking sheet or large plate with parchment paper. Place the dough on the paper and spread it evenly with your hands to form a large, flat rectangle.
Melt the Chocolate: Heat the chocolate chips in the microwave in 30-second intervals or over a double boiler, stirring until smooth.
Assemble the Bark: Pour the melted chocolate over the dough, spreading it evenly to cover the entire surface. Sprinkle chopped peanuts on top, if desired.
Freeze and Serve: Place the bark in the freezer for at least 1 hour. When ready to enjoy, remove from the freezer and break or cut into pieces.

Overhead image of 4 ingredient peanut butter cup cookie dough bark cut into large pieces.

Storage Tips

Refrigerator: Store the bark in an airtight container in the fridge for up to 1 week.
Freezer: Keep leftovers in the freezer for up to 1 month. Simply remove pieces as needed and let them sit at room temperature for 5-10 minutes before eating.

Switch Up the Flavors of This Recipe

Add a Drizzle: Drizzle melted peanut butter or caramel over the chocolate layer before freezing for added flavor.
Toppings Galore: Sprinkle with flaky sea salt (I love this Maldon Flaky Sea Salt), crushed pretzels, or cacao nibs for a fun twist.
Different Nut Butter: Swap peanut butter with almond or cashew butter for a subtle flavor variation.

5 from 1 vote

Peanut Butter Cup Cookie Dough Bark

This peanut butter cup cookie dough bark is a quick and easy treat that’s not only delicious but also healthy! Made with just 4 simple ingredients, it’s naturally gluten-free, dairy-free, and vegan, and sweetened with maple syrup. It’s perfect for when you’re craving something sweet and indulgent yet wholesome. Whether you’re making it for yourself, your family, or a special occasion, this bark is sure to be a hit!

Print Rate

Prep Time: 5

Freezing Time: 1

Total Time: 1 5

Servings: servings

Equipment

1 small bowl
1 small baking sheet

Ingredients

1 cup plus 2 tablespoons almond flour
1/4 cup unsweetened creamy peanut butter
3 tablespoons maple syrup
3/4 cup chocolate chips melted
chopped peanuts (optional) for topping

Instructions

Mix together the almond flour, peanut butter, and maple syrup in a bowl.
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 chocolate chips, then pour the melted chocolate over the 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 peanut butter cup cookie dough bark from the freezer and either cut or break into large pieces. Enjoy right away or store leftover bark in the freezer for later!

Nutrition

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Dairy-Free

Cookie Dough Frozen Yogurt Bites

By Samantha Russo October 22, 2024

I’ve seen variations of these frozen yogurt bites all over social media. But I haven’t seen a cookie dough version yet! And because cookie dough is like kinda my thing (see: gluten-free edible cookie dough, healthy cookie dough bark, no-bake cookie dough bars) I figured I’d take it upon myself to develop one.

cookie dough frozen yogurt bites on a plate.

Why You’ll Love This Recipe

These Cookie Dough Frozen Yogurt Bites are a perfect combination of creamy, rich coconut yogurt and crunchy chocolate chips, all wrapped in a smooth chocolate coating. They’re incredibly easy to make, gluten-free, dairy-free, and can even be made vegan! The perfect bite-sized treat to enjoy any time of day, whether you’re craving a sweet snack or a healthy dessert alternative.

What You Need to Make These Cookie Dough Frozen Yogurt Bites

Coconut Yogurt: A dairy-free alternative that provides a creamy base for the frozen bites. Rich in probiotics and perfect for those looking for a non-dairy option. I use and love Cocojune plain unsweetened coconut yogurt!

Cashew Butter: Adds a subtle nutty flavor and a creamy, thick texture to the yogurt mixture. You can substitute it with almond butter or sunflower seed butter for a nut-free option.

Maple Syrup: Naturally sweetens the yogurt mixture without refined sugar, keeping the recipe healthy and low-glycemic.

Mini Chocolate Chips: Provide the “cookie dough” flavor with their slight crunch and delicious chocolate flavor. I recommend Enjoy Life’s dairy-free mini chocolate chips in this recipe!

Chocolate Chips & Coconut Oil: The melted chocolate forms the crunchy outer shell, with coconut oil helping to make it silky and smooth for easy dipping.

holding a cookie dough frozen yogurt bite sliced in half.

Tips and Tricks For the Best Frozen Yogurt Bites

Make sure to freeze the yogurt bites completely before dipping them in the melted chocolate to prevent them from melting.
Use a cookie scoop to ensure evenly sized bites that are easy to dip and eat.
For a thicker chocolate coating, dip each bite twice, allowing the chocolate to harden between dips.

Switch Up The Flavors

Try adding a tablespoon of peanut butter to the yogurt mixture for a peanut butter cookie dough twist.
Substitute the mini chocolate chips for white chocolate chips or chopped nuts for a different texture and flavor.
Add a pinch of sea salt on top of the dipped bites to balance the sweetness with a salty kick!

Adjust This Recipe to Your Dietary Needs

Vegan Option: Ensure the yogurt and chocolate chips you use are dairy-free.
Nut-Free Option: Swap the cashew butter with sunflower seed butter or another nut-free alternative.

5 from 1 vote

Cookie Dough Frozen Yogurt Bites

This cookie dough frozen yogurt bites recipe is made with just a few wholesome ingredients. It’s naturally gluten-free, dairy-free, vegan, and free of refined sugars, making it a healthy, delicious snack option!

Print Pin Rate

Prep Time: 5

Freezing Time: 1 30

Total Time: 1 35

Servings: servings

Equipment

small bowl
baking sheet

Ingredients

For the frozen yogurt:

1 cup non-dairy yogurt plain and unsweetened
2 tablespoons protein powder optional
1/4 cup cashew butter or any nut/seed butter
1 teaspoon vanilla extract
2 tablespoons maple syrup or honey

For the chocolate coating:

1 1/2 cups chocolate chips
2 tablespoons coconut oil

Instructions

Add all frozen yogurt ingredients except the mini chocolate chips to a bowl and mix until smooth and combined. Then, stir in the mini chocolate chips.
Line a baking sheet with parchment paper, and use either a medium-large cookie scoop to scoop dollops of the frozen yogurt mixture onto the making sheet, slightly spacing each one apart.
Transfer the baking sheet to the freezer and freeze for at least 1 hour, or until the yogurt is completely solid.
Melt together the chocolate chips and coconut oil in either the microwave or over a double boiler, until completely smooth. Remove the frozen yogurt bites from the freezer and dip each one into the melted chocolate to coat, then transfer back to the baking sheet.
Once all frozen yogurt bites have been dipped in chocolate, return to the freezer for at least another 30 minutes, or until chocolate has hardened. Either store in the freezer for enjoy later on, or take one out to enjoy right away!

Video

Nutrition

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30 Minutes or Less

Protein Cookie Dough Bark

By Samantha Russo October 1, 2024

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!

protein cookie dough bark pieces stacked on top of each other.

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.

protein cookie dough bark on a baking sheet.

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!

5 from 6 votes

Protein Cookie Dough Bark

This 5-ingredient protein cookie dough bark recipe is a quick and healthy snack that’s gluten-free and high in protein! It's easy to customize with different flavors and can easily be made vegan or low-carb. Store this protein cookie dough bark in the freezer for a quick, guilt-free snack anytime!

Print Pin Rate

Prep Time: 5

Freezing Time: 1

Total Time: 1 5

Servings: servings

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!

Video

Nutrition

Serving: 1piece | Calories: 357kcal | Carbohydrates: 32g | Protein: 8g | Fat: 23g

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30 Minutes or Less

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

By Samantha Russo July 31, 2024

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.

3.84 from 221 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.

Print Pin Rate

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings: 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!

By Samantha Russo March 7, 2024

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.

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

4 from 60 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!

Print Pin Rate

Prep Time: 5

Total Time: 5

Servings: 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!
For 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.

Video

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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