Healthy Cookie Dough Bark
A delightful, nutritious treat that combines the flavors of classic cookie dough with a wholesome spin, perfect for a quick snack or dessert.
Ingredients
For the Base
- 1.5 cups almond flour Oat flour can be used as a budget-friendly option.
- 0.25 cups cashew butter (or peanut butter) Can substitute with almond or sunflower seed butter.
- 0.25 cups maple syrup Can be replaced with agave nectar or honey if not strictly vegan.
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 0.25 tsp salt
- 0.25 cups chocolate chips Use dark chocolate or dairy-free chips if needed.
For the Topping
- 1 cup chocolate chips
- 1 tsp coconut oil
- to taste flaky sea salt (optional)
Instructions
Preparation
- In a bowl, add almond flour, cashew butter, maple syrup, melted coconut oil, vanilla extract, and salt. Mix together until evenly combined.
- Add 1/4 cup chocolate chips to the mixture and fold them in gently.
- Place parchment paper on a cutting board or large plate and transfer the cookie dough mixture onto the parchment paper.
- Using a silicone spatula or clean hands, firmly press the cookie dough into an even layer about 1/2-inch thick. Set aside.
Topping
- In a small bowl, combine 1 cup chocolate chips with 1 tsp coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted.
- Pour and spread the melted chocolate over the cookie dough base. Sprinkle flaky sea salt on top if desired.
Chilling
- Chill the cookie dough bark in the freezer for about 10 minutes to let it set.
Serving
- Once set, remove from the freezer and chop into large chunks. Enjoy!
Notes
Store in an airtight container in the fridge for about a week. Can be kept in the freezer for about three months.