This healthy cookie dough bark is a simple no-bake treat that tastes like classic cookie dough while being made with wholesome, gluten-free ingredients. It is naturally sweetened, easy to prepare, and perfect when you want a quick dessert without turning on the oven.
Why You’ll Love This Recipe
This recipe comes together in minutes with no baking required, making it ideal for busy days. It is gluten-free and made with simple pantry ingredients you can feel good about. The texture is creamy with a satisfying crunch, and it can be easily customized with your favorite mix-ins. It is also perfect for make-ahead snacks or healthier desserts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
almond flour: 1 ½ cups
smooth almond butter: ½ cup
maple syrup: ⅓ cup
coconut oil, melted: 3 tablespoons
vanilla extract: 1 teaspoon
salt: ¼ teaspoon
dark chocolate chips: ½ cup
mini dairy-free chocolate chips for topping: ¼ cup
Directions
In a large mixing bowl, add the almond flour, almond butter, maple syrup, melted coconut oil, vanilla extract, and salt.
Stir until a thick, smooth cookie dough forms. The mixture should be soft but not sticky.
Line a baking tray or small pan with parchment paper.
Spread the cookie dough evenly into a thin layer, about ¼-inch thick.
Sprinkle the dark chocolate chips over the surface and gently press them into the dough.
Place the tray in the freezer for about 30 minutes, or until firm.
Once set, break or cut the bark into pieces and serve.
For a nut-free version, replace almond butter with sunflower seed butter and almond flour with oat flour made from certified gluten-free oats.
Add shredded coconut or chopped nuts for extra texture.
Swirl in a few tablespoons of melted dark chocolate on top before freezing for a marbled look.
Use date syrup instead of maple syrup for a deeper caramel flavor.
Storage/Reheating
Store the cookie dough bark in an airtight container in the refrigerator for up to 7 days.
For longer storage, keep it in the freezer for up to 2 months.
This recipe does not require reheating and is best enjoyed chilled or slightly frozen.
FAQs
Is this cookie dough bark safe to eat raw?
Yes, it contains no eggs or raw flour, making it safe to eat without baking.
Can I make this recipe vegan?
Yes, the ingredients listed are already plant-based and suitable for a vegan diet.
What can I use instead of almond flour?
You can use oat flour made from gluten-free oats or cashew flour for similar results.
Can I reduce the sweetness?
Yes, reduce the maple syrup slightly or use a darker chocolate with less sweetness.
Does this bark melt at room temperature?
It can soften if left out too long, so it is best kept chilled.
Can I use honey instead of maple syrup?
You can, but the flavor and texture will change slightly.
How thick should the bark be?
About ¼-inch thick works best for easy breaking and a good texture.
Can kids help make this recipe?
Yes, it is a simple, no-bake recipe that is great for kids to help with.
What type of chocolate works best?
Dark chocolate chips or chopped dark chocolate bars work very well.
Can I double the recipe?
Yes, simply double all ingredients and use a larger tray.
Conclusion
This healthy cookie dough bark is an easy, no-bake dessert that delivers classic cookie dough flavor with better-for-you ingredients. It is quick to prepare, versatile, and perfect for storing in the fridge or freezer whenever a sweet craving strikes.
This no-bake healthy cookie dough bark is made with almond flour, almond butter, and maple syrup for a wholesome treat that’s gluten-free, naturally sweetened, and packed with cookie dough flavor. Perfect for quick desserts or make-ahead snacks.
Ingredients
1½ cups almond flour
½ cup smooth almond butter
⅓ cup maple syrup
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup dark chocolate chips
¼ cup mini dairy-free chocolate chips (for topping)
Instructions
In a large mixing bowl, combine almond flour, almond butter, maple syrup, melted coconut oil, vanilla extract, and salt. Mix until a thick, smooth dough forms.
Line a baking tray or small pan with parchment paper. Spread the cookie dough evenly into a ¼-inch thick layer.
Sprinkle the dark chocolate chips over the top and gently press them into the dough.
Place the tray in the freezer for 30 minutes, or until the bark is firm.
Once set, remove from the freezer and break or cut into pieces. Serve chilled.
Notes
For a nut-free version, substitute almond butter with sunflower seed butter and almond flour with gluten-free oat flour.
Optional: Add shredded coconut or chopped nuts for added texture.
