Protein Cookie Dough Bark Recipes

Protein Cookie Dough Bark Recipes: With just five basic ingredients, this protein cookie dough bark is incredibly simple to make. With four grams of protein per serving, it’s the ideal nutritious dessert or post-workout treat.

Protein Cookie Dough Bark Recipes

Ingredients

• To a medium mixing bowl, add almond flour, protein powder, ¼ cup coconut oil, and honey (or maple syrup). Mix everything together.

• One tablespoon of water at a time, stirring the cookie batter in between each addition, until the dough holds together well. It shouldn’t be very moist, but it also shouldn’t be crumbly and dry.

• Mix in 1 ½ Tablespoon chocolate chips with the dough, stirring to mix them in.

• Press the cookie dough into a rectangle shape by placing it on a small baking sheet prepared with parchment paper.

• To a microwave-safe bowl, add the remaining chocolate chips and ½ teaspoon coconut oil. Microwave in 15-second intervals until the chocolate chips are completely melted.

• Cover the cookie dough with a thin layer of melted chocolate. If desired, top the bark with a little flaky sea salt and place it in the freezer for 30 to 1 hour to allow the chocolate to solidify. Slice, then savor. Store in the freezer or refrigerator in an airtight container.
  
  

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Nutrition

• Serving: 1 piece
• Calories: 110 kcal
• Carbohydrates: 8g
• Protein: 4g
• Fat: 8g
• Saturated Fat: 5g
• Fiber: 3g
• Sugar: 3g

FAQs AND Questions

Why I Love This Protein Cookie Dough Bark

• Easy – You only need 5 ingredients and less than 10 minutes to make this recipe. The hardest part is waiting for the bark to chill in the freezer.
• Protein – Each piece has 4 grams of protein, which is pretty good for a cookie dough treat.
• Delicious – This bark is seriously addicting! It tastes like real deal cookie dough. You’ll want to have it on hand at all times, trust me!

How to Make Protein Cookie Dough Bark

• Step 1: Add the almond flour, protein powder, melted coconut oil and honey or maple syrup to a medium mixing bowl and stir until the dough is combined. Add one tablespoon of water at a time, until the cookie dough is sticking together well. You want it moist, but not too wet!

• Step 2: Add chocolate chips to the dough and mix to fully incorporate.

• Step 3: Press the dough into a rectangle shape onto a cookie sheet lined with parchment paper.
• Step 4: In a microwave-safe bowl, melt the remaining chocolate chips with coconut oil in 15-second increments until fully melted.
• Step 5: Spread the melted chocolate over the cookie dough, then immediately sprinkle with flaked sea salt, if desired. Transfer the baking sheet to the freezer to set for about 30 minutes-1 hour. Once the bark is solid, cut it into 12 pieces and enjoy!

Dietary Alternatives

• Nut-free: You might try using oat flour instead of almond flour if you must make this recipe nut-free, but you might need to use less as oat flour doesn’t absorb as much liquid as almond flour does. I’m not positive how this will work because I haven’t tested it, but do let me know if you do in the comments section below!

• Low-sugar: For people watching their sugar intake, use a sugar-free liquid sweetener such stevia or monk fruit syrup in place of honey or maple syrup. Since the sweetness level varies, adjust to taste.

• Vegan: Make sure you’re using vegan chocolate chips and use maple syrup.