Cookie Dough Bark

While a chocolate chip cookie with crisp edges and a chewy center is utter perfection, nothing beats the flavor of chocolate chip cookie dough. The problem? Regular cookie dough is made with raw eggs and raw flour, so it’s a no-go for eating straight out of the bowl. I’ve been on the hunt for a way that I can eat cookie dough without the risks, and I’ve finally found my answer in this easy chocolate chip cookie dough bark.

Inspired by a viral recipe, I developed my own cookie dough–inspired dessert that can be tucked in the freezer and enjoyed at any moment. You only need six ingredients to prep a batch, and it can be customized in a number of ways to make your own ultimate snack. Plus, it’s naturally gluten free.

Cookie Dough Bark Ingredients

• Almond flour: Almond flour can be eaten raw, and it offers a super-fine texture for easier incorporation. It serves as the base for this cookie dough bark, making it naturally gluten free.
• Brown sugar: Just like with classic chocolate chip cookies, you can choose to use either light brown sugar or dark brown sugar. Dark brown sugar adds more depth of flavor and richness.
• Salt: Add just a touch of salt to balance the flavor of the cookie dough bark.
• Coconut oil: Coconut oil is the important “glue” that holds all of the ingredients together. It’s melted to prep the mixture, and it solidifies in the freezer to maintain the texture of the bark.
• Vanilla extract: Enhance the overall flavor of the cookie dough bark with vanilla extract.
• Mini chocolate chips: Chocolate chip cookie dough calls for plenty of chocolate chips! Use mini chocolate chips for easier incorporation and flavor in every bite. The chocolate chips are also melted to make the chocolate topping.

Directions

Step 1: Prep the cookie dough mixture

Line a 15x10x1-inch baking sheet with parchment paper.

In a large bowl, combine the almond flour, brown sugar and salt. Using a spatula, stir in the melted coconut oil and vanilla extract until the mixture is smooth. Stir in 1/2 cup of mini chocolate chips.

Step 2: Flatten and freeze the dough

Use your hands to pat the mixture into an even layer on the prepared baking sheet. Freeze the dough for 20 minutes.

Step 3: Top with melted chocolate

Meanwhile, melt the remaining cup of mini chocolate chips. Spread the melted chocolate over the frozen cookie dough bark.

Editor’s Tip: Use an offset spatula to spread the melted chocolate for the smoothest appearance.

Step 4: Freeze and break the bark

Freeze the bark for one hour until it’s firm. Break it into pieces and serve.

Cookie Dough Bark Variations

• Add protein: This cookie dough bark can be turned into a protein-filled snack with one simple addition. Add a scoop or two of your favorite vanilla protein powder to the bark mixture. Make sure to use a brand you really like, as you’ll definitely be able to taste it.
• Incorporate nuts: Add extra crunch to the bark for a more texture. Incorporate finely crushed or pulsed walnuts, pecans or pistachios.
• Try another extract: Love mint chocolate chip cookies? Add 1/2 teaspoon of peppermint extract to the mixture for a minty flavor.
• Use dark chocolate: Add rich, deep flavor by swapping the mini chocolate chips for regular dark chocolate chips. Use dark chocolate for both the bark mixture and the topping, or just as the melted chocolate topping.

How to Store Cookie Dough Bark

Cookie dough bark is best kept in an airtight container or a zip-top bag in the freezer. This will help keep it hard until you’re ready to pull out a piece or two to enjoy. Store it for up to two months.

Can you make cookie dough bark ahead of time?

Part of the appeal of this cookie dough bark recipe is that it’s a great make-ahead treat to have on hand for when a craving strikes. Prep a single batch or double it, and keep it stored in the freezer.

Cookie Dough Bark Tips

Can you use raw all-purpose flour in cookie dough bark?

This recipe uses almond flour because it is safe to eat raw, unlike wheat flours like all-purpose flour. If you’d prefer to use all-purpose flour, you can heat-treat it ahead of time for use. Bake the flour in the oven at 400º for about five minutes or until it reaches an internal temperature of 160º. Then incorporate it into the mixture.

What if the bark didn’t harden?

Your bark may need more time in the freezer if it didn’t harden. Let it freeze, uncovered, for a full hour. If you’ve ruled out that the freeze time was long enough, it’s possible the bark didn’t have enough almond flour to make it stable.

Why did the melted chocolate split?

You can melt chocolate in the microwave or over a double-boiler on the stovetop. With either method, there’s the potential for overheating, which can cause melted chocolate to split or seize. Melt chocolate slowly at a low temperature to ensure this doesn’t happen. If you’re using a double-boiler, it’s important to avoid getting any liquid or moisture in the chocolate, as that can cause it to seize as well.