Eightyrecipes
Healthy Cookie Dough Bark
A no-bake almond flour cookie dough layer with mini chocolate chips, topped with smooth chocolate and flaky sea salt. Egg-free and ready after an hour in the fridge.
Ingredients
Cookie Dough Layer
- 100 g almond flour 1 cup
- 30 g oat flour 1/4 cup
- 40 g honey or maple syrup 2 tablespoons
- 30 g melted butter 2 tablespoons
- 1 teaspoon vanilla extract 5 g
- 1/4 teaspoon fine salt 1 g
- 45 g mini chocolate chips 1/4 cup
Chocolate Topping
- 170 g milk chocolate or dark chocolate 6 ounces
- 1 teaspoon coconut oil 5 g, optional
Finish
- 2 to 3 g flaky sea salt
Instructions
- Line a small tray or container with parchment paper.
- In a bowl, combine the almond flour, oat flour, honey, melted butter, vanilla and salt.
- Stir until a soft cookie dough forms.
- Fold in the mini chocolate chips.
- Press the mixture into an even layer on the prepared tray (rolling it under a sheet of parchment helps).
- Melt the chocolate and coconut oil together until smooth.
- Pour the melted chocolate over the cookie dough layer.
- Spread evenly using the back of a spoon or an offset spatula.
- Sprinkle with flaky sea salt while the chocolate is still glossy.
- Refrigerate for about 1 hour or until fully firm, then break or cut into pieces before serving.
Notes
Nutrition values are an estimate, based on 12 pieces. For clean slices, allow the bark to sit at room temperature for a few minutes before cutting. Store in an airtight container in the refrigerator for up to 1 week. Freeze for up to 2 months and thaw in the refrigerator before serving. For anyone vulnerable, toast the oat flour at 350°F (180°C) for 5 minutes and cool it first, or replace it with more almond flour.
Nutrition
Nutrition is an estimate, calculated automatically.
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