Description
This protein cookie dough bark is the kind of treat that feels a little rebellious—in the best way. You get rich chocolate, soft cookie dough texture, and just enough sweetness to feel indulgent, all without turning it into a full-on sugar spiral. It’s no-bake, easy to customize, and ideal for slicing into snackable pieces whenever a craving hits.
Ingredients
Scale
Chocolate Layer
- 8 ounces high-quality dark chocolate or chocolate chips (sugar-free works too)
- 1 teaspoon coconut oil (optional, but helpful for shine and easier snapping)
Protein Cookie Dough Layer
- 1 cup finely ground oat flour* or almond flour for a lower-carb option
- ⅓ to ½ cup nut butter (peanut, almond, or sunflower seed all work well)
- ¼ to ⅓ cup vanilla or plain protein powder
- 2–3 tablespoons milk or dairy-free milk, added gradually
- 2–4 tablespoons maple syrup, honey, or preferred liquid sweetener
- 1 teaspoon vanilla extract
- Small pinch of salt
- ¼ cup mini chocolate chips or chopped chocolate (optional)
- Flaky sea salt for topping (optional)
- *No oat flour? Blend rolled oats until powdery and you’re good to go.
Instructions
- Set Up Your Pan
- Line a flat baking sheet with parchment paper. A smaller pan gives thicker bark, while a larger one creates thinner, snappier pieces.
- Melt the Chocolate
- Add chocolate and coconut oil to a microwave-safe bowl. Heat in short bursts, stirring between each, until completely smooth. You can also melt it gently on the stovetop using a double boiler.
- Create the Base
- Pour the melted chocolate onto the prepared tray and spread it into an even layer. Chill for a few minutes until the surface firms up slightly but still feels sticky to the touch.
- Mix the Cookie Dough
- In a separate bowl, combine the flour, protein powder, salt, and vanilla. Stir in nut butter and sweetener, then slowly add milk until a soft, moldable dough forms. It should hold its shape without feeling dry. Fold in chocolate pieces if using.
- Give it a taste and adjust sweetness as needed.
- Layer the Dough
- Drop spoonfuls of cookie dough onto the chilled chocolate base. Gently spread and swirl, letting some chocolate peek through for that classic bark look.
- Add Finishing Touches
- Sprinkle extra chocolate, nuts, coconut, or flaky salt over the top if desired.
- Chill Until Set
- Place the tray back in the fridge for about 25 minutes, or freeze for 10–15 minutes, until everything is firm.
- Break and Serve
- Lift the bark out using the parchment paper and snap into uneven pieces. Enjoy right away or store for later.
Notes
- Adjust as you go: Protein powders vary, so add liquid slowly to get the right dough texture.
- Avoid excess moisture: Too much liquid will cause the dough to sink into the chocolate layer.
- Don’t skip chilling: Cooling is essential for clean breaks and defined layers.
- Taste before setting: The dough should be lightly sweet since the chocolate adds richness.
- Work cool: If your kitchen is warm, use the freezer between steps to keep chocolate from melting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts