Healthy Vegan & Gluten-Free Cookie Dough Bark Recipe

Introduction

This Healthy Cookie Dough Bark is a delightful treat that’s both vegan and gluten-free. It combines rich almond flour cookie dough with a smooth chocolate topping, creating a perfect balance of flavors and textures. Whether you want a quick snack or a guilt-free dessert, this bark is sure to satisfy your sweet tooth.

Ingredients

• 1 and 1/2 cups almond flour
• 1/4 cup cashew butter (or peanut butter)
• 1/4 cup maple syrup
• 2 tbsp melted coconut oil (for the dough)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup chocolate chips (for the dough)
• 1 cup chocolate chips (for the topping)
• 1 tsp coconut oil (for the topping)
• Flaky sea salt, optional

Instructions

1. Step 1: In a bowl, combine almond flour, cashew butter, maple syrup, melted coconut oil, vanilla extract, and salt. Mix well until evenly combined. Stir in 1/4 cup chocolate chips.
2. Step 2: Place parchment paper on a cutting board or large plate. Transfer the cookie dough mixture onto the parchment paper and firmly press it down with a silicone spatula or clean hands to form an even layer about 1/2-inch thick. Set aside.
3. Step 3: In a small bowl, combine 1 cup chocolate chips and 1 tsp coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.
4. Step 4: Pour and spread the melted chocolate evenly over the pressed cookie dough layer. Sprinkle with flaky sea salt if desired.
5. Step 5: Chill the cookie dough bark in the freezer for 10 minutes to allow the chocolate to set. Once firm, chop into large chunks and enjoy!

Tips & Variations

• For a nut-free version, substitute almond flour with oat flour and use sunflower seed butter instead of cashew butter.
• Use dairy-free chocolate chips to keep the recipe completely vegan.
• Add chopped nuts or dried fruit to the dough for extra texture and flavor.
• If you don’t have a microwave, melt the chocolate and coconut oil using a double boiler method.

Storage

Store the cookie dough bark in an airtight container in the refrigerator for up to one week or in the freezer for up to one month. To enjoy, let it sit at room temperature for a few minutes to soften slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nut butters instead of cashew butter?

Yes, peanut butter or almond butter can be used as alternatives. Keep in mind that the flavor will vary slightly depending on the nut butter you choose.

Is this recipe safe for people with gluten allergies?

Yes, this recipe is gluten-free as it uses almond flour instead of wheat-based flours. Just ensure your chocolate chips are certified gluten-free if necessary.

Healthy Vegan & Gluten-Free Cookie Dough Bark Recipe

Print Recipe

★★★★★

5 from 72 reviews

This Healthy Cookie Dough Bark is a delicious vegan and gluten-free treat combining a rich almond flour cookie dough base with a silky chocolate topping. Sweetened naturally with maple syrup and studded with chocolate chips, it’s an easy no-bake recipe perfect for satisfying sweet cravings with wholesome ingredients.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 and 1/2 cups almond flour
• 1/4 cup cashew butter (or peanut butter)
• 1/4 cup maple syrup
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup chocolate chips

Chocolate Topping

• 1 cup chocolate chips
• 1 tsp coconut oil
• Flaky sea salt, optional

Instructions

1. Prepare the Cookie Dough: In a mixing bowl, combine almond flour, cashew butter, maple syrup, melted coconut oil, vanilla extract, and salt. Stir until all ingredients are evenly combined. Fold in the chocolate chips gently to distribute them through the dough.
2. Shape the Dough: Line a cutting board or large plate with parchment paper. Transfer the cookie dough mixture onto the parchment paper and use a silicone spatula or clean hands to firmly press and flatten it to about 1/2-inch thickness. Set this aside for the next step.
3. Melt the Chocolate Topping: In a small bowl, mix the chocolate chips and coconut oil. Microwave in 30-second increments, stirring well between each, until the chocolate is completely melted and smooth.
4. Assemble the Bark: Pour and evenly spread the melted chocolate over the flattened cookie dough layer. If desired, sprinkle flaky sea salt over the top to enhance the flavor and texture.
5. Set and Serve: Place the assembled cookie dough bark in the freezer for 10 minutes to allow the chocolate to set firmly. Once chilled, remove from the freezer and chop into large chunks. Serve immediately or store in the fridge to keep firm.

Notes

• Cashew butter can be substituted with peanut butter or another nut butter of choice.
• Use dairy-free chocolate chips to keep the recipe fully vegan.
• Store leftovers in an airtight container in the refrigerator for up to one week.
• Feel free to add mix-ins like chopped nuts or dried fruit to the cookie dough for extra texture.
• For a sweeter bark, increase the maple syrup slightly, or reduce it for a less sweet version.

Keywords: healthy cookie dough bark, vegan desserts, gluten-free dessert, no-bake cookie recipe, dairy-free chocolate bark