Healthy Vegan & Gluten-Free Cookie Dough Bark Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
