Healthy Cookie Dough Bark
A delicious and easy-to-make vegan and gluten-free cookie dough bark that's perfect for sharing or enjoying on your own.
Ingredients
Dry Ingredients
- 1 cup almond flour Can substitute with oat flour or coconut flour.
- 1 cup gluten-free rolled oats
- 1 pinch salt
Wet Ingredients
- ½ cup almond butter Use creamy, unsweetened almond or peanut butter.
- ¼ cup maple syrup Can be substituted with agave syrup or honey.
- 1 teaspoon vanilla extract
Mix-ins
- ¼ cup dark chocolate chips (dairy-free) Feel free to use any dairy-free chocolate chips or chopped nuts.
Instructions
Preparation
- Preheat your refrigerator to chill the mixture.
- Line an 8x8 inch baking dish with parchment paper, allowing some overhang.
Mixing Ingredients
- In a mixing bowl, combine almond flour, gluten-free rolled oats, and salt. Stir until well mixed.
- In another bowl, mix almond butter, maple syrup, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring until fully combined.
- Fold in the dark chocolate chips.
Setting the Bark
- Transfer the mixture into the prepared baking dish and spread it evenly with a spatula, pressing down firmly.
- Chill in the refrigerator for at least one hour or until set.
Serving
- Once set, remove from the dish using the parchment paper overhang.
- Cut into squares and enjoy!
Notes
Store in an airtight container in the refrigerator for up to one week. Can freeze individual pieces wrapped tightly for up to three months.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 50mgFiber: 2gSugar: 5g
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