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This cookie dough bark is the perfect sweet treat for all of the cookie dough lovers out there (me included!). It has all the classic flavors of cookie dough made with wholesome, nourishing ingredients and topped with chocolate!
Why You’ll Love This
If you love to satisfy your sweet tooth with treats made with healthy ingredients like I do, you’ll love this cookie dough bark. Barks are some of my favorites- you’ll love my Chocolate Strawberry Bark, Chocolate Date Bark and Banana Bark too! Here’s why you’ll love my spin on the viral cookie dough bark:
- Cookie dough and chocolate- YUM. This bark is basically edible cookie dough topped with melted chocolate and flaky sea salt. Is there anything better?
- Simple ingredients. This healthier cookie dough is made from just a handful of ingredients that you probably already have at home. Plus it’s safe to eat unlike traditional raw cookie dough because there’s no raw eggs or flour.
- Sweet and satisfying. Wholesome oats, flax and nut butter make this snack both delicious and filling. Chocolate adds the perfect amount of sweetness.
- Quick and easy. With just a few minutes of effort this recipe is ready to eat! The chocolate will be soft set after 10-15 minutes in the fridge and is fully set in just 30 minutes… if you can wait that long.
If you love cookie dough inspired no bake dessert recipes, you’ll also love my No Bake Protein Cookies, Protein Monster Cookie Balls and Cottage Cheese Cookie Dough too!
Ingredients
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Old fashioned oats: Rolled oats are blended into an oat flour that is high fiber and safe to eat raw unlike all purpose flour.
- Flax seed: Ground flax seed adds fiber and holds it together!
- Almond butter or peanut butter: For healthy fats and the perfect cookie dough texture.
- Maple syrup: For sweetness- honey would work too.
- Vanilla: Vanilla extract or vanilla bean paste adds that classic cookie flavor.
- Salt (and flaky sea salt for topping): To balance out the sweetness.
- Semi-sweet chocolate chips: I like to use minis in the dough layer and regular to melt on top for the chocolate layer.
- Coconut oil or avocado oil: Just a little coconut or avocado oil helps to melt the chocolate for the top layer.
Variations
- High protein cookie dough bark: Add ½ cup chocolate or vanilla protein powder and 2 tbsp milk to the cookie dough layer.
- Sugar cookie dough: Use cashew butter instead of almond butter, skip the mini chocolate chips and top with melted white chocolate.
- Monster cookie bark: Use M&M minis instead of mini chocolate chips in teh cookie dough layer. And sprinkle more M&M mini’s on top!
- Dark chocolate: Use dark chocolate chips instead.
- Vegan and gluten free: Use certified gluten free oats and non-dairy chocolate to make this vegan and gluten-free.
How To Make Cookie Dough Bark
- Blend oats. Add oats to food processor, blend on high about 1 minute until oats resemble flour.
- Add cookie dough ingredients. Add remaining cookie dough layer ingredients except mini chocolate chips.
- Blend. Blend until mixture forms a ball, stopping to scrape down sides as needed.
- Add chocolate chips. Stir in mini chocolate chips. (You can also transfer to a bowl to do this).
- Spread. Press cookie dough mixture into a rectangle shape roughly 8×11” and ¼” thick on a baking sheet lined with parchment paper.
- Top with chocolate. Melt chocolate with oil by microwaving in 30-second intervals and pour over the top of cookie dough layer. Sprinkle flaky sea salt to finish.
- Chill. Refrigerate for at least 30 minutes so the chocolate can harden.
- Slice. Slice into irregular cookie dough slices and enjoy! Tip: Run your knife under hot water before slicing for smooth cuts.
How to Store
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.
Jamie’s Tips
Tips for Success
- Blend blend blend. Make sure to blend your oats as finely as possible for the best texture.
- Don’t skip the chill time! It’s important to let the chocolate chill so that you get a nice set chocolate layer.
- Use parchment paper. Make sure to line your baking sheet with parchment paper or wax paper so that your dough is easily removed for slicing!
- Run your knife under hot water. For super smooth bark slices, run your knife under hot water for a few seconds before slicing!
If you’ve made and loved this Cookie Dough Bark or any other recipe on my blog, please leave a 🌟 star rating and comments below!
More No Bake Recipes
If you’ve made and loved this Cookie Dough Bark or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Cookie Dough Bark
Ingredients
- 2 cups rolled oats
- 2 tbsp ground flax seed
- 1/2 cup peanut butter, or almond butter
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1/4 tsp salt
- 1/3-1/2 cup mini chocolate chips
Chocolate Topping
- 1/2-2/3 cup chocolate chips
- 1 tsp coconut oil
- flaky sea salt, for topping
Instructions
- Line a baking sheet with parchment paper and set aside.
- Blend oats in a food processor on high for about 1 minute until fine (should resemble flour). It works best if the oat flour is as fine as possible- you can also use a blender for this step.
- Add all remaining cookie dough base ingredients to the food processor except for chocolate chips: flax seed, almond butter, maple syrup, vanilla and salt.
- Blend until mixture is fully combined and forms a ball, stopping to scrape down as needed.
- Stir in mini chocolate chips transfer cookie dough base to the parchment-lined sheet. Press dough into a rectangle shape roughly ½” thick.
- To make chocolate topping, microwave chocolate chips and coconut in a microwave safe dish in 20 second intervals, mixing between until the chocolate has melted (40-60 seconds total).
- Spread chocolate evenly over cookie dough, sprinkle with flaky salt if desired.
- Refrigerate at least 30 minutes, until the chocolate has hardened. Cut into pieces and enjoy! Note: To prevent chocolate from cracking when you slice it, run a sharp knife under hot water and then dry it off before slicing.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food Photography by Marie-Catherine Dubé.
