Cookie Dough Bark
No bake "cookie dough" made with wholesome ingredients and topped with melted chocolate and flaky sea salt.
Servings: 10
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
Serving: 1slice | Calories: 244kcal | Carbohydrates: 29g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 116mg | Potassium: 204mg | Fiber: 3g | Sugar: 15g | Vitamin C: 0.01mg | Calcium: 38mg | Iron: 1mg
