Description
This Healthy Cookie Dough Bark is a delicious, gluten-free treat combining almond flour, maple syrup, and coconut oil with rich dark chocolate chips and crunchy nuts. Easy to prepare and no baking required, it’s perfect for a satisfying snack or dessert that fits a gluten-free lifestyle.
Ingredients
Scale
Base
- 1 cup almond flour
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
Add-ins
- 1/2 cup dark chocolate chips
- 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- Prepare Workspace: Gather all the ingredients and line a baking sheet with parchment paper to ensure easy removal of the cookie dough bark later.
- Mix Base Ingredients: In a medium bowl, combine melted coconut oil, almond flour, and maple syrup, mixing thoroughly until the mixture is smooth and well incorporated.
- Add Chocolate Chips: Stir in the dark chocolate chips carefully so they begin to melt slightly into the batter, enhancing the texture and flavor.
- Fold in Nuts: Gently fold the chopped walnuts or pecans into the mixture, ensuring they are evenly distributed without breaking the nuts too much.
- Spread Mixture: Pour the prepared mixture onto the lined baking sheet and spread it out evenly to desired thickness using a spatula or the back of a spoon.
- Chill to Set: Place the baking sheet in the refrigerator and chill for about 30 minutes or until the bark is firm enough to cut.
- Slice and Serve: Once set, remove from refrigerator, slice into squares or bars, and enjoy your healthy cookie dough bark.
Notes
- For a nut-free version, substitute chopped nuts with seeds like pumpkin or sunflower seeds.
- Use dairy-free dark chocolate chips to keep the recipe vegan and dairy-free.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Adjust sweetness by reducing or increasing maple syrup to your taste preference.
- Make sure coconut oil is fully melted but not hot when mixing to avoid melting the chocolate chips prematurely.
