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–+ servings
Thick slab of grain-free cookie dough bark topped with dark chocolate, ready to be broken.

4 Ingredient Cookie Dough Bark

The result is the optimized, grain-free edible cookie dough bark: engineered for perfect texture and flavor balance, eliminating the guesswork of traditional no-bake desserts.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 323 kcal

Equipment

  • Bowl
  • Small baking sheet or large plate
  • Parchment paper
  • Knife (for slicing after freezing)

Ingredients
  

The Blueprint for Perfect Cookie Dough Bark

  • 1 cup almond flour Use a superfine grind for a velvet-like finish
  • 2 tablespoons melted coconut oil Acts as the primary thermal regulator
  • 1/4 cup maple syrup Acts as the hydraulic binder
  • 1 cup chocolate chips Divided, for base and topping

Flavor Calibration Additions

  • 1 pinch fine sea salt Essential counterbalance to sweetness, add during initial mixing

Instructions
 

Assembly Process

  • Mix together the almond flour, melted coconut oil, and maple syrup in a bowl. Add in 1/4 cup of chocolate chips and mix again to combine.
  • Line a small baking sheet or large plate with parchment paper, then place the cookie dough mixture on top of the parchment paper. Spread and flatten the mixture with your hands to form a large piece of cookie dough bark, aiming for a uniform thickness of about one quarter of an inch.
  • Melt the remaining 3/4 cups of chocolate chips. Pour the melted chocolate over the cookie dough bark and spread into an even layer.
  • Place the bark in the freezer for at least one hour to set.
  • When ready to eat, remove the cookie dough bark from the freezer and either cut or break into large pieces. Enjoy right away and store leftover bark in the freezer for later.

Notes

For a more sophisticated finish, add a secondary layer of flaky salt to the surface of the melted chocolate just before it sets in the freezer. If you want to reduce the coconut scent, use refined coconut oil instead of virgin. Store leftovers tightly wrapped in the freezer for up to 3 months. Allow the bark to sit on the counter for about 10 minutes before slicing for the optimal dough texture.

Nutrition

Calories: 323kcalCarbohydrates: 30gProtein: 5gFat: 23g
Keyword almond flour, maple syrup, stabilized fat
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