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Triangular pieces of chocolate-topped protein cookie dough bark with sea salt are scattered on parchment paper. A knife with a wooden handle is placed among the pieces.

Protein Cookie Dough Bark

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This protein cookie dough bark is the version that actually tastes like cookie dough, not like a protein bar someone pressed flat. The secret is cashew butter. It's sweeter and more neutral than almond butter, which means the dough tastes like the real thing. You'll press it half an inch thick, top it with a cracking layer of dark chocolate, finish with flaky sea salt, and store it in the freezer for up to two months. It's safe to eat raw, has around 10-12 grams of protein per piece, and it's ready to grab straight from the freezer whenever you need something that keeps you full.
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Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Servings: 12 servings
Author: Molly Thompson

INGREDIENTS

  • 1/3 cup coconut oil
  • 1/2 cup creamy cashew butter or almond butter
  • 2 Tbsp maple syrup
  • 1 teaspoon vanilla extract
  • 2 Tbsps milk any kind
  • 1 1/2 cups almond flour
  • 3/4 cup vanilla protein powder 3 scoops, I use Be Well by Kelly
  • Pinch of salt
  • 1/2 cup mini semi-sweet chocolate chips

Chocolate topping

  • 1 cup semi-sweet chocolate chips
  • 1 tsp coconut oil

INSTRUCTIONS

  • Melt oil and cashew butter in a small bowl in the microwave and mix until smooth. Whisk in the maple syrup, vanilla, and milk. Stir in almond flour, protein powderand salt. Protein powders can vary in texture so if your dough seems dry add another tablespoon of milk at a time until it comes together (some crumbles are ok). Stir in 1/2 cup mini chocolate chips.
  • Turn the cookie dough out onto a piece of parchment paper and roll it  into an even layer, about 1/2 inch thick.
  • Melt the remaining 1 cup of chocolate chips with the coconut oil until smooth in 30-second increments until smooth.. Spread it onto the chilled cookie dough. Work quickly because the cold bark will cool the chocolate quickly. Sprinkle with sea salt if desired.
  • Put it back in the freezer to set then cut into pieces. I like to run my knife under hot water for even cuts. Store in the freezer for up to a month.

Nutrition

Serving: 1serving | Calories: 376kcal | Carbohydrates: 23g | Protein: 11g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 23mg | Fiber: 4g | Sugar: 12g | Vitamin A: 16IU | Calcium: 91mg | Iron: 3mg
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