Healthy Cookie Dough Bark (Vegan & Gluten-Free)

Healthy cookie dough bark is an easy no-bake dessert for cookie dough lovers! It’s vegan, dairy-free, gluten-free, eggless, and refined sugar-free. The recipe is made with almond flour, maple syrup, coconut oil, and cashew butter. Since it’s packed with wholesome ingredients, this raw dessert will satisfy your sweet tooth in a healthier way!

There is nothing in this world I love more than cookie dough. Ok, maybe a few things… but cookie dough is pretty dang high on the list. So, in an attempt to make it an acceptable daily indulgence, I’ve created a secretly-good-for-you version to enjoy guilt free!

This healthy cookie dough bark starts with an edible almond flour cookie dough. Instead of packing it with butter, flour, and sugar, it’s made with nutritious ingredients. Along with the almond flour, we’ll combine creamy cashew butter, coconut oil, maple syrup, vanilla, and a pinch of salt together. Then, it’s topped with a thick layer of melted dark chocolate.

From start to finish, this no-bake dessert takes just 20 minutes to make. There’s no oven, no stand mixer, and no fancy equipment needed. You can store this bark in the refrigerator or freezer (where it stays fresh for a couple months). That way, your sweet treat will be ready to enjoy whenever a craving hits!

What is healthy cookie dough bark made of?

• Almond flour: This flourless alternative is made from finely ground almonds. Therefore, it’s a much healthier option than all-purpose flour. It’s also OK to eat raw, which makes this a safe edible cookie dough recipe.
• Cashew butter: Creamy cashew butter helps bind the ingredients together. Since it has a naturally sweet flavor, it’s great for making healthy cookie dough. However, you could swap it with peanut butter or almond butter instead. If you need a nut-free option, try sun butter.
• Maple syrup: This refined sugar-free cookie dough is sweetened with maple syrup instead of sugar.
• Chocolate chips: Use a high-quality chocolate brand for the most delicious results. Try it with dark chocolate or milk chocolate… whichever your heart desires!
• Coconut oil: We’ll use coconut oil for both the cookie dough bark and the melted chocolate topping. Use refined coconut oil for a flavorless option. Unrefined coconut oil works if you’re OK with a subtle coconut flavor.
• Vanilla extract: Just like classic cookie dough, a splash of vanilla is needed for flavor.
• Salt: Add a pinch of salt to enhance the sweet ingredients. Also, I love sprinkling flaky sea salt on top of the bark. It creates a sweet and salty flavor, and really complements the rich chocolate.

How to make this cookie dough bark recipe

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

In a bowl, add almond flour, cashew butter, maple syrup, melted coconut oil, vanilla, and salt. Mix together until evenly combined. Then, stir in the chocolate chips.

Next, place parchment paper on a cutting board or large plate. Transfer the cookie dough to the parchment paper. Using a silicone spatula or clean hands, firmly press the cookie dough to flatten (about 1/2-inch thick). Set aside.

In a small bowl, add chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until the chocolate is fully melted.

Then, pour and spread the melted chocolate over the cookie dough. Sprinkle flaky sea salt on top. After, chill cookie dough bark in the freezer for 10 minutes to set. After, chop into large chunks. Enjoy!

Recipe variations

This vegan cookie dough bark is easily customizable. Try the ingredient swaps below for your specific needs and preferences.

• What can I use instead of almond four? Oat flour will work as a replacement for almond flour. However, it contains less moisture. Therefore, you’ll need to adjust the other ingredients. You can either add a little extra cashew butter or a little extra maple syrup.
• Can I use honey? Yes! Feel free to swap honey for the maple syrup.
• What can I use instead of cashew butter? You can substitute it with another nut butter, such as peanut butter or almond butter, instead.
• How to make it nut-free: If you would like a nut-free option, swap the nut butter with sunflower seed butter. Tahini would work too, but only use it if you truly LOVE the flavor of tahini.
• How can I make it sweeter? Since this is a healthy cookie dough recipe, it won’t taste as sugary as traditional dough. If you need a sweeter flavor, add 1-2 tbsp coconut sugar or brown sugar.

How to store almond flour cookie dough bark

Store this chocolate chip cookie dough bark inside a sealed container in the refrigerator. Enjoy it wihtin 5-7 days.

If you would like to save it longterm, store it in the freezer and enjoy within 3 months. Let the bark thaw before consuming.

If you try this Healthy Cookie Dough Bark, please let me know your thoughts by leaving a rating and comment below!

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