Cookie Dough Bark (Vegan & Gluten-Free)

Cookie Dough Bark (Vegan & Gluten-Free) is a delicious and healthy no-bake treat that combines the flavors of cookie dough with rich chocolate in a convenient bark form. Made with wholesome ingredients like almond flour, cashew butter, and maple syrup, it offers a guilt-free indulgence perfect for snacking or dessert.

You’ll love how easily this cookie dough bark comes together without any baking, making it a quick and effortless way to enjoy the classic cookie dough flavor. The smooth, rich chocolate layer melds perfectly with the slightly crumbly but soft cookie dough base, and a sprinkle of flaky sea salt enhances the sweet and nutty flavors beautifully. Plus, it’s vegan, gluten-free, and low in refined sugar, making it suitable for a wide range of diets.

Ingredients

Cookie Dough:

• 1½ cups almond flour
• ¼ cup cashew butter (or peanut butter)
• ¼ cup maple syrup
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¼ cup chocolate chips

Chocolate Topping:

• 1 cup chocolate chips
• 1 teaspoon coconut oil
• Flaky sea salt (optional)

Instructions

1. In a bowl, combine almond flour, cashew butter, maple syrup, melted coconut oil, vanilla extract, and salt. Mix until evenly combined.

2. Stir in the chocolate chips gently.

3. Line a cutting board or large plate with parchment paper. Transfer the cookie dough to the parchment and press it down firmly to about ½-inch thickness.

4. In a small bowl, melt the chocolate chips with coconut oil in 30-second increments in the microwave, stirring between intervals until smooth.

5. Pour the melted chocolate evenly over the cookie dough base. Sprinkle with flaky sea salt if desired.

6. Chill in the freezer for about 10 minutes to set the chocolate.

7. Once set, chop into large chunks and enjoy!

My Best Tips for Success

• Use high-quality nut butter for richer taste.

• Press the dough firmly into an even layer for easy cutting.

• Melt chocolate gently to avoid burning; a double boiler works well.

• Add flaky sea salt to enhance flavor contrast.

• Store in the freezer for freshness; let thaw slightly before eating.

Delicious Variations to Try

• Substitute cashew butter with almond or peanut butter.

• Use dark chocolate or vegan chocolate chips for topping.

• Add chopped nuts or dried fruit into the cookie dough mix.

• Drizzle with additional melted chocolate for extra indulgence.

• Sprinkle cinnamon or cocoa powder into the dough for flavor twists.

Frequently Asked Questions

Can I make this cookie dough bark ahead?

Yes, prepare and store in freezer up to 2 months.

Is this recipe dairy-free and gluten-free?

Yes, it’s vegan and gluten-free by nature.

Can I substitute maple syrup?

Honey or agave syrup can be used but affect vegan status.

How do I store leftovers?

Keep in an airtight container in the freezer.

What chocolate works best?

Use quality vegan chocolate chips or bars for smooth melt.

Can I skip chocolate topping?

Yes, but it’s a delicious complement enhancing texture and flavor.

Cookie Dough Bark

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• Author: Emma Hart
• Total Time: 25 minutes
• Yield: 12 pieces 1x

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Description

An irresistibly smooth, no-bake treat combining rich chocolate with soft, nutty cookie dough flavor in a simple bark format. Vegan and gluten-free, delivering nostalgia without refined sugar or baking.

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Ingredients

Scale 1x2x3x

Cookie Dough Layer

1½ cups almond flour

¼ cup cashew butter (or peanut butter)

¼ cup maple syrup

2 tbsp melted coconut oil

1 tsp vanilla extract

¼ tsp salt

¼ cup chocolate chips

Chocolate Topping

1 cup chocolate chips

1 tsp coconut oil

Flaky sea salt (optional)

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Instructions

1. Make cookie dough: In a bowl, mix almond flour, cashew butter, maple syrup, melted coconut oil, vanilla extract, and salt until evenly combined. Fold in chocolate chips.

2. Shape base: Line a cutting board or tray with parchment paper. Press dough firmly into an even ½‑inch layer.

3. Prepare chocolate topping: Melt chocolate chips with coconut oil in 30‑second microwave intervals (or over a double boiler), stirring until smooth.

4. Assemble bark: Pour melted chocolate over the cookie dough layer and spread evenly. Sprinkle with flaky sea salt if desired.

5. Freeze: Chill for about 10 minutes or until chocolate is set.

6. Serve: Break or cut into chunks and enjoy. Store leftovers in an airtight container in the freezer.

See also  strawberry shortcake

Notes

Press dough firmly for easy handling and clean break lines. Use high-quality nut butter for creamier texture and richer taste. Melt chocolate slowly to avoid seizing. Sprinkle sea salt before chocolate sets for balance and shine. Serve slightly chilled for best flavor and texture.

• Prep Time: 15 minutes
• Category: Dessert, Snack
• Method: No-Bake / Freezing
• Cuisine: Vegan, Gluten-Free

Nutrition

• Serving Size: 1 piece (1/12 recipe)
• Calories: 200
• Sugar: 9 g
• Sodium: 55 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 4 g

Keywords: cookie dough bark, vegan dessert bark, healthy cookie dough recipe, chocolate almond bark, gluten free cookie dough bars