Healthy Cookie Dough Bark, Quick No Bake Snack

This no-bake cookie dough bark is perfect for busy days when you want a fast, satisfying treat without turning on the oven. It uses simple pantry staples and comes together in about 20 minutes, mostly hands-on time. The almond flour base keeps it grain-free while the chocolate layer adds that classic finish. If you like quick dessert swaps, try something similar with Buckeye Brownie Cookies for variety.

Why This Recipe Works

This recipe is built for speed and reliability. Almond flour binds easily with nut butter and syrup, creating a soft, scoopable dough that presses flat without crumbling. Minimal wet ingredients mean no baking and no chilling time beyond a quick freeze to set the chocolate. Using two types of chocolate chips gives pockets of melty chocolate inside and a smooth top layer after melting. The small amount of coconut oil in the melted chocolate helps it spread glossy and thin so it sets quickly. A final sprinkle of flaky sea salt keeps each bite balanced and bright.

Flavor and Texture

The flavor is subtly nutty from almond flour and cashew butter with natural sweetness from maple syrup. Chocolate chips folded into the dough give bursts of rich flavor while the melted chocolate layer offers a silky contrast. Texture is a pleasing mix of tender, cookie dough-like base and crunchy chocolate shards when you snap the bark apart. Flaky sea salt on top sharpens the sweetness and makes the bark taste more indulgent than its simple ingredient list suggests.

Ingredients

• 1 and 1/2 cups almond flour
• 1/4 cup cashew butter (or peanut butter)
• 1/4 cup maple syrup
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup chocolate chips
• 1 cup chocolate chips
• 1 tsp coconut oil
• Flaky sea salt, optional

Step by Step Instructions

1. 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.
2. 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.
3. In a small bowl, add chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until the chocolate is fully melted.
4. Pour and spread the melted chocolate over the cookie dough. Sprinkle flaky sea salt on top.
5. Chill cookie dough bark in the freezer for 10 minutes to set. After, chop into large chunks. Enjoy!

Quick Tips and Shortcuts

Make the dough in the same bowl you’ll press it in to save cleanup time. If you don’t have cashew butter, peanut butter works fine and keeps the texture the same. Use pre-measured chocolate chips for fast melting and stir constantly in the microwave to prevent scorching. If you need a cleaner slice, pop the bark back in the freezer for another five minutes before cutting. For more quick dessert ideas that keep prep minimal, check out this simple Buckeye Brownie Cookies recipe for inspiration.

Storage and Meal Prep

Store finished bark in an airtight container in the fridge for up to one week or freeze for up to one month. If frozen, let it sit at room temperature for 5 to 10 minutes before serving so pieces are easier to bite. For grab-and-go snacks, portion the bark into small bags so you can pull a serving quickly. Label containers with the date to track freshness.

Short Closing Note

This cookie dough bark is a fast, no-fuss treat that reads like dessert but feels homemade. It’s ideal for busy afternoons, last-minute guests, or when you want a sweet bite without baking.

Conclusion

For a plant-forward twist or an alternate method, try this detailed Chocolate Chip Cookie Dough Bark (vegan + gluten-free) to compare techniques and ingredient swaps: Chocolate Chip Cookie Dough Bark (vegan + gluten-free).

FAQ

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