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–+ servings

High Protein Cookie Dough Bark

Looking for a snack that ticks all the boxes? This High Protein Cookie Dough Bark is a no-bake, freezer friendly snack that is sweet, high protein and easy to make! Made with almond flour, Botanica Vanilla Protein Powder, a dash of maple syrup, and dark chocolate, it will quickly become a treat you reach for and want to make on repeat. It’s gluten-free, plant based, naturally sweetened, and perfect for cookie dough lovers looking for a healthier way to snack. 
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Servings: 12 pieces
Author: Teri-Ann Carty
Prep Time: 10 minutes
Freeze Time: 2 hours
Total Time: 2 hours 10 minutes

Equipment

  • freezer, cookie sheet, parchment paper

Ingredients

US Customary - Metric

Instructions

  • Add almond flour, protein powder and salt into a medium-sized bowl and mix to combine.
  • Pour coconut oil, maple syrup and vanilla over the dry ingredients and mix thoroughly.
  • Fold in 1/2 of the chocolate chips into the dough.
  • Place parchment paper onto a cookie sheet.
  • Spread dough onto parchment. My dough was approximately 1/4 inch thick. Place it in the freezer for 30 minutes.
  • Melt chocolate in 30-second increments until smooth. Stir in 1 tsp olive oil.
  • Place back in the freezer for 1-2 hours until firm.
  • Sprinkle flaky salt on top if desired.
  • Place on a cutting board and cut into pieces.
  • Store in the freezer in an airtight container.

Notes

You could use milk chocolate chips, white chocolate chips, butterscotch chips OR carob chips if desired!

Nutrition

Serving: 1piece | Calories: 181kcal | Carbohydrates: 15g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 9mg | Sodium: 77mg | Potassium: 129mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 86mg | Iron: 0.4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.