Protein Cookie Dough Bark Recipes – Learn under Experts : With just five basic ingredients, this protein cookie dough bark is incredibly simple to make. With four grams of protein per serving, it’s the ideal nutritious dessert or post-workout treat.
Protein Cookie Dough Bark Recipes – Learn under Experts
Ingredients
- ½ cup almond flour
- ½ cup plant-based vanilla protein, I recommend Nuzest, Truvani or Sun Warrior
- ¼ cup + ½ teaspoon melted coconut oil
- 2 Tablespoons honey or maple syrup
- 2-4 Tablespoons water, I used 2
- ¼ cup + 1 ½ Tablespoons chocolate chips, I used Lily’s
- Flaky sea salt, optional
Instructions
To a medium mixing bowl, add almond flour, protein powder, ¼ cup coconut oil, and honey (or maple syrup). Mix everything together.
One tablespoon of water at a time, stirring the cookie batter in between each addition, until the dough holds together well. It shouldn’t be very moist, but it also shouldn’t be crumbly and dry.
Mix in 1 ½ Tablespoon chocolate chips with the dough, stirring to mix them in.
Press the cookie dough into a rectangle shape by placing it on a small baking sheet prepared with parchment paper.
To a microwave-safe bowl, add the remaining chocolate chips and ½ teaspoon coconut oil. Microwave in 15-second intervals until the chocolate chips are completely melted.
Cover the cookie dough with a thin layer of melted chocolate. If desired, top the bark with a little flaky sea salt and place it in the freezer for 30 to 1 hour to allow the chocolate to solidify. Slice, then savor. Store in the freezer or refrigerator in an airtight container.
Nutrition
- Serving: 1piece
- Calories: 110kcal
- Carbohydrates: 8g
- Protein: 4g
- Fat: 8g
- Saturated Fat: 5g
- Fiber: 3g
- Sugar: 3g
Protein Cookie Dough Bark Variations
Although I adore this recipe just as it is, there are a ton of ways to personalize this cookie dough bark. Here are some suggestions:
Peanut butter: To make a peanut butter cookie dough bark, mix in one to two tablespoons of peanut butter into the batter. You may use less water if you do this to get the dough to adhere to one another.
Double chocolate: To make a double chocolate cookie dough bark, substitute chocolate protein powder for vanilla.
Espresso: For a delicate coffee taste that melds well with the chocolate, stir in one or two teaspoons of instant espresso powder into the dough.
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How to Store Leftovers
In the refrigerator: For up to a week, store the cookie dough bark in the refrigerated in an airtight container.
To extend its shelf life, freeze this cookie dough bark in a freezer-safe bag or container for a maximum of three months. However, based on personal experience, I doubt it will last you even a week. To enjoy a treat, simply take a slice out of the freezer and dig in! No need to thaw first.
Dietary Substitutions
Nut-free: If you need this recipe to be nut-free you could try substituting the almond flour with oat flour, but you might need to use less as oat flour doesn’t soak up as much liquid as almond flour. I haven’t tried this so I’m not 100% sure how it’ll turn out, but let me know if you try it in the comments below!
Low-sugar: For those monitoring sugar intake, replace the honey or maple syrup with a sugar-free liquid sweetener like stevia or monk fruit syrup. Adjust to taste since the sweetness level can vary.
Vegan: Use maple syrup and make sure you’re using vegan chocolate chips.
