This Protein Cookie Dough Bark is a delicious no-bake treat that combines the flavors of classic cookie dough with a nutritious protein boost. Made with almond flour, SunButter, maple syrup, and mini chocolate chips, it’s rich, chewy, and coated with a smooth chocolate layer. Perfect for snacking, meal prep, or satisfying sweet cravings, this bark is both wholesome and indulgent.
Protein Cookie Dough Bark Recipe
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Ingredients
- 1/2 cup (56g) almond flour
- 1/2 cup (60g) protein powder (plain or vanilla)
- 1/4 cup (65g) Organic SunButter
- 1/4 cup (80g) maple syrup
- 1/2 tsp vanilla extract
- pinch of salt
- 1–2 tbsp almond milk as needed
- 1 cup (180g) mini chocolate chips (divided)
- 2 tsps coconut oil
Instructions
- Mix together the almond flour, protein powder, SunButter, maple syrup, vanilla, and salt.
- If it’s really thick or dry, add 1 or 2 tablespoons of almond milk.
- Add 1/2 cup mini chocolate chips, and mix.
- Press this mixture out onto a parchment lined baking sheet into a thin layer.
- Melt the remaining chocolate chips with the coconut oil.
- Pour over top of the cookie dough layer, and spread almost to the edges.
- Refrigerate at least 4 hours.
- Break into even-ish sized pieces (I got about 12, but you can make them smaller).
- Store in an airtight container in the fridge for up to a week.
Health Benefits
This protein cookie dough bark is packed with ingredients that provide energy and nutrition. Protein powder helps support muscle recovery and keeps you fuller longer, while almond flour adds healthy fats and fiber. SunButter offers plant-based nutrients, and using maple syrup as a natural sweetener makes it a more balanced alternative to heavily processed desserts.
