Introduction

Protein Cookie Dough Bark is a delicious no-bake treat that combines rich chocolate with soft, protein-packed cookie dough. It’s perfect for a quick snack or a healthy dessert that satisfies your sweet cravings without the guilt.

The image shows a close-up of a thick chocolate treat held by a woman's hand. The treat has three visible layers: the bottom layer is dark chocolate, solid and rich in texture; the middle layer is a light beige cookie dough mixed with large, glossy chocolate chips embedded within it; the top layer is a smooth, shiny dark chocolate coating sprinkled with large, coarse salt crystals. The bite taken from the treat reveals the soft middle layer against the firm chocolate layers, highlighting the contrast in texture and color. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz (about 225 g) good-quality dark chocolate or chocolate chips (sugar-free optional)
1 tsp coconut oil (optional)
1 cup (120 g) oat flour or almond flour
1/3–1/2 cup (80–120 g) nut butter (peanut, almond, or sunflower seed butter)
1/4–1/3 cup (30–45 g) vanilla or unflavored protein powder
2–3 tbsp milk or milk alternative (almond, oat, cow’s milk)
2–4 tbsp maple syrup, honey, or liquid sweetener
1 tsp vanilla extract
Pinch of salt
1/4 cup mini chocolate chips or chopped chocolate (optional)
Sea salt flakes for finishing (optional)

Instructions

Step 1: Line a baking tray with parchment paper to create a flat surface for the bark. Use a smaller tray for thicker bark or a larger one for thinner pieces.
Step 2: Melt the dark chocolate and coconut oil together in a microwave-safe bowl, heating in 20–30 second bursts and stirring between until smooth. Alternatively, melt over a double boiler. Avoid overheating.
Step 3: Pour the melted chocolate onto the prepared tray and smooth it evenly to about 1/8 to 1/4 inch thick. Chill in the fridge or freezer for 3–5 minutes until slightly set but still tacky.
Step 4: In a mixing bowl, combine oat flour, protein powder, salt, and vanilla extract. Stir in nut butter and maple syrup, then add milk one tablespoon at a time until a scoopable, slightly sticky dough forms. Fold in chocolate chips if using, and taste to adjust sweetness.
Step 5: Spoon dollops of the cookie dough onto the tacky chocolate base. Use a spoon or spatula to gently spread or swirl the dough, leaving some chocolate visible for texture.
Step 6: Sprinkle toppings like extra chocolate chips, chopped nuts, toasted coconut, or sea salt flakes over the top.
Step 7: Chill the bark in the fridge for 20–30 minutes or the freezer for 10–15 minutes until both layers are firm.
Step 8: Lift the bark from the tray using the parchment paper and break it into irregular pieces. Serve immediately or store.

Tips & Variations

Use almond flour instead of oat flour for a low-carb version.
Swap maple syrup for honey or your preferred liquid sweetener to vary sweetness and flavor.
Add mix-ins like chopped nuts or dried fruit for extra texture.
If you don’t have oat flour, simply blitz rolled oats in a blender until fine.
For a dairy-free option, choose plant-based milk and vegan protein powder.

Storage

Store the Protein Cookie Dough Bark in an airtight container in the refrigerator for up to one week. For longer storage, freeze for up to one month. To serve, allow it to come to room temperature for a few minutes or enjoy chilled for a firmer texture.

How to Serve

A close-up of a chocolate treat held by a woman's hand shows three main layers: a thick, smooth dark chocolate bottom layer with a matte finish, a thick middle layer of light tan cookie dough mixed with large, glossy dark chocolate chips of different sizes embedded inside, and a glossy dark chocolate top layer with an uneven surface sprinkled with coarse white sea salt crystals. The background has several similar chocolate pieces slightly blurred on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of protein powder?

Yes, you can use any protein powder you prefer, such as whey, plant-based, or collagen. Just be mindful of the flavor and sweetness, as some powders are more distinct than others.

Is it okay to skip the coconut oil in the chocolate base?

Absolutely. Coconut oil helps make the chocolate glossy and easier to break, but the bark will still set well without it if you use good-quality chocolate.