Sugar Cookie Dough Bark (grain free, vegan option)
Welcome to a delightful twist on a classic favorite—Sugar Cookie Dough Bark! This grain-free treat brings all the joy of sweet, raw cookie dough!
Made with natural ingredients and dye-free sprinkles, it’s a colorful snack that everyone can enjoy, regardless of dietary restrictions.
Ingredient Spotlight: Natural, Dye-Free Sprinkles
One of the stars of this treat is the use of natural, dye-free sprinkles. These sprinkles are made without synthetic colors, often derived from vegetable and fruit extracts, providing a splash of color that’s as wholesome as it is vibrant. They add a playful touch to the bark, making it visually appealing while keeping it completely natural and free from artificial additives.
Ingredient Highlights for Sugar Cookie Dough Bark
Dye-Free Sprinkles: These vibrant sprinkles are free from artificial colors and dyes, using natural sources like fruit and vegetable extracts to provide a burst of color. They add a fun, festive touch to the bark without the use of synthetic additives, making them a healthier choice for decorating sweet treats.
Almond Extract: A splash of almond extract adds a rich, nutty flavor that complements the sweetness of the bark. This ingredient enhances the overall taste profile with its warm, slightly floral notes, making the cookie dough layer distinctly aromatic and flavorful.
Tapioca Starch: Tapioca starch is used in the cookie dough to help bind the ingredients and provide a smooth, chewy texture. It acts as a thickener and texture enhancer, ensuring that the cookie dough retains a pleasant consistency that contrasts beautifully with the crisp white chocolate layers.
Full Fat Coconut Milk: This creamy, rich liquid is integral to achieving the lush texture in the cookie dough. Full fat coconut milk adds moisture and depth, contributing to a creamy consistency that mimics traditional cookie dough, all while keeping the recipe dairy-free and vegan.
Non-Hydrogenated Palm Oil: Used in the white chocolate, non-hydrogenated palm oil is a healthier fat choice that helps maintain a smooth, stable consistency. It’s a great alternative to traditional fats, ensuring that the chocolate layers are creamy and melt beautifully without the health risks associated with trans fats.
Raw Cane Sugar: Offering a mild, less processed sweetness, raw cane sugar enhances the natural flavors of the other ingredients without overwhelming them. Its slight molasses note brings a depth of flavor to the cookie dough, enriching the overall taste experience.
Maple Syrup: Maple syrup provides a subtle, earthy sweetness to the cookie dough, complementing the raw cane sugar. It adds complexity with its rich flavor profile, making the bark not just sweet, but also flavorful with hints of caramel and vanilla.
These ingredients work together to create a delightful Sugar Cookie Dough Bark that is as nourishing as it
Sugar cookie dough bark
Ingredients
Cookie dough
- 1.5 C almond flour
- 1/3 C tapioca starch
- 1/4 C maple syrup
- 1/4 C softened palm oil shortening or coconut oil
- 1/4 C raw cane sugar
- 2 tbsp full fat coconut milk
- 1/2 C dye free sprinkles
- 1 tsp vanilla extract
- splash almond extract (optional)
Chocolate shell
- 2 cups white chocolate
- 2 tbsp refined coconut oil
Instructions
Mix the Cookie Dough:
- In a large bowl, combine the almond flour, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Stir until the mixture is smooth and dough-like.
- Fold in half of the natural sprinkles, mixing gently to distribute them evenly throughout the dough.
Prepare the Bark:
- Line a baking sheet with parchment paper.
- Spread the cookie dough mixture onto the parchment paper, pressing it down to form an even layer about 1/4 inch thick. The shape doesn’t have to be perfect, which adds
Melt the White Chocolate:
- In a microwave-safe bowl, melt 2 cups of dairy-free white chocolate chips in 30-second intervals, stirring between each until smooth. Be careful not to overheat.
Assemble the Bark:
- Pour half of the melted white chocolate onto another parchment-lined baking sheet and spread it into a thin layer about the same size as your cookie dough.
- Carefully place the cookie dough layer on top of the melted chocolate layer.
- Pour the remaining white chocolate over the cookie dough, spreading it to cover entirely.
Add Final Touches:
- Sprinkle the remaining natural, dye-free sprinkles over the top layer of white chocolate.
- Place the baking sheet in the refrigerator to set for at least 1 hour until the chocolate is firm.
Break into Pieces:
- Once set, remove the bark from the fridge and break it into irregular pieces. The bark should snap easily, with the creamy layers of white chocolate enclosing the soft cookie dough center.
