brownie batter cookie dough bark(vegan, grain free)

Two words: dessert magic. This Brownie Batter & Cookie Dough Bark is rich, soft, and totally no-bake. With a fudgy brownie layer topped with sweet, soft cookie dough and a drizzle of chocolate—it’s everything we love in a dessert, stacked in bite-sized bark form.

Whether you need a quick treat to stash in the freezer or a party snack that feels a little fancy, this one’s a hit. It’s gluten-free, made with wholesome ingredients, and so easy to pull together—no oven required!

Why You’ll Love It

Feels indulgent but made with nourishing ingredients

No baking required

Gluten and grain free

Freezer-friendly

Customizable with your favorite nut butter and chocolate

Brownie cookie dough bark

This no-bake brownie batter and cookie dough bark is gluten-free, dairy-free optional, and made with almond flour, coconut milk, and real chocolate. A layered freezer dessert that tastes like two of your favorite treats in one. No oven, no fuss—just crave-worthy bites. Save this easy recipe for your next sweet craving!

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Servings 8

Ingredients

  

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Brownie Batter Base:

• 1/2 cup cashew butter, or almond or peanut butter
• 3/4 cup melted chocolate, dark, vegan
• 1/3 cup almond flour
• 2 tablespoons cocoa powder

Cookie Dough Layer:

• 1.5 cups almond flour
• 1/3 cup tapioca flour
• 1/4 cup non-hydrogenated palm oil shortening, or refined coconut oil
• 2 tablespoons full-fat coconut milk
• 1/2 cup raw cane, coconut, or maple sugar (blended into a powder for smoother texture)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• : 1/2 cup chocolate chips

Instructions

 

Make the brownie layer:

• In a medium bowl, stir together the nut butter and melted chocolate until smooth. Add almond flour and cocoa powder and mix until a thick dough forms. Press evenly into a parchment-lined 8x8” pan. Place in the fridge or freezer while you prep the cookie dough layer.

Make the cookie dough:

• In another bowl, beat together the softened shortening and powdered sugar until smooth. Add the maple syrup, coconut milk, and vanilla, and mix again. Stir in the almond and tapioca flour until fully combined. Fold in chocolate chips if using.

Assemble:

• Gently press the cookie dough on top of the chilled brownie base. Smooth out the surface.

Finish and chill:

• Drizzle melted chocolate over the top, sprinkle with flaky sea salt, and chill in the fridge or freezer until firm (about 1–2 hours).

Slice and enjoy:

• Cut into squares or break into bark-style pieces. Store in the fridge for up to a week or in the freezer for longer!

Author: Ali Jenkins

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