Chocolate Chip Cookie Dough bark (grain free, vegan)
I’ve got something super cool for you today: Grain-Free Cookie Dough Bark made w the same dough as my chocolate chip cookies…I do reduce the sugar slightly as the extra chocolate layers add more sweetness, but it’s up to you.
as this is sandwiched between not just one, but TWO layers of chocolate. It’s vegan, it’s grain-free, and oh-so-delicious. Perfect for when you want something sweet to snack on.
Why this cookie dough bark is the best
This bark is a game changer—it’s got that rich chocolatey goodness with a soft, sweet cookie dough center. Plus, it’s super easy to make. No heat treating the flours either!
Ingredient Highlights:
Coconut Oil (Refined)
Coconut oil is the secret to getting that perfect melt and mouthfeel in both our chocolate layers. Using refined coconut oil means we get all the benefits without a strong coconut taste, making it the perfect base for our chocolate.
Almond Flour
Almond flour is a powerhouse in gluten-free and grain-free baking. It gives our cookie dough that perfect texture while keeping things light and healthy. Plus, it adds a subtle nutty flavor that’s hard to beat.
Tapioca Starch
Tapioca starch is our little secret to getting the cookie dough just right. It helps bind everything together without making it too heavy. Plus, it adds a slight chewiness to the bark, mimicking traditional cookie dough.
Maple Syrup
Natural sweetness? Yes, please! Maple syrup not only sweetens our bark but does so in a way that’s more refined than regular sugar. It adds a rich depth of flavor that makes the cookie dough layer taste like a dream.
Coconut or raw cane Sugar
Another superstar in the natural sweetener world, coconut sugar (and to some extent raw cane, if it’s truly raw) gives a caramel-like sweetness to our bark. It’s less processed than regular sugar and adds a lovely color and flavor to the mix.
Vanilla
Vanilla is like the salt of the baking world—it enhances everything. A dash of vanilla extract brings all our flavors together, adding that classic cookie dough taste we all know and love.
Chocolate chip cookies dough bark
Ingredients
I’m Chocolate Layers:
- 2 cups vegan chocolate chips, divided
- 2 tbsp coconut oil, divided
Cookie Dough:
- 1.5 cups almond flour
- 1/3 cup tapioca flour
- 1/4 cup softened non hydrogenated palm oil shortening, (may use refined coconut oil)**
- 2 tbsp full fat coconut milk
- 1/3-1/2 cup coconut or raw cane sugar, (to taste)
- 1/4 C maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup vegan chocolate chips
Instructions
Bottom Chocolate Layer:
- Start by lining a tray with parchment paper.
- Melt 1 cup of chocolate chips and 1 tbsp coconut oil (microwave or stove, you pick), spread it on the tray, and freeze for about 15 minutes.
- You want it just set, not super hard.
Cookie Dough Time:
- Start by mixing up the palm oil shortening, (or coconut oil ) and coconut sugar. Use a hand mixer or fork and combine until fully “creamed” and thoroughly combined. Stir in the coconut milk and maple syrup. Then, add the rest of ghe dry Ingredients and stir to form dough.
- Fold in the chocolate chips.
- Spread this over your chilled chocolate layer.
- Freeze again for about 30 minutes.
Top Chocolate Layer:
- Melt the rest of the chocolate chips and coconut oil, pour it over the cookie dough layer, and spread it nice and smooth. Add some flair with a sprinkle of sea salt or more chocolate chips if you’re feeling fancy.
- Freeze for an hour until everything’s solid.
- Enjoy: Break it into pieces (as big or small as you like) and enjoy!
- Store any leftovers in the freezer.I’m
Notes
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