COOKIE DOUGH BARK

This simple GLUTEN FREE and DAIRY FREE Cookie Dough Bark is the ultimate no bake treat. With just 5 simple ingredients you will have a delicious pre-workout or afternoon snack ready in no time! The hardest part is waiting for the bark to harden in the freezer. 

*See note for a #paleo option!

Why we love Cookie Dough Bark:
It's simple to make. With just a few ingredients and just a few dishes, you will be snacking on this bark in no time (ok, you do need to freeze it for ulimate enjoyment, but I can't stop myself from licking the spoon and bowl while the bark sets in the freezer).

This cookie dough bark is allergy friendly and can be made paleo. It is gluten free (be sure to check your oats for safety), dairy free and nut free. 

Don't want to wait? Grab a spoon and enjoy the dough as edible cookie dough!

Ingredients 

  • Oat flour - a gluten free flour that is high in fiber can help with digestion and may help lower cholesterol. Please be sure to check your oats if you have Celiac Disease. I only buy and use purity protocol oats. My favorite is from Bakery on Main. 
  • Tapioca flour - a gluten free and grain free flour. Also free from nuts and other common allergies. 
  • Coconut oil - a healthier oil that also contains vitamin E
  • Pure Maple Syrup - a refined sugar free sweetener that is also high in antioxidants. Every spoonful offers nutrients like riboflavin, zinc, magnesium, calcium and potassium. 
  • Chocolate Chips - my favorite dairy free option is Enjoy Life Chocolate Chips. They are top allergen friendly and found at most local grocers. You can also find them on Amazon. If you prefer a paleo version, check out Hu Chocolates. 


{COOKIE DOUGH BARK}

• 3/4c (70g) GF oat flour (I use @bakeryonmain ground in my blender)
• 1/4c (30g) Tapioca flour 
• 2 Tbs (28g) coconut oil 
• 4-5 Tbs (60-75g) pure maple syrup 
• 5-6 Tbs DF mini chocolate chips; divided (I use @enjoylifefoods) 
* optional sprinkle with flaky sea salt

DIRECTIONS: 
1) Mix together the oat flour, tapioca flour, coconut oil, and maple syrup in a bowl. Add in 1.5 (22g) of chocolate chips stir to combine. (more if desired) 

2) Lay parchment paper on your counter, then place the cookie dough mixture on top of the parchment paper. Spread and flatten the mixture with your spoon or hands to form a large piece of cookie dough bark.

3) In a small bowl, add the remaining 4Tbs (60g) of chocolate chips and a small drizzle of coconut oil. 

4) Microwave for about 1.5 minutes, stirring every 30 seconds until smooth. 

5) Pour the melted chocolate over the cookie dough bark. Spread the chocolate into an even layer.

6) You can also sprinkle with flaky sea salt 

7) Move the parchment paper to a dinner plate, then place the bark in the freezer for at least one hour.

8) After the bark chills, remove from the freezer and either cut or break into large pieces. Enjoy right away and store leftover bark in the freezer for later!

*NOTE: you can sub 1c almond flour for a paleo option, rather than oats and tapioca. It is more gritty, but still delicious.

If you try this recipe, leave a comment and let me know what you think! I also love seeing what you make, please tag me on Instagram! This helps me to create more for each of you!

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