Name: Protein Cookie Dough Bark Recipe
Prep time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 8 oz (about 225 g) good-quality dark chocolate or chocolate chips (sugar-free optional); 1 tsp coconut oil (optional, for gloss and breaking ease); 1 cup (120 g) oat flour (or almond flour for low-carb); 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, or cow’s milk, adjust for texture); 2–4 tbsp maple syrup, honey, or liquid sweetener (adjust to taste); 1 tsp vanilla extract; Pinch of salt; 1/4 cup mini chocolate chips or chopped chocolate (optional, for the dough); Sea salt flakes for finishing (optional)

Ingredients

8 oz (about 225 g) good-quality dark chocolate or chocolate chips (sugar-free optional)

1 tsp coconut oil (optional, for glossy chocolate)

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), adjust for texture

2 – 4 tbsp maple syrup, honey, or liquid sweetener, to taste

1 tsp vanilla extract

Pinch of salt

1/4 cup mini chocolate chips or chopped chocolate (optional, for the dough)

Sea salt flakes for finishing (optional)

Instructions

Step 1: Line a baking tray with parchment paper for an even flat surface. Use smaller tray for thicker bark or larger for thin shards.

Step 2: Melt the chocolate and coconut oil in a microwave-safe bowl in 20–30 second bursts, stirring often until smooth. Alternatively, use a double boiler.

Step 3: Spread the melted chocolate evenly on the prepared tray, about 1/8 to 1/4 inch thick. Chill in fridge or freezer for 3–5 minutes until slightly set but still tacky.

Step 4: In a bowl, mix oat flour, protein powder, salt, and vanilla. Stir in nut butter and maple syrup. Add milk tablespoon by tablespoon until soft, scoopable dough forms. Fold in chocolate chips if using. Taste and adjust sweetness.

Step 5: Dollop spoonfuls of cookie dough onto the chocolate base. Use a spoon or spatula to gently spread or swirl for a marbled effect, leaving some chocolate visible.

Step 6: Sprinkle toppings like extra chocolate chips, chopped nuts, toasted coconut, or sea salt flakes for added texture and flavor.

Step 7: Chill in the fridge for 20–30 minutes or freezer for 10–15 minutes until firm.

Step 8: Lift bark from tray using parchment paper and break into irregular pieces. Serve immediately or store as desired.

Tips & Variations

Use plant-based protein and dairy-free chocolate for a vegan option.

Add instant espresso powder for a mocha twist.

Swap oat flour for almond flour to lower carbs.

Add freeze-dried fruit or cacao nibs for extra texture and flavor.

Adjust milk quantity to get dough scoopable but not runny.

Use sugar-free chocolate and alternatives like erythritol to reduce sugar.

If dough is too dry, add milk one teaspoon at a time; if too sticky, add a bit more flour.

FAQs

Can I use other types of protein powder?

Yes! Whey, casein, plant-based, or collagen peptides all work, but remember different powders absorb liquids differently. Adjust milk and flour as needed to get the right dough consistency.

What if my chocolate doesn’t harden properly?

This can happen if chocolate is overheated or low in cocoa butter. Try adding a teaspoon of coconut oil when melting or chill the bark longer in the freezer to firm it up.