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Healthy Gluten-Free Cookie Dough Bark

Healthy Gluten-Free Cookie Dough Bark

This Healthy Gluten-Free Cookie Dough Bark is a delightful treat that satisfies your sweet cravings without the usual sugar and gluten guilt. It’s a remarkably simple, no-bake recipe perfect for quick dessert needs or when you’re looking for a relatively healthy way to enjoy the classic flavors of cookie dough.
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Prep Time 15 minutes
Chilling Time 1 minute
Total Time 15 minutes
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup gluten-free all-purpose flour blend ensure it’s safe to eat raw or toast it lightly
  • 1/2 cup unsweetened almond butter or your favorite nut/seed butter
  • 1/4 cup maple syrup or agave nectar for a vegan option
  • 2 tablespoons unsweetened almond milk or milk of choice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • 1/2 cup vegan chocolate chips or your favorite dairy-free chocolate chips
  • 1/4 cup chopped nuts, sprinkles, or dried fruit for topping

Equipment

  • - Baking Sheet
  • - Parchment Paper
  • Saucepan
  • Mixing bowl

Method
 

  1. Line a baking sheet with parchment paper. This will prevent the bark from sticking and make for easy removal once it’s set.
  2. If your gluten-free flour blend isn't specifically labeled as safe to consume raw, it's best to toast it. Spread the gluten-free flour on a separate baking sheet and bake at 350°F (175°C) for about 8-10 minutes, or until lightly golden and fragrant. Let it cool completely before proceeding. This step kills any potential bacteria that might be present in raw flour.
    1 cup gluten-free all-purpose flour blend
  3. In a medium mixing bowl, combine the gluten-free all-purpose flour, almond butter, maple syrup, almond milk, vanilla extract, and sea salt. Stir everything together until a thick, cohesive dough forms. It should resemble the texture of traditional cookie dough.
    1 cup gluten-free all-purpose flour blend, 1/2 cup unsweetened almond butter, 1/4 cup maple syrup, 2 tablespoons unsweetened almond milk, 1 teaspoon pure vanilla extract, 1/4 teaspoon sea salt
  4. If the dough is too dry and crumbly, add another teaspoon of almond milk at a time until it comes together. If it's too sticky, you can add a tablespoon more of the gluten-free flour blend.
    2 tablespoons unsweetened almond milk, 1 cup gluten-free all-purpose flour blend
  5. In a small saucepan over low heat, or in the microwave in 30-second intervals, melt the chocolate chips. Stir frequently until smooth and fully melted.
    1/2 cup vegan chocolate chips
  6. Spread the cookie dough mixture evenly onto the prepared baking sheet, creating a thin layer. You can make it as thick or as thin as you prefer your bark to be.
  7. Pour the melted chocolate over the cookie dough layer. Use a spatula or the back of a spoon to spread the chocolate evenly, covering most of the cookie dough. You can create swirls or a marbled effect if you like.
    1/2 cup vegan chocolate chips
  8. While the chocolate is still wet, sprinkle your desired toppings over the surface. This could be extra chocolate chips, chopped nuts for added crunch, or colorful sprinkles for a festive touch.
    1/4 cup chopped nuts, sprinkles, or dried fruit, 1/2 cup vegan chocolate chips
  9. Place the baking sheet in the refrigerator for at least 1-2 hours, or until the chocolate is completely hardened and the cookie dough layer is firm.
  10. Once set, carefully lift the parchment paper and break the Healthy Gluten-Free Cookie Dough Bark into irregular pieces. Serve immediately or store as directed.

Notes

Store in an airtight container in the refrigerator for up to a week. Can also be frozen for 2-3 months.
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