Name: Protein Cookie Dough Bark Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 8 oz (about 225 g) good-quality dark chocolate or chocolate chips (use sugar-free if preferred); 1 tsp coconut oil (optional — makes chocolate glossy and easier to break); 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, 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); *If you don’t have oat flour, blitz rolled oats in a blender for 30–60 seconds until fine.

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)

Sea salt flakes for finishing (optional)

Instructions

Step 1: Line a baking tray with parchment paper to create a flat surface for your bark. Use a smaller tray for thicker bark or a larger tray for thinner pieces.

Step 2: Melt the chocolate with coconut oil in a microwave-safe bowl using 20–30 second bursts, stirring between until smooth, or melt gently over a double boiler. Avoid overheating.

Step 3: Pour the melted chocolate onto the lined tray and spread evenly to about 1/8 to 1/4 inch thick. Chill in the fridge or freezer for 3–5 minutes until slightly set but still tacky.

Step 4: In a mixing bowl, combine oat flour, protein powder, salt, and vanilla. Stir in nut butter and maple syrup. Add milk one tablespoon at a time until a soft, scoopable dough forms. Fold in chocolate chips if desired and taste to adjust sweetness.

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

Step 6: Sprinkle toppings such as extra chocolate chips, nuts, toasted coconut, or sea salt flakes on top.

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

Step 8: Lift the bark from the tray using parchment paper and break into irregular pieces. Serve right away or store appropriately.

Tips & Variations

Adjust dough consistency by adding more milk if dry or more flour if too sticky.

Try almond flour and keto-friendly sweeteners for a low-carb version.

Swap vanilla protein powder for chocolate or coffee flavors to create different bark styles.

Add mix-ins like chopped nuts, cacao nibs, or freeze-dried fruit for extra texture.

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

FAQs

Can I use other flours instead of oat flour?

Yes, almond flour works well for a low-carb alternative. You can also blitz rolled oats to make oat flour if you don’t have it on hand.

What if my dough is too sticky or dry?

If the dough is too sticky, add a tablespoon of oat flour at a time until manageable. If it’s too dry, add milk slowly, one teaspoon at a time, to reach a scoopable consistency.