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Protein Cookie Dough Bark

Protein Cookie Dough Bark

A guilt-free indulgence, offering a delightful treat packed with protein and irresistible cookie dough flavor. This recipe is incredibly useful for anyone craving a sweet snack that supports their fitness goals without compromising on taste, making it a perfect satisfying dessert or post-workout reward.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Course: Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup almond flour
  • 1/2 cup vanilla protein powder (whey or plant-based)
  • 1/4 cup unsalted butter, softened (or coconut oil for dairy-free)
  • 1/4 cup maple syrup (or other liquid sweetener)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup sugar-free chocolate chips (or regular chocolate chips)
  • 1 tablespoon chopped nuts (optional, for added crunch)

Equipment

  • Baking Sheet
  • Parchment paper
  • Medium Bowl
  • Separate bowl
  • Spatula

Method
 

  1. Line a baking sheet with parchment paper. This will prevent the bark from sticking and make cleanup super easy.
  2. In a medium bowl, whisk together the almond flour, vanilla protein powder, and salt until well combined. Ensure there are no clumps, especially from the protein powder.
    1 cup almond flour, 1/2 cup vanilla protein powder (whey or plant-based), 1/4 teaspoon salt
  3. In a separate bowl, cream together the softened butter (or melted coconut oil) and maple syrup until smooth and well incorporated. This creates a lovely, cohesive base.
    1/4 cup unsalted butter, softened, 1/4 cup maple syrup
  4. Add the vanilla extract to the wet ingredients and stir. Gradually add the dry ingredients to the wet ingredients, mixing until a thick, cookie dough-like mixture forms. You might need to use a spatula or your hands to fully combine everything.
    1 teaspoon vanilla extract
  5. If you prefer a slightly crispier bark, preheat your oven to 300°F (150°C).
  6. Spoon the dough mixture onto the parchment-lined baking sheet. Use a spatula or your hands to spread it out evenly into a thin layer, about 1/4 to 1/2 inch thick. Aim for a roughly rectangular shape.
  7. Sprinkle the sugar-free chocolate chips uniformly over the dough. If using, scatter the chopped nuts on top as well. Gently press them down slightly into the dough so they adhere.
    1/4 cup sugar-free chocolate chips, 1 tablespoon chopped nuts
  8. If preheating the oven, bake for 8-12 minutes, or until the edges are lightly golden and the chocolate chips are starting to melt. Watch carefully to prevent burning.
  9. Whether you baked it or not, place the baking sheet in the refrigerator and chill for at least 1-2 hours, or until the bark is firm and hardened. This step is crucial for achieving that satisfying snap.
  10. Once completely hardened, lift the parchment paper off the baking sheet. Break the Protein Cookie Dough Bark into bite-sized pieces with your hands or a knife.

Notes

Store in an airtight container in the refrigerator for up to 5-7 days. For longer storage, freeze pieces in a freezer-safe bag for up to 2-3 months. Best enjoyed cold or at room temperature.