This High-protein Cookie Dough Bark Is a Game Changer

• total time: 3 hours 30 minutes

Ingredients

Cookie Dough:

1 1/3 C blanched almond flour

1/3 C protein powder

Big pinch of salt

⅛ tsp baking soda (for that cookie dough flavor)

1/4 C maple syrup

2/3 C nut butter or tahini (I used @addjoi almond base)

2 TBS plant milk (I used soy milk)

1 tsp vanilla

⅓ C mini chocolate chips or more

Topping:

½ C semisweet or dark chocolate chips

1 tsp coconut oil

Flaky salt, if desired

Directions

Mix together in a bowl either by hand or with a mixer, the almond flour, protein powder, salt, baking soda, maple syrup, nut butter, plant milk, vanilla and mini chocolate chips.  You may need a little more plant milk depending on the type of protein powder you use.  If you can squeeze together the dough and it holds together well, you’re good to go.

Line a small sheet pan with parchment paper (so you get the right size) and take the parchment off and place on the counter.  Pat the dough out on the paper and press it together then roll it out if you want it to be smooth. Transfer the parchment and the dough to the sheet pan.

Melt the chocolate chips and coconut oil in a heat-proof bowl over simmering water and spread over the cookie dough.  Sprinkle with flaky salt if desired and refrigerate or freeze until firm, 3-4 hours. Store in the fridge or freezer.

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