Welcome to a delightful gluten-free treat that’s sure to become a favorite in your household: Cookie Dough Bark! This recipe combines the irresistible taste of cookie dough with the satisfying crunch of chocolate bark, all while being gluten-free. Perfect for snacking, gifting, or simply indulging, this cookie dough bark is easy to make and customize. Let's dive into the details and get started!
For more delicious recipes, check out Chocolate Raspberry Yogurt Clusters, 3-Ingredient Creamy Pistachio Nice Cream, and Easy Gluten-Free Creme Brulee.
Key Ingredients
- Almond Flour: A gluten-free alternative to regular flour that adds a nutty flavor and a fine texture to the cookie dough.
- Almond Butter or Peanut Butter: These nut butters provide a creamy consistency and help bind the dough together.
- Maple Syrup: A natural sweetener that adds a rich sweetness and helps to moisten the dough.
- Dark Chocolate Chips: Used in both the dough and the bark layer, they provide deep, rich chocolate flavor.
- Coconut Oil: Helps to melt the chocolate smoothly and adds a subtle hint of coconut flavor.
Why You'll Love This Recipe
This Gluten-Free Cookie Dough Bark is not just a treat for those with gluten sensitivities but a delightful dessert for everyone. Here’s why:
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect even for beginner bakers.
- Versatile: You can easily customize it with your favorite add-ins like nuts, dried fruits, or sprinkles.
- Perfect for Gifting: Break into pieces and package it up for a homemade gift that’s sure to impress.
Step-by-Step Instructions
Make the Cookie Dough
- Combine Ingredients: In a medium bowl, mix together 1 cup of almond flour, ½ cup of almond butter (or peanut butter), and ¼ cup of maple syrup until a dough forms.
- Add Chocolate Chips: Fold in 1 cup of dark chocolate chips.
Prepare the Chocolate Bark
- Melt Chocolate: Melt ½ cup of dark chocolate chips with 1 tablespoon of coconut oil in a microwave-safe bowl in 30-second intervals, stirring after each interval until fully melted and smooth.
Assemble the Bark
- Spread Chocolate: Line a baking sheet with parchment paper and spread the melted chocolate evenly over it.
- Add Cookie Dough: Drop small spoonfuls of the cookie dough mixture onto the melted chocolate and gently press them down.
Set the Bark
- Refrigerate: Place the baking sheet in the refrigerator for about 30 minutes or until the chocolate is fully set.
- Break into Pieces: Once set, break the bark into pieces and enjoy!
Storage
Store any leftovers in an airtight container in the refrigerator for up to a week.
Frequently Asked Questions (FAQs)
Yes, this recipe can be made dairy-free and vegan by using dairy-free chocolate chips and ensuring that your nut butter does not contain any dairy additives.
When stored in an airtight container in the refrigerator, this cookie dough bark can last up to a week. For longer storage, keep it in the freezer for up to a month.
Yes, you can freeze cookie dough bark. Store it in an airtight container or freezer bag for up to a month. Let it thaw for a few minutes before serving for the best texture.
Gluten-Free Cookie Dough Bark
Ingredients
- 1 cup almond flour
- ½ cup almond butter or peanut butter
- ¼ cup maple syrup
- 1 cup dark chocolate chips divided
- ½ cup gluten-free dark chocolate chips for melting
- 1 tablespoon coconut oil
Instructions
- In a medium bowl, mix almond flour, almond butter, and maple syrup until a dough forms. Fold in 1 cup of dark chocolate chips.
- Melt the remaining ½ cup of dark chocolate chips with the coconut oil in a microwave-safe bowl, stirring until smooth.
- Line a baking sheet with parchment paper. Spread the melted chocolate evenly over it. Drop small spoonfuls of the cookie dough mixture onto the melted chocolate and gently press down.
- Refrigerate for 30 minutes or until set. Break into pieces and enjoy!
- Storage: Store in an airtight container in the refrigerator for up to a week.
