High-Protein Cookie Dough Bark

Author:
Jazz LeafMarch 3, 2025
Jump to Recipe

This simple recipe combines chocolate bark, cookie dough and a healthy dose of protein. Who wouldn’t love that? Our High-Protein Cookie Dough Bark is made with our FlavCity Vanilla Cream Protein Smoothie and a few other pantry staples to make a nutritious, delicious dessert that is sure to ‘wow’ anyone.Makes about 8 servings

“Plate of homemade chocolate chip cookie bark topped with a smooth layer of melted chocolate, surrounded by a jar of chocolate chips and packaging for grass-fed whey protein powder on a marble countertop

For this recipe you can use

High-Protein Cookie Dough Bark

or
categoryDessert, Snacks
prep time10 minutes
chill time30 minutes
Servings:
8
servings

Ingredients

Cookie Dough
Chocolate Shell
Directions
  • In a bowl, combine almond flour, FlavCity Vanilla Cream Protein Smoothie, salt, melted coconut oil and maple syrup until a dough forms. Once the dough forms, fold in the chocolate chips.
  • Line a 9x13 sheet tray with parchment paper, then press the dough onto the sheet tray. Spread and flatten the mixture with your hands to form a large slab of cookie dough that’s an even thickness. Note: The dough will not fill the tray from edge to edge.
  • Melt the chocolate chips and coconut oil in the microwave in 30 second increments, stirring in between until it’s melted and smooth. Pour the melted chocolate mixture over the slab of cookie dough and spread evenly to cover the dough.
  • Sprinkle with flaky sea salt (optional).
  • Freeze for at least 30 minutes before breaking into bark pieces.

Recipe notes:

  • If using FlavCity plant-based protein, be sure to use 2 scoops. 
  • If your coconut oil is solid, melt it first, then measure ¼ cup for accuracy.
  • Prevent the chocolate from burning by melting the chocolate in 30-second increments, stirring after each time. If it looks almost melted, just keep stirring because the residual heat will do the rest!
  • For a crunchier bark, freeze it a little longer before breaking into pieces. If you prefer it softer, let it sit for a minute or two before eating.
  • Store leftovers in an airtight container in the fridge for up to 1 week or the freezer for up to 3 months.