Description
The deliciousness of unbaked cookies in an easy high-protein snack! This chocolate chip cookie dough bark is vegan and grain-free, made with simple ingredients in just 10 minutes!
Ingredients
Scale
- 1/2 cup (56g) almond flour
- 1/2 cup (60g) protein powder (plain or vanilla)
- 1/4 cup (65g) Organic SunButter
- 1/4 cup (80g) maple syrup
- 1/2 tsp vanilla extract
- pinch of salt
- 1–2 tbsp almond milk as needed
- 1 cup (180g) mini chocolate chips (divided)
- 2 tsps coconut oil
Instructions
- Mix together the almond flour, protein powder, SunButter, maple syrup, vanilla, and salt.
- If it’s really thick or dry, add 1 or 2 tablespoons of almond milk.
- Add 1/2 cup mini chocolate chips, and mix.
- Press this mixture out onto a parchment lined baking sheet into a thin layer.
- Melt the remaining chocolate chips with the coconut oil.
- Pour over top of the cookie dough layer, and spread almost to the edges.
- Refrigerate at least 4 hours.
- Break into even-ish sized pieces (I got about 12, but you can make them smaller).
- Store in an airtight container in the fridge for up to a week.
Keywords: snack, cookie, no bake, chocolate, easy, meal prep, dairy free, plant based, protein