Protein Cookie Dough Bark
Alright, so you know those days where you just want a sweet bite but also want to be able to say, Oh, it’s protein! to justify it to yourself? Well, Protein Cookie Dough Bark is pretty much my get-out-of-jail-free card. I started making this after a long run once—no, I’m not actually a runner, just got dragged along for a charity race with friends, and after, I wanted all the chocolate, but you know, also not to undo the calories. This recipe feels a bit like hiding veggies in brownies for kids, except it’s more like hiding protein powder in, well, dessert for myself. Anyway, first batch turned out a little weird, but with a few tweaks, now it’s one of those things that disappears mysteriously from the fridge.
Why You’ll Love This?
I make this whenever someone’s coming over and I forgot to bake (or, honestly, for just me after a long Monday). My family goes nuts for it—except my aunt, but she thinks all protein powder tastes like chalk, so ignore her. This bark saves the day when I’m ‘trying’ to eat better but my sweet tooth is throwing a fit. Oh, and if you’ve ever craved cookie dough late at night and thought—I shouldn’t—guess what? Now you can. Plus, losing half the chocolate chips to my nosy partner is now part of the tradition, sigh.
Here’s What You’ll Need
- 1 cup almond flour (sometimes, I just blitz oats and make oat flour instead, especially when I run out and can’t be bothered to go shopping)
- 1/2 cup vanilla protein powder (use plant-based if you want, but my cousin insists on the classic whey, honestly both are fine—I can’t really tell blindfolded)
- 1/4 cup natural peanut butter (swap for almond or sunflower butter if you like, or you know, Nutella in a pinch—but it’s not really “protein” then)
- 2–3 tbsp maple syrup or honey (use whatever’s in the cupboard; sometimes I use agave when I remember it exists)
- 2 tbsp milk of choice (almond, regular, oat—sometimes, I just go with water ‘cause, well, lazy)
- 1/4 cup mini chocolate chips (you could totally use chopped dark chocolate, but the chips feel more ‘cookie dough’ to me)
- Pinch of salt (grandma says it’s always needed, she’s probably right)
- Optional: 1/2 tsp vanilla extract (I forget this half the time and it’s still good, so don’t stress)
How To Throw It Together
- Line a baking sheet with parchment paper. (I’ve used foil in a crisis—it’s fine, just a tad crinkly looking.)
- In a medium bowl, toss in your almond flour, protein powder, and pinch of salt. Give ‘em a mix—it won’t look exciting, but trust the process.
- Add in your peanut butter, maple syrup, and whatever milk you grabbed. This is where I usually sneak a taste. Stir until it comes together into a thick dough. (Don’t fuss if it looks too sticky—just add a touch more flour or powder. Too dry? A drizzle more milk.)
- Fold in the chocolate chips. Like, really mix them in. Or don’t, if you like ‘pockets’ of melty chocolate later. Your call!
- Spread the dough onto your lined tray—aim for about half an inch thick. Use your hands (clean, please), a spatula, or even the back of a spoon. Sometimes I just pat it out, because why not?
- Pop the tray in the freezer for at least 30–40 minutes. I’ve tried rushing this; it’s not worth it. Trust me—the bark won’t break properly and you’ll have a mushy, albeit tasty, mess.
- Once set, just break it into pieces (size? Up to you—big chunks are more satisfying, but the little shards are good for sneaky snacking when no one’s watching).
Some Notes I’ve Learned The Hard Way
- If your dough is looking a bit dry, don’t panic—work it gently, add milk in tiny amounts. Too much and it gets soupy (yep, learn from me).
- The brand of protein powder honestly changes the taste a lot. I don’t have a favorite, but Pinch of Yum’s protein guide helped when mine ran out.
- On second thought—skip using chunky nut butter unless you love the crunch; I once tried and it was just a weird texture.
Variations I’ve Messed Around With
- Chopped nuts stirred in for extra crunch (pecans or walnuts—pecans are my pick, every time)
- Sprinkling sea salt on top just before freezing… is a game-changer if you’re a sweet-salty fan.
- Swirling in a bit of cocoa powder for a chocolate base. Actually, I found too much gets kind of bitter, so go easy!
- I tried dried cranberries once—yeah, not my favorite, but maybe you’ll love it?
What If You Don’t Have All The Equipment?
No baking tray? I’ve used a dinner plate and stuck it in the freezer. It works, just a bit round (and you can call it artisan or something). Don’t let missing stuff stop you—I’ve used a big Tupperware lid and, funnily enough, it popped right out.
How To Store It (If It Lasts That Long)
Stick the bark in an airtight container, keep it in the fridge up to one week—or in the freezer for a month. Though honestly, in my house it never lasts more than a day or two, because someone (usually me) keeps coming back for “just one more piece.”
Serving—Here’s How I Like To Do It
I actually like it straight from the freezer. My cousin likes to crumble it over greek yogurt, which sounded weird at first, but is actually amazing. Serve with coffee for a mid-afternoon pick-me-up, or with a little scoop of ice cream if it’s the weekend and you’re feeling a bit cheeky, honestly why not?
A Few Pro Tips (Aka Mistakes I’ve Made)
- Don’t try to speed up the freezing process by cranking the temp. I did that once and… let’s just say it got icy, not bark-y.
- I once tried mixing everything in a blender. It was a mistake—the texture just ends up weird. Good old bowl and spatula is best. Or a spoon if you can’t find your spatula, happens all the time here.
- If you use honey instead of maple syrup, just know it’ll be stickier. Not a disaster, but makes breaking the bark a bit trickier (so maybe freeze a little longer?)
FAQ—Your Questions (And My Rambling Answers)
- Can I make it vegan? Yep, just use plant protein, non-dairy milk, and maple syrup. Oh, and double-check your chocolate chips. I had a mate once who forgot, oops.
- Is this actually healthy? I mean, depends on your standards! More protein, less sugar than regular bark—so, upper hand there. But it’s still a treat.
- What if my bark won’t set? Give it more time in the freezer, and check your ratios—too much liquid is usually the culprit. Happens to me if I eyeball the milk. You can also read up tricks on Feasting on Fruit.
- Can I double the recipe? I do it all the time—sometimes triples (big family, what can I say?). Just use a bigger tray, or make a thicker bark for chunkier pieces.
- Can I use flavored protein? Totally, but, uh, strawberry protein powder makes for a very… unique flavor. I didn’t hate it, but wouldn’t rush to do it again!
Oh, I nearly forgot—once, when I was supposed to make this for a game night but got sucked into a marathon of cat videos, I just threw it together with all spare bits and pieces in the pantry (even a handful of leftover mini pretzels). Not awards-worthy, but everyone ate it anyway. So, you see, Protein Cookie Dough Bark is kinda forgiving like that. Happy snacking—and if you try it with something wild, let me know (I’m always curious what people come up with)!
Ingredients
- 1 cup vanilla protein powder
- 1 cup almond flour
- 1/4 cup peanut butter
- 1/4 cup unsweetened almond milk
- 1/4 cup mini chocolate chips
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 100g dark chocolate, melted
Instructions
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1In a mixing bowl, combine vanilla protein powder, almond flour, and a pinch of salt.
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2Add peanut butter, almond milk, maple syrup, and vanilla extract. Mix until a soft dough forms.
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3Fold in the mini chocolate chips to evenly distribute them in the dough.
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4Press the cookie dough mixture evenly onto a parchment-lined baking sheet, forming a flat layer.
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5Pour melted dark chocolate over the cookie dough and spread it with a spatula. Freeze for 30 minutes or until set.
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6Once firm, break the bark into pieces and enjoy. Store leftovers in the refrigerator.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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