Protein Cookie Dough Bark

I love having sweet treats like this Protein Cookie Dough Bark in my freezer, ready for when a craving hits! The extra dose of protein and low carb base of almond flour and sunflower seed butter make these a blood sugar friendly snack.

*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.

Cookie Dough + Protein

I have seen this viral trend on Instagram and had to try it with my protein cookie dough.

Definitely not disappointed I did!

A simple egg-free cookie dough is made with the addition of protein powder, then rolled into a very thin layer. A thin layer of dark chocolate is spread on top. Once frozen and set, this dessert has the best “snappy” texture!

The chocolate makes it so satisfying for a sweet tooth, and the addition of protein powder makes it more blood sugar friendly. I also use gluten free, low carb almond flour and SunButter to further reduce the carbs in this snack or dessert.

SunButter is a favorite hack of mine for healthier baking. It gives baked goods a lightly nutty flavor, similar to peanut butter, but also adds nutrients, like magnesium, selenium, and vitamin E.

Hop on over to SunButter’s website to see where it’s sold near you!

What You’ll Need

• SunButter No Sugar Added
• Maple Syrup
• Coconut Oil
• Vanilla Extract
• Sea Salt
• Almond Flour
• Whey Protein Powder (I like to use this natural, unsweetened whey. Another good tasting plain or vanilla whey will also work.)
• Mini Dark Chocolate Chips
• Dark Chocolate + Coconut Oil for the topping

How to Make Protein Cookie Dough Bark

Step 1: Into a mixing bowl, add in the SunButter, maple syrup, coconut oil, vanilla, and sea salt. Mix together well.

Step 2: Add the almond butter and protein powder, and stir well to combine. The mixture will be very thick and crumbly. If it’s too thick to stick together when pressed into a ball, add an additional 1/2 T of coconut oil or maple syrup.

Step 3: Stir in the mini chocolate chips.

Step 4: Add the cookie dough to a large sheet of parchment paper, folding the parchment in half to cover the top. Use a rolling pin to roll out the cookie dough into a rectangular shape. Cut off the top layer of parchment.

Step 5: In a double boiler (or a glass bowl over a pan), melt the dark chocolate and coconut oil for the topping. Spread the melted chocolate into a thin, even layer over the cookie dough. If desired, sprinkle the top with flaky sea salt.

Step 6: Freeze the cookie dough bark for about 1 hour to full set. Break the cookie dough bark into pieces, and then store the frozen protein cookie dough in the freezer to keep it’s snappy texture.

How to Store Leftover Cookie Dough Bark

Once the bark has frozen and been broken into pieces, store it in an airtight container in the freezer for up to 6 months.

I do not recommend storing cookie dough bark at room temperature. The frozen coconut oil is what holds it together and keeps it from crumbling!

Variations

Make this Lower in Carbs/Sugar: Use sugar free maple syrup and chocolate chips. I recommend the ChocZero brand of both!

White Chocolate Cookie Dough Bark: If you love white chocolate, consider making this with sugar free ChocZero White Chocolate.

Add Nuts: This is awesome with chopped walnuts, pecans, or almonds. To ensure the cookie dough can be rolled out in an even layer, add the nuts to the top of the melted chocolate layer rather than into the cookie dough itself.

Other Protein Dessert Recipes

• Protein Cookies
• Protein Brownies
• Ninja Creami Chocolate Protein Ice Cream

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