Cottage Cheese Cookie Dough Bark

square crop of pieces of cookie dough bark stacked up.

5 from 1 vote

Cottage Cheese Cookie Dough Bark

This no bake high protein Cottage Cheese Cookie Dough Bark is a fun way to satisfy your sweet tooth and snack on things you love.

Course Dessert, Snack

Cuisine American

Keyword bark, cookie dough, cottage cheese, high protein

Prep Time 10

Cook Time 0

freezing time 2

Total Time 2 10

Servings pieces

Calories 124kcal

Author Debi

Ingredients

Cookie Dough Bark Layer

1 cup cottage cheese
2 tablespoons natural peanut butter
1 tablespoon maple syrup
2 teaspoons vanilla extract
1 cup almond flour
¼ cup vanilla protein powder
⅓ cup mini chocolate chips

For chocolate layer:

1 cup chocolate chips
2 teaspoons coconut oil

Instructions

Combine cottage cheese, peanut butter, maple syrup, and vanilla extract in a high-powered blender or food processor, and blend until smooth. Scrape down the sides a couple of times with a spatula while blending.
Place blended cottage cheese mixture, almond flour, and protein powder in a large mixing bowl, and mix until fully combined. Stir in chocolate chips.
Line a cookie sheet with parchment paper, and spread the cookie dough over the parchment paper. The dough will be sticky, you can run a silicone spatula under warm water before using it to help spread out the dough.
Make the chocolate topping by microwaving the chocolate chips and coconut oil in a microwave safe bowl in 30 second bursts, stirring between each time, until chocolate is fully melted. This will usually take about 1 minute and a half.
Drizzle the melted chocolate over the cookie dough and spread into an even layer. Place in the freezer for at least 2 hours (preferably overnight).
Once the bark is frozen, break or cut into desired sized pieces. Store in an airtight container like a freezer safe ziptop bag in the freezer. You can also stack the pieces with parchment paper in between to keep them from sticking together.

Notes

Almond flour can be replaced with equal parts oat flour.

Keep the bark pieces in an airtight container in the freezer for up to 3 months. You can layer the pieces between parchment paper to keep them from sticking together.
Don’t store it in the fridge, it won’t hold its bark shape.

Makes about 20 pieces. You can break them into larger or smaller, thicker or thinner pieces if you prefer.

Use a parchment paper lined baking sheet, or for thicker pieces use a 13x9-inch pan or even a 9x9-inch pan.

Nutrition