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Indulge in this irresistible Gluten-Free Cookie Dough Bark—a delightful treat that combines the rich flavors of cookie dough and chocolate without the guilt. Perfect for snacking or sharing!
I first discovered this recipe during a gluten-free baking experiment. The combination of almond flour and chocolate chips was a game-changer, and now it’s a staple in my kitchen.
Get ready to whip up this easy and delicious Gluten-Free Cookie Dough Bark!
What to Expect
- Time: 15 minutes prep + 1 hour chilling
- Difficulty: Easy
Before You Begin
Ensure all ingredients are at room temperature for smooth mixing. Line your baking sheet with parchment paper for easy cleanup.
Ingredients You’ll Need
| 1 1/2 cup | almond flour |
| 1/4 cup | melted coconut oil |
| 1/4 cup | maple syrup |
| 1/2 teaspoon | vanilla extract |
| 1 1/2 cup | chocolate chips, divided |
Step-by-Step Guide
- In a large bowl, mix together almond flour, oil, maple syrup, and vanilla until smooth.
- Fold in half of the chocolate chips.
- Line a baking sheet with parchment paper and spread the cookie dough evenly to form the bark.
- Chill the bark in the freezer for 5 to 10 minutes.
- While the bark chills, melt the remaining chocolate chips in the microwave.
- Pour the melted chocolate over the bark and return it to the freezer for at least an hour.
- Remove from the freezer, cut into pieces, and enjoy your Gluten-Free Cookie Dough Bark!
Notes
Ensure your blend lists Xanthan Gum. If not, add 1/4 teaspoon to the dry mix.
- Best: Use a Silicone Mini Muffin Pan. GF goods pop out cleanly without sticking.
- Alternative: Use Mini Paper Liners. Do not bake directly in a used metal pan.
Buy certified GF Chocolate Chips (Enjoy Life, Nestle Toll House) and check the “Ingredients” on dried fruit packages to ensure no dusting flour is used.
Use Pure Vanilla Extract (labeled GF).
Pointers for Perfection & How to Store
For extra crunch, sprinkle sea salt or crushed nuts on top before freezing. Store in an airtight container in the freezer for up to a month.
For another delicious treat, try this Smores Cookie Bars Recipe.
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Gluten-Free Cookie Dough Bark: Best Sweet Treat
- Total Time: 35
- Yield: 16 pieces 1x
- Diet: Gluten Free
Description
This Gluten-Free Cookie Dough Bark is the best sweet treat for anyone who loves eating the dough more than the cookie. It features a layer of safe-to-eat, egg-free edible cookie dough topped with a rich, snappy chocolate shell. It requires no baking and is the perfect grab-and-go dessert kept right in your freezer.
Ingredients
— Edible Cookie Dough Layer —
½ cup (1 stick) unsalted butter, softened to room temperature
½ cup packed light brown sugar
¼ cup granulated sugar
2 tablespoons milk (or heavy cream)
1 teaspoon pure vanilla extract
1 ¼ cups gluten-free all-purpose flour blend (Must be heat-treated, see instructions)
¼ teaspoon salt
½ cup mini semi-sweet chocolate chips (mini chips create a better texture)
— Chocolate Topping —
1 ½ cups semi-sweet or dark chocolate chips
1 teaspoon coconut oil (helps the chocolate melt smoothly and snap when chilled)
Flaky sea salt (optional, for garnish)
Instructions
1. Heat Treat the Flour (Safety First): Place the gluten-free flour in a microwave-safe bowl. Microwave on high for 60 seconds, stirring every 15 seconds, until the temperature reaches 160°F (71°C). This kills any bacteria in the raw flour. Let it cool completely before using.
2. Line a baking sheet or a 9×9 inch square pan with parchment paper.
3. Make the Dough: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and combined (about 2 minutes).
4. Add the milk and vanilla extract. Mix until smooth.
5. Add the cooled, heat-treated flour and salt. Mix on low speed until a dough forms. (If it’s too crumbly, add another teaspoon of milk).
6. Fold in the mini chocolate chips.
7. Press the Dough: Transfer the dough to the prepared baking sheet. Use your hands or a spatula to press it into a rectangular slab about ½-inch thick. (It doesn’t have to be perfect).
8. Melt the Topping: In a microwave-safe bowl, combine the 1 ½ cups chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted and glossy.
9. Pour the melted chocolate over the cookie dough slab. Use a spatula to spread it to the edges, covering the dough completely.
10. Chill: Place the pan in the freezer for 20 minutes (or the fridge for 1 hour) until the chocolate is firm and set.
11. Serve: Remove from the pan. Use a sharp knife to cut it into squares, or use your hands to break it into uneven ‘bark’ pieces. Sprinkle with flaky sea salt if desired.
Notes
Safety Note: Even though this is gluten-free, raw flour can carry bacteria. Heat treating it is a quick step that makes this 100% safe to eat raw.
Texture Tip: Mini chocolate chips are much better than regular chips for the dough layer, as they distribute evenly and don’t make the bark hard to chew.
Storage: Because of the butter content, this bark gets soft at room temperature. Store it in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.
Dairy-Free: Use vegan butter, almond milk, and dairy-free chocolate chips to easily make this vegan.
- Prep Time: 15
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 16
- Sodium: 45
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 1
- Cholesterol: 15
Your Burning Questions Answered!
- Can I use a different flour?
- Yes, but almond flour works best for texture.
- How long does it last?
- Up to a month in the freezer.
Can I add nuts?
Absolutely! Walnuts or pecans pair well.
Dig In & Enjoy!
This Gluten-Free Cookie Dough Bark is a must-try for anyone craving a sweet, gluten-free treat. Easy to make and even easier to enjoy!
For more delicious ideas, follow me on My Pinterest.