Cookie Dough Bark takes everything you love about cookie dough and makes it even better!
Author’s Notes
Honestly, I Just Wanted an Excuse to Eat More Dough…
I’m a cookie dough girl through and through—I make my edible cookie dough more often than I’d like to admit!
But sometimes that version gives me a bit of a sugar crash, so I came up with this one: no refined sugars (depending on chocolate used), oats instead of white flour, and still so much flavor.
It’s rich, chocolatey, and that oat-based dough tastes shockingly like the real thing. Plus, it comes together way faster since there’s no flour to heat treat!
And then I had the idea to turn it into a bark—because what’s better than plain cookie dough? Cookie dough bark, lol.
I keep a stash of broken pieces in the freezer, and not gonna lie… I love sneaking a few straight from the bag. 😍 If you’re a cookie dough fan like me, you have to try this one!
Cookie Dough Bark Ingredients
- Oats: Blend in a strong blender until they look like flour.
- Coconut oil: Refined has a less strong coconut flavor.
- Maple syrup & vanilla: For the classic cookie dough flavor! Use real maple syrup.
- Salt: Balances the sweetness and brings out all the flavors.
- Chocolate: I use mini semi-sweet chips in the dough, then top with milk or dark chocolate for more flavor contrast.
How To Make Chocolate Chip Cookie Dough Bark (My Top Tips)
- Use parchment paper so the bark lifts off easily without sticking.
- Warm the coconut oil just enough to melt—if it’s hot, it will melt the chocolate chips.
- Let the bark sit out for a minute after freezing, before cutting, for clean slices.
- Use a sharp knife for clean pieces or break with your hands for rustic pieces.
- Store extras in the freezer—they taste amazing cold and hold their shape better.
Variations
Cookie Dough Bark Recipe Variations
- Peanut Butter: Swirl melted peanut butter on top, freeze, then add chocolate
- S’mores: Add dehydrated marshmallows and crushed graham crackers on top.
- Sprinkle: Top with white chocolate and add sprinkles.
- Caramel Pretzel: Add caramel sauce, top with crushed pretzels, finish with chocolate.
- Nutty: Add chopped nuts to the dough or on top.
Storage
Store Cookie Dough Bark in an airtight bag in the fridge for up to 1 week or freezer for 2–3 months. I like it best straight from the freezer (thawed out just a bit).
More No-Bake Desserts:
Desserts
S’mores Cereal Bars
Desserts
Healthy No Bake Cookies
Desserts
Date Brownies
Desserts
Chocolate Covered Dates
Cookie Dough Bark
Video
Equipment
Ingredients
- 2 cups old-fashioned oats blended
- 1/4 cup + 1 teaspoon melted coconut oil divided
- 1/4 cup maple syrup see note 2
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/3 cup mini chocolate chips
- 3/4 cup chocolate chips milk, semi-sweet, or dark
Instructions
- Measure oats to get 2 cups then blend them in a high-powered blender until they resemble a fine flour. Transfer to a medium bowl.
- Add 1/4 cup melted coconut oil, maple syrup, vanilla, and salt to the bowl. Stir until combined. Gently fold in mini chocolate chips.
- Line a sheet pan with parchment paper. Press the cookie dough into an even 1/4-inch layer. Freeze for 5–10 minutes.
- While the bark chills, add 3/4 cup chocolate chips and 1 tsp coconut oil to a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until melted and smooth.
- Pour melted chocolate over chilled cookie dough layer and spread evenly with the back of a spoon.
- Return to freezer for at least 30 minutes, or until firm.
- Remove from the freezer and cut into pieces. For clean cuts, run a sharp knife under hot water, dry it, slice, and repeat as needed.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Chelsea,
Assuming 2 cups of oats will yield less volume when blended into a fine flour, how many cups should be added if using pre packaged flour?
I’m wondering if mine ended up really crumbly due to not being able to get the oats finer, or not using all the maple syrup… maybe a combination?
I’m wondering if there’s any other preferred liquids I could add?…I plan to store in freezer (or fridge) and was considering splash of some milk or such?
I don’t even think it’s doing to hold when I pull it out of freezer!
Yes, it will definitely be crumbly if you don’t use all the maple syrup! Also oats should be the same consistency as flour! 🙂
Looks anazing! I’m trying to see the nutritional facts. It says 1 serving and the calories bur it doesn’t say what the serving size it. Any help? I’m calorie counting and in a deficit.. .
Hey Emily! I’m so excited for you to try it! The recipe makes 16 servings, so if you divide the dough into 16 equal portions, each portion will be one serving.
So freaking GOOOODDDDD!!!!
Yay! So glad this cookie dough bark was a hit! Thanks Heather!
Hi!! This is so yummy! I just made it. Any tips to prevent the chocolate from breaking off in big pieces when you cut it? That’s what’s happening for me. Love it none the less though!!
Hi!! I’m so glad you made it and loved it, thank you for trying it!
Here are a few things that work for me!
• Let it sit at room temp for a few minutes before cutting. If it’s too cold straight from the fridge or freezer, the chocolate can snap right off.
• Score the chocolate slightly before it fully sets with a light line from a knife to help guide cleaner breaks.
• Press the chocolate gently into the dough before chilling to help it stick better.
• Use a sharp knife to cut or break it instead of using your hands. That helps keep the layers together better.