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
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.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Holaaa! No sé cocina la masa de la cookie? Digo por la avena. Gracias, desde Argentina.
¡Hola! No, no hace falta cocinar la avena. Se puede usar directamente del paquete. 😊
Please, are old fashioned oats the same as large flake oats which I use. This looks so yummy!!
Yes, old-fashioned oats and large flake oats are the same thing. They’re both whole rolled oats that have been steamed and flattened, and they work the same in most recipes. Enjoy!
Would subbing out old fashion oats with steel
Cut oats work since they’re being blended?
Would subbing out old fashion oats with steel cut possibly work since you’re blending the oats anyways?
I’m not sure, I think they might absorb more so the bark would end up dry
How much salt? Thank you!!
1/8 teaspoon!
Have you try this with rolled oats?. I am wondering if it will still work.
Hi Chelsea, this looks amazing but I’m allergic to all things coconut. Could I substitute with avocado oil?
Hey Ann! Avocado oil will work fine, though it’ll change the flavor slightly. If you’re going for more of a cookie flavor, you could also use butter instead of coconut oil. Hope that helps!
I made these last night adding peanut butter before the chocolate. I couldn’t stop eating them. Thank you, Chelsea for sharing your recipe!
Yay! I am so thrilled to hear this! Thanks Linda!
Can I use almond flour or oat flour and if so, how much?
Yes! The recipe calls for oat flour! If you click jump to recipe at the top of the post you can read the entire recipe! Let me know if you have any more questions!