Protein Cookie Dough Bark
I love having a sweet treat around during the week and this Protein Cookie Dough Bark is perfect to have ready for the week! It’s made with simple ingredients and makes for a delicious feel good treat to have around.
I’m convinced cookie dough is one of those desserts that never gets old. This high-protein cookie dough is made with simple ingredients and gives you that classic sweet, chocolate chip cookie dough flavor while adding a little extra protein to keep you satisfied.
It comes together in just a few minutes and is the perfect treat to keep stocked in the fridge or freezer when you want something sweet after a meal, a little afternoon pick-me-up, or a snack that feels like dessert. The best part? It tastes like the real deal — creamy, doughy, and loaded with chocolate chips.
I love making a batch ahead of time so I have an easy grab-and-go treat ready whenever the sweet tooth hits!
What you need for Protein Cookie Dough Bark:
- Vanilla Protein Powder
- Peanut Butter Powder
- Almond Flour
- Flaky Salt
- Cottage Cheese
- Maple Syrup
- Milk
- Vanilla Extract
- Chocolate Chips
How to make this cookie dough bark:
- Blend the wet mixture: In a small blender, add the cottage cheese, maple syrup, milk, and vanilla extract and blend until smooth. Set aside.
- Mix the dry ingredients: To a large bowl add the protein powder, peanut butter powder, almond flour, and salt and whisk to combine.
- Mix the wet and dry together: Pour the blended wet mixture into the bowl of dry ingredients and mix to combine. I recommend using a rubber scraper/spatula because the cookie dough will be thick and sticky.
- Add the chocolate: Fold the mini chocolate chips into the cookie dough to mix.
- On a parchment lined baking sheet, add the cookie dough mixture evenly to form a rectangle.
- Melt chocolate chips with a little coconut oil and pour on top of the cookie dough mixture. Place in the fridge for 20-30 minutes to allow chocolate to harden.
- Sprinkle with flaky sea salt and cut into squares.
- Store in the fridge for the week or freezer for up to 3 months. Enjoy!
How to store your cookie dough bark:
It’s best to keep your cookie dough stored in a sealed container in the fridge or freezer. I like using these for easy storage!
If you want to switch it up, try doing this instead:
- Use your favorite protein powder!
- Try it with milk chocolate or white chocolate on top
- Make it into balls instead!
FAQs:
I used this one!
This will last in the fridge for the week or up to 3 months in the freezer when stored properly.
If your cookie dough is too thick, you can mix in an additional 1 – 2 tablespoons of milk at a time until you get your desired consistency. You can also add an additional 1 – 2 tablespoons of maple syrup instead of milk if your cookie dough isn’t as sweet as you’d like.
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Protein Cookie Dough Bark
This Protein Cookie Dough Bark is perfect to make for a simple sweet treat and made with a few pantry staple ingredients.
Ingredients
- 1 ⅓ Cup Vanilla Protein Powder
- 1 ⅓ Cup Peanut Butter Powder (can substitute with equal parts almond or oat flour)*
- ½ Cup Almond Flour (can substitute with oat flour)
- 1 Teaspoon Flaky Salt
- 1 Cup Cottage Cheese
- ¼ Cup Maple Syrup
- 2 Tablespoon Milk
- 1 Teaspoon Vanilla Extract
- 1/2 cup Mini Chocolate Chips
- 1 Cup Dark Chocolate Chips + 1 tbsp coconut oil
- optional: Flaky salt for topping
Instructions
- In a small blender, add the cottage cheese, maple syrup, milk, and vanilla extract and blend until smooth. Set aside.
- To a large bowl add the protein powder, peanut butter powder, almond flour, and salt and whisk to combine.
- Pour the blended wet mixture into the bowl of dry ingredients and mix to combine. I recommend using a rubber scraper/spatula because the cookie dough will be thick and sticky.
- Fold the chocolate chips into the cookie dough to mix.
- On a parchment paper lined baking sheet, lay out cookie dough evenly to form a rectangle.
- Mix together chocolate chips and coconut oil to melt. Place in microwave for 30 second increments.
- Pour melted chocolate on top of cookie dough. Place in the fridge for 1 hr or 20-30 minutes in the freezer.
- Cut into squares. Serve and enjoy!
Notes
Protein powders can vary widely in overall flavor, sweetness, and in the blend of ingredients. Some protein powders contain different thickening ingredients and additives which can affect the taste and consistency of the cookie dough. I recommend tasting the cookie dough at this stage and making personal adjustments if desired.
If your cookie dough is too thick, you can mix in an additional 1 - 2 tablespoons of milk at a time until you get your desired consistency. You can also add an additional 1 - 2 tablespoons of maple syrup instead of milk if your cookie dough isn’t as sweet as you’d like.
