Protein Cookie Dough Bark

Published Mar 05, 2024, Updated Mar 18, 2024

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This protein cookie dough bark is so easy to make with just 5 simple ingredients. It’s packed with 4 grams of protein per serving and is the perfect post-workout treat or healthy dessert.

Want more high protein recipes? Try my protein cookie dough, chocolate protein cake or these delicious protein shakes.

Cut protein cookie dough bark topped with flaked sea salt angled on a plate.

Easy – You only need 5 ingredients and less than 10 minutes to make this recipe. The hardest part is waiting for the bark to chill in the freezer.
Protein – Each piece has 4 grams of protein, which is pretty good for a cookie dough treat.
Delicious – This bark is seriously addicting! It tastes like real deal cookie dough. You’ll want to have it on hand at all times, trust me!

Ingredients measured out to make Protein Cookie Dough Bark: chocolate chips, vanilla protein powder, maple syrup or honey, coconut oil, almond flour, water and flaky sea salt.

Ingredients Needed

As I mentioned, you only need 5 main ingredients for this recipe (not including the water). I bet you already have everything in your kitchen right now. Here’s what you need:

almond flour – a gluten-free and grain-free flour that’s the base of our bark along with the protein powder. My favorite brand is Bob’s Red Mill super fine almond flour.
plant-based vanilla protein – I’ve made this recipe with both Truvani and Sun Warrior vanilla protein powder and both worked great. I wouldn’t recommend using whey protein powder for this recipe because it soaks up liquid differently and you’ll probably end up with wet cookie dough bark.
coconut oil – we’re using this in the dough to help moisten it as well as to help melt the chocolate chips. It also makes the chocolate thinner and easier to spread over the dough.
honey or maple syrup – adds natural sweetness to the dough without refined sugars.
water – helps to moisten the dough without extra oil.
chocolate chips – we’re adding chocolate chips to the dough as well as melting some for the chocolate topping. I love Lily’s chocolate chips for a low-sugar option.
flaky sea salt – this is optional, but I love the salty + sweet combo. My go-to is Maldon sea salt flakes.

Step 1: Add the almond flour, protein powder, melted coconut oil and honey or maple syrup to a medium mixing bowl and stir until the dough is combined. Add one tablespoon of water at a time, until the cookie dough is sticking together well. You want it moist, but not too wet!

Side by side photos of a bowl, mixing almond flour, protein powder, maple syrup and water together.

Step 2: Add chocolate chips to the dough and mix to fully incorporate.

Two photos showing chocolate chips being stirred into protein cookie dough.

Step 3: Press the dough into a rectangle shape onto a cookie sheet lined with parchment paper.

Side by side photos of cookie dough being formed into a rectangle on a cookie sheet, flat bark shape.

Step 4: In a microwave-safe bowl, melt the remaining chocolate chips with coconut oil in 15-second increments until fully melted.

Side by side photos of a bowl with chocolate chips and coconut oil melted together.

Step 5: Spread the melted chocolate over the cookie dough, then immediately sprinkle with flaked sea salt, if desired. Transfer the baking sheet to the freezer to set for about 30 minutes-1 hour. Once the bark is solid, cut it into 12 pieces and enjoy!

Photo of a spoon drizzling melted chocolate onto cookie dough bark. Next photo is of the bark topped with sea salt.

Brittany’s Tips!

When adding water to the dough, start with 1 tablespoon at a time until you reach your desired dough consistency. If you add too much at once you’ll end up with wet dough. You’re aiming for a texture that’s moist enough to stick together but not too wet.
This recipe was specifically tested with a vegan, plant-based protein powder so I wouldn’t use another type of protein powder as it’ll likely change the consistency of the dough.

12 pieces of protein cookie dough bark topped with flaked sea salt on a cutting board.

Dietary Substitutions

Nut-free: If you need this recipe to be nut-free you could try substituting the almond flour with oat flour, but you might need to use less as oat flour doesn’t soak up as much liquid as almond flour. I haven’t tried this so I’m not 100% sure how it’ll turn out, but let me know if you try it in the comments below!

Low-sugar: For those monitoring sugar intake, replace the honey or maple syrup with a sugar-free liquid sweetener like stevia or monk fruit syrup. Adjust to taste since the sweetness level can vary.

Vegan: Use maple syrup and make sure you’re using vegan chocolate chips.

A woman's hand holding two pieces of protein cookie dough bark.

I love this recipe as is, but there are so many different ways you can customize this cookie dough bark. Here are some ideas:

Peanut butter: Mix in 1-2 Tablespoons of peanut butter to the dough for a peanut butter cookie dough bark. If doing this, you might not need as much water to get the dough to stick together.
Double chocolate: Use chocolate protein powder instead of vanilla for a double chocolate cookie dough bark.
Espresso: Mix 1-2 teaspoons of instant espresso powder into the dough for a subtle coffee flavor that pairs with the chocolate perfectly.

Six protein cookie dough bark pieces stacked on top of each other.

How to Store Leftovers

In the fridge: Place the cookie dough bark in an airtight container and store it in the refrigerator for up to one week.

In the freezer: For longer storage, you can freeze this cookie dough bark in a freezer-safe bag or container for up to 3 months, although I doubt it’ll last you even a week (only speaking from experience here!). When you’re ready for a treat, just grab a piece from the freezer and enjoy! No need to thaw first.

More Protein-Packed Treats to Try

Be sure to check out all of the dessert recipes on EBF!

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5 from 12 votes