This healthier no bake cookie bark tastes like cookies but doesn’t require any baking. It is just 4 ingredients and doesn’t need any wheat flour, eggs, dairy, refined sugar or butter. It is easy to make and stores well.
A stack of cookie bark pieces

This cookie bark tastes like cookie dough and doesn’t need any baking. You can also easily customize with different chocolate, mix-ins and decorations.

Ingredients

  • Almond flour
  • Coconut oil
  • Maple syrup
  • Chocolate chips

Almond flour: Make sure to use superfine almond flour which mimics the texture of regular flour better. If you use regular almond flour, the cookie layer will be gritty.

Coconut oil: Coconut oil adds fat to the cookie dough and helps it bind together. When coconut oil is chilled, it becomes a solid, which helps the cookie dough firm up.

Maple syrup: The cookie dough is sweetened with maple syrup. Maple syrup also helps the dough bind.

Chocolate chips: The cookie dough is topped with a layer of melted chocolate for a classic candy bark. You can also add chocolate chips into the cookie layer. If you do, I recommend using mini chocolate chips since regular chocolate chips are a little too big. If you need your bark to be refined sugar free, make sure to use a chocolate sweetened with unrefined sugar. I used dark chocolate but you can use other types of chocolate.

You can also garnish the top with coarse salt if you like sweet and salty.

How to Make Healthier Cookie Bark

  • The almond flour, coconut oil and maple syrup are mixed together until a dough forms. If desired, add chocolate chips into your dough.
  • Spread and flatten the dough onto your prepared baking pan until it is about 1/4 inch thick.
  • Melt the chocolate until smooth. Spread it over the cookie dough layer.
  • Place into the freezer until set. Break or cut the bark with a sharp knife into small pieces.

Cookie bark with chocolate and salt on top

Expert Tips

  • You can use semisweet, milk or white chocolate on top instead of dark chocolate.
  • The dough is very forgiving. You can adjust the amount of almond flour, maple syrup and coconut oil as needed.
  • You do not need to add chocolate chips into the dough but it does add sweetness and make the bark look more like cookie bark.

Cookie bark with chocolate chips

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4.75 from 4 votes

4 Ingredient Healthier No Bake Cookie Bark

This healthier cookie bark doesn't require any baking. It is just 4 ingredients and doesn't need any wheat flour, eggs, refined sugar, dairy or butter. It is easy to make and stores well.
Servings: 18 pieces
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
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Ingredients

  • 2 cups (186g) superfine blanched almond flour
  • 1/4 cup (2fl oz/59ml) melted coconut oil, plus 1-2 tsp more for chocolate if needed
  • 1/4 cup (2fl oz/59ml) maple syrup
  • 3/4 cup (120g) mini chocolate chips, plus 1/4 cup for mixing in if desired, see note

Instructions
 

  • Line a small baking sheet with parchment paper. In a medium bowl, stir together the almond flour, melted coconut oil, and maple syrup until a dough forms. The dough should feel pliable and slightly tacky, but not wet or gooey — it should hold together easily when pressed. If it feels too sticky to spread cleanly, add more almond flour. On the other hand, if the dough feels dry or crumbly, add in more maple syrup or coconut oil until the dough can bind together. If adding chocolate chips, add in 1/4 cup now and mix until evenly distributed.
  • Transfer the dough to your prepared baking pan. Press and spread the dough into a rough rectangle, between 1/4 inch to 3/8 inch thick. I like using a rolling pin to help spread it out evenly. My rectangle was about 9 x 7 inches.
  • In a microwave-safe bowl, add chocolate chips. Microwave in 20-second intervals, stirring after each with a silicone spatula, until smooth and melted. If your melted chocolate is too thick to spread easily, mix in about 1-2 tsp of melted coconut oil to help thin it out.
  • Spread the melted chocolate over the cookie layer with an offset spatula. You do not need to use up all of the chocolate. Garnish with coarse salt or other toppings if desired.
  • Freeze bark for about 30 minutes or until firm.
  • Lift the bark off the parchment in one piece, then break or cut into smaller pieces. Bark is best eaten chilled. It does tend to get a little soft and crumbly if left out in a warm environment. Store uneaten bark in an airtight container in the fridge for a few days or in the freezer for longer.

Notes

  • Chocolate note: I used dark chocolate but you can also use other chocolate chips like semisweet, milk or white chocolate chips. If you want to keep the cookies refined sugar free, use a dark chocolate chip brand that is sweetened without refined sugar. I recommend using mini chocolate chips for mixing into the dough but you can use regular sized chocolate chips for the melted layer.
  • Almond flour note: If you are measuring almond flour with a measuring cup, make sure to spoon the almond flour into the measuring cup and level off the top. This will prevent too much almond flour from being added to the recipe.
Serving: 1piece, Calories: 139kcal, Carbohydrates: 9g, Protein: 2g, Fat: 10g, Saturated Fat: 4g, Fiber: 2g, Sugar: 7g, NET CARBS: 7
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!