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.
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.
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