4 Ingredient Sugar Cookie Bark
This no-bake sugar cookie bark is soft, chewy, and topped with a crisp layer of white chocolate — all with just four ingredients. Made with oat flour, coconut oil, and maple syrup, it’s naturally gluten-free, egg-free, and dairy-free adaptable, making it a perfect holiday treat or sweet snack for nearly everyone at the table. No oven needed!
Ingredients
- 1 2/3 cups (172g) homemade oat flour , see note on making oat flour, can substitute with superfine almond flour
- 1/4 cup (2fl oz/59ml) melted coconut oil
- 1/4 cup (2fl oz/59ml) maple syrup
- 3/4 cup (130g) white chocolate chips or chopped white chocolate, see note
Instructions
- In a medium bowl, stir together the oat 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 1 tablespoon of oat flour at a time until it firms up. On the other hand, if the dough feels dry or crumbly, drizzle in a teaspoon more maple syrup or melted coconut oil to help it bind.
- Line a small baking sheet with parchment paper. Press and spread the dough into a rough rectangle, between 1/4 inch to 1/2 inch thick. My rectangle was about 9 x 7 inches.
- In a microwave-safe bowl, add white chocolate. 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 evenly, mix in about 1 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. Add sprinkles if desired.
- Refrigerate for 30–60 minutes, or until both the chocolate topping and cookie base are completely firm. For a faster set, you can place the tray in the freezer for 15–20 minutes.
- Lift the bark off the parchment in one piece, then break or cut into smaller pieces. Bark is best eaten soon after it is removed from the fridge. It does tend to get a little too soft 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
- Homemade oat flour note: I recommend making homemade oat flour rather than using store bought because some store bought oat flours are not heat treated which make them unsafe to consume raw. If you want to use store bought oat flour, make sure to choose a brand that is safe to consume raw.
- To make your own homemade oat flour, pulse 2 1/2 cups of rolled oats in a high powered blender (like a Vitamix) or in a food processor until the oats become very fine flour consistency. Measure out 1 2/3 cups for the recipe and you can store the rest for later use.
- White chocolate note: If you need this recipe to be dairy-free, make sure to use dairy-free white chocolate. In general, I've found that regular white baking chips are more difficult to melt and may need a little coconut oil to help thin it out. Real white chocolate or dairy-free white baking chips tend to melt better and have an easy consistency for spreading on top.
- Estimated nutrition is for 1/15 of the recipe and does not include optional sprinkles. You can break the bark into smaller pieces for smaller servings. It also assumes 111 grams of white chocolate used since I did not use the full amount.
Serving: 15pieces, Calories: 124kcal, Carbohydrates: 15g, Protein: 1g, Fat: 6g, Saturated Fat: 5g, Fiber: 1g, Sugar: 8g, NET CARBS: 14
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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