High Protein Cookie Dough Bark

High Protein Cookie Dough Bark is a sweet, no bake dessert made with 7 ingredients and 10 grams of protein. It’s the perfect freezer staple!

When summer heat hits we also love to make cottage cheese bark, cottage cheese fudge and date bark.

Since the bark trend took off last year on social media, it’s become one of my favorite desserts. Especially in summer!

We’re loving banana bark and strawberry bark, now I’m adding this protein cookie dough bark to my high protein recipes collection.

This recipe starts with cottage cheese cookie dough as a base, then topped off with a layer of chocolate. I also added sea salt and it was wow! But that’s optional.

Why You’ll Love This Recipe

• High in protein: Boosted with cottage cheese and protein powder so each serving is 10 grams of protein.
• Quick and easy: Prep in just 20 minutes. Make it in the morning and enjoy by lunch.
• Snacking made simple: Keep a batch ready to grab whenever you need a refreshing snack or healthy dessert.
• Delicious: Add it to your stash of cottage cheese recipes, it’s delicious and you won’t even notice the cottage cheese.

Ingredients for Protein Cookie Dough Bark

You only need 7 main ingredients for this high protein treat.

• Cottage cheese: You can use whatever you have. Non-fat, 1%, or up to full fat cottage cheese, I used 2%.
• Maple syrup: Adds natural sweetness without any added sugars. Honey or agave nectar will work just as well, it’s all about what you like.
• Vanilla: Pure vanilla extract gives the best flavor.
• Almond flour: Great for edible cookie dough. It’s fine textured and tastes good.
• Vanilla protein powder: Make sure to use a vanilla flavored powder to add flavor, I used Leanfit whey protein powder.
• Dark chocolate chips: We mix some into the dough and melt the rest for the topping.
• Coconut oil: Makes the melted chocolate coating more liquid and smooth.

How to Make Cookie Dough Bark

Here’s a simple overview to making cookie dough bark in 5 easy steps. There is a full recipe card below.

• Blend wet ingredients: Mix cottage cheese, maple syrup and vanilla in a food processor or high speed blender. Blend until smooth, stopping occasionally to scrape down the sides.
• Mix in dry ingredients: Pour the cottage cheese mixture into a large bowl, then add almond flour and protein powder. Stir with a spatula until the dough reaches a cookie dough texture.Then fold in the chocolate chips.
• Spread the dough: Grab a large baking sheet and line it with parchment paper. Spread the cookie dough into a layer that’s not too thin or too thick.
• Add chocolate layer: Melt chocolate chips and coconut oil together in a pot or microwave-safe bowl, stirring occasionally. Drizzle the melted chocolate over the bark with a small spatula, then spread gently to coat.
• Freeze: Place it in the freezer for about 3 hours to set. Then, use a chef’s knife and cut into 20 pieces.

Tips for Best Results

Here are a few quick and easy tips to keep in mind when making this frozen bark recipe.

• Pause and scrape: Scrape down the sides while blending for a smooth, even mix.
• Don’t skip parchment paper: The bark sticks to the baking sheet without it, but with parchment paper, it peels off easily.
• Be patient when spreading: It’s sticky, and you want it to be medium thickness.
• Let it freeze: 1-2 hours won’t be enough, the cottage cheese needs to become solid.

Substitutions

Feel free to swap ingredients based on your dietary or taste preferences.

• Sugar-free: Use sugar-free chocolate chips such as Lily’s, sugar-free syrup, and a stevia sweetened protein powder.
• Different flour: Oat flour won’t taste good. Coconut flour will but you will need less of it.
• Almond meal: Unlike some almond flour recipes that don’t work with almond meal, this isn’t one of them. The texture will be the same but with brown specks.
• Plant-based protein powder: Vegan protein powder works but since it absorbs more, begin with 1 cup of almond flour and adjust the consistency as needed.
• No protein powder: Adding protein powder boosts the flavor and protein content, but feel free to skip it if you prefer. It’ll still be healthy and tasty.

Variations and Additions

I’ve only made cookie dough bark this way so far, but you can use this as a base to recreate your favorite cookie flavors.

• Double chocolate: Swap in chocolate protein powder.
• Peanut butter cookie: Stir up to 2 tablespoons of peanut butter into the dough. You can also sprinkle chopped peanuts over the chocolate layer or drizzle drippy peanut butter over top.
• Confetti: Mix in colorful sprinkles and use white chocolate chips instead of regular chocolate chips.
• Snickerdoodle: Add 1 teaspoon of cinnamon to the dough. Go one step further and add a dusting of cinnamon sugar on top of the chocolate before freezing.
• Espresso: Stir 1-2 teaspoons of instant espresso powder into the dough.
• Other mix-ins: Toss in some chopped nuts like almonds, walnuts, or pistachios. Or try shredded coconut, dried fruit, crushed pretzels or cookie crumbs.

How to Store

Freeze: Store bark layered and separated with parchment paper in an airtight container in the freezer for up to 3 months. Thaw a piece for 1-2 minutes and enjoy.

Do not store it in the fridge, it won’t hold up.

FAQs

More No Bake High Protein Dessert Recipes

• Cottage cheese tiramisu
• Cottage cheese fudge
• Cottage cheese pudding
• Cottage cheese chocolate pudding