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Chilled cookie dough bark broken into pieces with a crisp semisweet chocolate top over almond flour dough.

Cookie Dough Bark

Rebecca Blumer
This no-bake cookie dough bark layers chewy almond flour dough studded with mini chocolate chips under a crisp semisweet chocolate coating after 20 minutes of active prep and freezing time.
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Prep Time 20 minutes
Freezing Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Desserts, Snack
Cuisine American
Servings 6 servings
Calories 574 kcal

Equipment

  • 15x10x1-inch baking sheet
  • Parchment Paper
  • large bowl
  • Spatula
  • Offset spatula

Ingredients
 

  • 1-2/3 cups almond flour
  • 3 tablespoons packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1-1/2 cups miniature semisweet chocolate chips divided

Instructions
 

  • Cover the bottom of a 15x10x1-inch baking sheet with parchment, then mix the almond flour, brown sugar, and salt in a large bowl before working in the slightly cooled melted coconut oil and vanilla with a spatula and folding in 1/2 cup of chocolate chips. The evenly moistened dough should resemble damp sand that holds together when squeezed, with intact chips rather than melted streaks.
  • Transfer the mixture to the lined sheet, compress it into a level layer with clean hands, and place it in the freezer for 20 minutes. A firmly packed surface with even edges helps the dough stay separate from the warm chocolate coating.
  • During that first freeze, gently melt the reserved 1 cup of chocolate chips, then distribute the melted chocolate across the chilled dough with an offset spatula. A continuous coating without exposed patches gives the bark an even chocolate layer, while light spreading pressure keeps the dough underneath intact.
  • Return the coated sheet to the freezer for 1 hour, then break the firm bark into serving pieces. The chocolate should feel set and fracture cleanly rather than bend, with the dough supporting each piece.

Notes

Ingredient tip: Allow the melted coconut oil to cool until lukewarm before stirring it into the dry ingredients so the mini chocolate chips stay intact instead of streaking into the dough.
Texture tip: Press the dough firmly into an even layer across the center, corners, and edges so the chilled base holds together without crumbling when broken.
Chocolate tip: Melt the topping chips gently in a dry bowl and keep all water or steam away so the melted chocolate does not stiffen or turn grainy.
Storage: Store broken pieces in a tightly closed freezer bag or container with parchment paper between the layers, and keep them frozen until serving.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 574kcalCarbohydrates: 41gProtein: 8gFat: 45gSaturated Fat: 25gSodium: 203mgPotassium: 260mgFiber: 7gSugar: 33gVitamin A: 15IUCalcium: 95mgIron: 3mg
Keyword almond flour cookie dough bark, cookie dough bark, no-bake freezer bark
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