Protein Cookie Dough Bark Recipe – High-Protein No-Bake Treat

I love keeping Protein Cookie Dough Bark in my freezer for quick sweet cravings. With added protein and a low‑carb base of almond flour and sunflower seed butter, these bites are a blood‑sugar friendly treat.

*This post is sponsored by SunButter, a sunflower seed spread that’s perfect for allergy‑friendly baking and cooking. Thank you to the brands that support Sunkissed Kitchen.

Cookie Dough + Protein

This viral trend inspired me to try a protein‑boosted cookie dough version, and I’m so glad I did.

An egg‑free cookie dough is mixed with protein powder, then pressed into a thin sheet. A thin layer of melted dark chocolate is spread on top, and once frozen the bark develops a satisfying snap.

The chocolate keeps it indulgent, while protein powder, almond flour, and sunflower seed butter (SunButter) make it more balanced for blood sugar. I use gluten‑free, low‑carb almond flour and SunButter to keep carbs lower without sacrificing flavor.

What You’ll Need

• SunButter No Sugar Added
• Maple syrup
• Coconut oil
• Vanilla extract
• Sea salt
• Almond flour
• Whey protein powder (unflavored or plain vanilla works well)
• Mini dark chocolate chips
• Dark chocolate and coconut oil for the topping

How to Make Protein Cookie Dough Bark

Step 1: In a mixing bowl, combine SunButter, maple syrup, melted coconut oil, vanilla, and a pinch of sea salt. Mix until smooth.

Step 2: Stir in the almond flour and protein powder. The mixture will be thick and slightly crumbly. If it won’t hold together when pressed, add another 1/2 tablespoon coconut oil or maple syrup.

Step 3: Fold in the mini chocolate chips.

Step 4: Place the dough on a large sheet of parchment paper and fold another sheet over it. Use a rolling pin to roll the dough into an even rectangle, then remove the top parchment.

Step 5: In a double boiler or heat‑proof bowl set over simmering water, melt the dark chocolate with the tablespoon of coconut oil. Spread the melted chocolate in a thin, even layer over the rolled cookie dough. Sprinkle with flaky sea salt if you like.

Step 6: Freeze the bark for about 1 hour, until fully set. Break into pieces and store frozen to preserve the crisp texture.

How to Store Leftover Cookie Dough Bark

After freezing and breaking into pieces, keep the bark in an airtight container in the freezer for up to 6 months. Do not store at room temperature—frozen coconut oil is what holds the bark together and prevents crumbling.

Variations

Lower carbs/sugar: Use sugar‑free maple syrup and sugar‑free chocolate chips.

White chocolate: Swap the dark chocolate for a sugar‑free white chocolate if you prefer.

Add nuts: Sprinkle chopped walnuts, pecans, or almonds on top of the melted chocolate so the dough remains easy to roll.

Other Protein Dessert Recipes

• Protein Cookies
• Protein Brownies
• Ninja Creami Chocolate Protein Ice Cream

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