Chocolate Chip Cookie Bark

Chocolate Chip Cookie Bark might literally be my kids favorite dessert and the most addicting dessert I eat. It is soooo hard to just eat a small piece. I often find myself opening the freezer and having “just a little bit more” when I make this bark. Is it worth it? YES!

Everyone loves a good edible cookie dough. I remember eating dough from a roll of cookie dough in college, even though we knew you shouldn’t because of the eggs. No need to fear this egg free cookie dough! And the only thing more delicious than edible cookie dough? A layer of cookie dough coated in cold, hard chocolate on each side! Top the bark with some dye free sprinkles and kids think they are getting the most exciting treat ever.

Does this dessert have a good bit of sugar from the chocolate? Yes? But is it grain free, gluten free and dairy free? YES! So it is still a dessert you can feel SO GOOD about feeding your family. It is even paleo friendly if you allow yourself to have a little organic light brown sugar sometimes and plain cane sugar from the dairy free chocolate chips.

I promise this recipe is worth the prep time and waiting freeze time it takes to make it. Chocolate Cookie Dough Bark will be a new family favorite!

Want more delicious chocolate recipes? I have lots! Try my Chocolate Chocolate Chip Ice Cream Dairy Free or my Gluten Free Brownies. Flourless Chocolate Torte is my birthday go to and I love the hazelnut version, my Flourless Chocolate Hazelnut Torte. Want cookies instead? My kids devour my Chocolate Almond Butter No Bake Cookies and you can never go wrong with a good old World’s Best Gluten Free Chocolate Chip Cookie!

Jump to Recipe

Why Make Chocolate Chip Cookie Bark?

While still a dessert and treat, Chocolate Chip Cookie Bark is a treat you can still feel good about. It is also easy to portion this bark into whatever size you are comfortable with having as a serving.

Dairy free means this is a treat that feels sooooo decadent but everyone can enjoy it!

Gluten and Grain Free means this dish is not pro-inflammatory like a traditional gluten filled chocolate chip cookie. It will also be a little more blood sugar friendly. Almond Flours and Tapioca flours are going to keep things more low carb.

Dye Free means less neurological effect from enjoying this treat!

What You Need To Make Chocolate Chip Cookie Bark

• Large Baking Sheet
• Unbleached Parchment Paper
• Stand Mixer
• Enjoy Life Dairy Free Mini Chocolate Chips 
• Coconut Oil 
• Organic Light Brown Sugar
• Organic Maple Syrup
• Vanilla Extract
• Full Fat Coconut Milk can sub whole milk if not dairy free
• Almond Flour
• Tapioca Flour
• Salt 
• Dye Free Sprinkles optional 

How To Make Chocolate Chip Cookie Bark

1. Read the entire recipe so you understand how it flows and how long you need to make the ice cream. Gather all the ingredients and supplies in one spot.
2. Line a large baking sheet with parchment paper.
3. Add 1 cup chocolate chips and 1 Tbs coconut oil to a microwaveable bowl. Microwave in 30 second increments, stirring between each one, until chocolate and oil are melted. Stir well to combine. Pour melted chocolate onto baking sheet. Use a small spatula to spread chocolate into a thin layer about the size of a 9×13 rectangle. Place in freezer for 10 minutes. 
4. Prepare edible cookie dough. Add 1/4 cup softened coconut oil, brown sugar, maple syrup and vanilla to the bowl of a stand mixer. Mix together. Add coconut milk. Mix. Add almond flour, tapioca flour and salt. Mix to make dough. Stir in 1 cup chocolate chips. 
5. Drop cookie dough in heaps onto frozen chocolate. Wet your fingers and use them to gently spread and press dough into an even layer on all of the frozen chocolate. Be sure to be gentle so you don’t crack the chocolate beneath the dough! Place back in freezer for 30 minutes. 
6. Add 1 cup chocolate chips and 1 Tbs coconut oil to a microwaveable bowl again. Microwave in 30 second increments, stirring between each one, until chocolate and oil are melted. Stir well to combine. Pour melted chocolate onto cookie dough and use the spatula to spread it into a smooth layer, fully covering the dough. You have to work quickly here as the chocolate begins to harden on the frozen dough. Sprinkle chocolate with dye free sprinkles, if desired. Return bark to the freezer until ready to eat. 
7. To serve or eat… Break bark into pieces using your hands. Store leftover bark in the freezer in a ziplock bag. Keeps for at least a week, probably longer, but we have never had it last more than a few days before it is all eaten up! 
   

Did you make this recipe and love it? Please rate it below and leave a comment! Tag @healthy.with.hillary when you share your cooking adventures!

Want more delicious chocolate recipes? I have lots! Try my Chocolate Chocolate Chip Ice Cream Dairy Free or my Gluten Free Brownies. Flourless Chocolate Torte is my birthday go to and I love the hazelnut version, my Flourless Chocolate Hazelnut Torte. Want cookies instead? My kids devour my Chocolate Almond Butter No Bake Cookies and you can never go wrong with a good old World’s Best Gluten Free Chocolate Chip Cookie!