This high protein frozen yogurt cookie dough bark is like the viral cookie dough bark only made with yogurt - no protein powder and no oil. Part of my frozen yogurt bark series, this flavor with chocolate chips is gluten-free, low in sugar and vegan. Perfect if you love cookie dough!
This viral chocolate chip frozen yogurt cookie dough bark recipe is easy to make with just 3 main ingredients and is a variation of the more fruity frozen yogurt bark. It is a protein snack staple with 12 grams of protein per piece that can live in your freezer all summer long. Just mix up the frozen yogurt cookie dough mixture, press onto a pan, and pour on melted chocolate chips. Chill and your creamy protein cookie dough bark is ready!
This delicious protein cookie dough contain no protein powder and no peanut butter. And this easy frozen protein cookie dough bark snack lives in the freezer, and so you will have access to edible almond flour cookie dough 24/7. If you like cold cookie dough treats, try my strawberry frozen yogurt cookie dough bark or even my cookie dough frozen yogurt bars.
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Flavor of Frozen Yogurt Cookie Dough Bark
Making this 4 ingredient protein cookie dough bark with yogurt instead of peanut butter or coconut oil gives the cookie dough bark a softer texture and a fresher lighter flavor. Depending on the sweetness of your yogurt, you might need to add more sweetener. I used plain cashew yogurt and it was creamy and sweet enough for me. It will have a tangy flavor if you use Greek yogurt - even zero fat - if you don't need it to be dairy free.
Ingredients
Almond flour. You can sub other flours such as oat flour or coconut flour, but you'll have to adjust for their varied amounts of absorbancy.
Yogurt. Use any yogurt - the higher the fat, the creamier your dough texture will be. You can use cashew yogurt, coconut yogurt or even Greek yogurt for my friends who can eat dairy. If you use a sweetened flavor, you may not need maple syrup so taste-test.
Maple syrup. Or any liquid sweetener.
Vanilla extract, baking soda + salt. For flavoring. I add the baking soda to give the dough an authentic cookie dough flavor but it is optional. Sometimes I also add ½ teaspoon of cinnamon.
Chocolate chips. To add to the dough, and to melt for a chocolate shell on top.
See the recipe card at the bottom for full information on ingredients and quantities.
Steps to Make Cookie Dough Bark
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
Step 1: To a food processor or bowl, add yogurt, flour, maple syrup, vanilla and salt.
Step 2: Process or mix with a spoon. The texture will look like thick pancake batter. You can add more yogurt or flour if it's too wet or too dry. Taste for sweetness.
Step 3: Fold in chocolate chips.
Step 4: Press batter into a parchment-lined pan. Spread about ½ inch deep with a spoon.
Step 5: Melt the chocolate chips for the topping in a microwave for 1 minute, and spoon and spread onto the dough.
Step 6: Freeze cookie dough bark for 3-4 hours or until it is snap-able.
Storage
Store leftovers in the refrigerator for a week or frozen for about 3 months.
Variations
This cookie dough bark is extremely easy to customize.
- Mix in fruit such as chopped fresh strawberries, whole fresh blueberries, or layer bananas before you top with chocolate.
- Top with melted white chocolate
- Add a layer of date paste between the cookie dough base and melted chocolate top.
More Cookie Dough & Yogurt Recipes
FAQS
You can use all purpose flour but heat-treat it first by baking it at 350 F spread thinly on a cookie sheet for 10 minutes. Or use oat flour - no need to heat-treat oat or almond flour if eating raw.
Yes, use a flour that is free of nuts such as oat flour or all purpose flour but heat treat AP first.
Yes, you can use honey or your favorite liquid sweetener such as date syrup or monk syrup. Sugar might work, but the dough may need a few tablespoons of water to achieve a putty texture.
Yes, this cookie dough bark is plant-based, gluten-free, dairy-free and has no refined sugar if you use compliant chocolate chips.
If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Chocolate Chip Frozen Yogurt Cookie Dough Bark
Equipment
- cookie sheet pan
Ingredients
- 2 cups almond flour
- ¾ cup yogurt Any yogurt works - cashew, coconut, greek if you can eat dairy
- 2 tablespoon maple syrup or two dates
- ⅛ teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ cup mini chocolate chips
Chocolate topping
- 1 cup chocolate chips
- 2 tablespoon coconut oil
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Instructions
- In a bowl or food processor, mix add the cookie dough ingredients except for the maple syrup and the chocolate chips. Mix until smooth and taste - then add the maple syrup as needed. The texture will be like thick pancake batter but you can add more flour or yogurt if needed.*2 cups almond flour, ¾ cup yogurt, 2 tablespoon maple syrup, ⅛ teaspoon baking soda, 1 teaspoon vanilla extract
- Fold in the mini chocolate chips.¼ cup mini chocolate chips
- Spoon the cookie dough (batter) into a parchment-lined rectangular cookie sheet about ½ inch thick.** Leave a few inches around the edges. It does not have to be perfectly level.
- Melt the chocolate chips for the topping in a microwave for 1 minute and then stir until all chips are melted.1 cup chocolate chips, 2 tablespoon coconut oil
- Pour the chocolate into the center of the chilled cookie dough, and spread it around with a spoon gently so it doesn't swirl in, just sits on top. Leave a bit of a border of cookie dough so the chocolate doesn't drip over the edge.
- Put the pan level in the freezer, uncovered for 4 hours or longer until it feels solid enough to break into chunks, not bendable.
- Store leftovers in the refrigerator for a week or frozen for about 3 months.
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