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!
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.
Video
Notes
*Be sure to taste the dough before and after you add the maple syrup in case you want it more or less sweet - the yogurt brand you use will have an impact. I used plain cashew yogurt and it was tangy and sweet enough for me.The dough is forgiving so it can be a little wetter or dryer than my picture or video, but you can also add more flour or yogurt if you need it to make the texture spoonable.**It is important to make the dough about ½ inch thick, no thicker so it is easy to snap.