Name: Cookie Dough Bark from the Pot
Yield: 16

Cookie Dough Bark takes everything you love about cookie dough and makes it even better!

Author’s Notes

Honestly, I Just Wanted an Excuse to Eat More Dough…

I’m a cookie dough girl through and through—I make my edible cookie dough more often than I’d like to admit!

But sometimes that version gives me a bit of a sugar crash, so I came up with this one: no refined sugars (depending on chocolate used), oats instead of white flour, and still so much flavor.

It’s rich, chocolatey, and that oat-based dough tastes shockingly like the real thing. Plus, it comes together way faster since there’s no flour to heat treat!

And then I had the idea to turn it into a bark—because what’s better than plain cookie dough? Cookie dough bark, lol.

I keep a stash of broken pieces in the freezer, and not gonna lie… It is satisfying to sneaking a few straight from the bag. If you’re a cookie dough fan like me, you have to try this one!

All the ingredients for this recipe are prepped and ready for straightforward assembly, including chocolate, coconut oil, maple syrup, vanilla, salt, and oats.

Cookie Dough Bark Ingredients

Oats: Blend in a strong blender until they look like flour.
Coconut oil: Refined has a less strong coconut flavor.
Maple syrup & vanilla: For the classic cookie dough flavor! Use real maple syrup.
Salt: Balances the sweetness and brings out all the flavors.
Chocolate: I use mini semi-sweet chips in the dough, then top with milk or dark chocolate for more flavor contrast.

How To Make Chocolate Chip Cookie Dough Bark (My Top Tips)

Use parchment paper so the bark lifts off easily without sticking.
Warm the coconut oil just enough to melt—if it’s hot, it will melt the chocolate chips.
Let the bark sit out for a minute after freezing, before cutting, for clean slices.
Use a sharp knife for clean pieces or break with your hands for rustic pieces.
Store extras in the freezer—they taste amazing cold and hold their shape better.

The cookie dough is mixed in a bowl, spread onto parchment paper to chill, then topped with melted chocolate and a sprinkle of flaky sea salt for this cookie dough bark.

Variations

Cookie Dough Bark Recipe Variations

Peanut Butter: Swirl melted peanut butter on top, freeze, then add chocolate
S’mores: Add dehydrated marshmallows and crushed graham crackers on top.
Sprinkle: Top with white chocolate and add sprinkles.
Caramel Pretzel: Add caramel sauce, top with crushed pretzels, finish with chocolate.
Nutty: Add chopped nuts to the dough or on top.

Storage

Store Cookie Dough Bark in an airtight bag in the fridge for up to 1 week or freezer for 2–3 months. I like it best straight from the freezer (thawed out just a bit).