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A stack of peanut butter bark with dark chocolate chunks, dried cranberries, and sea salt on a white plate.

Healthy Cookie Dough Bark

Indulge your sweet tooth guilt-free with this wholesome and delicious cookie dough bark. Made with chickpeas, it's a surprisingly healthy treat that's easy to make and perfect for satisfying cravings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 214
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough Base
  • 1 can chickpeas 15 oz, rinsed, drained, and peeled (optional, for smoother dough)
  • 1/2 cup creamy peanut butter or almond butter
  • 1/4 cup maple syrup or honey
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup oat flour or quick oats blended into flour
  • 1/2 cup mini chocolate chips dark chocolate preferred
For the Chocolate Topping
  • 6 oz dark chocolate chips or chopped dark chocolate bar
  • 1 tsp coconut oil optional, helps with smooth melting

Equipment

  • Food Processor
  • Mixing bowl
  • 8x8 inch Baking Pan
  • Parchment paper
  • Spatula

Method
 

Prepare the Pan
  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bark out later.
Make the Cookie Dough
  1. In a food processor, combine the rinsed and drained chickpeas, peanut butter, maple syrup, vanilla extract, and salt. Process until completely smooth and creamy, scraping down the sides as needed. This may take 2-3 minutes.
  2. Add the oat flour to the food processor and pulse a few times until just combined. The mixture should be thick and resemble cookie dough.
  3. Transfer the cookie dough mixture to a mixing bowl. Fold in the mini chocolate chips until evenly distributed.
  4. Evenly press the cookie dough mixture into the prepared baking pan, using a spatula or your hands to create a smooth, compact layer.
Add Chocolate Topping
  1. In a microwave-safe bowl, combine the dark chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Alternatively, melt over a double boiler.
  2. Pour the melted chocolate over the cookie dough layer in the pan. Gently spread it evenly with a spatula.
  3. Place the pan in the refrigerator for at least 1-2 hours, or until the chocolate topping is completely set and firm.
Serve
  1. Once set, lift the bark out of the pan using the parchment paper overhang. Place on a cutting board and break or cut into irregular pieces.

Notes

Store Healthy Cookie Dough Bark in an airtight container in the refrigerator for up to 5-7 days. For an even smoother dough, make sure to peel the skins off the chickpeas before processing. You can also sprinkle a pinch of flaky sea salt on top of the melted chocolate before chilling for an extra touch of flavor.