It’s just five ingredients and so simple, you can even bake it last minute on a Friday. Plus, it’s wholesome so you can feel good about this treat too.
Editor’s Note: When deciding what recipe to feature from Rorie Weisberg’s newest book, written in collaboration with the talented Sara Goldstein of @tomatoestomatoes, More Food You Love That Loves You Back, our first question was, “What would our readers love?” It was hard to choose! But this recipe, with its few ingredients, and ease of prep won us over.
It’s the feel-good chocolate chip cookie in the bark form that’s so much fun to eat. Enjoy this recipe and many more feel good wholesome recipes in Rorie and Sara’s book!
“If you know modern baking trends, you know cookie dough bark. And chances are, you love it! Once I got the hang of ‘freeing my favorites’ using healthy ingredients, this was one of the first recipes I revamped. A cross between a cookie and a bark, it’s a simple, no-fuss recipe that lives in the freezer and comes out whenever you invite it. Always ready, always delicious!”
— Sara
Cookie Dough Bark
Ingredients
- 1 ½ cups Rorie’s Grain-Free Flour or extra-fine almond flour
- ¼ cup melted coconut oil
- ¼ – ⅓ cup pure maple syrup
- ½ tsp pure vanilla extract
- 1 ½ cups 50-72% chocolate chips, divided
- Maldon salt, for garnish (optional)
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, mix together flour, oil, maple syrup, and vanilla until smooth.
- Fold in ½ cup chocolate chips.
- Place cookie dough on prepared baking sheet; spread over the baking sheet, using your hands to form a thin layer. Freeze for 5-10 minutes.
- While dough chills, melt remaining chocolate chips in a double boiler or microwave.
- Pour melted chocolate across the dough. Top with Maldon salt, if desired. Return to freezer for at least 1 hour.
- Cut into pieces and enjoy!
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