This Oil-Free Vegan Cookie Dough Bark is the perfect balance of chewy, chocolatey goodness, made without any refined sugars or butter. It’s an easy recipe that will satisfy your cookie dough cravings the healthy way.
Remember my Viral Dubai Pistachio Chocolate Bar Recipe or my Peanut Butter Chocolate Date Bar? Well, they were my inspiration for making this no-bake cookie dough bark, but this time without any nuts. One of the main ingredients is my all-time favorite seed butter from Sunbutter. It tastes indulgent yet is healthy and gives this dessert that delicious creamy consistency.
It’s an effortless treat that you can whip up in no time, and it’ll satisfy your sweet tooth in a way that’s both fun and guilt-free. Let's make it!
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Ingredients To Make Chocolate Chip Cookie Dough Bark:
You only need 6 simple ingredients to make this vegan treat, and I'll leave links below of either my favorite brands or other recipes you can make with any leftovers.
- Oat Flour: Go for gluten-free oat flour. It's light and perfect for creating a soft, chewy cookie dough texture. Plus, it’s packed with fiber, making it a great base for this bark. And you can use up the bag to make many more of my vegan desserts like these Gluten-Free Vegan Oatmeal Cranberry Cookies.
- Maple Syrup: A natural sweetener that adds just the right amount of sweetness, maple syrup gives this treat a lovely depth of flavor while keeping it refined-sugar-free.
- Sunbutter (Organic Sunflower Seed Butter): I love this creamy, nut-free alternative to peanut or any nut butter. Sunbutter provides healthy fats and a mild flavor that blends well with this cookie dough mixture. You really have to stock up on some jars because I have so many more recipes for you to make with this healthy ingredient, like my Double Chocolate Sunbutter Cookies or 3-Ingredient Sunbutter Vegan Fudge.
- Mini Chocolate Chips: These add a sweet crunch and little bursts of chocolate in every bite.
- Vanilla Bean Powder (or Vanilla Extract): A must for enhancing the overall flavors, vanilla adds a warm, sweet note that complements the other ingredients. If you're going for vanilla extract, I highly recommend using Mexican vanilla extract. It is super rich in flavor, and a little goes a long way. Plus, you can use it also to make my Easy Vanilla Bean Cookies or Bakery Style Gluten-Free Vanilla Muffins.
- Chocolate Chips (for melting): A rich chocolate layer on top of the dough elevates this treat, turning it into a cookie dough bark candy with a smooth, melty chocolate shell.
See the recipe card for quantities.
How To Make This Vegan Bark:
It's all so super easy to make.
- Prepare the Cookie Dough: In a large bowl, combine and mix all the ingredients except for the chocolate chips to melt, until a soft dough forms.
- Shape the Bark: Press the cookie dough mixture evenly into a lined baking sheet, forming a thin, even layer.
- Melt and Spread the Chocolate: Melt chocolate chips in intervals using a microwave-safe bowl until smooth. Pour it over the cookie dough layer and spread it evenly with an offset spatula.
- Chill and Enjoy: Freeze until the chocolate has hardened. When firm, break it into pieces and enjoy!
Top Tips:
Although this oil-free, vegan cookie dough bark is super easy to make, I still have a few tips for you that can help before making this recipe.
- Sea Salt: For a fun twist and to bring out the sweetness of the chocolate, sprinkle a pinch of sea salt on top of the melted chocolate before chilling.
- Line the Baking or Cookie Sheet: Be sure to use parchment or wax paper to line your baking sheet for easy removal and clean-up.
- To Create a Flat Compact Layer: Place some parchment paper on top of the cookie dough and use a rolling pin to create an even layer. It's so much easier and done in less than a few minutes.
Variations And Substitutions:
As with any of my vegan desserts, I highly recommend making this tested recipe first. But here are a few fun variations or substitutions you can play with.
- Nut Butters: Swap out the sunflower seed butter for almond butter or peanut butter for a different flavor profile. Especially if you have leftovers from making my Vegan Peanut Butter Balls or Vegan Almond Butter Cookies and have no nut allergies.
- Sweetener: Feel free to use other natural sweeteners like agave syrup or date syrup if you prefer.
- Chocolate: If you’re not a brown or dark chocolate fan, you can use white chocolate candy melts or a combination of dark and milk chocolate.
Storage:
Store the cookie dough bark in an airtight container in the refrigerator for up to a week. For longer storage, keep it in the freezer, and it’ll last for a few weeks—perfect for making a batch ahead of time!
Equipment Needed:
- Microwave-Safe Bowl: For melting the chocolate.
- Baking Sheet Lined With Parchment Paper or Wax Paper: To chill the cookie dough bark.
- Offset Spatula: For spreading the melted chocolate or use a rubber spatula or spreading knife if you don't have one.
- Large Bowl: For mixing the dough.
Recipe FAQs:
Yes, you can swap the oat flour for almond flour (if you have no nut-allergies), but keep in mind that the texture might change slightly.
Absolutely! Adding a scoop of vegan protein powder is a great way to increase the nutritional value of your bark while still keeping it delicious. Just make sure to adjust the consistency by using a scoop less of the flour or adding a bit more maple syrup or sunflower seed butter if needed.
You can use almond extract or even an extra splash of maple syrup!
More Amazing Sunbutter Recipes To Try Next:
Looking for other delicious recipes that use SunButter like this Cookie Dough Bark? Try these:
Here it is, an oil-free, vegan treat for all cookie dough lovers but with a healthy twist. It has a deliciously chewy texture, perfect for when your sweet tooth strikes, and so easy to make! What's not to love?
If you try this Oil-Free Vegan Cookie Dough Bark recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Oil-Free Vegan Cookie Dough Bark
Equipment
- Parchment paper
Ingredients
- 1 ¼ cup oat flour
- ⅓ cup maple syrup
- ¼ cup Sunbutter Organic Sunflower Seed Butter
- ⅓ cup mini chocolate chips
- ½ teaspoon vanilla bean powder or 1 teaspoon vanilla extract
- 1 cup chocolate chips to melt for the top layer
Instructions
Prepare the Cookie Dough
- In a mixing bowl, combine oat flour, maple syrup, sunflower seed butter, vanilla bean powder (or extract), and mini chocolate chips.
- Mix until a soft, pliable dough forms.
Shape the Bark
- Line a small baking sheet or dish with parchment paper.
- Press the cookie dough evenly into the pan, creating a flat, compact layer.
Melt the Chocolate
- In a microwave-safe bowl, melt 1 cup of chocolate chips in 20-second intervals, stirring in between until smooth. Alternatively, use a double boiler for a gentler melting process.
Cover the Dough
- Pour the melted chocolate over the cookie dough layer and spread evenly using a spatula.
Chill and Set
- Place the tray in the freezer for about 30 minutes or until the chocolate is firm.
Break into Pieces
- Once set, remove from the freezer and break or cut into bark-like pieces.
Enjoy & Store
- Enjoy immediately or store in an airtight container in the refrigerator for up to a week.
Vegan Cookie Recipes:
Do you love all things cookies? Make sure to check out my vegan cookie recipes!
Gail
I haven't tried it yet, it doesn't say what sizs pan to use? Thanks.
Katie
Hi Gail, you don't need any specific size, you can use a cutting board, large sheet pan, plates, etc. Hope you enjoy it!