I’m not quiet about the fact that I have a sweet tooth. I love dessert.

And I’m also not quiet about the fact that – even as a dietitian – I eat dessert every single day.

But it took a while to get this point.

Dessert used to be so off limits that it was only eaten when it “didn’t count.” You know those times – when you’re standing up in the kitchen, or grazing on a bite here and there, or not logging it into your calorie counter.

But here’s the thing: eating in this way not only leads to inevitable guilt, but also ensures that we never feel satisfied.

Research has shown that we feel most satisfied after eating when we eat in a pleasant and mindful way when we’re actually hungry for the food we’re eating.

So slowly, as I built a healthier relationship with food, dessert became something that I mindfully incorporated every single day.

And a result, my cravings really were satisfied. Crazy how that works, huh?

One thing I haven’t shared about as much is my lunch dessert which, like it sounds, is dessert after lunch.

While sometimes I enjoy a piece of chocolate or two after lunch, many times, I’ve noticed that I needed a little more of a substantial lunch dessert in order to feel satisfied.

And so, I’ve started planning for it. When I figure out what groceries and meals I’ll be making for the week, I make sure to include dessert in the picture.

Lunch dessert ranges. For example, this week, after celebrating my son’s birthday, I enjoyed some leftover cake that was in the fridge.

Often times, I opt for dessert that has a bit of protein and fiber. I know that these nutrients help keep my energy level up and help me feel my best – especially in the middle of the day as I still have an entire day to power through.

This Cookie Dough bark definitely fits into that categories. It’s made with wholesome ingredients, like almond flour and flaxseed that give it just a little nutritional boost.

The result is a cookie dough bark with more protein and fiber than a traditional cookie dough, but still just as delicious.

(And as always, does this taste exactly the same as actual cookie dough? Absolutely not. If anyone tries to tell you that about more nutritious desserts, run. BUT it’s still really good.)

Keep this one in the fridge and enjoy it whenever a sweet craving hits. Maybe you want to try lunch dessert too! As far as satisfaction goes, it’s everything.

Prep ingredients

Line a baking sheet with parchment paper.

Add ingredients to bowl

In a large bowl, add the almond flour, flaxseed, maple syrup, 1/4 cup of the coconut oil, vanilla extract, and a pinch of salt.

Mix

Mix until well combined.

Add chocolate

Add in 2/3 cup of chocolate chips.

Mix again

Fold until combined.

Spread onto baking sheet

Spread the mixture into a thin, even layer on the lined baking sheet. Note that using your hands may work best – the mixture will be sticky!

Melt chocolate

In another bowl, add the remaining chocolate chips and 2 tablespoons of coconut oil. Microwave on high for 2 minutes, stirring halfway through. Using a spoon, mix the melted chocolate until smooth.

Pour and spread

Pour the chocolate on top of the cookie dough evenly, smoothing it out with a spoon or spatula.

Freeze

Top with flaky salt.

Place in the freezer to harden for at least an hour, and then cut into squares.

Cut into squares

Once hardened, cut bark into squares

Serve

Enjoy!

Notes

Almond flour: Almond flour is ideal in this recipe because of its taste and because it’s safe to eat raw. If you don’t have any or have allergies, you can swap for oat flour. The cookie dough will be a little more dense with oat flour.
Ground flax: Flax is our nutrition star here. It adds delicious protein, fiber, and fat. While it gives the cookie dough a slightly grainier texture, I love the nutrition benefits that it adds.
Coconut oil: This helps keep everything cohesive. It helps the cookie dough stay firm in the fridge and helps the chocolate to help more smoothly.
Chocolate chips: I recommend using mini chocolate chips. When you cut the bark into pieces, it’ll cut more easily than if the chocolate chips are bigger.
Prep tips: When making the cookie dough, you may want to use your hands after mixing the dough to make it into a firm, cohesive dough and really stick everything together.
Storage: Store this cookie dough bark in the fridge or freezer. In the fridge, you can grab a slice and eat it right away. In the freezer, it will last longer, but may need to thaw slightly before eating.

Course: Dessert, Snack