Description
This Gluten-Free Cookie Dough Bark is a delicious treat that combines the satisfying snap of chocolate with a creamy, raw cookie dough center, perfect for those with gluten restrictions.
Ingredients
1 ½ cups Gluten-Free All-Purpose Flour
½ cup Unsalted Butter
¾ cup Brown Sugar (Packed)
¼ cup Granulated Sugar
1 tablespoon Vanilla Extract
2-3 tablespoons Milk (or Dairy-Free Alt)
½ cup Mini Chocolate Chips
1 cup Semi-Sweet Chocolate Chips
1 teaspoon Coconut Oil
Flaky Sea Salt to taste
Instructions
- Heat-treat the gluten-free flour by spreading it on a baking sheet and baking at 350°F for 5-7 minutes. Allow to cool
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy
- Add the vanilla extract and milk to the butter mixture, then gradually fold in the heat-treated flour. Adjust consistency with more milk if needed
- Fold in mini chocolate chips, then spread the dough evenly on a lined baking sheet
- Melt the semi-sweet chocolate chips and coconut oil in the microwave, stirring until smooth. Pour over the cookie dough and spread evenly
- Sprinkle flaky sea salt over the chocolate layer, then freeze for at least 2 hours before breaking into pieces
Notes
Ensure gluten-free flour is heat-treated for safety.
Use parchment paper to line your baking sheet to prevent sticking.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American