Pumpkin Cookie Dough Bark
This recipe is so easy you’re not going to believe it. You only need 4 ingredients and cookie dough is formed! Plus, it’s gluten and dairy free! This pumpkin cookie dough bark is out of this world and so perfect for the fall season.
PREP TIME
5 minutes
COOK TIME
—
INGREDIENTS
7
Serves: 6-8
Ingredients
- 1 cup1 cup1 cup Almond Flour
- 0.333 cup0.333 cup0.333 cup Pumpkin Purée
- 0.333 cup0.333 cup0.333 cup Pure Maple Syrup
- 0.5 cup0.5 cup0.5 cup Baking Chocolate Chips
- 1 cup1 cup1 cup Baking Chocolate Chips
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil
For the topping
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a mixing bowl, add all the ingredients for the cookie dough. Mix together. Spread onto parchment paper and spread it out.
- Melt the chocolate and coconut oil together. Pour over the cookie dough mixture and spread. Top with sea salt if you want.
- Place in the freezer to let it harden. Break and enjoy!
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About This Recipe
Show nutritional information
Candies Dairy Free Desserts Egg Free Gluten Free Grain Free Nightshade Free Paleo Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 377 |
| Fat: | 37 g |
| Carbohydrates: | 30 g |
| Protein: | 9 g |
| Cholesterol: | 0 g |
| Sodium: | 2 mg |
| Fiber: | 9 g |
| Sugars: | 12 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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