Gluten Free Cookie Dough Bark (Edit recipe)

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Raw cookie dough and extra chocolate really are the perfect little joy. You can dress it up with any sprinkle colors you love to match a holiday, a celebration, or even your favorite team. If you want another simple sweet treat made with a safe-to-eat-raw gluten free cookie dough, you will love my gluten free cookie dough truffles!

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PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

5

Serves: 6-12

Ingredients

12 pieces Gluten-Free Cookie Dough, Chocolate Chunk, *safe to eat raw (Sweet Loren's), 1 package
1 cup Mini Chocolate Chips, Semi-Sweet
1 Tbsp Coconut Oil, refined
1 pinch Maldon Sea Salt Flakes
2 Tbsp Sprinkles

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Process

Cook Mode

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

Warm the cookie dough slightly by microwaving it in a microwave-safe dish for 15–20 seconds, just until it’s soft enough to roll.
On a parchment-lined baking sheet, roll the softened dough into a single piece so that all the cookie pieces come together seamlessly. Alternatively, roll it on parchment paper first and transfer to the baking sheet afterward.
Melt chocolate chips with coconut oil in a small microwave-safe bowl in 30-second intervals.
Spread the melted chocolate over the rolled dough, then sprinkle with salt and sprinkles.
Freeze or pop into the fridge for about 30 minutes, or until the chocolate fully sets. Break into pieces and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	257
Fat:	16 g
Carbohydrates:	28 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	78 mg
Fiber:	3 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated for total recipe.