Gluten Free Cookie Dough Bark (Edit recipe)

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Raw cookie dough and extra chocolate—does it get any better? Add a sprinkle of joy with your favorite colors to match holidays, celebrations, or even your team’s big game. For another simple, sweet treat using a safe-to-eat, raw gluten free cookie dough, try making gluten free cookie dough truffles!

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PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

Serves: 6-12

Ingredients

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

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Process

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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 for 30 minutes until firm, then break into pieces and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	232
Fat:	15 g
Carbohydrates:	24 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	78 mg
Fiber:	3 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated for total recipe.