Dairy-Free Protein Cookie Dough Bark

Makes: 8–10 pieces

Protein: ~7–9g per piece depending on collagen used

Cookie Dough Base

1 cup Oat Haus Cookie Dough Granola Butter 1/2 cup oat flour (just blend rolled oats into a flour) 1 scoop collagen peptides (about 20g protein) 2 tbsp maple syrup 1 tsp vanilla extract 2–3 tbsp mini dairy-free chocolate chips pinch of sea salt

Chocolate Top

1 cup dairy-free chocolate chips 1 tsp coconut oil

Optional toppings

flaky sea salt extra mini chocolate chips crushed freeze-dried strawberries hemp hearts for extra protein

Directions

Make the cookie dough layer In a bowl, mix the granola butter, oat flour, collagen, maple syrup, vanilla, and salt until it forms a thick cookie dough texture.

Fold in the mini dairy-free chocolate chips. If it feels too sticky, add 1–2 more tablespoons oat flour.

Press into pan Line a small loaf pan or 8×8 dish with parchment. Press the cookie dough mixture into an even layer about 1/2 inch thick.

Make chocolate layer Melt the chocolate chips with coconut oil in 20-second microwave intervals, stirring between each, until smooth. Top Pour the melted chocolate over the cookie dough base and spread evenly.

Sprinkle with flaky salt and extra chips. Chill Freeze for 30–45 minutes until firm.

Break into bark pieces Slice or break into rustic pieces.