Ingredients

  • 1⅔ cups almond flour
  • 3 tablespoons packed brown sugar
  • ½ teaspoon salt
  • ½ cup coconut oil, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1½ cups miniature semisweet chocolate chips, divided

Directions

Line a 15x10x1-in. baking sheet with parchment paper. In a large bowl, combine almond flour, brown sugar, and salt. Stir in the melted coconut oil and vanilla extract until smooth. Stir in ½ cup of mini chocolate chips.

Spread the mixture onto the prepared baking sheet in an even layer. Freeze for 20 minutes.

Meanwhile, melt the remaining 1 cup of mini chocolate chips. Spread over the frozen cookie dough layer. Freeze for 1 hour or until firm. Break into pieces and serve.

Nutrition Facts (per serving): 574 calories, 45g fat (25g saturated fat), 0mg cholesterol, 203mg sodium, 41g carbohydrate (33g sugars, 7g fiber), 8g protein.

Source: No-Bake Cookie Dough Bark with Almond Flour and Chocolate