Matcha Cookie Dough Bark- A Healthier Sweet Treat

If you know me, you know I have the biggest sweet tooth! I’m always experimenting with healthier sweet treats to keep on hand, and this Matcha Cookie Dough Bark is my latest obsession. It’s incredibly easy to make, requires just six ingredients, and is perfect for meal prep since it stores beautifully in the freezer.

This bark is sweet, creamy, and has the perfect balance of vanilla white chocolate and earthy matcha. Plus, it’s gluten-free and refined sugar-free!

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Nutritional Information (Per Serving, Makes 8 Servings)

• Calories: 180

• Protein: 4g

• Carbs: 12g

• Fat: 14g

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Ingredients

For the Cookie Dough Base:

• 1 ¾ cup almond flour

• ¼ cup honey

• 3 tbsp coconut oil, melted

• ¼ cup chocolate chips

For the Matcha Topping:

• ½ cup white chocolate (I used Ghirardelli White Vanilla Melting Wafers)

• 1-2 tsp matcha powder (I used Matcha.com Ceremonial Matcha)

• Sea salt (optional, but highly recommended!)

1. Make the Cookie Dough Base

• In a mixing bowl, combine almond flour, honey, melted coconut oil, and chocolate chips. Stir until a dough forms.

• Line a baking sheet with parchment paper and press the dough into a thin, even rectangular shape.

2. Prepare the Matcha Chocolate Topping

• Melt the white chocolate wafers in the microwave in 15–20 second increments, stirring between each, until fully melted.

• Whisk in the matcha powder until smooth and evenly combined.

3. Assemble the Bark

• Pour the matcha white chocolate mixture over the cookie dough layer and spread evenly with a spatula.

• Sprinkle a pinch of sea salt on top for an extra flavor boost.

4. Freeze & Serve

• Place the baking sheet in the freezer for at least 4 hours, or until fully set.

• Once firm, break or slice into pieces and enjoy!

Storage & Serving Tips

• Keep stored in the freezer for up to a month in an airtight container. This keeps the bark crisp and fresh!

• For best texture, let it sit at room temperature for a couple of minutes before eating. It softens slightly but still keeps that satisfying crunch.

Customization Ideas:

• Add crushed nuts or coconut flakes for extra texture.

• Swap honey for maple syrup if you prefer a vegan option.

• Use dark chocolate instead of white chocolate for a richer, deeper flavor.

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I’m so excited to finally launch The Rebel Pantry - my new blog and newsletter where I’ll be sharing all my recipes in one place. Expect detailed instructions, nutritional info, and plenty of delicious ideas to keep your meals exciting and nourishing. This Matcha Cookie Dough Bark is just the beginning, so stay tuned for more!

Let me know if you try this recipe-I’d love to hear what you think!