Greek Yogurt Cookie Bark

Written By julia cichocki

A gut-friendly treat that’s festive, protein-packed, and perfect for summer celebrations.

Looking for a healthier Fourth of July dessert that still brings the wow factor? This Greek yogurt cookie bark is made with a soft almond flour cookie crust and topped with creamy yogurt, fresh berries, and shredded coconut in a fun American flag design. Bonus? It’s packed with fiber, protein, and healthy fats to support digestion and energy levels—without the sugar crash.

Ingredients

Cookie Crust:

  • 2 cups almond flour

  • 1 tbsp coconut sugar

  • 2 tbsp chia seeds

  • 1½ tsp baking powder

  • 4 tbsp butter, melted

  • 4 tbsp plain Greek yogurt

  • Pinch of salt

Toppings:

  • 1 cup plain Greek yogurt

  • Fresh blueberries (for the flag corner)

  • Fresh strawberries, sliced lengthwise (for red stripes)

  • Unsweetened shredded coconut (for white stripes)

Instructions

  1. Preheat & Prepare Crust:
    Preheat your oven to 325°F (160°C). In a medium bowl, mix together almond flour, coconut sugar, chia seeds, baking powder, and salt. Add melted butter and Greek yogurt, stirring until a dough forms.

  2. Bake the Crust:
    Press the dough evenly onto a parchment-lined baking sheet (about ½-inch thick). Bake for 20–30 minutes, or until lightly golden. Let cool completely before topping.

  3. Add the Yogurt Layer:
    Once the crust has cooled, spread a generous layer of plain Greek yogurt across the surface.

  4. Design the Flag:

    • In the top-left corner, arrange fresh blueberries in a small square.

    • Lay the sliced strawberries in rows across the remaining yogurt to form red stripes.

    • Fill the spaces between the strawberries with shredded coconut to create white stripes.

  5. Freeze & Slice:
    Place the whole tray in the freezer for 1–2 hours until fully set. Once frozen, slice into bark pieces and enjoy!

Tips & Variations

  • For added gut health, use a probiotic-rich Greek yogurt.

  • Want extra crunch? Add chopped nuts or granola before freezing.

  • Use dairy-free yogurt to make it completely dairy-free.

Why It’s Gut-Friendly

  • Chia seeds = prebiotic fiber for digestion

  • Greek yogurt = probiotics for a healthy microbiome

  • Almond flour = naturally gluten-free and packed with healthy fats

  • Low sugar = no major blood sugar spikes

Make this for your next BBQ or picnic, and wow the crowd with a dessert that looks good, tastes amazing, and feels even better in your gut.

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julia cichocki
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