No-Bake Chocolate Chip Cookie Dough Bars

Yumna Jawad

Updated Sep 17, 2025

4.93 from 65 votes

These easy No-Bake Cookie Dough Bars are vegan, gluten-free, dairy-free, and have no refined sugar. They taste just like real cookie dough!

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Prep Time 20 minutes
Servings 16 servings
Comments
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Easy no bake cookie dough bars with chocolate chips.
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Try my no-bake cookie dough barS!

These no bake Cookie Dough Bars are vegan (if you use dairy-free chocolate chips), gluten-free and made without refined sugar. They are chewy, taste like raw cookie dough and only take 15 minutes to put together (plus an hour of anxious peeking into the fridge to see if they’ve set). If you love cookie dough, you have to try these bars!

If you’ve tried my edible cookie dough, these no bake cookie dough bars are very similar but in bar form and with a chocolate layer on top. They taste just like the real deal, but they’re healthier and with no raw egg! The recipe makes 16 bars, but I cut them even smaller for my family to make 32 and they are so great to grab when we want something sweet and quick!

Happy Baking!
– Yumna

  • Chocolate chips: Get dairy-free chocolate chips if you want to make the recipe vegan. You’ll use them for both the base and topping.
  • Peanut butter: I recommend creamy peanut butter for a smooth texture. You can also use your favorite nut butter, but make sure it’s super creamy. If you use natural peanut or nut butter with separated oil, stir it really well first.
  • Dry ingredients: Oat flour, almond flour, and salt. You can use coconut flour instead of oat flour and/or almond flour, but you might need to adjust the ratios of peanut butter and maple syrup.
  • Wet ingredients: Maple syrup, vanilla extract, and coconut oil.
Peanut butter in a bowl after melting with maple syrup and vanilla added.
Step 1: Melt the peanut butter in a large bowl in the microwave until smooth. Whisk in the maple syrup and vanilla extract.
After combining with dry ingredients added on top.
Step 2: In a separate large bowl, whisk together the oat flour, almond flour, and salt. Add the dry ingredients to the wet ingredients and stir well to fully combine.
Cookie dough base in a bowl with chocolate chips.
Step 3: Fold in the chocolate chips.
Mixture pressed into evenly into prepared pan.
Step 4: Transfer the batter to the prepared pan.
Chocolate chips, peanut butter and coconut oil in a bowl before melting.
Step 5: In a medium bowl, add the chocolate chips, peanut butter, and coconut oil.
Melted peanut butter chocolate in a bowl.
Step 6: Melt in the microwave and stir until smooth.
Chocolate poured over cookie base before chilling.
Step 7: Spread the topping over the base until smooth.
Recipe after chilling and removed from pan, cut into 12 squares.
Step 8: Chill until completely firm. Cut into squares and serve.

“Sooo delicious! Just made a batch, super simple, love the use of healthier ingredients. I used maple syrup instead of allulose. Excellent!” – Jade

No bake cookie dough bars recipe.

No-Bake Cookie Dough Bars

Author: Yumna Jawad
4.93 from 65 votes
These no-bake cookie dough bars are a healthy treat made with simple ingredients—vegan, gluten-free, dairy-free, and free from refined sugar.
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Prep Time20 minutes
Chill Time2 hours
Total Time2 hours 20 minutes
Servings16 servings

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Ingredients
  

For the Base

For the Topping

Instructions

  • Line a 9×9-inch square baking pan with parchment paper. Let some hang over the sides for easy lifting. Set aside.
  • In a large bowl, whisk together the oat flour, almond flour, and salt until well combined.
  • In another large microwave-safe bowl, add the peanut butter and heat in the microwave for 30–60 seconds until melted and smooth. Whisk the maple syrup and vanilla extract into the peanut butter.
  • Add the dry ingredients on top of the wet ingredients and stir well to fully combine. Then fold in the chocolate chips, keeping in mind the mixture will be thick. Transfer the mixture into the prepared pan and press evenly into the pan.
  • To make the chocolate topping, melt the chocolate chips, peanut butter, and coconut oil in the microwave or on the stove. Stir until smooth. Spread over the base until smooth.
  • Chill in the refrigerator until completely firm, about 2 hours. Allow to sit at room temperature for 5 minutes before cutting. Cut into 12-16 squares and serve or store in the fridge.

Equipment

Notes

Storage: Store the bars in an airtight container in the fridge for up to 7 days.

Nutrition

Serving: 1bar, Calories: 326kcal, Carbohydrates: 34g, Protein: 7g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Sodium: 118mg, Potassium: 227mg, Fiber: 2g, Sugar: 21g, Calcium: 58mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
Leave a comment below!

“OMG I made these cookie dough bars today and they are magical!!! Thank you for this delicious recipe! 😋” – Kathleen

Recipe Variations

  • Use mini chocolate chips. There will be more chocolate in every bite!
  • Try a mocha flavor. Mix a little instant espresso powder into the chocolate topping.
  • Finish with fun toppings. Try sprinkles, nuts, dried fruit, pretzels, small candies, crushed candy canes, or edible glitter.

Recipe Tips

  1. Make your own oat flour and almond flour. It’s easier than you might think! Here’s how to make oat flour. For almond flour, blanch the almonds first before adding to a blender.
  2. Set the cookie dough bars in the fridge, not the freezer. The chocolate cools more slowly this way and won’t crack when you cut them.
  3. Cut the bars with a warm knife. First, run your knife under hot water and wipe it dry. That’ll make it easier to cut the vegan cookie dough bites into neat squares.

FAQs

How do I store cookie dough bars?

Store the bars in an airtight container in the fridge for up to 7 days.

Can I freeze cookie dough bars?

Yes! After they set, wrap the chocolate chip cookie dough in plastic wrap or foil and place them in a freezer bag. They’ll last in the freezer for up to 3 months.

My chocolate topping is too thick. What should I do?

Add a bit more coconut oil to thin it out. Coconut oil makes a smoother, more spreadable consistency.

The cookie dough bars are hard to cut after refrigerating. What should I do?

Let them sit at room temperature for a few minutes to soften. You can also run your knife under hot water (and dry it off) to make clean cuts.

Chocolate chip no bake cookie dough bars on parchment, one with bite taken out with flaky salt on top.

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4.93 from 65 votes (51 ratings without comment)

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Comments

  1. Alybear says:

    It is sooo good. Easy recipe to follow. I didn’t have almond flour and used 1/2 cup of oat flour for the lack of almond flour. It turned out delicious. Will make it again ๐Ÿ™‚

    Reply
    1. Yumna J. says:

      Thank you so much!

      Reply
  2. Maya says:

    I was pleasantly surprised by these cookie dough bars! I was looking for a snack for my teen daughter to take to school, and we were both a little bit skeptical of this recipe. We thought that the peanut butter taste would be overpowering. We were completely wrong! These bars are the perfect snack, and they actually taste pretty similar to actual cookie dough.

    Reply
    1. Yumna J. says:

      I am so happy to hear that you and your daughter enjoyed them! I Love the idea of making these for a school treat!

      Reply
  3. Maya N. says:

    I have to say, I was extremely skeptical when I found this recipe because I usually don’t like healthified cookie dough recipes and I thought the peanut butter taste would be overpowering. I was very pleasantly surprised. Of course the peanut butter is noticeable, but in a great way. It is by far the best healthy-ish cookie dough recipe I’ve ever tried, and I will definitely be making it again. I used blue agave instead of allulose because that was what I had on hand.

    Reply
    1. Yumna Jawad says:

      Glad you still gave it a try and enjoyed it! Yay!!

      Reply
  4. Sonal Misra says:

    Hey yumna! Great recipe! I was just wondering if I could use honey instead? And if so, how much?

    Reply
    1. Yumna Jawad says:

      Yes you can, and 3/4 cup works well!

      Reply
  5. Kathleen says:

    OMG I made these cookie dough bars today and they are magical!!! Thank you for this delicious recipe! ๐Ÿ˜‹

    Reply
    1. Yumna Jawad says:

      So glad to hear it! Thank you!!

      Reply

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