No Bake Cookie Dough Bars

4.96 from 23 votes

These easy vegan No Bake Cookie Dough Bars taste like real deal cookie dough with a hint of peanut butter - a gluten-free, dairy-free and delicious treat!

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This No Bake Cookie Dough Bars recipe is sponsored by Wholesome Sweeteners. As always, all opinions are my own ?

These better-for-you Cookie Dough Bars are vegan and made with no added sugar. They are chewy and indulgent, 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, these bars are for you! And there’s no need to bake them!

Stack of cookie doughbars on white surface

You and I both know that there’s nothing like devouring a spoonful of raw cookie dough. The kids want it all and it’s hard to say no when it’s right there in front of you begging to be tried. Well, fret about salmonella no longer friends. Check out these no bake cookie dough bars that taste just like the real deal — but they’re healthier, and you don’t have to worry about raw eggs!

What’s the secret? Nutty goodness. Mix together almond flour and oat flour then mix in warmed peanut butter with Wholesome Allulose liquid sweetener for a cookie dough extravaganza. Of course you can munch away before the bars are set in the fridge — just don’t forget to drizzle that hot and gooey chocolate sauce on top for pure bliss.

Start by warming the peanut butter, then mixing in liquid Allulose. I love that it has a mild sweetness that is about 75% as sweet as sugar. But the best part is that it behaves like sugar in that it dissolves well and instantly mixes and helps bind the cookie dough. Plus there’s no bitter aftertaste, like some other zero-calorie sweeteners.

Adding Wholesome Allulose to the warmed peanut butter

The consistency should be thick, creamy and pretty smooth.

Mixing warm peanut butter with Wholesome Allulose

Next, mix together the almond flour, oat flour and salt. And add the peanut butter and sweetener mixture on top. It will be tough to mix, so you can use your hands to make it easier. Finally, add the chocolate chips, and you’re on your way to the best better-for-you cookie dough bars.

Process shots to show how to make the batter

If you’d like to have a layer of chocolate topping, you can melt plain chocolate chips on top. For a smoother and thicker consistency, I like to mix chocolate chips, peanut butter and coconut oil.

Before and after shots of the topping made with chocolate, peanut butter and coconut oil

Then you can transfer the mixture to a baking dish and smother it with the warm melted chocolate layer. The hard part now is letting this cool in the fridge for a couple hours to allow the chocolate to harden and the flours to absorb all the wet ingredients and solidify.

Cookie dough pressed into prepared pan, then chocolate added on top and cooled
  1. Use creamy peanut butter and heat it through for best consistency. While you can use other nut butters, I found it was tricky with almond butter, for example, because it wasn’t as creamy and smooth. Heating it up will help it blend well with the flours.
  2. Add water into the dough to help bind it if necessary. Since Allulose is not as sticky as other forms of liquid sweeteners, it may be necessary to add a couple tablespoons of water to the base mixture to help make it more sticky and dough-like. This will not affect the taste though.
  3. Line the baking dish with parchment paper for easy clean up and removal. Make sure there is overhanging piece on the sides, which you can use to lift the cookie dough bars from the baking tray.
  4. Grind oat flour and almond flour finely. While you can buy oat flour and almond flour, it is cheaper to make them at home, and it’s as easy as throwing oats in a blender or blanched almonds in a blender. However, make sure to process them until they are flour-like. It will help everything blend better together.
  5. Set the cookie dough bars in fridge, not freezer. While it works just fine in the freezer, I find that the chocolate will crack when you try to cut it with a knife. If refrigerated, the chocolate cools slower and won’t crack when cut.
No bake cookie dough bars stacked on top of each other and top one bite taken out of it

Frequently asked questions

Are these cookie dough bars healthy?

These cookie dough bars are made without condensed milk, refined sugar or any other processed ingredients. The almond flour provides a ton of vitamins and minerals and the oats provide fiber. These are gluten-free treats that the whole family will love, and they are much better for you than some traditional cookie recipes!

How long do no bake cookie dough bars keep?

Keep these bars in the fridge and they will be good for around 5 days. You can also freeze the bars after they’ve been set; just wrap securely in plastic wrap or foil and place in a freezer bag.

Can I substitute coconut flour?

Yes, you can substitute coconut flour for the almond flour or oat flour or both. However, you’ll have to play around with the ratios and adjust the peanut butter and sweetener. I have not tested it before but I have seen others make some gluten-free cookie dough bars with coconut flour.

Stack of cookie dough bars with bottle of sugar free Wholesome Allulose next to them - used to make them

For more no bake recipes:

For more bars recipes

There’s no need to be tempted by eating raw cookie dough next time you bake cookies. Try my eggless healthy cookie dough bars for a gluten-free, dairy-free, low-sugar treat made with wholesome ingredients. They are seriously little bite sizes of heaven! Thank you Wholesome Sweeteners for sponsoring this No Bake Cookie Dough recipe.

If you’ve tried this healthy-ish feel good No Bake Cookie Dough Bars recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

No Bake Cookie Dough Bars

These easy vegan No Bake Cookie Dough Bars taste like real deal cookie dough with a hint of peanut butter – a gluten-free, dairy-free and delicious treat!
5 from 23 votes
Servings 16 servings
Course Dessert
Calories 293
Prep Time 15 mins
Total Time 10 mins

Ingredients
  

For the Base

  • 1 ½ cup oat flour
  • 1 cup almond flour
  • ¼ teaspoon sea salt
  • 1 cup creamy peanut butter
  • 3/4 cup Wholesome Allulose
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips

For the Topping

  • 1 cup chocolate chips
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon coconut oil

Instructions

  • Line a 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside.
  • In a large bowl, whisk together the oat flour, almond flour and sea salt until well combined.
  • In another large microwave-safe blow, add the peanut butter and heat in the microwave for 30-60 seconds until it’s melted and smooth. Whisk the Allulose 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 mixture into the prepared baking 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 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 16 squares and serve or store in the fridge.

Video

Notes

Storage: Store the remaining cookie dough bars in an airtight container. They will last up to 7 days in the fridge or up to 3 months in the freezer.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of oat flour, you can use almond flour; and vice versa.
  • Instead of chocolate chips, you can use a chocolate bar of choice.
  • Instead of peanut butter, you can use another nut butter, but make sure it’s heated and creamy for easier mixing.
  • Instead of Allulose, you can use any other liquid sweetener
Nutritional Data: The information below is an automated estimate and could vary based on cooking methods and ingredients used.

Nutrition

Calories: 293kcal, Carbohydrates: 22g, Protein: 9g, Fat: 20g, Saturated Fat: 6g, Cholesterol: 2mg, Sodium: 127mg, Potassium: 223mg, Fiber: 4g, Sugar: 10g, Vitamin A: 18IU, Calcium: 42mg, Iron: 2mg

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

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No bake cookie dough bars stacked on top of each other and top one bite taken out of it

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Comments

  1. 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.

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