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!
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!
Eggless cookie dough bars
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.
How to make cookie dough bars
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.
The consistency should be thick, creamy and pretty smooth.
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.
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.
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.
Tips for making healthier cookie dough bars
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
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!
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.
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.
For more no bake recipes:
For more bars recipes
- Pecan Date Bars
- Breakfast Oatmeal Bars
- Chocolate Peanut Butter Bars (No Bake)
- No Bake Samoa Bars
- Vegan Protein Bars
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
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
- 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.
- 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