No-Bake Chocolate Chip Cookie Dough Bars
Updated Sep 17, 2025
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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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
No-Bake Cookie Dough Bars Ingredients
- 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.
How to Make No-Bake Cookie Dough Bars
“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
Video
Ingredients
For the Base
- 1 ½ cup oat flour
- 1 cup almond flour
- ¼ teaspoon salt
- 1 cup creamy peanut butter
- ¾ cup maple syrup
- 1 teaspoon vanilla extract
- ½ 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 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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
“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
- 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.
- 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.
- 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
Store the bars in an airtight container in the fridge for up to 7 days.
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.
Add a bit more coconut oil to thin it out. Coconut oil makes a smoother, more spreadable consistency.
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.
Comments
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 🙂
Thank you so much!
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.
I am so happy to hear that you and your daughter enjoyed them! I Love the idea of making these for a school treat!
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.
Glad you still gave it a try and enjoyed it! Yay!!
Hey yumna! Great recipe! I was just wondering if I could use honey instead? And if so, how much?
Yes you can, and 3/4 cup works well!
OMG I made these cookie dough bars today and they are magical!!! Thank you for this delicious recipe! 😋
So glad to hear it! Thank you!!
could I use a 1:1 gf flour? its all I have at the moment. I can also make oat flour. I just don’t have almond flour.
I recommend oat flour then since these are no bake. Sorry for the late response!
Sooo delicious! Just made a batch, super simple, love the use of healthier ingredients. I used maple syrup instead of allulose. Excellent!
Yay, so happy to hear that you enjoyed the recipe. The maple syrup is a great substitute!
Tried this came yummmy and super thanks for very easy and delicious recipe
So glad you liked it. Thank you for sharing!!
So glad you enjoyed it. Thanks so much!!
So tasty and scrumptious…and so quick. This will be my go to cookie dough fix.
Yay, so glad you liked it! Thank you!
I made them and they were delicious!! I’m so happy to follow Yumna on insta!!:)) thank you for sharing this recipe!!
Yay, so glad to hear! Thank you!
I made these tonight and they came out perfectly!!! Perfect for my vegan sweet tooth.
Yay! So glad you liked them!
So good! I made a few substitutions, cashew butter instead of peanut and a yacon and maple syrup instead of the one mentioned and I tossed some cacao nibs for an extra crunch. These are soooo yum! You can’t even tell its not cookie dough. Tbh, I’m kind of tempted to toss this in the oven and seeing whether I can get cookies out of them 😂
Love your substitutions and so glad you liked it! And you should totally toss them in the oven! I think I want to try it as well!
These were really easy to make and incredibly tasty. These bars satisfied my family’s collective sweet tooth, but with less guilt. I will be making these again!
So glad to hear that! Thank you!!
i tried this recipe this week and i fell in love! i’ll keep it in mind, thanks! it’s always a pleasure to see beautiful pictures, and then try the recipe and enjoy it!
p.s: i just put a little bit of milk with the dough to be perfect, no sticky!
So glad to hear that you enjoyed it and good tip about adding the milk. Thank you!!
Amazing!! Made them just like the recipe but used maple syrup instead of the sweetener mentioned. So yummy!
Yay! I’m so glad you enjoyed them!
Peanut butter and chocolate, gluten free, zero calories of sugar, so delicious that it won’t last for 5 days. Thanks for the recipe.
I can’t wait to make this on the weekend! Looks so tasty!! What is a substitution for Wholesome Alluslose?
Hi Ann – You can use maple syrup or agave syrup or any other liquid sweetener. Enjoy!