These Healthy No Bake Cookie Dough Bars are a tasty treat that feels like a little slice of cookie dough heaven—without any baking required! They’re gluten-free and vegan, which means they’re perfect for all kinds of diets, and they’re packed with wholesome ingredients that give you the energy boost you need. Soft, sweet, and a little chewy, they have all the classic flavors of cookie dough but in a healthier form.
I love keeping a batch of these bars in the fridge for when I want a quick snack that satisfies my sweet tooth without the guilt. They’re super easy to make, and I usually sneak in some extra chocolate chips because you can never have too much! What’s great is that they are so flexible—you can add nuts, seeds, or dried fruit to mix things up depending on what you have on hand.
The best part about these bars is how versatile they are. I like grabbing one as a pre- or post-workout snack, or even packing them in my lunchbox for a little afternoon treat. Plus, since they don’t need to be baked, they’re perfect for hot days when you don’t want to heat up the kitchen. Once you try these bars, they’re bound to become one of your go-to snacks too!
Key Ingredients & Substitutions
Gluten-Free Rolled Oats: These give the bars a chewy texture and a mild, nutty flavor. If you don’t have rolled oats, quick oats can work too, but avoid instant oats as they can be too fine and affect texture.
Almond Flour: This adds a nutty taste and helps bind the dough. You can swap it with oat flour or any other gluten-free flour if needed. Just make sure it’s finely ground for the best texture.
Almond Butter or Peanut Butter: Both provide creaminess and a rich nutty flavor. Use smooth, unsweetened nut butter to keep the bars smooth. If you’re allergic, sunflower seed butter is a good alternative.
Coconut Oil & Maple Syrup: Coconut oil helps bind and add richness, while maple syrup adds natural sweetness. For a different taste, try melted vegan butter or agave syrup as swaps.
Chocolate Chips: Vegan mini chips work well dispersed in the dough, while dark chocolate chips melt nicely for the topping. If dairy-free is a concern, check chocolate labels carefully or use carob chips.
How Do I Get the Chocolate Topping Smooth and Shiny?
Melting the chocolate topping smoothly can be tricky. Here’s how I do it:
- Use a microwave-safe bowl or double boiler.
- Microwave in 20-second bursts, stirring well after each to avoid overheating.
- Add a teaspoon of coconut oil to the chocolate before melting. This thins the chocolate and adds a lovely shine when it sets.
- Stir gently but thoroughly until the mixture is smooth and glossy.
- Pour over the chilled cookie dough base quickly before it cools to spread evenly.
These steps help get a glossy, even chocolate layer that sets nicely without cracking. If chocolate seems thick, just warm it a little more carefully and stir well.
Equipment You’ll Need
- Food processor – great for grinding oats into flour quickly and easily.
- Mixing bowls – you’ll need one for dry ingredients and one for wet; using separate bowls keeps mixing smooth.
- Spatula – perfect for folding ingredients together without making a mess.
- 8×8 inch baking pan – ideal size to press the bars evenly and chill them in the fridge.
- Parchment paper – makes removing the bars from the pan easy and keeps cleanup quick.
- Microwave-safe bowl or double boiler – melts the chocolate topping smoothly without burning.
Flavor Variations & Add-Ins
- Swap almond butter with sunflower seed butter for a nut-free option that’s just as creamy.
- Add ¼ cup chopped nuts like walnuts or pecans for extra crunch and healthy fats.
- Mix in shredded unsweetened coconut flakes to add a tropical hint and chewy texture.
- Try cinnamon or a pinch of sea salt in the dough to enhance the sweetness and add warmth.
Healthy No Bake Cookie Dough Bars (Gluten-Free, Vegan)
Ingredients You’ll Need:
For the Dough:
- 1 ½ cups gluten-free rolled oats
- 1 cup almond flour
- ¼ cup coconut sugar or light brown sugar (adjust to taste)
- ½ teaspoon salt
- ½ cup natural almond butter or peanut butter (smooth and unsweetened)
- ¼ cup coconut oil, melted
- ¼ cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- ½ cup vegan mini chocolate chips (plus extra for topping)
For the Topping:
- ¾ cup vegan dark chocolate chips
- 1 teaspoon coconut oil
- Flaked sea salt, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare without using heat or baking. Then, you’ll need to chill the bars in the refrigerator for at least 2 hours until firm. So overall, expect about 2 hours and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Base:
Start by pulsing the gluten-free rolled oats in a food processor until they turn into a fine flour. Transfer this oat flour to a large bowl. Mix in the almond flour, coconut sugar, and salt until everything is combined well.
2. Mix Wet Ingredients:
In another bowl, whisk together the almond butter (or peanut butter), melted coconut oil, maple syrup (or agave nectar), and vanilla extract until smooth and creamy.
3. Combine Dry and Wet Mixtures:
Pour the wet ingredients into the dry oat mixture. Use a spatula or clean hands to mix everything together until it forms a thick dough. Then fold in the vegan mini chocolate chips evenly into the dough.
4. Press Dough Into Pan:
Line an 8×8 inch pan with parchment paper. Press the cookie dough mixture firmly and evenly into the pan to create the base.
5. Make the Chocolate Topping:
In a microwave-safe bowl or over a double boiler, gently melt the vegan dark chocolate chips with 1 teaspoon of coconut oil. Stir until smooth and glossy.
6. Add Topping and Chill:
Pour the melted chocolate over the cookie dough base and spread it out evenly. Sprinkle extra vegan mini chocolate chips and flaked sea salt on top, if you like. Refrigerate the whole pan for at least 2 hours, or until the bars are firm.
7. Slice and Serve:
When set, lift the bars out using the parchment paper. Cut into squares or bars and store in the refrigerator for up to one week.
Equipment You’ll Need
- Food processor – for making oat flour
- Mixing bowls – at least two, one for dry and one for wet ingredients
- Spatula – for mixing and spreading the dough
- 8×8 inch baking pan – to shape and chill the bars
- Parchment paper – makes removing bars easy
- Microwave-safe bowl or double boiler – to melt chocolate smoothly
Flavor Variations & Add-Ins
- Swap almond butter with sunflower seed butter for a nut-free option.
- Add chopped nuts like walnuts or pecans for crunch.
- Try mixing in shredded unsweetened coconut flakes for a chewy texture.
- Sprinkle cinnamon or a pinch of sea salt into the dough for a little extra warmth and depth.
Can I Use Frozen Nut Butter for This Recipe?
It’s best to use room temperature nut butter for easy mixing. If your nut butter is frozen, let it thaw in the fridge overnight and stir well before using.
How Long Will These Bars Keep?
Store the bars in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them for up to 2 months and thaw in the fridge before eating.
Can I Substitute Maple Syrup with Another Sweetener?
Yes! You can use agave nectar, brown rice syrup, or even date syrup. Just keep the same quantity and adjust sweetness to your preference.
What’s the Best Way to Cut the Bars Without Cracking the Chocolate?
Use a sharp knife warmed under hot water, then wiped dry. Cut gently in a single smooth motion to get clean slices without cracking the chocolate layer.
