These Healthy No Bake Cookie Dough Bars are a sweet and satisfying treat that you can feel good about eating! Made with simple, wholesome ingredients, they have that classic cookie dough taste and a soft, chewy texture—without ever needing to heat up your oven. Plus, they’re gluten-free and vegan, so everyone can enjoy them.
I love keeping a batch of these bars on hand for when I want a quick snack or dessert that doesn’t weigh me down. They come together really easily, and I appreciate that they use natural ingredients like oats, nuts, and a touch of maple syrup for sweetness. It’s like having cookie dough ready anytime without the guilt or waiting!
My favorite way to enjoy these bars is chilled straight from the fridge on a warm afternoon or as a little pick-me-up with a cup of tea. They hold their shape well, so they’re perfect for packing in lunchboxes or taking on the go. These bars have become a staple in my kitchen, and I’m pretty sure once you try them, you’ll want to keep them around, too.
Key Ingredients & Substitutions
Gluten-Free Oats & Almonds: These give the bars their chewy texture and nutty flavor. If almonds aren’t handy, try cashews or walnuts. Just pulse them finely for the base.
Maple Syrup: This natural sweetener keeps the bars moist and gives a gentle sweetness. You can swap it with agave or brown rice syrup depending on your pantry.
Almond Butter: Adds creaminess and binds everything together. If you prefer, sunflower seed butter or peanut butter work well too, especially for nut allergies.
Coconut Oil: Used both in the dough and to melt the chocolate topping. It helps the bars set nicely when chilled and adds a subtle coconut flavor.
Vegan Chocolate Chips: Make sure they’re dairy-free to keep the bars vegan. Dark chocolate chips often work best for richer flavor, but dairy-free semi-sweet chips are fine too.
How Can You Get the Perfect Chocolate Topping?
Melting the chocolate topping smoothly can be tricky. Here’s what works best:
- Use a microwave-safe bowl and heat the chocolate chips with coconut oil in 20-30 second bursts, stirring well each time. This prevents burning.
- Alternatively, melt the chocolate in a heatproof bowl set over simmering water (double boiler), stirring until glossy and smooth.
- Be gentle with heat—too hot chocolate won’t set properly and may separate.
- After pouring over the cookie dough base, spread evenly but don’t overwork it to keep a smooth surface.
- Pop the bars into the fridge right away to help the chocolate firm up quickly and keep its shine.
Equipment You’ll Need
- Food processor – makes grinding oats and nuts quick and easy for the cookie dough base.
- Mixing bowl – to combine all your ingredients smoothly without mess.
- 8×8 inch square pan – perfect size to press the bars into and chill evenly.
- Parchment paper – helps you lift the bars out easily without sticking.
- Microwave-safe bowl or heatproof bowl – for melting the chocolate topping safely and evenly.
- Spatula – to spread the cookie dough and chocolate layers nice and smooth.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for extra crunch and a toasty flavor.
- Stir in dried cranberries or raisins to give a chewy, fruity twist.
- Mix a teaspoon of cinnamon or pumpkin pie spice into the dough for a warm spice note.
- Replace chocolate chips with vegan white chocolate or peanut butter chips for different topping flavors.
Healthy No Bake Cookie Dough Bars (Gluten-Free, Vegan)
Ingredients You’ll Need:
For the Cookie Dough Layer:
- 1 cup gluten-free rolled oats
- 1 cup raw almonds or almond meal
- ¼ cup maple syrup or agave syrup
- ¼ cup natural almond butter (or any nut/seed butter)
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ½ cup vegan mini chocolate chips
For the Chocolate Topping:
- ¾ cup dark vegan chocolate chips
- 2 tablespoons coconut oil
Optional Garnish:
- A sprinkle of flaky sea salt
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 2 hours to chill and set in the refrigerator. It’s a simple process of mixing, pressing, melting chocolate, and chilling – making it a great no-bake treat for quick prep and easy enjoyment!
Step-by-Step Instructions:
1. Prepare the Base:
Start by pulsing the gluten-free oats and raw almonds in a food processor until they’re ground finely but still a bit textured. This will give your bars a nice chewy, nutty base.
2. Mix the Dough:
In a large bowl, combine the oat-almond mixture with the maple syrup, almond butter, melted coconut oil, vanilla extract, and sea salt. Stir well until everything is fully mixed and sticky. Then gently fold in the vegan mini chocolate chips.
3. Press Into the Pan:
Line an 8×8 inch square pan with parchment paper for easy removal later. Press the cookie dough mixture firmly and evenly into the bottom of the pan, creating a smooth, even layer.
4. Create the Chocolate Topping:
In a microwave-safe bowl (or using a double boiler), melt the dark vegan chocolate chips with the 2 tablespoons of coconut oil. Heat in short bursts, stirring each time, until the chocolate is smooth and glossy.
5. Add the Topping:
Pour the melted chocolate evenly over the cookie dough base. Use a spatula to spread it out and cover the whole surface.
6. Chill to Set:
Place the pan in the refrigerator and let it chill for at least 2 hours, or until the chocolate topping is firm and the bars hold their shape.
7. Serve:
When ready, lift the bars out of the pan using the parchment paper edges. Cut into squares and sprinkle with a little flaky sea salt if you like for an extra pop of flavor.
8. Storage:
Keep the bars stored in an airtight container in the refrigerator for up to one week, or freeze them to enjoy later.
Can I Use Store-Bought Almond Meal Instead of Whole Almonds?
Yes! You can use pre-ground almond meal to save time. Just make sure it’s finely ground for the best texture in the cookie dough layer.
Can I Substitute Almond Butter with Another Nut or Seed Butter?
Absolutely! Sunflower seed butter, peanut butter, or cashew butter are great alternatives. Just choose a smooth, natural version to keep the consistency right.
Do I Have to Chill These Bars in the Refrigerator?
Yes, chilling is important to let the chocolate topping firm up and help the bars hold their shape. At least 2 hours in the fridge is ideal.
How Long Can I Store These Bars?
Store them in an airtight container in the fridge for up to one week. For longer storage, freeze the bars and thaw them in the fridge before enjoying.
