These Healthy No Bake Cookie Dough Bars are a fun and delicious treat that’s both gluten-free and vegan. They’re soft, sweet, and packed with that classic cookie dough flavor we all love, but made with wholesome ingredients you can feel good about. With no baking required, these bars come together quickly and are perfect when you want something tasty without turning on the oven.
I love making these bars because they satisfy my sweet tooth without the guilt. The mix of oats, nut butter, and a little bit of maple syrup gives them a nice chew, while the vegan chocolate chips add just the right hint of chocolatey goodness. Whenever I have a craving for something sweet, these bars are my go-to—they’re so easy to grab on the run, too!
My favorite way to enjoy these cookie dough bars is chilled straight from the fridge. They hold their shape well but still have that soft, melt-in-your-mouth feel. Plus, they store really nicely, making them a great option for meal prepping snacks or bringing along to share with friends. If you love classic cookie dough but want a healthier twist, these bars might just become your new favorite treat!
Key Ingredients & Substitutions
Gluten-Free Rolled Oats: These oats form the base and add texture. If you don’t have rolled oats, gluten-free quick oats can work but expect a less chewy crust.
Almond Butter: It gives creaminess and binds the dough. You can swap it for peanut butter, cashew butter, or sunflower seed butter for a nut-free option.
Coconut Flour: This helps thicken the cookie dough layer. If you don’t have it, you can try oat flour or another gluten-free flour, but start with a small amount and add more as needed.
Vegan Chocolate Chips: These add the chocolatey bits we love. Use dairy-free chocolate chips or chopped dark chocolate to keep it vegan.
Coconut Oil: It melts the chocolate topping smoothly and helps it set firm in the fridge. Olive oil isn’t a great swap here, but vegan butter could work in a pinch.
How Do You Get the Perfect No Bake Cookie Dough Texture?
Getting that soft, yet firm cookie dough feeling requires a balance of dry and wet ingredients and chilling time. Here’s how to nail it:
- Pulse the oats finely but not to powder. This keeps texture while allowing binding.
- Mix the almond butter and coconut sugar well before adding coconut flour to avoid lumps.
- Add plant milk tablespoon by tablespoon until the dough is thick but spreadable — not soggy.
- Chill the crust before adding the cookie dough layer to help layers stay distinct.
- After spreading the dough, chill again so it firms up nicely before the chocolate topping.
Following these steps keeps your bars soft and easy to bite but stable enough to hold their shape when sliced. It’s a simple process, but patience with chilling really makes a difference!
Equipment You’ll Need
- Food processor – perfect for grinding oats smoothly and mixing the crust evenly.
- Mixing bowls – you’ll need a couple for combining different layers without making a mess.
- 8×8 inch baking dish – just the right size to press the bars in and chill them.
- Parchment paper – makes it super easy to lift the bars out without sticking.
- Spatula – helpful for spreading the layers evenly and smoothing the top.
- Microwave-safe bowl or double boiler – for gently melting the chocolate topping without burning it.
Flavor Variations & Add-Ins
- Swap almond butter with peanut butter or cashew butter for a different nutty flavor.
- Stir in chopped nuts like walnuts or pecans to add crunch and extra protein.
- Add a pinch of cinnamon or pumpkin pie spice to the cookie dough layer for cozy warmth.
- Mix in dried cranberries or raisins for a chewy, tart contrast against the sweet chocolate.
Healthy No Bake Cookie Dough Bars (Gluten-Free, Vegan)
Ingredients You’ll Need:
For the crust:
- 1 1/2 cups gluten-free rolled oats
- 1/4 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the cookie dough layer:
- 1 cup almond butter (or your favorite nut/seed butter)
- 1/3 cup coconut sugar or maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup coconut flour
- 2 tablespoons plant-based milk (almond, oat, etc.)
- 1/4 cup mini vegan chocolate chips
For the chocolate topping:
- 1/2 cup vegan dark chocolate chips
- 2 tablespoons coconut oil
- Flaky sea salt, for garnish
- Additional mini vegan chocolate chips, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and about 1 hour for chilling to set the layers properly. Total time is around 1 hour and 15 minutes, mostly hands-off while the bars firm in the fridge.
Step-by-Step Instructions:
1. Prepare the crust:
Pulse the gluten-free rolled oats in a food processor until finely ground. Transfer to a mixing bowl and add the almond flour, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Stir everything together until it forms a sticky dough.
2. Press the crust into the pan:
Line an 8×8 inch (20×20 cm) pan with parchment paper. Pack the crust mixture firmly and evenly into the bottom of the pan using the back of a spoon or your hands. Place the crust in the refrigerator to chill while you prepare the cookie dough layer.
3. Make the cookie dough layer:
In a medium bowl, whisk together the almond butter, coconut sugar (or maple syrup), and vanilla extract until smooth. Stir in the coconut flour to thicken the mixture. Gradually add the plant-based milk one tablespoon at a time until you get a thick but spreadable consistency. Fold in the mini vegan chocolate chips gently.
4. Layer the cookie dough:
Spread the cookie dough evenly over the chilled crust. Put the pan back into the fridge and chill for about 15-20 minutes to help it firm up.
5. Prepare the chocolate topping:
In a small heatproof bowl, melt the vegan dark chocolate chips with coconut oil using a double boiler or microwave in short bursts, stirring often, until smooth.
6. Add the topping and chill:
Pour the melted chocolate over the cookie dough layer and spread it evenly with a spatula. Sprinkle with flaky sea salt and extra mini vegan chocolate chips for a pretty finish. Refrigerate the bars for at least 1 hour or until the chocolate topping is fully set and firm.
7. Serve and store:
When ready, lift the bars out using the parchment paper. Cut into squares and enjoy chilled. Keep any leftovers in an airtight container in the fridge for up to a week.
Can I Use Different Nut Butters in This Recipe?
Absolutely! Almond butter works great, but you can swap it for peanut butter, cashew butter, or even sunflower seed butter if you need a nut-free option. Just choose a creamy variety for the best texture.
How Should I Store These Bars?
Store the bars in an airtight container in the refrigerator for up to one week. Keeping them chilled helps maintain their firmness and flavor. They can also be frozen for longer storage—just thaw in the fridge before serving.
Can I Make These Gluten-Free Without a Food Processor?
Yes! If you don’t have a food processor, you can use gluten-free oat flour instead of rolling your own from oats. Simply mix it with the other crust ingredients until dough-like, then press into the pan as usual.
Is It Possible to Make These Bars Ahead of Time?
Definitely! These bars store well and actually taste better after resting in the fridge for several hours or overnight. You can prepare them a day or two ahead, making them an easy grab-and-go snack.
