I made these on a Tuesday afternoon when it was too hot to turn on the oven, and I needed something sweet, fast. There’s something almost magical about biting into chilled cookie dough when the sun’s blazing. These bars hit that perfect spot between treat and snack. Plus, they’re made with real ingredients you can feel good about.
Table of Contents
Why You’ll Love These No-Bake Cookie Dough Bars
Quick, Healthy, and Convenient
No oven. No long wait. Just blend, press, chill, and you’re done. These no-bake cookie dough bars take about 15 minutes to throw together and only 30 to chill. They’re packed with whole ingredients and free of refined sugar, oil, and common allergens.
Allergen-Friendly and Customizable
These bars are vegan, gluten-free, nut-free, and soy-free by default. You can easily switch tahini for sunflower seed butter or even almond butter. Want a twist? Try peanut butter for a flavor that tastes like a chilled Snickers.
Tastes Like Real Cookie Dough—But Better
They’re soft, sweet, and slightly chewy with that nostalgic cookie dough vibe. But unlike regular dough, these are safe to eat raw. And they’ve got rich vanilla, gooey dates, and melty chocolate in every bite.
Simple, Wholesome Ingredients
Medjool Dates – Natural sweetness and stickiness
Medjool dates are the sweet glue that holds these bars together. If they feel a little firm, soak them in hot water for a few minutes. They’ll blend into a soft, caramel-like paste.
Oats or Oat Flour – The gluten-free base
Rolled oats blitzed into flour give these bars their hearty texture. Oat flour makes it smoother. Either works. Just don’t skip this step if you’re using whole oats.
Tahini or Nut/Seed Butter – Creamy texture and richness
Tahini adds a nutty flavor without using nuts. It also brings moisture and helps bind the dough. You can swap in almond, cashew, or sunflower seed butter depending on what you have.
Maple Syrup & Vanilla – For sweetness and flavor depth
A bit of maple syrup brings warm sweetness, and vanilla pulls all the flavors together. Together, they give the dough that familiar cookie taste.
Vegan Chocolate Chips – The indulgent touch
Fold in half the chocolate chips for gooey bites throughout. Melt the rest to drizzle on top. That glossy chocolate layer makes them feel extra special.
Sea Salt & Optional Coconut Oil – Flavor enhancers
A pinch of salt deepens the sweetness. And if you like a smoother chocolate drizzle, melt your chips with a little coconut oil.
How to Make No-Bake Cookie Dough Bars (Step-by-Step)
Step 1 – Prep and soften the dates
If your dates feel dry, soak them in hot water for 5 minutes. Drain and pat dry.
Step 2 – Blend oats into flour (or use oat flour)
In a food processor, pulse oats until they become a fine flour. You can also use store-bought oat flour for a smoother texture.
Step 3 – Process into a sticky dough
Add the dates, tahini, maple syrup, vanilla, and salt. Blend until you get a sticky dough. If it feels dry, add a splash of plant milk.
Step 4 – Fold in chocolate chips and press into pan
Fold in ½ cup chocolate chips by hand. Press the dough into a parchment-lined loaf pan. Aim for an even layer all the way across.
Step 5 – Chill and drizzle with melted chocolate
Freeze the bars for at least 30 minutes. Meanwhile, melt the remaining chocolate chips. You can add coconut oil if you want a glossy finish. Drizzle over the chilled dough.
Step 6 – Slice and enjoy!
Freeze again for 5–10 minutes to set the chocolate. Then, slice into bars and enjoy right away or store for later.
Pro Tips for Perfect Cookie Dough Bars
Best way to soften dates quickly
Soak in hot water for just 5 minutes. Drain well and pat dry before blending. This softens them without making the dough too wet.
How to avoid sticky dough issues
If your dough is too sticky to handle, chill it in the fridge for 15–20 minutes before pressing it into the pan.
Choosing the right pan size
An 8×4 or 9×5-inch loaf pan works great. For thinner bars, you can also use an 8×8-inch square pan.
Make-ahead and storage tips
These freeze beautifully. Store them in an airtight container for up to 2 months. Just thaw for 5–10 minutes before enjoying.
Frequently Asked Questions (FAQ)
Can I turn cookie dough into bars?
Yes! This recipe is the perfect way to turn classic cookie dough flavors into sliceable, snackable bars. No baking needed.
What is the secret to no bake cookies?
It’s all about texture. Using sticky ingredients like dates and nut butters helps hold everything together without needing heat.
What happens if you bake no bake cookies?
They’re not meant for baking. The dough can dry out or fall apart. Stick to chilling for the best result.
Can you eat cookie dough without baking it?
With this recipe, absolutely. There are no raw eggs or raw flour here, so it’s 100% safe to eat straight from the fridge.
More Such Recipes
Craving more easy desserts like this? You’ll love these:
Try these Easy Pumpkin Cheesecake Bars with a Buttery Crust for a fall-inspired treat.
Or snack on Chocolate Chip Zucchini Bars for a Healthier Dessert Fix when you want something sneakily good-for-you.
Don’t miss these Flourless Pumpkin Muffins Made in One Bowl for a cozy breakfast option.
Or for more no-bake magic, make these Apple Pie Bites – The Ultimate No-Bake Snack.
No-Bake Cookie Dough Bars (Vegan & Gluten-Free) – Full Recipe (Recipe Card)
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No-Bake Cookie Dough Bars – Simple & Delicious Treat
- Total Time: 45 minutes
- Yield: 16
Description
No-bake cookie dough bars are vegan, gluten-free, and ready in just 45 minutes. They’re chewy, chocolatey, and safe to eat raw.
Ingredients
1 packed cup soft Medjool dates, pitted (about 7 oz or 200g)
2 3/4 cups rolled oats (~260–275g), or 2 1/4 cups oat flour
1/4 cup smooth tahini (56g) (or almond, cashew, or sunflower seed butter)
4 1/2 tablespoons pure maple syrup
1 tablespoon pure vanilla extract
1/2 teaspoon fine sea salt
1 cup (180g) vegan chocolate chips, divided
2 teaspoons refined coconut oil, melted (optional)
Instructions
1. Soften dates if needed by soaking in hot water for 5 minutes, then drain and pat dry.
2. Pulverize oats in a food processor into a fine flour or use oat flour.
3. Add dates, tahini, maple syrup, vanilla, and salt to the oat flour and process into a sticky dough. Add a little plant-based milk if needed.
4. Fold in 1/2 cup chocolate chips by hand.
5. Line a loaf pan (8×4 or 9×5 inch) with parchment paper and press dough evenly into it.
6. Freeze for at least 30 minutes.
7. Melt remaining 1/2 cup chocolate chips (with optional coconut oil) via double boiler or microwave.
8. Drizzle chocolate over chilled dough, sprinkle flaky sea salt if desired.
9. Freeze again for 5–10 minutes to set chocolate. Slice into bars and enjoy.
Notes
Substitute tahini with almond, cashew, or sunflower seed butter if desired.
Peanut butter gives a “Snickers” flavor.
Store in freezer for several weeks; thaw 5–10 minutes before serving.
For smoother texture, use store-bought oat flour.
Dough too sticky? Chill in fridge 15–20 minutes before handling.
Use a square pan for thinner bars if loaf pan not available.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 179
- Sugar: 15g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Final Thoughts
These no-bake cookie dough bars are everything I want in a sweet treat: quick, satisfying, and just indulgent enough. They’re rich but wholesome. Sweet but nourishing. And best of all, they’re waiting in the freezer for whenever that craving hits.
If you make them, I’d love to hear what you think. Drop a comment or rating below. And if you’re like me, maybe make a double batch and stash them for snack emergencies.
You can also find more ideas and behind-the-scenes cooking on Pinterest and Facebook.