These Healthy No Bake Cookie Dough Bars are a fun and tasty treat that doesn’t need any baking! They’re packed with gluten-free oats, nut butter, and a touch of sweetness that tastes just like cookie dough, but made with wholesome ingredients. Plus, they’re completely vegan, so everyone can enjoy them.
I love making these bars when I want a quick dessert that feels a little special but still keeps things on the healthier side. One of my favorite things about this recipe is how easy it is to customize—adding chocolate chips or nuts is a simple way to mix things up. I always keep a batch in the fridge for a quick snack or when I need a little pick-me-up.
These bars are perfect for sharing with friends or packing in lunchboxes because they hold together well and don’t melt like regular cookie dough treats. I’ve noticed that everyone who tries them loves how smooth and creamy they are—like a little bite of childhood nostalgia made good for you. They’re definitely my go-to for satisfying a sweet craving without any guilt.
Key Ingredients & Substitutions
Gluten-Free Rolled Oats: These give the bars a great chewy texture and keep them gluten-free. If you’re allergic to oats, you could try finely ground sunflower seeds or more almond flour instead.
Cashews or Almond Flour: Cashews blend into a creamy base, while almond flour keeps the texture light. Both are great, but if nuts aren’t your thing, try coconut flour, adding a little more liquid to balance.
Nut Butter: Almond or peanut butter both work well, adding richness and binding the dough. Feel free to try sunflower seed butter for a nut-free version.
Maple Syrup or Agave Nectar: These natural sweeteners keep the bars vegan. Honey isn’t vegan but can be used if you’re not strict. Adjust sweetness to your taste!
Vegan Mini Chocolate Chips: These add that chocolate chunk goodness. If you can’t find vegan chips, dark chocolate chopped into small pieces makes a solid alternative.
Coconut Oil: This helps the chocolate topping stay smooth and set nicely. If you don’t have it, a small amount of vegan butter or vegetable oil can work too.
How Do I Get the Perfect No Bake Cookie Dough Texture?
The key is finding the right balance of sticky and firm so the bars hold together but are still soft and chewy:
- Process your oats just enough to break them down but keep some texture. Too fine means bars get too dense.
- Mix until the dough clumps easily. If it’s crumbly, add a teaspoon of nut butter or a splash of plant milk gradually.
- Press the dough firmly and evenly in the pan to avoid loose crumbs.
- Refrigerate at least 2 hours to let the dough firm up and the chocolate topping set perfectly.
Tip: Use parchment paper so you can easily lift the whole block out to cut clean squares without it sticking.
Equipment You’ll Need
- Food processor – perfect for grinding oats and mixing ingredients smoothly and quickly.
- Mixing bowl – to combine all your ingredients easily without a mess.
- 8×8 inch baking pan – helps shape the bars evenly and fits well in the fridge.
- Parchment paper – makes it simple to lift the bars out for cutting and prevents sticking.
- Microwave-safe bowl – for melting chocolate evenly without overheating.
- Spatula – great for spreading the chocolate topping smoothly over the bars.
Flavor Variations & Add-Ins
- Swap almond butter for sunflower seed butter to make it nut-free and allergy friendly.
- Add chopped nuts, like walnuts or pecans, for a crunchy texture contrast.
- Mix in dried fruit such as cranberries or raisins for a touch of natural sweetness.
- Try cinnamon or a pinch of sea salt in the dough to bring out warm, cozy flavors.
How to Make Healthy No Bake Cookie Dough Bars (Gluten-Free, Vegan)
Ingredients You’ll Need:
For the Cookie Dough:
- 1 1/2 cups gluten-free rolled oats
- 1 cup raw cashews or almond flour (for a finer texture)
- 1/2 cup natural almond butter or peanut butter
- 1/4 cup pure maple syrup or agave nectar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup vegan mini chocolate chips (plus extra for topping)
For the Chocolate Topping:
- 1/2 cup dairy-free chocolate chips
- 1 tbsp coconut oil
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 2 hours in the fridge to chill and set the bars properly. It’s quick and effortless, with most of the time spent waiting for the bars to firm up in the fridge.
Step-by-Step Instructions:
1. Prepare the Cookie Dough Base:
Start by placing the gluten-free oats into a food processor. Pulse them until they look like coarse flour, but leave some texture so the bars aren’t too dense.
2. Mix the Dough Ingredients:
In a large mixing bowl, combine the processed oats, almond flour (or ground cashews), almond or peanut butter, maple syrup, vanilla extract, and salt. Stir or mix well until the dough comes together and feels sticky enough to hold its shape. If it’s too dry, add a little more nut butter or a splash of plant milk.
3. Fold in Chocolate Chips:
Gently fold in 1/2 cup vegan mini chocolate chips so they’re distributed throughout the dough.
4. Press the Dough into the Pan:
Line an 8×8 inch baking pan with parchment paper. Press the cookie dough mixture firmly and evenly into the bottom of the pan, shaping it into a flat, even layer.
5. Make the Chocolate Topping:
In a microwave-safe bowl, combine the dairy-free chocolate chips and coconut oil. Heat in 20 second bursts, stirring each time, until the chocolate has melted completely and is smooth.
6. Top the Bars:
Pour the melted chocolate over the cookie dough layer and spread it evenly with a spatula. Sprinkle extra mini chocolate chips on top if you like.
7. Chill to Set:
Place the pan in the fridge for at least 2 hours until the bars are firm and the chocolate topping has set.
8. Cut and Serve:
Lift the bars out of the pan using the parchment paper and cut into squares or rectangles. Serve chilled for the best texture.
9. Store Leftovers:
Keep any leftover bars in an airtight container in the fridge for up to one week to maintain freshness and texture.
Can I Use Rolled Oats That Are Not Gluten-Free?
Yes, you can use regular rolled oats if gluten isn’t a concern for you. Just make sure they are old-fashioned rolled oats for the best texture, as quick oats may make the bars too soft.
How Can I Make These Bars Nut-Free?
Try swapping the almond or peanut butter for sunflower seed butter and use seed-based flour like sunflower seed flour instead of almond flour or cashews. This will keep the bars allergy-friendly while maintaining a creamy texture.
Can I Freeze These Cookie Dough Bars?
Absolutely! Wrap the bars tightly in plastic wrap or store them in an airtight container before freezing. They will keep well for up to 2 months. Thaw in the fridge overnight before serving for the best texture.
Is It Possible to Use a Stovetop Instead of a Microwave for Melting Chocolate?
Yes! You can melt the chocolate chips and coconut oil gently in a heatproof bowl set over a pot of simmering water (double boiler method). Stir constantly until smooth to avoid burning.
