No-Bake Cookie Dough Bars (Vegan & Gluten-Free)

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These are the BEST cookie dough bars you will ever try! Made with just six ingredients, they’re an easy no-bake treat to satisfy any sweet tooth. Plus, they're vegan, gluten-free, soy-free, nut-free, and oil-free so they're a healthy, allergen-friendly, feel-good treat.
Prep 15 mins
Chill Time 30 mins
Total 45 mins
5 from 122 votes

I am so excited to be sharing my new favorite easy dessert recipe with you today, No-Bake Cookie Dough Bars. I’ve been making these healthy treats for the last couple months, and literally everyone has loved them, from junk food addicts and omnivores to health-conscious vegans and food snobs (hello, that last one is me).

It’s not surprising that everyone who has tried these has absolutely loved them because…what’s not to love? This recipe features a vegan, gluten-free, and nut-free cookie dough that is not only healthy and safe to eat but also tastes like real cookie dough! Then the cookie dough is turned into bar form and drizzled with melted chocolate! Are you drooling yet?

And these cookie dough bars couldn’t be simpler to make! The dough takes 5 minutes to come together in the food processor and they require no baking, making them a perfect summer dessert idea.

no-bake cookie dough bars food photography

6 main ingredients. Yep, that’s it! This recipe is so easy and accessible.

I can be skeptical of recipes that have just a handful of ingredients because that often means they skimp on flavor or texture, but you really don’t need more than these basic six ingredients to make these delicious cookie dough bars!

No baking required. Whether baking intimidates you or you’re just looking for a quick, easy, and foolproof treat, this is the recipe for you! The food processor does 95% of the work for you and it’s so easy that even young kids can help.

Cookie dough but better for you. Everyone loves edible cookie dough, but unfortunately most versions are not very healthy. In contrast, these bars feature healthy ingredients like tahini, oats, maple syrup, and vegan chocolate chips, so they’re so much better for you but they still taste just like cookie dough.

Allergen-Friendly. These bars are free of dairy, gluten, nuts, soy, and oil, so they make an excellent allergen friendly treat, whether you’re packing them in your kids’ lunch boxes for school or bringing them over to a potluck.

Ingredient Rundown

Medjool Dates. These sweet and sticky gems are going to help sweeten the dough and also bring it together. The stickiness of the dates, in part, makes the addition of oil unnecessary. Be sure to use soft Medjool dates for the best possible texture.

If you can’t find Medjool dates in your local grocery store, you can find them on Amazon.

Rolled oats / Oat flour. If you can believe it, oats are actually the primary ingredient in this cookie dough! Which is could why I say these cookie dough bars are healthy enough to eat for breakfast!

You have two options: (1) blitz old-fashioned rolled oats in a food processor until they’re finely ground or (2) use store-bought oat flour. The benefit of the store-bought variety is that it’s more finely ground than you can do at home, so the consistency of the bars will be smoother and finer. That said, I make my own oat flour because it’s cheaper and so quick, and the bars still come out delicious.

Be sure to buy certified gluten-free rolled oats if you or someone you are making these for has a severe gluten intolerance or allergy.

Tahini. If you’ve been following along for awhile, you know I LOVE tahini. And I really love the way it pairs with Medjool dates, salt, and vanilla to make this cookie dough taste like actual cookie dough. Just be sure that your tahini is smooth and somewhat runny, not thick and chunky (usually, the bottom of a jar of tahini is left with thick chunks).

Store-bought tahini can be hit or miss, depending on which brand you buy. Some brands are quite bitter, so the brands I’ve used and love include the following:

Whole Foods 365 brand: A very decent tahini for the price, this is my everyday tahini and works great in this recipe.

Seed+Mill: pricy but the best artisanal tahini. Made with organic white sesame seeds, it’s extremely creamy.

Soom Tahini: Silky, smooth tahini made from Ethiopian white sesame seeds.

The tahini is the major source of fat here, making the use of oil unnecessary. If you don’t have tahini, you can easily substitute a smooth almond butter or cashew butter (the bars won’t be nut-free anymore, obvi). Or another nut-free option is sunflower seed butter (I like this one from Sunbutter).

If all you have is peanut butter, you can substitute that for the tahini, but it will taste less like cookie dough and more like a Snickers bar (I’ve been told my some readers). Snickers bars are delicious, so you do you.

Maple Syrup. This is my go-to sweetener in the kitchen. Plus, using a liquid sweetener such as maple syrup also helps the dough come together in a way that obviates the use of oil.

PS: If you’re wondering why the recipe has 4 1/2 tablespoons of maple syrup, it’s because I found that just 4 tablespoons was slightly under-sweet, and that extra half tablespoon made a noticeable difference.

Vanilla. Any cookie dough recipe needs a good-quality pure vanilla extract.

Vegan Chocolate Chips. These are chocolate chip cookie dough bars, after all! I love the vegan mini chocolate chips from Enjoy Life, but you can use any dairy-free chocolate chips or chunks you can find. I use half the chocolate chips in the dough, and reserve the remaining half for the chocolate topping.

cookie dough bars covered in chocolate on wire rack with knife

Add the oats to a food processor and blend they turn into a fine flour. This should only take 1-2 minutes with a high-powered food processor.

Then add in the Medjool dates, tahini, maple syrup, vanilla, and salt and blend together until a sticky dough forms. Usually it will come together into a ball (it shouldn’t take very long).

Note: the photos here feature peanut butter instead of tahini, but the concept and texture is basically the same.

Transfer the dough to a bowl and stir in half of the chocolate chips by hand. If the dough is too sticky to handle, chill in the fridge for 15-20 minutes to help firm it up. Then press the dough into a parchment paper-lined loaf pan, using your fingers and/or a flat-bottomed steel cup to press it into every corner.

Freeze the cookie dough for 30 minutes to set it, and then pour or drizzle on the remaining melted chocolate chips. If desired, sprinkle with a bit of flaky sea salt.

Once the bars are coated in chocolate, if the chocolate immediately hardens up, you can start enjoying them. If not, pop the bars back in the freezer for 5-10 minutes to let the chocolate set, then enjoy!

If your dates are not soft, soak in hot water for 5 minutes, then drain and pat dry well. Only have deglet dates (smaller, less sticky than Medjool)? You may need to add more coconut oil or maple syrup to bring the dough together.

If you prefer the smoothest texture possible for the dough, store-bought oat flour is a better option. It’s more finely ground than you’ll be able to grind your own oats in a food processor.

To keep these cookie dough bars free of added oil, just melt the chocolate chips in a heatproof bowl in the microwave in 30-second intervals, stirring after every interval (or using a double boiler on the stove). Prefer a glossier, firmer chocolate like hardened ganache and don’t mind a little oil? Then add the optional coconut oil to the chocolate when you melt it.

If you don’t have an 8×4-inch (20×10 cm) or 9×5-(23×13 cm) inch loaf pan, you can also use a similar-sized Tupperware or glass storage container. If you only have a square baking pan (e.g. 8×8-inch or 20×20 cm), you can use that too, but the bars won’t be as tall/thick as they are in these photos.

Store leftovers in the freezer. They’ll stay good in the freezer for many weeks, if not months. After removing from the freezer, let them rest for 5-10 minutes – it’ll make them a lot easier to slice and eat.

no bake vegan cookie dough bars on wire rack

Frequently Asked Questions 

How to store these cookie dough bars?

Store bars, covered, in the freezer. They’ll last for at least a few weeks, probably longer.

Can I substitute nut butter for tahini?

Yes, I’d recommend a smooth, creamy almond butter or cashew butter. If all you have is peanut butter, you can use that. But it will taste more like peanut butter cookie dough, instead of classic chocolate chip cookie dough.

More Easy No-Bake Treats 

Can’t get enough of these cookie dough bars? Then be sure to try my No-Bake Peanut Butter and Jelly Bars or my No-Bake Nutella Fudge Bars.

Or, for bite-sized treats that are secretly healthy, try these Fudgy Chocolate Truffles.

And for a crowd-pleasing elegant dessert that’s extremely simple, make this Salted Chocolate Cream Tart.

If you try these No-Bake Cookie Dough Bars out, be sure to rate and review them below and tag me on Instagram with your remakes :)

No-Bake Cookie Dough Bars (Vegan & Gluten-Free)

5 from 122 votes
These are the BEST cookie dough bars you will ever try! Made with just six ingredients, they’re an easy no-bake treat to satisfy any sweet tooth. Plus, they're vegan, gluten-free, soy-free, nut-free, and oil-free so they're a healthy, allergen-friendly, feel-good treat.
Prep Time: 15 mins
Chill Time 30 mins
Total Time: 45 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet Vegan
Serving size: 16


  • 1 packed cup of soft Medjool dates, pitted*
  • 2 3/4 cups rolled oats (~260-275g), certified gluten-free if needed**
  • 1/4 cup smooth tahini (56g) (or almond butter or cashew 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; omit to keep oil-free)


  • If the dates are not very soft, cover them with hot water for 5 minutes, then drain and pat dry.
  • Place the oats in the bowl of the food processor and pulverize them until you have a fine oat flour. Alternatively, you can use store-bought oat flour. See note below.
  • Add the pitted dates, tahini, maple syrup, vanilla, and salt to the oat flour. Blend until the mixture forms into a sticky dough (it should turn into a ball). If it feels dry, add a spoon of plant-based milk a teaspoon at a time until the dough just sticks together when pressed.
  • Transfer the dough to a large bowl. Fold in 1/2 cup of the chocolate chips into the dough using a silicone spatula.
    Note: If the dough is too sticky to handle with your hands (this is more likely if your kitchen is warm), place the dough in the fridge for 20 minutes to firm it up a bit.
  • Line a 8×4-inch (20×10 cm) or 9×5-inch loaf pan (23×13 cm) with parchment paper, letting the excess hang over the long sides to form a sling. Spread the dough out into the prepared pan and smooth the top out evenly, pressing all the way into corners using your fingers or a flat-bottomed steel cup to get the mixture even on top.
    Place the pan in the freezer for 30 minutes (or longer) to set. Once chilled, remove from the freezer and using the parchment paper as handles, lift the cookie dough out of the pan.
  • Before removing from the freezer, melt the chocolate.
    1. Double boiler method: Add a few inches of water to a saucepan and bring to a simmer. Nestle a large heatproof glass bowl that sits on top of the saucepan without touching the water to create a double boiler. Once the water is simmering, add the vegan chocolate chips and coconut oil to the bowl. Whisk frequently with a spatula until the mixture is just melted.
    2. Microwave method: Add the chocolate and coconut oil to a microwave-safe bowl and microwave on high in 25 to 30-second intervals until the chocolate is almost melted (about 3 intervals). Use a spoon to stir the chocolate until it is melted.
  • Drizzle the melted chocolate over the cold cookie dough and lightly sprinkle with flaky sea salt, if desired. If the chocolate doesn’t immediately harden, return it to the freezer for 5-10 minutes to set, then slice into 8 thick bars or into smaller squares. Store leftovers in the freezer (they’ll stay good for several weeks).


* After pitting the dates and packing them into a 1 cup measuring cup, you should have about 7 ounces or 200g of dates.
** If using store-bought oat flour, you’ll need slightly less than the amount of oats – about 2 1/4 cups oat flour.
*** I use Enjoy Life mini chocolate chips

Calories: 179kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 75mg | Potassium: 145mg | Fiber: 3g | Sugar: 15g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg

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206 comments on No-Bake Cookie Dough Bars (Vegan & Gluten-Free)

  1. Armen

    5 stars
    Immediate hit with the family. My 13 year old is trying to stick to plant based and this was a huge help! We’re going to take out the chips and try some dehydrated fruits. Thanks for the recipe!

    1. Support @ Rainbow Plant Life

      We love to hear it, Armen! Thanks for sharing your experience :)

  2. Carolyn B.

    5 stars
    I’m starring these without even having made them yet, because it’s 100 degrees right now where I am (with no A/C) and this is a delectable ice cold dessert/treat I can make without turning on the oven! I’ve used these types of ingredients in various combos to make vegan cookie dough before, so I have no doubt they’ll be good. Happy to have discovered your channel and site!

    1. Support @ Rainbow Plant Life

      These are seriously the best treat for hot summer days! We can’t wait for you to try them. Thanks for the kind words Carolyn!

  3. Thommes

    5 stars
    Whole family loves these!

  4. Kathrine Paterson

    5 stars
    These are soooooo delicious!! They were so simple to make, it only took a few minutes. I used peanut butter instead of tahini and oat flour instead of oatmeal. I melted the chocolate in the microwave according to your directions( I was in a rush and felt that I didn’t have time to melt the chocolate in a double boiler) and the chocolate was easy to spread. The sprinkle of salt on the top added a subtle savouriness to the bars.
    These will become one of my “Go To” recipes. We are eating these as I type this message. My husband just said he cannot resist them and he is having a second helping

    Thank you for sharing your wonderful, vegan recipes and showing that vegan food is anything but boring.

    1. Support @ Rainbow Plant Life

      Thanks for the wonderful review, Kathrine!

  5. Rayford Cardona

    poker gamers do mistakes in a way that the bluff more than they should. Super-simple trick to use and is so helpful you will use it each solitary time you at any time perform.

  6. Cheryl

    5 stars
    Hey Nisha, these are fantastic and so easy! I used sprouted and dried rolled oats for the flour, and subbed the choc chips with cocoa nibs, added 2 T flax for the nutrition and holding power.
    I’m hoping you can come up with a molasses/maple/ginger version.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Cheryl! We are so happy you liked this recipe.

      1. Madeline

        5 stars
        Super good! Easy to make!

  7. Lesley M

    Thank you so much for these delicious bars👏
    I really enjoyed making them with you…. and eating them.
    So glad I found your channel🙏🏻🌟

    1. Support @ Rainbow Plant Life

      Hi Lesley, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  8. Kat Grausso

    5 stars
    These bars are so rich and satisfying, I served them in smaller portions. Not only were the dates a delicious sweetener, but they added greatly to the rich consistency. I am so glad to have found your site! Your enthusiasm as you prepare your dishes is infectious.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Kat. We’re glad to have you here!

  9. Diana

    5 stars
    Needed a sweet treat for a small dinner party tonight. What I love about this recipe is it takes minimal effort to whip together. AND, it even works with minor substitutions: light brown sugar and ground oat flour.

    I had everything on hand, except dates. So, I swapped them for about 3/4 cup light brown sugar. The dough is pliable and quite tacky — almost like cookie butter. Next time, I’ll try with dates and whole oats.

    Tasted the batter and it’s delicious! All that’s left is playing the waiting for them to freeze up.

    Thank you for another wonderful recipe, Nisha! 10/10 would recommend.

    BTW, your banana bread is AHH-mazing!😊

  10. Lauren

    5 stars
    These are so good! The only adjustment I make is not putting the chocolate on top, for I have done that for another recipe and find it a bit difficult to cut through and wasn’t super worth it for me. Without the chocolate on top these are still soooo delicious, like so much better than I thought they would be considering the ingredients. Love your recipes Nisha!

  11. Giselle

    5 stars
    These are delicious. I at would eat 2 a day to make them last because if I didn’t they’d be gone in a day. I used agave instead of maple syrup and they were still amazing. I can’t wait to make the Nutella bars and the peanut butter and jelly ones.

  12. Sharon Reisinger

    well, I must say these little bundles of delight are ummmmm delightfully decadent. No one can eat just one, so I suggest doubling the recipe to keep some in the freezer for those snack attacks.

  13. L

    5 stars
    I absolutely loved these! I used peanut butter because I don’t like tahini and I think they turned out amazing. I love that they are a reasonably healthy treat. I will definitely make them again.

  14. CG

    5 stars
    My 11 year old and I absolutely LOVED these. We are transitioning to a plant based lifestyle and this really check all the boxes for curing a sweets craving. I’m so impressed with how yummy and easy these are that I’d recommend them to vegan AND meat eaters!

  15. Heidi Kreft

    5 stars
    These were a huge hit! Ran out of vanilla extract so used 1 tsp of pure almond extract. It changed the classic cookie dough flavor but was SO delicious anyways. Can you provide calories per serving? I am a vegan using Noom healthy weight program and want to know how to log these. Thank you!

  16. Mary

    5 stars
    These are really yummy!
    I use a coffee/spice grinder (bought specifically for this purpose) to make my oat flour and it comes out fine and powdery.

  17. EM

    5 stars
    Whops forgot the stars!

  18. EM

    Hey Nisha,

    I absolutely love your YouTube videos. You are the most cheerful YouTuber ever. Your recipes are so inspiring. My best friend is not an enthusiastic cook but she wants to go vegan, and your Instant Pot recipes have definitely helped!

    Your voice is so beautiful and comforting. These bars are the best ever, I am so addicted. The choc chip is just amazing.

    By the way, would you consider to add the nutritional info per serving/per 100g on the bottom? That would be wonderful.

    Wish you all the best! 🕊

  19. Caitlyn

    5 stars
    Oh my gosh, I would give these 10 stars if that was an option. The oat flour really gives them the authentic taste of cookie dough! I’m so impressed.

  20. Julie in LA

    5 stars
    Obsessed with these! I sub the choc chips in the actual batter with cacao nibs, and use half the amount of chocolate chips called for in the topping. So fantastic! Thank you for this, you Superstar!

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