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.
Looking for a more classic chocolate chip cookie recipe? You must try my Ultimate Vegan Chocolate Chip Cookies!
Why you’re going to LOVE these No-Bake Cookie Dough Bars
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.
How to Make No-Bake Cookie Dough Bars
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!
Tips for making these vegan cookie dough bars
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.
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 :)
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
No-Bake Cookie Dough Bars (Vegan & Gluten-Free)
Ingredients
- 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)
Instructions
- 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).
Notes
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Question: what can I substitute the oats with? Btw, These are fantastic!.
Hi Anna, glad you love them! Since the oats are the primary ingredient, we don’t have a recommended substitute for them, as any change that large will significantly affect the finished texture and flavor. According to our research, quinoa flakes can be used in no-bake recipes as an oat substitute, but since we have not tried this ourselves, we cannot say whether it would work out well.
Been making these fairly regularly with the following alterations: I grind up two cups of oats to make the amount of the oat flour and then add 3/4 cup mix of pumpkin seeds, sunflower seeds, and almonds (toasted for extra flavor). I cut the maple syrup to 2 tbsps and up the salt a touch. I’ve also added dried cherries with the chocolate chips. Always store in the freezer and they’re delicious still cold. These never last long in my house.
Thanks for sharing! Those bars sound quite tasty!
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!
Wow, these are oat bars are amazing even without the chocolate chips.
Quick and easy to make.
We’re over the moon to hear you enjoyed the recipe, Astrid. Thanks for your kind words!
So delicious, wholesome, and easy! My kids like these more than actual cookies. I love how we can feel great about eating them. I use 1/2 c chocolate chips for the dough, but omit the chocolate glaze. And instead of maple syrup, I just use about 2 tablespoons of water to help the dough come together. The sweetness is perfect for us. Thank you for an amazing and adaptable recipe!
Hi Janet, it’s great to hear you had success with the recipe. Thanks for the review!
Just made this. So easy…and they are delicious!
Thanks for the lovely feedback, Eva!
These were sooooo good!! I made them for camping, big hit, will definitely make again!
Thanks for trying the recipe and leaving a comment, Christina! :)
Wow! How these ingredients come together to become cookie dough is crazy! I did put in more salt and just dumped all the dark chocolate chips in and then topped with coconut and Wow. Even my husband liked these and he’s picky! Thank you!
We’re over the moon to hear you two enjoyed the recipe, Laurie. Thanks for your kind words!
Thanks for sharing! Definitely trying this.
You’re welcome, Chauncia! Enjoy :)
I decided to make this for dessert since it’s been so hot and everyone loved it. I was so glad I didn’t have to turn the oven on and it turned out so good. I will definitely make it again
Hi Nelly, it’s great to hear you had success with the recipe. Thanks for the review!
I used to make these during lock down as my son was on a health kick. Well they quickly became my fave snack. Then about 4 months ago I remembered how much I loved them. It took me a month of googling and looking back through all my socials to finally find the recipe again. Best. Thing. Ever!
I make them in a small Tupperware container and cut into narrow (7mm) fingers. Keep in the freezer and they last me a few weeks. I look forward to my special indulgence each night with my cup of tea ❤️
Thank you for your lovely comment, Kaka! It makes us happy to know that you love the recipe.
WoW, these are truly amazing! Thank you!!
Great to hear you enjoyed the cookie dough bars, Sylvie! Thanks for sharing!
THESE ARE AMAZING + this is the second time i’m making and this time adding shredded coconut to the top!! :)
Ooooh, YUM! Thanks for the awesome review, Tessa!
Super easy to do and incredible in taste!!!
Great to hear you found the cookie dough bars easy and delicious, Guillaume!
I had to put more dates (I used 15 Medjool dates altogether), 100 grams of PB, and I still had to add plant milk to make it form a dough – there was too much oat flour (I used 250 grams that I ground myself). I omitted the chocolate, and oil as I’ve banished oil from my kitchen for years now.
I’ll make this again with less oats and more PB.
Hi Mel, was it super smooth peanut butter? The recipe calls for smooth tahini so that could have been the reason the dough was hard to form. We’re glad you liked the taste, at least!
This recipe is amazing! However even my expensive food processor has trouble mixing this all up without leaving big chunks of dates. Wondering if anyone has had success making this with their vitamix? I’m too scared to try it without hearing from someone if it works.
Hey Erin! I meal prep these every week for my kids’ lunchboxes and just made them yesterday in the vitamix. I have always used my vitamix but will say it was giving me some trouble yesterday. My dates were nice and soft and gooey this time so I didn’t soak them so I would recommend always soaking them when using the Vitamix.
P.S. These roll up into the best oat balls for a nut-free school! I just don’t put the chocolate coating on the outside. You can make a big batch and store in the freezer all week. I am so grateful for this recipe ❤️
Hi Erin, awesome to hear you love the recipe! And we totally understand where you’re coming from regarding the dates! Did you have a chance to soak your dates in hot water for a little while before using them in this recipe? That should help.
Normally, I change recipes depending on my mood and what I have on hand, adding things in to make it my own. Not here! This recipe is perfect the way that it is, I can’t think of a single thing that would make it better. My daughter and I make this recipe biweekly and receive many compliments every (rare) occasion that we decide to share.
Honestly, I can’t talk this up enough! It’s become a staple in my home and it’s surprisingly quick and easy to whip up.
Laura, Thank you for your thoughtful review! We’re so happy to hear that you and your daughter are hugs fans of the cookie dough bars :)
Oh my goodness! Made the recipe as written this afternoon (I just happened to have all the ingredients) and I wouldn’t change a thing! Will definitely be making these again!
Jamie, So glad to hear you’re such a fan of the cookie dough bars! Thanks for the lovely review :)
These are yummy. I had all the ingredients except chocolate chips ;-) . So I did my own customisation. Added chopped almonds in the dough. For the top, I microwaved some frozen mango and added a little flax seed powder, let it rest, and spread on top. Again customised this idea from your PB and Jelly bars.
The result is delicious.
Sounds yummy! Wonder if they’d be more like halvah if I omitted chocolate chips & added chopped pistachios instead? And maybe add some toasted sesame seeds to the dough???? For a pb version, wondering why the peanut butter would need to be creamy? I think it’d be nice with the chunky pb!
These are just… phenomenal. I was skeptical going in looking at the ingredients but um, wow. These are somehow some of the best chocolate chip cookies I have ever had.
Awesome to hear, Shea! :)