These no bake cookie dough bars are made with just 6 wholesome ingredients and have been a house favourite for years now. No raw flour, no raw eggs, just straight up cookie dough goodness!
This is the recipe for everyone who thinks the dough is better than the actual cookie. Let's be real, I always sneak a few bites before it even makes it into the pan. That's the beauty of this recipe! The edible cookie dough is safe to eat raw, or turn it into these delicious cookie dough bars in only 20 minutes. Plus they're vegan, gluten-free, and naturally sweetened with maple syrup.
If you love this, my no bake cookie dough cups are the next thing to make. Same flavour, cuter presentation, and perfect for sharing at a party without having to slice anything. And if you want to take it further, my vegan cheesecake cookie dough bars add a creamy cashew cheesecake layer on top of the base.
Ingredients
- almond flour
- almond butter
- vanilla extract
- maple syrup
- coconut sugar
- salt
- chocolate chips
See recipe card for quantities.
Instructions
- Combine all cookie dough ingredients and then fold in chocolate chips. Press firmly into a lined loaf pan. Place in freezer while you prepare chocolate.
- Melt together chocolate chips a and coconut oil. Pour overtop of cookie dough in an even layer. Top with flakey sea salt.
- Place in the freezer till set and chocolate has hardened. Enjoy!
Substitutions
- Almond Butter: Swap with creamy peanut butter, cashew butter or tahini for a unique twist.
- Maple Syrup: For a non-vegan option, substitute honey in a 1:1 ratio.
- Coconut Oil: If you're not a a fan of coconut oil, melted vegan butter (or regular butter) works just as well.
- Chocolate Chips: I use dark chocolate chips for this recipe but you can use any chocolate you prefer
More Recipes You'll Love
- Peanut Butter Cookie Dough Energy Balls - same cookie dough flavour in bite-sized form, perfect for when you want something you can grab on the go
- No Bake Caramel Brownies - rich, fudgy, and stored in the freezer just like these. A great one to keep alongside them.
- Healthy Twix Cups - caramel, chocolate, and a shortbread base. If you love a layered no-bake bar this one will be next on your list
- No Bake Cheesecake Brownies - another freezer bar worth making when you already have the loaf pan out
Related
📖 Recipe
No Bake Cookie Dough Bars
Equipment
- 8x8in baking dish or loaf pan
- Parchment Paper
- Mixing Bowl
- small saucepan
Ingredients
Cookie dough
- 1 ¼ c almond flour
- ½ c creamy almond butter
- 1 teaspoon vanilla extract
- ¼ c maple syrup
- 1 tablespoon coconut sugar
- Pinch salt
- ½ c chocolate chips
Topping
- 1 c chocolate chips
- 2 teaspoon coconut oil
Instructions
- Combine all cookie dough ingredients and then fold in chocolate chips. Press firmly into a lined loaf pan. Place in freezer while you prepare chocolate.
- Melt together chocolate chips a and coconut oil. Pour overtop of cookie dough in an even layer. Top with flakey sea salt.
- Place in the freezer till set and chocolate has hardened. Enjoy!
Notes
How To Store:
Store in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months. Best eaten straight from the fridge or freezer as the chocolate topping softens at room temperature.Top Tips
- Pour chocolate in an even layer. This gives every bar a consistent chocolate top and keeps the thickness uniform across the whole batch.
- Press the dough firmly into the pan. Really pack it down, especially around the edges. This is what keeps the bars holding together when you slice them.
- Freeze until fully set before slicing. The bars firm up completely in the freezer and slice into clean, even pieces. Do not rush this step.
Nutrition
Frequently Asked Questions for No Bake Edible Cookie Dough Bars
Is this cookie dough safe to eat raw? Yes. This recipe uses almond flour instead of regular flour and contains no raw eggs, so the dough is completely safe to eat at any stage of preparation. You can eat it straight from the bowl before it even goes into the pan.
How long do these bars keep? Up to 1 week in the fridge or up to 2 months in the freezer. Best eaten straight from the fridge or freezer as the chocolate topping softens at room temperature.
Can I use a different nut butter? Of course. Peanut butter, cashew butter, or sunflower seed butter all work at the same ratio. Peanut butter gives the most classic cookie dough flavour.
Why use almond flour instead of regular flour? Almond flour makes these bars naturally gluten-free and does not need to be heat-treated the way regular flour does to be safe to eat raw. It also adds a slightly richer, nuttier flavour that works beautifully in a cookie dough recipe.
Sam
These look delicious! I'm allergic to almonds though, any idea on what substitutes might work?
Arisha
Hi Sam! You should be able to substitute an equal amount of oat flour! Hope this helps 🙂
Abby
Hi, could I leave out the coconut sugar?
Arisha
Hi Abby! Yes you can leave it out, the bars will just be slightly less sweet. Hope you love them!
Debbie Nicholson
Absolutely love these! I gave the recipe to my sister and she can’t stop making them. Delicious 😋
Arisha
Hi Debbie, thank you so much for sharing! I'm so glad you all love them!
Lisa
What is the calorie count for each bar?