Chewy edible cookie dough, a layer of dark chocolate, and a pinch of flaky sea salt. These no bake cookie dough bars are made with just 6 wholesome ingredients, completely safe to eat at every stage, and honestly one of the most satisfying things I make. No raw flour, no raw eggs, nothing to worry about. Just straight up cookie dough goodness.
I always sneak a few bites before it even makes it into the pan. That is the beauty of this recipe. You can eat the dough straight from the bowl, press it into a pan, pour chocolate on top, and have something that looks and tastes like a proper dessert in about 20 minutes. 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 same 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
Equipment
- Large bowl and mixing spoon
- 9 x 5 loaf pan
- Parchment Paper
- Cutting Knife
- Spatula
Top Tips For Success
- Add a Chocolate Topping: Pour melted chocolate over the top of the bars in an even layer. This adds a delicious chocolate layer, while keeping all the cookie dough bars a similar thickness.
- Press Firmly: Press the raw cookie dough mixture firmly into the pan, especially around the top of the bars, to ensure they hold together and maintain their shape. This is the easiest way to achieve an even layer that firmly holds together.
- Freeze Until Set: Let the bars freeze until they are set before cutting them into small squares. This helps the bars firm up and makes it easier to slice them cleanly into even pieces.
Related
📖 Recipe
No Bake Cookie Dough Bars
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.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 in an airtight container, or up to 2 months in the freezer. They are best eaten straight from the fridge or freezer, at room temperature the chocolate topping softens.
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?