These cookie dough bars are made with 5 ingredients and in less than 10 minutes! No baking required, these bars are flourless, egg-free, and grain free.
Don’t tell me you have never eaten raw cookie dough! To be fair, raw cookie dough does taste good. But we all know eating it is a hazard as it contains raw eggs and wheat flour.
Like edible cookie dough, these no bake cookie dough bars are an amazing solution for anyone who enjoys the flavor of cookie dough. And what’s even better, it’s healthier, super easy to make, and doesn’t require any baking.
Table of Contents
No Bake Cookie Dough Bars
Growing up, we were NEVER allowed to sneak bites of cookie dough from the bowl so this recipe kind of makes me feel like a rebel.. or a cheeky adult.
- A no-bake recipe. Like our cornflake bars, It takes only 10 minutes to make the bar mixture. All you have to do next is to wait for them to firm up.
- Only 5 ingredients. And none of them are raw flour or raw eggs.
- Guilt-free. This recipe doesn’t call for any added sugar or other unhealthy ingredients.
I love enjoying these bars or their cookie dough bites counterpart as a healthier treat. Just like my banana, oatmeal, and cinnamon bars, they make a fabulous healthy dessert or satisfying snack between meals.
As mentioned earlier, this recipe calls for just five simple ingredients. If you’ve made any of my healthy desserts before, you’ll be familiar with all of them.
- Almond flour. I use blanched almond flour as it is less nutty in flavor and provides a cookie-like texture even for no-bake desserts. Unlike grain flour, it is completely safe to use almond flour raw.
- Maple syrup. Pure maple syrup helps sweeten the bars and hold all ingredients together.
- Coconut oil. Melted coconut oil replaces butter in this recipe and binds all ingredients together.
- Chocolate chips. The chocolate chips will be used in the bar mixture AND melted on top of them.
- Salt. To give the bars the traditional cookie dough flavor. Salt enhances the flavor of chocolate too.
How to make cookie dough bars
Making these healthy bars is as simple as can be. Here’s how you make them.
Step 1 – Prepare the bar mixture
Start by adding the coconut oil and maple syrup to a microwave-safe bowl and microwave until fully melted. Add the almond flour and salt and whisk until a thick batter remains. If the mixture is too thin, add more flour. Fold in half of the chocolate chips.
Step 2 – Chill the bars
Next, transfer the mixture to an 8×8-inch pan lined with parchment paper. Press it out into an even layer and refrigerate until solid.
Step 3 – Top with chocolate
Now, while the bars set, melt the remaining chocolate chips. Pour the melted chocolate over the bars and refrigerate until the chocolate layer firms up. Sprinkle with flaky salt, slice, and serve.
- If you’d like to cut the carbs and/or sugar in these, replace the syrup and chocolate with low carb alternatives, like sugar free maple syrup and sugar free chocolate chips.
- Refined coconut oil is a better choice for this recipe as it has a neutral scent and flavor.
- When the bars are fully set, allow them to come to room temperature for a few minutes before you cut them. Doing this will prevent the chocolate layer from cracking.
- Add peanut butter to the mixture to enrich the bars with protein.
To store: These cookie dough bars can be safely stored at room temperature for up to a week.
Refrigerate the bars to make them last for up to 2 weeks. Store the bars in an airtight container, putting layers of parchment paper in between. Refrigerated cookie dough bars have a chewier texture.
To freeze. These healthy bars can be stored in the freezer for up to 6 months. Wrap each bar individually with food wrap or parchment paper. Place the bars in a sealable plastic bag or container. Thaw the frozen bars at room temperature for a few minutes before eating them.
More no bake dessert recipes to try
No bake dessert recipes are always a winner, as they cut down on kitchen time!
No Bake Desserts
Edible Brownie Batter
Cookies
No Bake Oatmeal Cookies
Bars, Blondies, and Slices
Caramel Slice
Homemade Candy
Homemade Crunch Bars (Award Winning Recipe!)
These bars are safe to eat so long as they don’t contain eggs and flour made from grains.
If your no-bake bars are not fully set, try leaving them in the fridge longer. The bars may also not set if you have used less almond flour than needed.
Yes, you can cut the bars and bake them before you top them with melted chocolate. Baking these bars will result in a drier and more crumbly texture.
Cookie Dough Bars
Ingredients
- 1/2 cup coconut oil
- 1/2 cup maple syrup can substitute for traditional maple syrup or agave nectar
- 3 cups almond flour
- 1/2 teaspoon salt
- 1-2 cups chocolate chips can use any chocolate chips of choice
Instructions
- Line an 8 x 8-inch pan with parchment paper and set aside.
- In a microwave-safe bowl or stovetop, add your coconut oil with maple syrup and heat until melted. Whisk together until combined.
- Add your almond flour and salt and mix very well, until a thick, crumbly texture remains. If the batter is too thin, add a little extra almond flour. Fold through 1/2 cup of chocolate chips.
- Transfer the cookie dough bar batter into the lined pan and press out into an even layer. Refrigerate.
- Melt your remaining chocolate chips and pour over the tops of the cookie dough bars and refrigerate until it firms up. Top with extra salt and slice into bars.
Notes
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Can u use honey instead of maple syrup? Not a fan of maple flavor…..thanks
Yes you can!
Make these for some friends with all the allergies, including nuts, so I had to use coconut flour instead. And holyyyy smokes I always forget how much more absorbent coconut flour is compared to almond flour. I’m a classic recipe baker and fairly new to vegan and gluten-free baking. I could tell right away it was too crumbly so I added an extra 1/4 cup of both oil and maple sugar. It’s better but having now tried them at they are set, they are still quite dry.
If you have to sub coconut flour, I would recommend reducing the amount of flour in addition to adding extra oil and syrup. 🙂
Delicious! Thanks Arman!
I’ve made this recipe about 4 times already (sometimes halving the quantity) and always eat the entire batch in one sitting!
One of my absolute favorites!! Delicious and quick and easy!
I made it the first time as-is, and it was delicious!! Pretty heavy on the maple syrup flavor, though.
The second time around, I changed it up and added peanut butter. This is my exact amount(s):
1/4 C maple syrup
1/3 C coconut oil
1/2 C natural smooth peanut butter
The rest of the ingredients I kept, and let me tell you- AMAZING!! Even better than the original. So creamy, just the right texture and taste.
So. freaking. good. Thank you!!
These are VERY easy to make and healthy too! Make a great snack and delicious 😋
Loved the simplicity of this recipe in both ingredients and method! Tasted so so good too. I followed the recipe except that I made a “test batch” and halved the ingredients list. Everyone at home loved them and wanted more! Will have to make more very soon. This was perfect for someone with dietary restrictions. Made it SCD friendly and dairy-free as well by using ‘Enjoy life’ choco chips! Definitely have to try out more recipes, thanks Arman!
🙂 You are so welcome, Safina!
Is it ok if I used normal almond flour because I don’t have blanched
Yes!
What do you recommend as a good substitution for coconut oil? I am allergic to all things coconut:(
You can try butter, I’m not a huge fan of the flavor, but it works!
These were amazing! I subbed one cup of coconut flour since I didn’t have enough almond flour. And for the topping – I melted a Lindt dark chocolate w sea salt bar. Perfection!! Thank you for an amazing recipe.
You are so welcome!
This is looking amazingggg
Can I substitute almond flour for white spelt flour?
I haven’t tried but feel free to experiment and see!
This is a super yummy recipe! I have made it several times. Once I subbed out the almond flour for oat flour and preferred it like that. Less grainy than the almond flour. Taste is on point either way!