These Healthy No Bake Cookie Dough Bars are a simple, delicious treat that feels like eating cookie dough straight from the bowl—but without any baking required! They’re gluten-free and vegan, making them a perfect snack or dessert for pretty much anyone. The bars are soft and chewy with just the right amount of sweetness and a touch of vanilla and chocolate chips that everyone loves.
I really enjoy making these bars when I want a quick, wholesome snack that satisfies my sweet tooth without any guilt. What’s great is that I can whip them up in just a few minutes, and they hold together beautifully without any extra baking. I usually keep a batch in the fridge for those moments when I crave something sweet but want to keep it healthy and simple.
My favorite way to enjoy these bars is chilled right out of the fridge, but they also soften up nicely if you let them sit at room temperature for a bit. They’re perfect for packing in a lunchbox, sharing with friends, or just munching on during an afternoon break. Honestly, these bars have become a little staple in my kitchen, and I love how easy and fuss-free they are!
Key Ingredients & Substitutions
Gluten-Free Rolled Oats: These give the base a nice chewy texture. If you don’t have oats, try gluten-free puffed rice or quinoa flakes for a different crunch.
Almond Butter: I love almond butter for its creamy richness. For nut-free options, sunflower seed butter works great and still keeps the texture smooth.
Maple Syrup or Agave Nectar: Both act as natural sweeteners. Maple syrup adds a lovely depth, while agave is a bit milder. You can also try brown rice syrup if you want a less sweet version.
Oat Flour & Coconut Flour: Oat flour keeps the dough tender, and coconut flour thickens it up. If you don’t have oat flour, grinding gluten-free oats easily makes a great substitute.
Vegan Chocolate Chips: These add a sweet touch with melty pockets. If you can’t find vegan ones, chopped dark chocolate or carob chips work well too.
Coconut Oil: Helps the chocolate topping set firm and shiny. If unavailable, vegetable oil or vegan butter are okay swaps, but the texture may differ slightly.
How Do You Get the Layers to Stay Firm Without Baking?
Since this is a no-bake recipe, chilling and layering are key to making bars that hold their shape and aren’t too crumbly.
- Make sure to press the base layer firmly into your pan to compact the oats and almond flour—this helps prevent crumbling later.
- After spreading the cookie dough layer, pop the pan in the fridge or freezer for at least 20 mins to firm it up before adding the chocolate topping.
- Gently melt the chocolate and coconut oil mixture without overheating so it sets smooth and glossy. Pour it evenly over the chilled layers.
- Finally, chill the whole pan for at least 1 hour. This longer set time lets all the layers solidify together so the bars cut cleanly.
Following these chilled layering steps ensures you get those nice, neat bars with distinct layers, just like in the photo!
Equipment You’ll Need
- 8×8 inch baking pan – perfect size for shaping and chilling the bars evenly.
- Parchment paper – stops the bars from sticking and makes lifting them out easy.
- Mixing bowls – handy for mixing the base, cookie dough, and chocolate layers separately.
- Measuring cups and spoons – to keep your ingredient amounts accurate for best results.
- Spatula or wooden spoon – great for stirring sticky mixtures and spreading layers smoothly.
- Double boiler or microwave-safe bowl – for gently melting the chocolate and coconut oil without burning.
Flavor Variations & Add-Ins
- Swap almond butter with peanut butter for a classic, rich flavor that works well with chocolate.
- Add a sprinkle of cinnamon or pumpkin pie spice to the cookie dough layer for warm, cozy notes.
- Mix in chopped nuts like walnuts or pecans into the base for extra crunch and nuttiness.
- Try white vegan chocolate chips or butterscotch chips for a sweeter, creamier twist on the topping.
Healthy No Bake Cookie Dough Bars (Gluten-Free, Vegan)
Ingredients You’ll Need:
For the Base Layer:
- 1 1/2 cups gluten-free rolled oats
- 1/2 cup almond flour (or finely ground almonds)
- 1/4 cup maple syrup or agave nectar
- 1/4 cup natural almond butter (or sunflower seed butter for nut-free)
- 1 tsp vanilla extract
- Pinch of salt
For the Cookie Dough Layer:
- 1/2 cup natural almond butter (or sunflower seed butter)
- 1/4 cup maple syrup or agave nectar
- 1 cup gluten-free oat flour (blend gluten-free oats to powder if needed)
- 2 tbsp coconut flour
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/3 cup vegan chocolate chips
For the Chocolate Topping:
- 1/2 cup vegan dark chocolate chips
- 1 tbsp coconut oil
Optional Toppings:
- Flaked sea salt
- Freeze dried raspberries or crushed nuts
How Much Time Will You Need?
This recipe takes about 15-20 minutes of active prep time. Then, allow at least 1 hour of chilling time for the bars to set properly in the fridge before slicing and serving.
Step-by-Step Instructions:
1. Prepare the Base Layer:
Combine the oats and almond flour in a mixing bowl. Warm almond butter and maple syrup gently in a small saucepan until smooth. Stir in vanilla and salt. Pour the wet mix over the dry ingredients and stir well. Press firmly into a parchment-lined 8×8 pan. Chill in the fridge while you make the next layer.
2. Make the Cookie Dough Layer:
Mix almond butter, maple syrup, and vanilla until smooth. Add oat flour, coconut flour, and salt, stirring into a thick dough. Fold in the vegan chocolate chips. Spread this dough evenly over the base layer. Return the pan to the fridge or freezer for 20 minutes to firm the dough.
3. Prepare the Chocolate Topping:
Melt the vegan chocolate chips with coconut oil gently using a double boiler or microwave. Stir until silky. Pour the melted chocolate over the cookie dough layer and spread evenly. Sprinkle the top with sea salt and freeze dried raspberries or nuts if using.
4. Chill and Set:
Place the pan in the fridge for at least 1 hour until the chocolate topping is completely set and bars are firm.
5. Serve:
Let the bars sit at room temperature for 5 minutes before cutting into squares. Store leftovers in an airtight container in the fridge for up to one week.
Can I Use Frozen Almond Butter for This Recipe?
It’s best to use almond butter at room temperature for easy mixing. If your almond butter is frozen, thaw it overnight in the fridge or warm gently in a bowl over hot water before using.
Can I Make These Bars Ahead of Time?
Absolutely! You can prepare the bars and store them in the fridge for up to a week. They actually firm up nicely and the flavors meld better when chilled overnight.
How Should I Store Leftover Bars?
Keep leftover bars in an airtight container in the refrigerator. They’ll stay fresh for about 5-7 days. For longer storage, freeze them wrapped individually for up to 2 months.
What If I Don’t Have Coconut Oil for the Chocolate Topping?
You can substitute melted vegan butter or vegetable oil if you don’t have coconut oil. Just keep in mind the chocolate may set a little softer without it.