Craving something sweet without turning on the oven? These No Bake Cookie Dough Bars are soft, chewy, and loaded with chocolate chips. They come together in minutes, use wholesome ingredients, and taste just like real cookie dough. Perfect for snacks, desserts, or even breakfast on busy mornings!
Table of Contents
Why You’ll Love These No Bake Cookie Dough Bars
You’ll love these bars because they’re irresistibly soft, naturally sweetened, and totally indulgent without the guilt. Made with simple pantry staples, they’re quick to whip up and require zero baking. The texture is creamy yet firm, like classic cookie dough straight from the bowl. They’re vegan, gluten-free, and free from refined sugar, making them a treat everyone can enjoy. Whether you’re prepping snacks for the week or craving something chocolatey after dinner, these bars satisfy every sweet tooth in a wholesome way.
Quick, No Oven Required
These bars are perfect for when it’s too hot to bake or you want a fast dessert. Everything mixes in one bowl and chills in the freezer—no oven needed. You’ll have a batch ready in under an hour.
Allergy-Friendly and Wholesome Ingredients
These No Bake Cookie Dough Bars are free from dairy, eggs, gluten, and nuts (if you use tahini). The natural sweetness from dates and maple syrup makes them a better-for-you treat that still feels indulgent.
Perfect Texture and Flavor
Each bite is soft, rich, and studded with melty chocolate chips. The flavor is a balance of nutty, sweet, and slightly salty—like your favorite cookie dough, only healthier and easier to make.
Key Ingredients and Substitutions
Medjool Dates for Natural Sweetness
Medjool dates are the heart of this recipe. They add natural caramel flavor and hold everything together. If your dates are dry, soak them in warm water for 5 minutes to soften before blending.
Oats or Oat Flour Base
Rolled oats ground into flour give these bars structure and fiber. You can also use store-bought oat flour for a smoother texture. Certified gluten-free oats keep this recipe safe for sensitive diets.
Tahini or Nut/Seed Butter Options
Tahini adds creaminess and a subtle nuttiness. However, you can swap it for almond, cashew, sunflower, or peanut butter based on your preference. Each brings its own flavor twist.
Maple Syrup and Vanilla for Flavor
Pure maple syrup and vanilla extract add sweetness and warmth. Together, they balance the earthy oats and nutty tahini beautifully. Avoid using imitation vanilla for the best flavor.
Chocolate Chips and Optional Toppings
Chocolate chips make these bars feel indulgent. Use dark, semi-sweet, or vegan chocolate chips. For an extra treat, drizzle melted chocolate on top and sprinkle flaky sea salt for that irresistible finish.
How to Make No Bake Cookie Dough Bars (Step-by-Step)
Prepare the Oat Flour
Start by grinding rolled oats in a food processor until they resemble fine flour. This gives your bars a soft and dough-like texture.
Blend the Dough Ingredients
Add the pitted dates, tahini, maple syrup, vanilla, and sea salt to the oat flour. Blend until the mixture turns sticky and holds together. Add a splash of plant-based milk if it’s too dry.
Fold in Chocolate Chips
Transfer the dough to a bowl and mix in half the chocolate chips by hand. If it’s too sticky, chill for about 15 minutes to firm up before shaping.
Press and Shape in the Pan
Line a loaf pan with parchment paper. Press the dough evenly into the pan using your hands or a flat spatula. Make sure it’s smooth and compact for clean slicing later.
Chill and Add Chocolate Topping
Melt the remaining chocolate chips using a double boiler or microwave. Optionally, stir in melted coconut oil for a glossy texture. Drizzle over the dough, then freeze for about 30 minutes.
Slice and Serve
Once the topping is firm, remove from the freezer and let rest for 5–10 minutes before slicing. Cut into 16 bars and enjoy straight from the fridge or freezer.
Expert Tips for Best Results
Softening Dates and Adjusting Texture
If your dates are firm, soaking them makes blending easier. A tablespoon of milk can help if the dough feels too dry, ensuring a smooth, cohesive mix.
Preventing Sticky Dough
Warm kitchens can make the dough stickier. If that happens, refrigerate the dough for 20 minutes before pressing it into the pan.
Choosing the Right Pan and Thickness
Use a loaf pan for thick bars or a square pan for thinner ones. Either works well as long as the dough is evenly spread and compacted.
Serving and Freezing Suggestions
These bars taste amazing slightly chilled. You can freeze them for up to a month and thaw a few minutes before eating. Perfect for meal prep or sweet cravings.
Storage and Make-Ahead Guide
Refrigeration vs Freezing
Store the bars in an airtight container in the fridge for up to one week. For longer storage, freeze them for up to four weeks without losing texture.
How Long They Keep Fresh
When kept properly sealed, they maintain their soft, chewy texture for several days. Always let them rest for a few minutes before slicing after freezing.
Suitable for Various Diets
These bars are vegan, gluten-free, and can be nut-free, making them suitable for most dietary needs. Plus, they’re naturally sweetened and oil-free if desired.
Other recipes you may enjoy
- chewy chocolate chip cookies
- chocolate no bake cookies
- simple churro cheesecake
- Pumpkin Cottage Cheese Pancakes
Conclusion or Final Thoughts
These No Bake Cookie Dough Bars are the ultimate treat for anyone who loves cookie dough flavor without the oven. They’re easy, quick, and made with wholesome ingredients you can feel good about. Whether you enjoy them as a snack or dessert, they’re always a hit. You can even share your creation on Pinterest for more dessert inspiration!
No Bake Cookie Dough Bars
Equipment
- Food processor To grind oats and blend the dough.
- Loaf pan Line with parchment for easy removal.
- Spatula For pressing and smoothing the dough.
- Microwave-safe bowl If melting chocolate in the microwave.
Ingredients
- 1 cup soft Medjool dates, pitted (about 7 oz or 200g)
- 2 ¾ cups rolled oats (or 2 1/4 cups oat flour)
- ¼ cup smooth tahini (or nut/seed butter of choice)
- 4 ½ tablespoons pure maple syrup
- 1 tablespoon pure vanilla extract
- ½ teaspoon fine sea salt
- 1 cup vegan chocolate chips, divided
- 2 teaspoons refined coconut oil, melted (optional for topping)
Instructions
- Grind rolled oats in a food processor until finely ground into flour.
- Add dates, tahini, maple syrup, vanilla, and salt to the oat flour. Blend until a sticky dough forms. Add a splash of plant milk if needed.
- Transfer the dough to a bowl and mix in half the chocolate chips. If too sticky, chill for 15–20 minutes.
- Line a loaf pan with parchment paper and press the dough evenly into it using your hands or a flat tool.
- Melt remaining chocolate chips with coconut oil (optional). Drizzle over dough and freeze for 30 minutes.
- Once firm, let rest for 5–10 minutes, then slice into bars and enjoy.
