No Bake Cookie Dough Bars (Vegan, Gluten-Free)

by Kaylie Grace on Feb 13, 2020 (updated Oct 31, 2020)

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These no bake cookie dough bars are vegan, gluten-free, and made with healthy ingredients! Enjoy a sweet and soft layer of edible cookie dough topped with a rich and creamy chocolate glaze. The recipe is refined sugar-free and can easily be made keto-friendly. It’s a healthy dessert that everyone can enjoy!

four no bake cookie dough bars stacked in front of a glass of almond milk

It’s official. No bake desserts are the best kind of dessert. Why? They are super easy to make, require no baking, make less of a mess in the kitchen, and are often made with the healthiest ingredients. Today’s recipe is no different!

These no bake cookie dough bars are perfectly sweet, soft and chewy, and all around delicious. Eight simple ingredients create a thick layer of edible cookie dough and a rich chocolate glaze. And, the best part is that you don’t have to wait for dessert to enjoy them! These bars are so healthy that they can be enjoyed any time of the day.

These no bake cookie dough bars are:

Vegan
Gluten-free
Dairy-free
Healthy
Refined sugar-free
Grain-free
Keto-friendly

a vegan cookie dough bar with a bite taken out of it and stacks of more bars behind it

These dessert bars are made with healthy ingredients! The edible vegan cookie dough is made with almond flour, nut butter, maple syrup, coconut sugar, vanilla, salt, and chocolate chips. The chocolate glaze is made with cacao powder, maple syrup, and coconut oil.

Check out the full ingredients list below:

Almond flour
Nut butter
Maple syrup
Cacao powder (or cocoa powder)
Coconut oil
Coconut sugar
Chocolate chips
Vanilla extract
Salt

small bowls of almond flour, chocolate chips, peanut butter, cacao powder, maple syrup, vanilla, and chocolate chips on a white marble board

For the full recipe, scroll down to view the recipe card below.

First, create the cookie dough by adding the almond flour, nut butter, maple syrup, coconut sugar, vanilla, and salt to a large bowl. Mix the ingredients together until fully combined. Then, fold in the chocolate chips.

Next, line a square baking pan with parchment paper. Press the no bake cookie dough in an even layer across the pan.

a collage of six step-by-step images showing the process of mixing ingredients in a glass bowl and pressing the dough into a square baking sheet

After, create the chocolate glaze by adding the cocoa powder, maple syrup, and melted coconut oil to a bowl. Whisk together for one minute. Note: the glaze will thicken while whisking.

Finally, spread the glaze across the cookie dough layer. Store the pan in the freezer for 15 minutes to set. Then, slice into 16 bars.

a collage of four step-by-step images making chocolate frosting and spreading it on top of a square baking pan

chocolate frosted no bake cookie dough bars sliced into squares with one bar on its side

This particular raw cookie dough recipe is safe to consume because it uses no eggs and blanched almond flour. Therefore, you should have no fears about salmonella or an upset stomach (which are two things caused by traditional cookie dough).

Tips for this making recipe

You can use any type of nut butter for this recipe! I love using creamy peanut butter, but almond butter and cashew butter work as well. If you have a nut allergy, use sunflower seed butter instead.
Use liquid or melted coconut oil for the chocolate glaze. If your coconut oil is solid at room temperature, add a few spoonfuls to a bowl and microwave it for 30 seconds. Then, measure 1/4 cup and proceed with the recipe.
To make this recipe keto-friendly, use sugar-free maple syrup and stevia-sweetened chocolate chips. All other ingredients are able to be consumed on a keto diet.
Store these no bake cookie dough bars in an airtight container in the refrigerator. They will keep fresh for one week.

a hand holding a stack of two vegan no bake cookie dough bars

If you try these No Bake Cookie Dough Bars, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!