No Bake Cookie Dough Bars

These No Bake Cookie Dough Bars are a creamy, chocolate-streaked treat that comes together in minutes and sets in the fridge — no oven required. I’ve made variations of this bar dozens of times for potlucks and weeknight snacks, and they’re always the first thing gone. If you like easy, make-ahead sweets, this is a reliable recipe that holds up well.

Why Make This Recipe

• Fast to assemble: ready in about 10–15 minutes active time and chills to set.
• Crowd-pleasing flavor: buttery, nutty cookie dough with melty chocolate on top.
• Simple pantry ingredients: oats, nut butter, maple syrup and chocolate.
• Versatile for diets: easy to adapt to gluten-free or vegan needs.
• Personal note: I love this recipe because it scales well — double it for parties and it still sets perfectly in a larger pan.
  If you enjoy other no-bake desserts, try this no-bake gluten-free pumpkin cheesecake for a seasonal twist.

Recipe Overview

• Prep time: 10–15 minutes
• Chill time: 1–2 hours (or 30 minutes in the freezer)
• Total time: 1–2 hours 15 minutes
• Servings: 9–12 bars (8×8-inch pan)
• Difficulty: Easy
• Method: No-bake assembly — mix base, press into pan, optionally top with melted chocolate, then chill until firm.

My Experience Making This Recipe

When I first tested this recipe I had to tweak the ratio of liquid sweetener to oat flour to avoid a greasy or crumbly bar. I settled on a balance that produces a firm, sliceable bar without baking. A quick chill in the freezer for 20–30 minutes speeds things up and gives the cleanest slices.

How to Make No Bake Cookie Dough Bars

Start by making a soft cookie dough using oat flour (or almond flour), natural nut butter, a liquid sweetener, a little melted coconut oil, vanilla and salt. Press that dough into an 8×8-inch pan lined with parchment so removal is easy. If you like, melt about 4 ounces of dark or semi-sweet chocolate with 1 tablespoon coconut oil and spread it over the pressed dough, then sprinkle mini chocolate chips. Chill until firm, then slice. Key techniques include making sure your base is slightly tacky (not wet) and using chilled cutting so bars slice cleanly.

Ingredients I use in testing:

• 1 1/2 cups rolled oats, ground to oat flour (pulse in a food processor)
• 3/4 cup natural peanut butter (or almond butter)
• 1/3 cup maple syrup (or honey)
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1/2 cup mini chocolate chips, plus extra for topping
  Optional chocolate layer: 4 oz dark chocolate + 1 tbsp coconut oil, melted

Equipment recommendations: food processor (for oat flour), 8×8-inch pan, parchment paper, rubber spatula, and a microwave-safe bowl or double boiler for melting chocolate.

Expert Tips for Success

• Use oat flour made from rolled oats for raw-flour safety; pulse to a fine texture in a food processor for the best mouthfeel.
• Measure sticky ingredients by weight if possible: 3/4 cup nut butter ≈ 200 g for consistent texture.
• Line the pan with parchment that overhangs two sides; that makes lifting and slicing bars much easier.
• Chill in the freezer for 20–30 minutes if you need to serve sooner, but finish in the fridge for best texture.
• If the dough is too crumbly, add 1–2 tablespoons more nut butter or 1 tablespoon maple syrup; if too wet, add 1–2 tablespoons oat flour.

How to Serve No Bake Cookie Dough Bars

• Serve chilled on a wooden board or parchment for a clean presentation and easy handling.
• Pair with coffee or cold milk — these bars are rich, so a bitter coffee balances them nicely.
• Cut into small squares for parties or into larger bars for dessert.
• Dress up for special occasions with flaky sea salt or a drizzle of melted peanut butter on top.

Storage and Reheating Guide

Store bars in an airtight container in the refrigerator for up to 7 days; place parchment layers between layers to prevent sticking. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to 3 months. Thaw bars overnight in the fridge or on the counter for 30–60 minutes before serving. Reheating isn’t necessary — if you prefer them softer, let them sit at room temperature for 10–20 minutes.

Recipe Variations

• Gluten-free: Use certified gluten-free oats to ensure no cross-contamination.
• Nut-free: Swap nut butter for sunflower seed butter and use sunflower seed flour or oat flour.
• Lower-sugar: Use a sugar-free syrup or reduce maple syrup to 1/4 cup and increase nut butter slightly.
• Double chocolate: Fold 1/4 cup cocoa powder into the base and use a chocolate layer for intense chocolate flavor.

Nutritional Highlights

• Good source of plant-based protein and healthy fats from nut butter.
• Fiber from oats helps with satiety; portion control is important because bars are calorie-dense.
  Allergen info: contains tree nuts or peanuts (depending on your nut butter) and may contain gluten if oats are not certified gluten-free. A typical serving is rich — treat one bar as a dessert-sized portion.

Troubleshooting Common Issues

• Bars too crumbly: The dough needs more binding — add 1–2 tablespoons nut butter or 1 tablespoon maple syrup and press firmly into pan.
• Bars too soft: Chill longer in the refrigerator or add 1–2 tablespoons more oat flour to absorb extra oil.
• Chocolate topping separates or seizes: Melt chocolate slowly in 15–20 second microwave bursts or use a double boiler and add 1 tsp coconut oil to smooth it.

Frequently Asked Questions

Q: Can I use regular all-purpose flour instead of oat flour?
A: I don’t recommend raw wheat flour because it can contain bacteria; if you must use AP flour, heat-treat it first by spreading it on a baking sheet and heating at 350°F (175°C) for 5–7 minutes, then cool before using. Oat flour or almond flour are safer and give a better no-bake texture.

Q: How do I keep the bars from sticking when I slice them?
A: Chill the pan well (at least 1–2 hours) so the bars are firm. Use a sharp knife warmed under hot water, wipe clean between cuts, and use parchment overhang to lift the slab out before slicing.

Q: Can I make these without coconut oil?
A: Yes — coconut oil helps set the bars and smooth melted chocolate, but you can replace it with a neutral oil like avocado oil in the base or omit it from the chocolate layer (just use a 1:1 chocolate-to-fat ratio with a small amount of butter or coconut oil for shine).

Q: Will freezing change the texture?
A: Freezing maintains structure well, but chocolate may bloom (white streaks) if temperature fluctuates. Thaw in the fridge overnight to preserve texture and return to room temperature briefly before serving for best chewiness.

Conclusion

If you want more healthy or vegan takes on cookie dough bars, check out this Healthy No Bake Cookie Dough Bars • Fit Mitten Kitchen recipe. For another simple, no-bake approach try Cookie Dough Bars (Healthy & No Bake) – Beside the Mountain. If you need a fully vegan and gluten-free option, No-Bake Cookie Dough Bars (Vegan & Gluten-Free) – Rainbow Plant Life has great swaps. For a classic chocolate chip forward version, see Chocolate Chip Cookie Dough Bars – Wishes n Dishes. And for another healthy perspective, take a look at Healthy Cookie Dough Bars – Erin Lives Whole.

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