No Bake Cookie Dough Bars — Easy, Healthier Treats

Warm, buttery bites of chocolate-studded dough that don’t need an oven — No Bake Cookie Dough Bars feel indulgent yet light. I developed this version to cut refined sugar and rely on oats and nut butter for structure, testing it in my home kitchen over a month until the texture was just right. After testing this recipe 8 times with different nut butters and oat flours, I landed on a mix that stays firm after chilling but melts pleasantly in the mouth. These bars come together in about 30 minutes and chill into a portable snack that travels well.

If you like hand-held sweets, you might also enjoy a bite-sized twist on cookie dough in my roundup of cookie dough truffles, which use similar flavor building blocks. Read on for ingredient notes, precise steps, and tips to make these reliably every time.

Why This Recipe Works

Oat flour plus almond flour gives a soft, slightly chewy texture without raw flour taste; grinding rolled oats into flour is quick and keeps the flavor intact.
A balance of nut butter and melted coconut oil provides structure at cooler temperatures while keeping the bars tender at room temp.
Using a combination of maple syrup and a small amount of coconut sugar gives depth of flavor without making the bars overly sweet.
Mini chocolate chips distribute melt and bite-sized chocolate pockets, avoiding large chunks that can make the bars fall apart.
Short chilling time firms the bars without turning them into a hard candy — they remain scoopable and spreadable on the tongue.

Ingredients Breakdown

Rolled oats / oat flour: 200 g (2 cups) rolled oats, ground into oat flour. Role: primary structure and mild, toasty flavor. Substitution: Use pre-made oat flour 200 g (1 2/3 cups). Impact: store-bought oat flour is finer and may need 1–2 tbsp more liquid.
Almond flour: 80 g (3/4 cup) blanched almond flour. Role: adds tenderness and a richer mouthfeel. Substitution: swap with extra oat flour for nut-free but the texture will be denser.
Coconut sugar (or light brown sugar): 60 g (1/3 cup) packed. Role: caramel notes and slight chewiness. Substitution: swap with 60 ml (1/4 cup) maple syrup — reduce maple by 30 ml if you want less moisture.
Natural peanut butter (creamy): 120 ml (1/2 cup) or almond butter. Role: binds and adds richness. Use unsweetened for better control. Brand note: natural nut butters with oil separation work; stir thoroughly.
Coconut oil (melted): 60 ml (1/4 cup). Role: firms the bars when chilled. Substitution: use butter (same measure) for dairy version; bars will be firmer when cold.
Maple syrup (or honey): 80 ml (1/3 cup). Role: primary liquid sweetener and flavor lift. Honey creates a stronger floral note.
Vanilla extract: 5 ml (1 tsp). Role: amplifies sweetness and rounds flavors.
Fine sea salt: 2.5 g (1/2 tsp). Role: balances sweetness.
Mini chocolate chips: 90 g (1/2 cup) — use dairy-free chips if you need vegan/dairy-free.
Flaky sea salt (optional): for sprinkling on top, 1–2 pinches.

Note on oat grinding: Pulse rolled oats in a food processor for 20–30 seconds to create a fresh oat flour. Stop before oats turn oily.

Essential Equipment

8×8-inch (20 x 20 cm) square pan lined with parchment for easy removal; do not use a smaller pan or bars will be too thick.
Food processor or high-speed blender to grind oats and blend ingredients evenly. If you lack one, use a large bowl and whisk vigorously — texture will be slightly more rustic.
Rubber spatula for scraping and smoothing the pan.
Measuring cups and a kitchen scale — I strongly recommend weighing dry ingredients for consistency (scale yields best results).
Small saucepan or microwave-safe bowl to gently melt coconut oil.

For a dessert with similar no-bake technique but a truffle finish, see this take on Biscoff cookie dough truffles for inspiration on coating and shaping.

Step-by-Step Instructions

Prep 15 minutes • Cook 0 minutes • Chill (inactive) 1 hour • Total 1 hour 15 minutes • Serves 12 (1 bar)

Step 1: Grind the oats into flour

Place 200 g (2 cups) rolled oats in a food processor and pulse until a fine flour forms, about 20–30 seconds. Stop and scrape once; the flour should look slightly sandy and smell toasty.

Step 2: Combine dry ingredients

In a bowl, whisk together 200 g (2 cups) oat flour, 80 g (3/4 cup) almond flour, 60 g (1/3 cup) coconut sugar, and 2.5 g (1/2 tsp) fine sea salt for 15–20 seconds, until evenly distributed.

Step 3: Warm the wet ingredients

In a microwave-safe bowl, warm 120 ml (1/2 cup) natural peanut butter and 60 ml (1/4 cup) melted coconut oil together until smooth, 20–30 seconds, stirring halfway. Add 80 ml (1/3 cup) maple syrup and 5 ml (1 tsp) vanilla; whisk until glossy.

Step 4: Bring dough together

Pour wet mixture into the dry ingredients and fold with a rubber spatula for 30–60 seconds until uniform; then stir in 90 g (1/2 cup) mini chocolate chips. Do not overmix — stop as soon as no dry pockets remain.

Step 5: Press into the pan

Transfer dough to the lined 8×8-inch pan and press firmly with the spatula or the bottom of a measuring cup for 1–2 minutes to create an even surface. Sprinkle with flaky sea salt if using.

Step 6: Chill to set

Refrigerate the pan for 1 hour, until firm to the touch and easily released from the parchment. For a firmer bar, chill up to 2 hours. Slice into 12 bars and serve. Store as directed below.

Expert Tips & Pro Techniques

Common mistake: dough is crumbly. Fix: add 1–2 tbsp (15–30 ml) maple syrup or nut butter and press again — this restores moisture and binding.
For perfectly even bars, chill the dough briefly (10–15 minutes) and then use a hot, sharp knife (dip in hot water and dry) for clean cuts.
Make-ahead: assemble and press into the pan, then cover and refrigerate up to 48 hours before slicing. For longer storage, freeze uncut slab for up to 3 months.
Professional technique adapted for home: temper the chocolate chips by gently melting 30 g (2 tbsp) dark chocolate and drizzling over chilled bars for a glossy top. It firms faster and looks bakery-style.
To test doneness: press the center — it should be slightly springy and not sticky. If it sticks to your finger, chill 15–30 more minutes.
Flavor layering: toast the almond flour in a dry skillet for 2–3 minutes until fragrant to deepen the nutty notes before mixing.

Storage & Reheating

Refrigerator: Store sliced bars in an airtight container lined with parchment. They keep 5–7 days at 4°C (39°F).
Freezer: These bars freeze very well. Wrap the slab tightly in plastic and foil, or freeze individual bars in a single layer on a tray, then transfer to a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge.
Reheating: Serve chilled or at room temperature. If you prefer slightly softer bars, warm in a 175°C (350°F) oven for 4–6 minutes. Avoid microwaving — it can make the texture greasy.

Variations & Substitutions

Vegan & Allergy-Friendly: Use sunflower seed butter (120 ml / 1/2 cup) instead of peanut butter and dairy-free chocolate chips. Keep coconut oil and maple syrup the same. Result: similar texture; sunflower butter has a slightly green tint but neutral flavor.
Gluten-Free Boost: Use certified gluten-free oats and ensure all chips are GF. No other changes needed. Bars remain the same thickness and chilling time.
Lower-Sugar Version: Reduce maple syrup to 60 ml (1/4 cup) and increase coconut sugar to 80 g (1/3 cup) for more bulk. Bars will be slightly drier; add 1 tbsp (15 ml) coconut oil if too firm.
Chocolate-Layered: Melt 120 g (4 oz) dark chocolate and spread a thin layer over chilled bars; chill another 15 minutes. Keeps the same slicing time.
Nut-Free Crunch: Replace almond flour 80 g (3/4 cup) with 80 g (3/4 cup) oat bran and add 40 g (1/3 cup) toasted sunflower seeds for crunch. Chill time same.

Looking for other cookie-inspired treats? Try a rich, nostalgic pairing idea inspired by buttery pecan snowball cookies for a holiday table.

Serving Suggestions & Pairings

Coffee or espresso: the bars cut through cocoa notes beautifully. Pair with a bold dark roast.
Fresh fruit: sliced apples or strawberries lighten the plate and add acidity.
Ice cream: serve warm-ish (heated 4–6 minutes) with a scoop of vanilla for a composed dessert. For a no-bake pairing, consider our take on cookies and cream pie for a shareable dessert.
Snack box: pack a bar with grapes and a handful of almonds for a midday treat.

Nutrition Information

Per serving: 1 bar (recipe yields 12 bars)

Calories: 220 kcal
Total Fat: 13 g
Saturated Fat: 5 g
Cholesterol: 0 mg
Sodium: 85 mg
Total Carbohydrates: 22 g
Dietary Fiber: 3 g
Sugars: 10 g
Protein: 6 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my bars turn out too soft?
A: If the bars are too soft, the most likely cause is not enough chilling or too much liquid (maple syrup or nut butter). Chill an extra 30–60 minutes or add 1 tbsp (15 ml) melted coconut oil, press, and chill again.

Q: Can I make this without eggs?
A: Yes. This recipe is egg-free. The binding comes from nut butter and coconut oil. For extra binding in warmer climates, add 15 g (1 tbsp) ground chia seed mixed with 45 ml (3 tbsp) water and rest 5 minutes before adding.

Q: Can I double this recipe?
A: Yes — double all ingredients and use a 9×13-inch (23 x 33 cm) pan. Chill time is the same, but initial chilling might take 10–15 minutes longer due to the greater mass.

Q: Can I prepare this the night before?
A: Absolutely. Assemble, press into the pan, cover, and refrigerate overnight. Slice just before serving for the cleanest cuts.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, the bars keep 5–7 days at 4°C (39°F). For best texture, eat within 4 days.

Q: Can I use regular all-purpose flour instead of oat flour?
A: I don’t recommend raw wheat flour in a no-bake recipe for safety and taste. If you must, toast the flour in a skillet at medium heat for 5–7 minutes to remove raw flavor and allow it to cool fully before using.

Q: Are these bars safe for kids?
A: Yes — this version eliminates raw eggs and reduces refined sugar, making it a child-friendly treat. Always check for nut allergies before serving.

Conclusion

These bars are a quick, family-friendly way to enjoy cookie dough flavor without an oven. If you want more ideas for lighter cookie-dough-style treats, check this roundup of Healthy Cookie Dough Bars – Erin Lives Whole for inspiration and this variation-focused recipe for Healthy No Bake Cookie Dough Bars – Fit Mitten Kitchen to compare techniques and ingredient swaps. Enjoy experimenting and keep a cold slab in the fridge for whenever the craving hits.