These Cookie Dough Bars are delicious bars of chewy no-bake cookie dough, stuffed full of chocolate chips, and topped with an indulgent chocolate ganache. They’re made with healthier ingredients and are sure to become your new favorite treat! Vegan + gluten-free.

Stack of two healthy no-bake cookie dough bars with chocolate chips inside and chocolate ganache on top, one with a bite taken out.

Okay, I need to settle this once and for all… which is better: raw cookie dough or baked cookies? I honestly can’t choose. A classic cookie always hits the spot, but there’s something about that soft, chewy, unbaked dough that’s completely unmatched.

If you’re someone who sneaks bites of cookie dough while making a batch of cookies, these no-bake cookie dough bars were basically made for you. They feature a soft, chewy cookie dough made with nourishing ingredients, studded with chocolate chips, and finished with a rich, silky dark chocolate ganache. A sprinkle of flaky sea salt on top adds the perfect sweet-salty contrast and really takes them over the edge.

These bars are completely vegan and gluten-free, but don’t let that fool you — they’re every bit as indulgent and irresistible as classic cookie dough. Enjoy them as a sweet treat after lunch or dinner, or as a fun midday snack when the craving hits.If you love no-bake desserts as much as I do, you’ll also enjoy my No-Bake Protein Brownies and No-Bake Double Chocolate Caramel Slice! My Chocolate Peanut Butter Protein Bars have a similar vibe, too.

Batch of vegan no-bake cookie dough bars on a plate, topped with rich chocolate ganache and flaky sea salt.

Why You'll Love This Recipe

Easy to make: Just 15 minutes of prep (plus some chill time), and these cookie dough bars are ready to enjoy.
No-bake: No oven needed — these cookie dough bars are meant to be eaten raw.
Loaded with chocolate: Need I say more?
Vegan & gluten-free: No eggs, dairy, or flour needed.
Balanced treat: Made with wholesome ingredients that provide complex carbs, protein, and healthy fats to help keep you satisfied and avoid a blood sugar crash.

Ingredients & Substitutions

Ingredients for healthy no-bake cookie dough bars: cashew butter, almond flour, oat flour, maple syrup, vanilla extract, salt, chocolate chips, coconut cream, and flaky sea salt.

Grab these pantry-friendly ingredients to make your no-bake cookie dough bars — you may already have many of them on hand, and the rest are easy to find at most grocery stores.

Cashew butter: Acts as the base of these bars, adding richness and helping the dough stick together. Cashew butter has a naturally buttery yet mild flavor that gives the dough that classic cookie dough vibe. Peanut butter would also be delicious, and almond or sunflower seed butter work well too.
Almond flour: Keeps the dough soft and chewy. Almond flour has a very mild flavor and is safe to eat raw, making it ideal for no-bake recipes.
Oat flour: Adds richness and density while giving that classic “flour” flavor we associate with cookie dough. It contributes a subtle oat taste. I use equal parts almond flour and oat flour for the perfect balance of dense and chewy, but you can substitute more almond flour if preferred.
Maple syrup: Naturally sweetens the cookie dough and adds stickiness to help everything hold together. Agave nectar or other liquid sweeteners can also be used.
Vanilla extract: Rounds out all the flavors and gives the dough that classic cookie dough taste.
Salt: Enhances the flavors and balances the sweetness.
Dark chocolate chips: Used both in the dough and for the chocolate ganache topping. I like dairy-free dark chocolate chips for richer, less overpoweringly sweet bars. Lily’s stevia-sweetened chocolate chips are a great sugar-free option, while semisweet chips will give a sweeter result.
Coconut cream: Makes the ganache silky and luscious without heavy cream. Use canned coconut cream if possible (it’s in the baking or international aisle), or use canned coconut milk. If using coconut milk, chill it in the fridge for at least 12 hours and use only the firm cream that rises to the top. It adds only a very subtle coconut flavor — dairy-free heavy cream works as an alternative if you prefer.
Flaky sea salt: The finishing touch that really takes these bars to the next level. Optional, but highly recommended if you enjoy sweet-and-salty treats!

Find the full ingredient list with measurements in the recipe card below.

Variations & Additions

Here are a few easy ways to customize these cookie dough bars:

Add extra mix-ins: Fold in chopped Oreos for a cookies and cream vibe, or pretzels for a salty crunch. Just be mindful not to overload the dough — too many mix-ins can make it overly thick and harder to press into the pan. You may want to slightly reduce the amount of chocolate chips if adding extras.
Top with sprinkles: Add rainbow or chocolate sprinkles to the dough or on top of the ganache before chilling for a fun, colorful touch.
Swap the chocolate: Use mini chocolate chips, chopped dark chocolate, or even white chocolate chips for a different flavor.
Add a nutty crunch: Fold in chopped cashews, walnuts, or pecans for extra texture.

How to Make Healthy No-Bake Cookie Dough Bars

Forget store-bought cookie dough! Prep these no-bake cookie dough bars in just 15 minutes with these simple steps:

Cashew butter, almond flour, oat flour, maple syrup, vanilla extract, and salt combined in a large bowl.

Step 1: In a large bowl, add the cashew butter, almond flour, oat flour, maple syrup, vanilla extract, and salt.

No-bake cookie dough in a bowl with chocolate chips added, ready to be folded in.

Step 2: Stir until a thick dough forms, then fold in chocolate chips until evenly distributed.

Pressing no-bake cookie dough into a parchment-lined pan using a rubber spatula.

Step 3: Press the dough into a parchment-lined 8×8-inch pan or loaf pan.

Pouring thick chocolate ganache over the cookie dough layer.

Step 4: Place the chocolate chips for the ganache in a small bowl and microwave in 30-second intervals, stirring in between, until melted with no clumps. Stir in the coconut cream until smooth and silky.

Spreading chocolate ganache over no-bake cookie dough with a spoon.

Step 5: Spread the ganache evenly over the cookie dough layer.

Chilled chocolate ganache on cookie dough bars, ready to be sliced.

Step 6: Place the pan in the fridge for at least 1 hour to help the cookie dough and ganache firm up. Remove from the pan and sprinkle with flaky sea salt. Slice into squares and devour!

Chloe's Tips

Choose the right pan: For thick, satisfying cookie dough bars, use a loaf pan or 8×8-inch pan. A larger pan will give you thinner bars.
Line your pan with parchment paper: This makes it easy to lift the bars out for clean slicing and serving.
Press the dough firmly into the pan: Use a spatula or the back of a spoon to compact the dough evenly so the bars hold together once sliced.
Don’t burn the chocolate: Heat chocolate chips gently, stirring frequently, and stop as soon as they’re melted.
Stir the ganache well: Mix the melted chocolate until smooth with no lumps. When adding coconut cream, stir until silky and as smooth as possible.
Wipe your knife between cuts: Especially important with a chocolate ganache topping, this keeps the slices looking clean and bakery-worthy.

Close-up of a stack of two vegan cookie dough bars, one with a bite taken out to show the soft, chewy texture.

Serving Suggestions

Just when you thought these cookie dough bars couldn’t get any better, they are especially delicious with these pairings:

Glass of milk: For a classic cookies-and-milk vibe, serve the bars with cold non-dairy milk. It cuts through the richness and makes each bite even more satisfying.
Fresh berries: Strawberries or raspberries add a refreshing pop of flavor for a nice contrast to the rich chocolate.
Ice cream: Top with a scoop of vegan vanilla ice cream for an extra indulgent dessert.

How to Store No-Bake Cookie Dough Bars

Store these brownies in an airtight container in the fridge for up to 1 week — if they last that long. 😉 You can also freeze them for up to 3 months. When ready to enjoy, thaw in the fridge before serving.

Straight-on close-up of no-bake cookie dough bars, highlighting the rich texture, silky ganache, and chocolate chips inside.

Frequently Asked Questions

They’re made with simple, whole-food ingredients and provide a balance of protein, fats, and carbohydrates — making them a satisfying treat rather than traditional sugary cookie dough.

Pretty close! The cashew butter gives a naturally buttery flavor and rich texture that really mimics classic cookie dough, while the almond and oat flours keep the bars soft and chewy. They aren’t exactly the same as the “real deal,” but they definitely don’t taste like a typical “healthy” treat!

Yes — chilling is key. Since these bars aren’t baked, they need time in the fridge to firm up. Because they’re made with fresh ingredients, they won’t hold up as well at room temperature.

Stack of four healthy cookie dough bars with chocolate chips and ganache topping.

Did you try this recipe?

Let me know what you thought by leaving a ⭐ star rating and comment below and sharing it on Instagram or Facebook!

Thank you!

–Chloe

Healthy No-Bake Cookie Dough Bars

Name: Healthy No-Bake Cookie Dough Bars
Prep time: 15 min
Total time: 75 min
Ingredients: 1 cup cashew butter; ½ cup almond flour; ½ cup oat flour ((or more almond flour)); ¼ cup maple syrup; 2 teaspoons vanilla extract; ¼ teaspoon salt; ½ cup dairy-free dark chocolate chips; ½ cup dairy-free dark chocolate chips; ½ cup canned coconut cream ((see notes)); flaky sea salt ((for topping, optional))

By Chloe Martin

Print recipe Pin recipe

PREP TIME:15

CHILL TIME:1

TOTAL TIME:1 15

SERVINGS:

COURSE: Dessert, Snack

CUISINE: American

Ingredients

Cookie Dough Layer

1 cup cashew butter
½ cup almond flour
½ cup oat flour (or more almond flour)
¼ cup maple syrup
2 teaspoons vanilla extract
¼ teaspoon salt
½ cup dairy-free dark chocolate chips

Chocolate Ganache

½ cup dairy-free dark chocolate chips
½ cup canned coconut cream (see notes)
flaky sea salt (for topping, optional)

Instructions

In a large mixing bowl, combine cashew butter, almond flour, oat flour, maple syrup, vanilla, and salt. Stir until a thick dough forms. Fold in ½ cup of chocolate chips.
Press dough into a parchment-lined 8×8-inch pan or loaf pan. Set aside.
Add another ½ cup of chocolate chips to a small bowl. Microwave in 30 second intervals, stirring in between, until fully melted. Stir in coconut cream until smooth.
Spread the ganache evenly over the cookie dough layer.
Place in the fridge to set for 1 hour. Remove from pan, sprinkle with flaky sea salt if using, and slice into squares. Enjoy!

Notes

Coconut cream: Use canned coconut cream if possible, or use canned full fat coconut milk. If using coconut milk, chill it in the fridge for at least 12 hours and use only the firm cream that rises to the top. These options add a subtle coconut flavor; dairy-free heavy cream works too.

Storage: Store bars in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months — thaw in the fridge before serving.

Did you make this recipe?Leave a comment below and tag @chloescreativekitchen!