Go Back
A stack of three squares of delicious, no-bake cookie dough fudge with chocolate chips on a wooden serving board.

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

Indulge in guilt-free goodness with these incredibly easy and delicious no-bake cookie dough bars, crafted to be gluten-free, vegan, and utterly satisfying.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup oat flour certified gluten-free
  • 0.5 cup almond flour blanched
  • 0.5 cup creamy nut butter e.g., cashew or almond butter, unsalted
  • 0.5 cup maple syrup pure
  • 1 tsp vanilla extract pure
  • 0.25 tsp salt fine sea salt
  • 0.5 cup vegan chocolate chips mini, for mixing into dough
  • 0.75 cup vegan chocolate chips for topping
  • 1 tbsp coconut oil refined or unrefined, for topping

Equipment

  • 8x8 inch baking dish
  • Parchment Paper
  • Large Mixing Bowl
  • Medium microwave-safe bowl
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars later.
  2. In a large mixing bowl, combine the certified gluten-free oat flour, blanched almond flour, and fine sea salt. Whisk briefly to ensure they are well mixed.
  3. Add the creamy nut butter, pure maple syrup, and pure vanilla extract to the dry ingredients. Mix with a spatula until a thick, uniform dough forms. It should be firm but pliable.
  4. Gently fold in the mini vegan chocolate chips until evenly distributed throughout the cookie dough.
  5. Transfer the cookie dough mixture to the prepared baking dish. Using the back of a spoon or your hands (lightly greased if sticking), press the dough firmly and evenly into the pan, making sure it reaches all corners.
  6. In a medium microwave-safe bowl, combine the vegan chocolate chips for the topping and coconut oil. Microwave in 30-second intervals, stirring well after each, until completely melted and smooth. Alternatively, melt over a double boiler.
  7. Pour the melted chocolate mixture evenly over the pressed cookie dough layer. Gently tilt the pan or use a spatula to spread the chocolate to cover the entire surface.
  8. Place the baking dish in the refrigerator and chill for at least 2 hours, or until the chocolate topping is firm and the bars are set. This is crucial for easy cutting.
  9. Once firm, use the parchment paper overhangs to lift the entire slab of bars from the dish. Place on a cutting board and cut into 12 equal bars using a sharp knife.
  10. Serve immediately or store for later. Enjoy your Healthy No Bake Cookie Dough Bars!

Notes

Storage: Store leftover bars in an airtight container in the refrigerator for up to 1 week.
Nut Butter: Any creamy nut butter (almond, cashew, peanut butter if not concerned about peanuts) will work, but cashew or almond butter provides a more neutral flavor profile resembling traditional cookie dough.
Make Your Own Oat Flour: You can make your own oat flour by blending certified gluten-free rolled oats in a high-speed blender or food processor until a fine flour forms.
Texture: If your dough feels too crumbly, add a tiny bit more maple syrup or nut butter, 1 tsp at a time. If it's too sticky, add a little more oat flour.