These No Bake Cookie Dough Bars taste like the soft center of cookie dough with a firmer, sliceable bite. They are rich, nutty, lightly sweet, and dotted with dark chocolate pieces that melt in your mouth. The texture is tender and slightly chewy from almond flour and nut butter, with a cool, creamy finish after chilling. They are very easy: no oven, one bowl, and just a short chill time. Try serving them with a small scoop of ice cream or a hot coffee for contrast. If you like classic cookies, you might also enjoy the bakery-style chocolate chip cookies recipe for a baked option: bakery-style chocolate chip cookies.
Why You’ll Love This No Bake Cookie Dough Bars
- No oven needed — quick and ideal for hot days or small kitchens.
- Nutty, rich flavor from almond flour and your choice of peanut or almond butter.
- Real dark chocolate chips for bites of bittersweet contrast.
- Simple pantry ingredients and one bowl to mix.
- Ready in about 40 minutes including chill time.
- Easy to customize with swaps or add-ins without breaking the base.
- Great for lunchboxes, snacks, or a simple dessert.
- Naturally portable and cuts into neat bars for serving.
What Is No Bake Cookie Dough Bars?
No Bake Cookie Dough Bars are a chilled, sliceable treat that tastes like edible cookie dough in bar form. They combine almond flour, nut butter, and maple syrup to create a sweet, nut-forward base that holds together after chilling. Dark chocolate chips are folded in for texture and flavor contrast. The method is purely no-bake: mix, press, chill, and slice. The vibe is casual comfort — perfect for weeknight treats, easy party bites, or a quick dessert after dinner.
Ingredients for No Bake Cookie Dough Bars
- 1 cup almond flour
- 1/2 cup peanut butter or almond butter
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup dark chocolate chips
- Pinch of salt
Ingredient Notes (Substitutions, Healthy Swaps)
- Almond flour: Use finely ground almond flour for the smoothest texture. Blanched almond flour works best. For a lower-fat option, try oat flour (note: texture will be softer and more cake-like).
- Peanut butter or almond butter: Either works. Use natural or no-stir versions. For a lower-sugar nut butter, choose unsweetened varieties. Sunflower seed butter is a nut-free swap.
- Maple syrup: Keeps the bars moist and natural. You can use honey (not vegan) but expect a slightly different flavor and a bit more stickiness.
- Vanilla extract: Pure vanilla enhances the flavor; imitation works in a pinch.
- Dark chocolate chips: Use chopped dark chocolate if you prefer larger pockets of chocolate. For a lower-sugar option, try sugar-free chips but check for altered texture.
- Salt: If using salted nut butter, reduce or skip the added pinch.
Step-by-Step Instructions
Step 1 – Combine the dry and wet bases
In a medium bowl, add 1 cup almond flour, 1/2 cup peanut butter or almond butter, 1/4 cup maple syrup, 1/2 teaspoon vanilla extract, and a pinch of salt. Mix until the ingredients come together into a uniform dough.
Visual cue: The mixture should look smooth and slightly shiny from the nut butter.
Step 2 – Fold in the chocolate
Add 1/4 cup dark chocolate chips and gently fold them into the dough until evenly distributed.
Step 3 – Press into the pan
Line a small baking dish (an 8×8-inch or similar small pan works well) with parchment paper. Spread the dough into the dish and press it down evenly with a spatula or the bottom of a flat glass.
Step 4 – Chill to set
Refrigerate the pressed dough for at least 30 minutes to set and firm up. This makes the bars easy to cut and hold their shape.
Pro cue: If you prefer firmer bars, chill for 60 minutes.
Step 5 – Cut and serve
Lift the parchment from the pan and place on a cutting board. Cut into bars or squares. Serve chilled or at room temperature.
Visual cue: Clean cuts and firm edges mean the bars are set and ready to eat.
Pro Tips for Success
- Use room-temperature nut butter for easy mixing; if it is too stiff, microwave for 5–7 seconds to soften slightly.
- Press the dough evenly into the pan for uniform bar thickness and clean slices.
- Chill well — rushing to cut before the bars set will cause crumbling.
- For smoother texture, lightly pulse the almond flour and nut butter in a food processor before mixing (optional).
- Scoop and level the 1 cup almond flour for accuracy; too much flour makes bars dry.
- Taste the dough before chilling and adjust maple syrup or salt as needed.
- If the dough feels too dry, add 1–2 teaspoons of maple syrup or a touch more nut butter; if too sticky, add a tablespoon of almond flour.
- Use a sharp knife warmed under hot water and wiped dry for neat slices.
Flavor Variations
- OPTIONAL: Chocolate Peanut Butter. Use peanut butter and fold in mini peanut butter chips with the dark chocolate for extra peanut flavor.
- OPTIONAL: Almond Joy Twist. Add a tablespoon of shredded unsweetened coconut and use almond butter; top with a few extra chocolate chips.
- OPTIONAL: Cinnamon Maple. Add 1/2 teaspoon ground cinnamon to the mix for a warm spice note.
- OPTIONAL: Espresso Boost. Stir in 1/2 teaspoon instant espresso powder to deepen the chocolate flavor.
- OPTIONAL: Nut-Free. Swap nut butter for sunflower seed butter and use oat flour instead of almond flour if needed (texture will differ).
- OPTIONAL: Chunky Chocolate. Replace chocolate chips with chopped dark chocolate or mix in equal parts chopped nuts for crunch.
Serving Suggestions
- Slice into bite-size bars for parties or larger squares for dessert.
- Serve chilled with a small scoop of vanilla ice cream for contrast.
- Pair with fresh berries or sliced apples to cut the richness.
- Place a bar on top of a coffee or latte saucer for a sweet snack with a hot drink.
- Pack a single bar in lunchboxes or snack bags for a portable treat.
- Use as a topping: crumble a bar over yogurt for a quick parfait.
- Bring to potlucks: arrange on a platter and garnish with extra chocolate chips.
Make-Ahead, Storage & Reheating
- Make-ahead: You can prepare the bars up to 3 days before serving. Keep them refrigerated in an airtight container.
- Storage duration: Store in the refrigerator for up to 5–7 days for best freshness.
- Reheating best practice: These bars are best served chilled or at room temperature. If you prefer them softer, leave a bar at room temperature for 10–15 minutes. Avoid microwaving, which can change texture and melt the chocolate unevenly.
- Texture changes: Chilling firms the bars and concentrates the nut flavors. At room temperature they soften and taste more like soft cookie dough.
Storage and Freezing Instructions
- To freeze: Wrap bars individually in parchment and place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for 30–60 minutes before serving.
- For long-term storage, slice bars first and freeze in a single layer on a baking sheet, then transfer to a bag to prevent sticking.
- If you do not want to freeze, keep bars refrigerated and eat within 5–7 days. Freezing can slightly change texture, making them firmer after thawing; let thaw fully to restore softer bite.
Nutrition Facts (Per Serving)
Assumes recipe yields 12 bars. Estimates are approximate.
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
147 | 4.4 g | 10 g | 10.3 g | 1.9 g | 67 mg
Estimates vary by brands and portions.
FAQ About No Bake Cookie Dough Bars
Q: My mixture is too dry and crumbly. What can I do?
A: Add 1 teaspoon of maple syrup or 1 teaspoon of nut butter at a time and mix until it holds together.
Q: The dough is too sticky to press. How do I fix it?
A: Chill the dough for 10–15 minutes, or press it using parchment paper to avoid sticking.
Q: Can I use flour instead of almond flour?
A: You can try oat flour, but texture will be softer and not as rich. Regular wheat flour is not recommended raw.
Q: How long should I chill the bars before cutting?
A: At least 30 minutes; up to 60 minutes if you want a firmer bar.
Q: Can I make these vegan?
A: Yes — use almond butter and check that your chocolate chips are dairy-free. Maple syrup is already vegan.
Q: Do the bars need to be refrigerated during transport?
A: If transport is short (under 2 hours) on a cool day, they are okay. For longer trips or hot weather, keep them chilled in an insulated bag.
Notes
- For cleaner slices, chill the whole slab until firm, then score before fully cutting to guide even bars.
- If you like a glossy top, smooth the pressed surface with the back of a wet spoon before chilling.
- Use silicone molds for single-serve shapes if you prefer round bites over bars.
- Taste the raw dough and adjust sweetness or salt before chilling — this is the best time to tweak flavors.
- If using salted nut butter, reduce or skip the added pinch of salt to avoid over-salting.
Troubleshooting
Problem: Bars are falling apart after cutting.
Fix: Chill longer until firm. Press the dough more firmly into the pan next time.
Problem: Bars are too sweet.
Fix: Use unsweetened nut butter or reduce maple syrup to 3 tablespoons next time.
Problem: Texture is grainy or dry.
Fix: Add 1–2 teaspoons of nut butter or maple syrup and mix, then press and chill.
Problem: Chocolate chips sink or melt into the mix.
Fix: Fold chips in gently at the end and press quickly; refrigerate right away to prevent melting. Use mini chips to keep distribution even.
Problem: Bars stick to parchment.
Fix: Lightly grease the parchment or chill longer; use a sharp knife and wipe between cuts.
Problem: Nut butter separation (oil) in jar affects texture.
Fix: Stir nut butter well before measuring. If oil is excessive, blot some with a paper towel and then measure.
Final Thoughts
These No Bake Cookie Dough Bars are a fast, satisfying treat that brings the best parts of cookie dough into an easy, chilled bar. They require little skill, use pantry staples, and let you enjoy a safe, no-bake dessert in under an hour.
Conclusion
For another healthy take on no-bake cookie treats, see Healthy No Bake Cookie Dough Bars – Fit Mitten Kitchen.
No Bake Cookie Dough Bars
Ingredients
Main Ingredients
- 1 cup almond flour Use finely ground almond flour for the best texture.
- 1/2 cup peanut butter or almond butter Natural or no-stir versions work best.
- 1/4 cup maple syrup Can substitute with honey, but expect a different flavor.
- 1/2 teaspoon vanilla extract Pure vanilla enhances flavor.
- 1/4 cup dark chocolate chips Chopped dark chocolate can be used for larger pockets.
- Pinch none salt Reduce or skip if using salted nut butter.
Instructions
Preparation
- In a medium bowl, add almond flour, peanut butter or almond butter, maple syrup, vanilla extract, and salt. Mix until the ingredients come together into a uniform dough.
- Add dark chocolate chips and gently fold them into the dough until evenly distributed.
- Line a small baking dish with parchment paper and spread the dough into the dish, pressing it down evenly with a spatula or flat glass.
Chilling
- Refrigerate the pressed dough for at least 30 minutes to set and firm up. For firmer bars, chill for up to 60 minutes.
Serving
- Lift the parchment from the pan and place on a cutting board. Cut into bars or squares and serve chilled or at room temperature.