Cookie Dough Bars
Cookie dough lovers, this one’s for you. These no-bake Cookie Dough Bars have all the nostalgic, lick-the-spoon goodness of classic cookie dough… but with a better-for-you twist.
They’re rich, chewy, chocolatey, and made with simple ingredients like almond flour, nut butter, maple syrup, and chocolate chips. The best part? No oven, no eggs, no fuss. Just mix, press, chill, slice… and devour!
I love using cashew butter because it gives the bars that dreamy cookie-dough flavor, but peanut butter or almond butter work beautifully, too.
Why you’ll love this recipe:
- Totally safe to eat: Made without raw eggs or uncooked flour, so you can enjoy worry-free.
- Super simple: No baking needed— mix, press, chill, slice, and bite!
- Wholesome ingredients: A better-for-you treat featuring almond flour and nut butter
- Next-level delicious: These will quickly earn a top spot as your all-time favorite snack!
If you’re one to sneak spoonfuls of raw cookie dough while baking (no judgement, I’m guilty, too!), then this treat is an absolute must-try. It captures a similar addictive flavor to the raw stuff that we adore, but here’s the kicker – these bars are safe-to-eat, gluten-free and easily customizable for a vegan (and dairy-free) delight by using dairy-free chocolate chips. It’s a win-win situation.
These bars are also ridiculously easy to make— because they’re no-bake! In just a few simple steps, you’ll have a decadent treat that’s perfect for any occasion. The rich, creamy base combined with a chocolate coating is sheer bliss in every bite. They’re the perfect sweet fix for yourself, a fun snack for the kids, or an impressive dessert to share with friends.
These bars aren’t just delicious— they’re made with wholesome ingredients that’ll leave you feeling great. A delish blend of almond flour, creamy nut butter, a drizzle of maple syrup, and a splash of vanilla extract come together to recreate all the irresistible yumminess of classic cookie dough. And let’s not forget the chocolate chips!
If you’re as obsessed with cookie dough as I am, you’ve got to try some of my favorite recipes that celebrate this sweet, nostalgic flavor. Scoop up my Oatmeal Chocolate Chip Cookie Dough for a treat you can enjoy straight from the bowl, or try my Cookie Dough Frozen Yogurt Bites, perfect for sharing (or keeping all to yourself!). If you’d rather skip the bites, whip up my Cookie Dough Frozen Yogurt for a creamy, dreamy ice cream-like dessert.
If you’re team cookies over dough, you’ve got to try my irresistible Peanut Butter Chocolate Chip Cookies!
Cookie Dough Bars
Ingredients
- 2 ¼ cups blanched almond flour, make sure it's made from peeled almonds, with no skins
- ½ teaspoon kosher salt
- 1 cup cashew butter, peanut butter, or almond butter*
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup semi-sweet or dark chocolate chips
Chocolate top
- 1 cup semi-sweet or dark chocolate chips
- 1 tablespoon nut butter
Instructions
- Prep the pan: Line an 8×8-inch baking pan with parchment paper, leaving extra overhang on the sides for easy removal.
- Mix the dry ingredients: In a medium bowl, stir together the almond flour and salt.
- Make the dough: In a separate bowl, stir together the nut butter, maple syrup, and vanilla extract until smooth and thick. Add the almond flour mixture and stir until fully combined. The mixture will be thick, moist, and slightly crumbly. If it feels too dry, mix in 2 teaspoons warm water. Fold in the chocolate chips.
- Press into the pan: Transfer the cookie dough mixture to the prepared baking pan and press it down firmly and evenly. Really pack it in so the bars hold together nicely.
To make the chocolate topping:
- Add the chocolate chips and 1 Tbsp nut butter to a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until melted and velvety smooth. You can also use a double boiler.
- Top and chill: Pour the melted chocolate over the cookie dough base and spread it evenly with the back of a spoon or spatula. Refrigerate for at least 2 hours, or until firm. Lift the bars out using the parchment overhang, place on a cutting board, and slice into 16 squares. Enjoy chilled!
My husband could not believe what was in these. If I wouldn’t have made them myself, I wouldn’t have believed it either. Just. like. cookie dough-DELISH!
Hooray!! So happy you and your hubby loved them. When my daughter was in college, her roommates used to request them over and over again!
Yummm! This was so fast and easy to make!! Absolutely delicious! My friends and I devoured them during our girls night in!
Hi Jenny, so glad this recipe was a hit! Fast, easy, delicious…sounds like the perfect treat for a girls night in! Thanks for sharing the love❤️
—Donna
Hi Joy, I have a child with tree nut allergies, so we do not use almond flour. Is there another flour to substitute??
thank you,
toni
Hi Toni, thanks for your question! I’ve never tried this recipe with an alternative flour. It becomes tricky because some flours cannot be eaten raw (blanched almond flour is safe to eat raw). Coconut flour can also be eaten raw, so if you want to give that a shot, it should work in theory. Also, if you have old-fashioned oats in the house, you can call the company to ask if they’re safe to eat raw (they’re steamed and pressed before they hit the market, making them safe)…and if you confirm they are, you can pulse into a flour and use that instead of almond flour. Again, I haven’t tried this with other flours so I’m not 100% sure it’ll work seamlessly, but if you decide to give a shot, I’d love to hear how it turns out!
Can honey be substituted for the maple syrup?
Hi CW! Yes, you can use honey as a substitute for maple syrup in this recipe. We hope it’s a hit at your table!
-Alison
I want to make this but I have honey but not maple. I don’t see why it shouldn’t work. Any suggestions?
Hi Ricia, thanks for your question! You’re correct – for this recipe, honey will work just fine in place of maple syrup. We’re thrilled this recipe caught your eye – hope you enjoy every bite!
-Alison
Quick and easy to make delicious will make on repeat
Hi Helen! We’re so glad you loved this recipe – it’s definitely a keeper!
-Alison
I have a peanut allergy, and I am not too crazy about almond butter. Can I substitute cashew butter?
Hi Kat, yes, you can use cashew butter in this recipe! Please let us know how it turns out if you give it a shot…we’d love to hear your thoughts!
—Donna
Thankyou for lovely recipe, going to try it tomorrow, will substitute honey for maple syrup as it won’t be so sweet.
Hi Christine! So glad you’re giving this recipe a try – your taste buds are in for a treat!
-Alison
Can I make ahead and freeze for a party a few days later?
Hi Karen, yes! You can make this recipe ahead and freeze it! Hoping it’s a hit at your party!
—Donna
Can this be made without the maple syrup or honey? Do not want any added sweetener natural or artificial
Hi H! While you could make it without the added sweetener, Joy is concerned that the almond flour batter will be too bland. And we would hate for you to waste all of these ingredients if you aren’t happy with the resulting flavor. If you’re open to stevia or monk fruit, you can always experiment with those sweeteners. If you do experiment, please let us know how it goes! — Eliza (Team Joy)
Hello! I would love to try this recipe and add some protein powder. I don’t know if this would make a big difference in texture or would require more changes. Do you have any suggestions?
Thank you!!
Hi Terry! Yes, you can definitely add protein powder to these Cookie Dough Bars for a little extra oomph! Here’s how to do it: Swap out 1/4 cup of the almond flour for 1/4 cup of unflavored or flavored protein powder (it will probably taste great with vanilla or chocolate). If the mixture seems too dry or crumbly, just add a splash of water or milk to bring back a smooth, batter-like texture. Hope it turns out wonderful! — Eliza (Team Joy)
These taste great! Even my kids love them!
Hi Gayle! We’re so thrilled to hear that you love this recipe. They’re the perfect sweet fix for yourself AND a fun snack for the kids. They’re sweet, packed with tons of protein and healthy fats, and oh so chocolatey! You’ve inspired me to go whip these up. Enjoy! — Eliza (Team Joy)
I’m on my second time making this and can honestly say it’s now my new favorite sweet treat! It’s so easy to make and I love the fact that I don’t need to turn my oven on. Thank you Joy for introducing me to this amazing recipe!
That makes me so happy to hear, Julie! I’m thrilled these bars have earned “new favorite” status….and I’m with you, no-oven treats are the BEST. Thanks for sharing this wonderful review!