Introduction

No-Bake Cookie Dough Bars are a delicious vegan and gluten-free treat that’s quick to prepare and perfect for satisfying your sweet tooth. These bars combine soft Medjool dates, rolled oats, and rich chocolate for a chewy, satisfying snack.

The image shows six rectangular cookie dough bars arranged in a neat row on white marbled parchment paper. Each bar has two layers: the top layer is a creamy light brown cookie dough with visible dark chocolate chips scattered throughout, and the bottom layer is a smooth, rich dark brown chocolate base. The chocolate layer has a shiny, slightly textured surface with gentle swirls, while the cookie dough layer looks soft and dense. Small chocolate chips and crumbs are scattered around the bars on the parchment paper, which rests on a metal cooling rack beneath. The overall look is clean and appetizing, with the bars evenly spaced and parallel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 packed cup of soft Medjool dates, pitted
2 3/4 cups rolled oats (~260-275g), certified gluten-free if needed
1/4 cup smooth tahini (56g) (or almond butter or cashew butter)
4 1/2 tablespoons pure maple syrup
1 tablespoon pure vanilla extract
1/2 teaspoon fine sea salt
1 cup (180g) vegan chocolate chips, divided
2 teaspoons refined coconut oil, melted (optional; omit to keep oil-free)

Instructions

Step 1: If the dates are not very soft, cover them with hot water for 5 minutes, then drain and pat dry.
Step 2: Place the oats in the bowl of a food processor and blend until you have a fine oat flour. Alternatively, use store-bought oat flour.
Step 3: Add the pitted dates, tahini, maple syrup, vanilla extract, and salt to the oat flour. Blend until the mixture forms a sticky dough that comes together as a ball. If the dough feels dry, add plant-based milk a teaspoon at a time until it sticks together when pressed.
Step 4: Transfer the dough to a large bowl. Fold in 1/2 cup of the chocolate chips with a spatula. If the dough is too sticky to handle, chill it in the fridge for 20 minutes.
Step 5: Line an 8×4-inch (20×10 cm) or 9×5-inch (23×13 cm) loaf pan with parchment paper, leaving excess hanging over the sides. Press the dough evenly into the pan, smoothing the top. Freeze for 30 minutes or longer to set. Lift the dough from the pan using the parchment paper.
Step 6: Melt the remaining 1/2 cup chocolate chips with coconut oil using a double boiler or microwave. For double boiler, simmer water in a saucepan and place a heatproof bowl on top without touching water. Stir until melted. For microwave, heat chocolate and oil in 25-30 second intervals, stirring between, until melted.
Step 7: Drizzle the melted chocolate over the chilled cookie dough and lightly sprinkle with flaky sea salt if desired. If the chocolate doesn’t harden quickly, return to the freezer for 5-10 minutes. Slice into 8 thick bars or smaller squares before serving.

Tips & Variations

For a nut-free version, stick with tahini instead of almond or cashew butter.
Use certified gluten-free oats to keep the bars gluten-free.
Add a teaspoon of plant-based milk if the dough feels too dry for easier blending.
Sprinkle flaky sea salt on top to enhance the chocolate flavor and add a nice contrast.
Try mixing in chopped nuts or shredded coconut for extra texture.

Storage

Store leftover cookie dough bars in an airtight container in the freezer for several weeks. To enjoy, thaw at room temperature for a few minutes or eat them straight from the freezer for a firm, refreshing treat.

How to Serve

The image shows six rectangular bars of chocolate chip cookie dough with a smooth, thick layer of chocolate on top. Each bar has two layers: a bottom layer of light brown cookie dough filled with dark chocolate chips, and a top layer of solid, glossy dark chocolate with a slightly textured surface. The bars are arranged in two columns on a white marbled surface, with some loose chocolate chips scattered around them. On the right side, there is a knife with a wooden handle, next to some chocolate smudges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of dates?

Medjool dates are preferred because they are soft and sweet, but you can substitute with other varieties. If using firmer dates, soak them in hot water to soften before blending.

Is it necessary to chill the dough before adding the chocolate?

Chilling the dough makes it easier to handle and helps the bars hold their shape when sliced. If your kitchen is warm, the dough can be quite sticky, so chilling is recommended.