no bake cookie dough bars (only 5 ingredients)
Why you’ll love this recipe
I think most of us can agree — it’s almost impossible to resist sneaking a spoonful of raw cookie dough while baking cookies. I’m 100% guilty of it every single time! As much as I love freshly baked cookies, I’ll be the first to admit that the dough is always the best part.
Of course, I usually regret it later with the dreaded stomach ache from too much raw flour, sugar, and eggs. So, I set out to create a cookie dough recipe that tastes just as good as the classic version — without any of the not-so-fun side effects.
These Edible Cookie Dough Bars are soft, sweet, and totally “lick-the-spoon” approved. They’re made with just five simple ingredients and are the perfect little treat to keep in your fridge for when you need something sweet during the week!
Ingredients in edible cookie dough bars
The amazing thing about these cookie dough bars is that they taste just like cookie dough! Except they are completely free of any eggs, flour, or dairy, so they won’t make you sick.
- almond butter
- maple syrup
- almond flour
- salt
- non-dairy dark chocolate chips
That’s it, the ingredient list is short and sweet, just like these bars!
How to make cookie dough bars
The hardest part about making these bars is waiting for them to set — everything else is super easy!
Start by lining an 8×8 baking dish with parchment paper. In a small saucepan over medium-low heat, melt the almond butter and maple syrup together, stirring occasionally until smooth (be careful not to let it boil).
Pour the mixture into a large bowl, then add the almond flour and salt. Mix with a spatula or clean hands until fully combined. If the dough feels warm, chill it briefly in the fridge or freezer so the chocolate chips don’t melt when you add them.
Once cooled, fold in the chocolate chips. Press the dough firmly into the prepared pan, smoothing it into an even layer. Freeze for 30–40 minutes until set, then slice into squares and enjoy!
How to serve and store
Serve these cookie dough bars chilled, straight from the fridge or freezer, for a cool and satisfying treat.
Store leftovers in an airtight container in the fridge for up to 1 week, or in the freezer for up to 1 month. Let them sit at room temperature for a few minutes if you prefer a slightly softer bite!
I love the shape of these cookie dough bars, but you can easily roll the dough into bite-sized balls if you prefer! Just skip the pan and shape them by hand for a fun, poppable treat.
Feel free to swap the almond butter for any other nut or seed butter you like — peanut butter, cashew butter, or sunflower seed butter all work great here.
If you give this Edible Cookie Dough a try, I’d love to hear what you think! Leave a comment or review below to let me know how it turned out—or if you tried any fun flavor twists.
And if you share it on Instagram, Pinterest, or TikTok, don’t forget to tag me! I try my absolute best to respond to everyone, and seeing your creations always makes my day.
no bake cookie dough bars (only 5 ingredients)
Ingredients
- 1/2 cup almond butter
- 1/3 cup maple syrup
- 3 cups almond flour
- 1/4 tsp salt
- 1 cup mini vegan chocolate chips
Instructions
- To start, prepare an 8×8 baking dish by lining it with parchment paper.
- Then, combine almond butter and maple syrup together by melting the two in a small saucepan on the stovetop over medium to low heat. Stirring occasionally and watching carefully. You want the two to combine but not boil. You can also microwave the two in 30 second increments until they are well combined.
- Remove from heat and pour mixture into a large mixing bowl. Add in the almond flour and salt next and mix with a spatula, or with your clean hands. I prefer using my hands as it’s faster and really gets the ingredients nicely combined.
- If your batter is slightly warm, place it in the fridge or freezer for a few minutes to cool down otherwise when you add in your chocolate chips they may begin to melt and turn your batter a marble color (like mine).
- Add in the chocolate chips last and once again mix with a spatula, or your hands!
- Pour the batter into the prepared 8×8 pan and press firmly with your hands until the dough is evenly dispersed. Place the cookie dough in the freezer for a minimum of 30-40 minutes to harden.
- Remove from the freezer and cut into squares and enjoy! These are best stored in the fridge and enjoyed within 1 week. Or in the freezer and enjoyed within 1 month!
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
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