I’ve actually already written a beautiful recipe for Peanut Butter Oatmeal Cookies here if you love peanut butter recipes. I even have a nice no-bake peanut butter oat cups recipe right here.
I love no-bake recipes because they’re less of a hassle.
These no-bake cookie dough bars can be enjoyed as a dessert without guilt!
They have a soft cookie dough base layered with a rich chocolate topping, sprinkled with flaky sea salt for that irresistible sweet-salty combo.
They require zero baking, making them perfect for busy weekdays or lazy weekends when you just want something indulgent without the effort.
With only a handful of ingredients, you can whip these up in minutes, and they set beautifully in the fridge.
They’re quick, easy, and the kind of snack you’ll want to keep stocked in your freezer at all times.
(I have included variations and substitutes at the end of the recipe in case you want dairy-free options or want to make different variations)
It satisfies my cravings!
But even plain, these cookies are like a cozy hug in cookie form, lol.
- Use a silicone spatula for mixing—it makes combining sticky ingredients much easier. You can grab one like this silicone spatula set.
- For cleaner cuts, dip your knife in hot water before slicing the bars, it glides through the chocolate layer smoothly.
- Don’t skip the flaky sea salt—it balances the sweetness beautifully. Try this Maldon sea salt flakes for the perfect finish.
- If you want to boost protein, add a scoop of vanilla protein powder to the dough—it’ll still taste amazing.
Now, let’s dive into the recipe!
Healthy No Bake Cookie Dough Bars
Course: DessertDifficulty: Easy12
bars15
minutes2
hoursIngredients
1 cup almond flour
1/2 cup creamy peanut butter (or almond butter)
1/4 cup pure maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/3 cup dark chocolate chips (for dough)
1 cup dark chocolate chips (for topping)
1 tablespoon coconut oil (for topping)
Flaky sea salt, for garnish
Directions
- Start by mixing together almond flour, creamy peanut butter, maple syrup, melted coconut oil, and vanilla extract in a large bowl until a soft, smooth dough forms. Fold in the dark chocolate chips gently so they’re evenly distributed. Press this mixture firmly into a parchment-lined 8×8 baking pan to form the base layer.
- In a heatproof bowl, melt the remaining dark chocolate chips with coconut oil until smooth, either using a microwave in 30-second intervals or a double boiler. Pour this melted chocolate over the cookie dough base, spreading it evenly with a spatula to cover the entire surface. Sprinkle flaky sea salt generously on top.
- Place the pan in the fridge for 1–2 hours, or until the chocolate topping is fully set. Once chilled, lift the bars out of the pan using the parchment paper and cut into 12 even squares or rectangles. Serve immediately or store in an airtight container in the fridge for up to one week.
- I personally love these for tea time. It goes great with some lemon tea.
Variations and Substitutes:
Swap peanut butter for almond butter or cashew butter if you prefer a different nutty flavor.
Use sugar-free chocolate chips for a lower sugar option.
For a fun twist, stir in chopped nuts, shredded coconut, or even dried cranberries into the dough layer.
Make them vegan by ensuring you use dairy-free chocolate chips.
Whether you’re looking for a make-ahead snack, an after-gym treat, or a dessert that doesn’t make you feel heavy, these peanut butter oat bars are here to deliver.
They’re a perfect balance of chewy, creamy, and chocolaty, with just the right amount of indulgence to make your taste buds happy.
Go ahead, make a batch (or three). You’ll want these on repeat in your freezer, trust me.
You Might Also Like:
- 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies – chewy, gluten-free cookies you can make in minutes.
- No-Bake Peanut Butter Protein Balls – soft, high-protein bites perfect for post-workout or snack time.
- Cookie Dough Overnight Oats – a deliciously indulgent, ready-to-eat breakfast with peanut butter and chocolate vibes.
