1. Can I make no bake cookie dough bars without a food processor?

Yes, you can! If you don’t have a food processor, use store-bought oat flour and mash the dates very well with a fork or blend them in a high-powered blender. Then mix everything together by hand. It requires a bit more elbow grease, but the results will still be delicious.

2. How long do no bake cookie dough bars last in the freezer?

These bars can last in the freezer for up to two months . Store them in an airtight container, and let them sit at room temperature for about 5–10 minutes before enjoying for the perfect texture.

3. Can I make this recipe nut-free and still delicious?

Absolutely. The original recipe is already nut-free by using tahini. You can also use sunflower seed butter as a great alternative. Both options give you the creamy texture and rich flavor needed for the bars, while keeping them allergy-safe.

No Bake Cookie Dough Bars – Best Vegan Treat

Name: No Bake Cookie Dough Bars
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup (200g) soft Medjool dates, pitted; 2 3/4 cups (260–275g) rolled oats (use certified gluten-free if needed); 1/4 cup (56g) smooth tahini; 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 (optional, for chocolate drizzle)

Description

These No Bake Cookie Dough Bars are a healthy, indulgent treat made with just six wholesome ingredients. Vegan, gluten-free, and nut-free, they’re perfect for satisfying your sweet tooth without turning on the oven. Featuring a rich oat and tahini dough, studded with vegan chocolate chips, and topped with a melted chocolate drizzle, these bars are freezer-friendly and incredibly easy to make.

Ingredients

Scale

1 cup (200g) soft Medjool dates, pitted
2 3/4 cups (260–275g) rolled oats (use certified gluten-free if needed)
1/4 cup (56g) smooth tahini
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 (optional, for chocolate drizzle)

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Instructions

If your dates are not soft, soak them in hot water for 5 minutes, then drain and pat dry.
Place oats in a food processor and blend until they become a fine flour.
Add pitted dates, tahini, maple syrup, vanilla, and salt to the oat flour and blend until a sticky dough forms.
Transfer dough to a bowl and fold in 1/2 cup of the chocolate chips.
Line a loaf pan with parchment paper and press the dough into the pan evenly using your hands or a flat-bottomed cup.
Freeze the dough for 30 minutes to allow it to set.
Melt the remaining 1/2 cup chocolate chips with optional coconut oil using a microwave or double boiler.
Drizzle the melted chocolate over the bars. Sprinkle with flaky sea salt if desired.
Return to freezer for 5–10 minutes to allow chocolate to set, then slice and enjoy.

Notes

Use soft Medjool dates for the best texture. If using deglet dates, add extra maple syrup or a splash of plant milk.
Store bars in the freezer for up to 2 months. Let rest at room temperature 5–10 minutes before eating.
Tahini can be replaced with almond butter, cashew butter, or sunflower seed butter.
Store-bought oat flour can be used for a smoother texture.
Add coconut oil to melted chocolate for a glossier finish, but omit for oil-free version.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 210
Sugar: 14g
Sodium: 60mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg