No Bake Cookie Dough Bars
These indulgent no-bake cookie dough bars taste exactly like your favorite cookie dough but are completely safe to eat! Made with heat-treated flour and wholesome ingredients, they're vegan-friendly, gluten-free adaptable, and require no baking. Perfect for hot summer days or when you need a quick dessert fix.
Equipment
- 8x8 inch square baking pan or 9x5 loaf pan
- Electric mixer (hand or stand)
- Large mixing bowls
- Measuring cups and spoons
- Parchment paper
- Microwave-safe bowl (for melting chocolate)
- Sharp knife for cutting
Ingredients
For the Cookie Dough Layer:
- 1½ cups all-purpose flour heat-treated
- 1 cup unsalted butter softened (or vegan butter)
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 3 tablespoons milk dairy or non-dairy
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup mini chocolate chips
For Optional Chocolate Topping:
- ½ cup chocolate chips
- 1 tablespoon cashew butter optional, for extra creaminess
- 1 teaspoon coconut oil optional, for gloss
- Pinch of flaky sea salt
For Optional Brownie Base:
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- ¼ cup brown sugar packed
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- ¾ cup heat-treated all-purpose flour
- Pinch of salt
Instructions
- Prepare the Pan: Line an 8x8 inch square pan with parchment paper, leaving overhang for easy removal.
- Heat-Treat Flour: Microwave flour in 30-second intervals, stirring between each, until it reaches 165°F (about 1-2 minutes total). Alternatively, bake at 300°F for 5 minutes. Let cool completely.
- Make Brownie Base (Optional): Whisk melted butter with both sugars until smooth. Add vanilla, then cocoa powder until no lumps remain. Stir in heat-treated flour and salt. Press firmly into prepared pan and refrigerate while making cookie dough.
- Make Cookie Dough: In a large bowl, beat softened butter with both sugars until light and fluffy (2-3 minutes). Beat in milk and vanilla extract.
- Add Dry Ingredients: Gradually mix in heat-treated flour and salt until soft dough forms. If too dry, add milk 1 tablespoon at a time.
- Fold in Chocolate Chips: Gently fold in ¾ cup mini chocolate chips, reserving some for topping if desired.
- Assemble: Spread cookie dough evenly over brownie base (if using) or directly into prepared pan. Press down firmly with the back of a spoon or measuring cup.
- Chill: Refrigerate for 1.5-2 hours or freeze for 30 minutes until completely firm.
- Add Chocolate Topping (Optional): Melt chocolate chips with cashew butter and coconut oil in microwave in 30-second intervals until smooth. Drizzle over chilled bars and sprinkle with sea salt.
- Final Chill: Refrigerate 15-20 minutes to set chocolate topping.
- Cut and Serve: Use parchment overhang to lift bars from pan. Cut into 16 squares with a sharp knife. Serve chilled.
Notes
- Food Safety: Always heat-treat flour to eliminate potential bacteria. This step is crucial for safe consumption of raw cookie dough.
- Storage: Store covered in refrigerator for up to 1 week or freeze for up to 3 months. Let frozen bars sit 5-10 minutes before cutting.
- Vegan Version: Use vegan butter and non-dairy milk. Ensure chocolate chips are dairy-free.
- Gluten-Free: Substitute heat-treated flour with certified gluten-free oat flour or almond flour (may slightly change texture).
- Consistency Tips: If dough is crumbly, add milk 1 tablespoon at a time. If too sticky, chill for 15-20 minutes before pressing into pan.
- Serving Size: Cut into small squares as these bars are very rich and indulgent.