Name: No Bake Cookie Dough Bars
Prep time: 10 min
Cook time: 5 min
Ingredients: 1 ½ cups rolled oats; ½ cup seeds ( I used ¼ cup sunflower seeds + ¼ cup pumpkin seeds); ¼ cup tahini, smooth; ¾ cup soft mejdool dates, pitted; 2 ½ - 3 tablespoons maple syrup; 1 ½ teaspoon vanilla extract; ¼ teaspoon salt; ½ cup vegan chocolate chips; 1 ½ teaspoon coconut oil

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These no bake cookie dough bars are vegan and gluten free. Made with wholesome ingredients, this no bake treat will surely satisfy your sweet tooth.

Looking for more treats? Then do checkout my Stuffed Dates, and Almond Flour Muffins.

no bake cookie dough bars lined on a brown parchment paper

This edible cookie dough is made with oats, seeds, dates, maple syrup, salt and vanilla extract and topped with a chocolate glaze. A very simple recipe which comes together in less than 10 minutes. Store them in the refrigerator and enjoy whenever you carve something sweet.

Ingredients:

Oats – recommend rolled oats, but quick oats will work too.

Tahini – use a good quality Tahini, ( I used Trader Joe’s Organic Tahini)

Seeds – I used sunflower and pumpkin seeds.

Salt – do not skip the salt, it balances out the flavors in the bars.

How to make Vegan No Bake Cookie Dough Bars:

1- This step is optional, but I prefer slightly toasting the oats. Heat a pan over medium- high heat and toast 1.5 cups of oats for 4-5 minutes. Do not brown. Remove and let the oats cool.

2- Add the oats and ¼ cup of sunflower seeds and ¼ cup of pumpkin seeds to the food processor. Pulse it till you get almost fine powder.

3- Added ¾ cup of pitted dates, ¼ cup tahini, 2 ½ tablespoons of maple syrup, 1.5 teaspoons vanilla extract and ¼ teaspoon salt.

toasted oats ground with seeds, dates and tahini in the food processor

4- Pulse it few times until all the ingredients break down. Taste for sweetness and add more maple syrup if needed. Now blend again until it comes together. You should be easily able to make a ball. If not blend again or add 1 teaspoon of water at a time to get the right consistency. (Optional, but if you like chocolate chips you can add them now and mix it well with your hands)

5 – Line a loaf pan with parchment paper, and transfer the dough into the pan and press it firmly to form a smooth top layer. Chill in the refrigerator for 30 minutes.

6 – In a microwavable bowl add ½ cup of chocolate chip and 1 ½ teaspoons of coconut oil. Microwave for a minute and mix it till smooth.

no bake cookie dough bread placed in a loaf pan and chocolate is melted

7 – Pour the melted chocolate over the chilled cookie dough and spread it evenly. Place in the refrigerator for the chocolate to set.

8- Cut the cookie dough in to pieces and store them in the refrigerator and enjoy as needed. Stays fresh for 2 weeks.

melted cholate in poured on the cookie dough and cut to squares

Tips & Notes:

Do not get tempted to add more tahini, it will change the taste of the bars.

You can add mini chocolate chips in the dough.

If the dates are not soft, soak them in hot water for 10 minutes.

Maple syrup can be replaced with honey.

Tahini can be replaced with any nut butter.