These cookie bars taste like cookies but don’t require any baking. They are just 4 ingredients and don’t require any wheat flour, eggs, dairy or butter. The bars store well and can easily be customized.
A stack of four Cookie Bars

These cookie bars can be eaten as a snack or dessert. You can also customize them with different mix-ins or different types of chocolate coating on top. You can also adjust the sweetness.

Ingredients

  • Almond flour
  • Coconut Oil
  • Maple Syrup
  • Dark Chocolate

Almond flour: This recipe uses superfine almond flour. Avoid using regular almond flour or almond meal because they will be more gritty. Superfine almond flour is closer to wheat flour and will melt in your mouth more.

Coconut oil: Coconut oil is used to help bind the cookie dough. You can use unrefined or refined coconut oil.

Maple syrup: Maple syrup is used to sweeten the cookie dough and also help it bind. Maple syrup can be substituted with other liquid sweeteners.

Dark chocolate: The cookie dough is studded with dark chocolate chips and the bars are also coated in dark chocolate. If you need the bars to be dairy free, make sure to use a dairy free dark chocolate. You can also use semisweet, milk or white chocolate if you prefer something sweeter.

How to Make No Bake Cookie Bars

  • The almond flour, melted coconut oil and maple syrup are mixed together until a dough forms. Add in the chocolate chips and stir until they are evenly mixed.Cookie dough in a glass bowl
  • Spread the mixture evenly across the prepared baking pan. Place into the freezer briefly to firm up the dough.
  • Melt the remaining chocolate until smooth and spread over the cookie dough layer. Place into the fridge or freezer to help the bars set.
  • Once the bars and chocolate are firm, cut the bars with a sharp knife.

Cookie bars with chocolate and flaky salt on top

Expert Tips

  • You can substitute almond flour with homemade oat flour. You will likely need a little less oat flour compared to almond flour. I preferred the texture of almond flour but it does work with oat flour.
  • The cookie dough is very forgiving. You can adjust with more maple syrup for additional sweetness. You can also also add more coconut oil for a softer dough.
  • The bars are best enjoyed slightly chilled. When they are fully room temperature, the cookie dough layer is more crumbly and falls apart more.

No bake cookie bars cut into squares

More No Bake Bar Recipes

5 from 1 vote

4 Ingredient No Bake Cookie Bars

These no bake cookie bars don't require any baking. They need just 4 ingredients and don't require any wheat flour, eggs, dairy or butter.
Servings: 20 bars
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes
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Ingredients

  • 3 cups (280g) superfine blanched almond flour
  • 6 tbsp (3 fl oz/89ml) maple syrup
  • 7 tbsp (3.5 fl oz/104ml) melted coconut oil
  • 1 cup (168g) + 6 tbsp (63g) chopped dark chocolate, mini dark chocolate chips or dark chocolate chips, divided

Instructions
 

  • Line an 8-inch square baking dish with parchment paper, leaving some overhang for easy removal.
  • In a large mixing bowl, add almond flour, maple syrup and coconut oil. Mix until you have a dough. The dough shouldn't be too sticky, but if you pinch some of it together, it should hold its form. If your dough seems too dry and crumbly, add a little more maple syrup or coconut oil. You can also taste and adjust the level of sweetness. Stir in 6 tbsp (68g) of chocolate chips until they are evenly mixed throughout. If it seems like you don't have enough chocolate chip distribution, you can add another 1-2 tbsp of chocolate chips.
  • Press the mixture evenly into the lined pan. Freeze for about 5-10 minutes, or until firm on the surface.
  • Meanwhile, melt the remaining 1 cup chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between with a silicone spatula, until the chocolate is melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
  • Pour the melted chocolate over the cookie dough and spread evenly across with an offset spatula.
  • Place the bars in the fridge and chill for 2-3 hours (or overnight), or until the chocolate is set and the bars are firm enough to cut. The bars can also be placed in the freezer for a faster set. Allow the chocolate to soften a little at room temperature before cutting the bars with a sharp knife. Store uneaten bars in an airtight container in the fridge or freezer.

Notes

  • Chocolate note: If you need the bars to be dairy-free, make sure to use dairy-free chocolate. You can use semisweet, milk or white chocolate instead of dark chocolate.
  • Almond flour note: If you are measuring almond flour with a measuring cup, make sure to spoon the almond flour into the measuring cup and level off the top. This will prevent too much almond flour from being added to the recipe. I used Kirkland almond flour.
  • The bars are quite rich because of the ingredients used so I recommend small servings. The bars in the photos are cut into more generous-sized, but I recommend cutting the bars into around 20 pieces. Estimated nutrition assumes 20 pieces and is for one bar.
Serving: 1bar, Calories: 214kcal, Carbohydrates: 13g, Protein: 4g, Fat: 17g, Saturated Fat: 8g, Fiber: 2g, Sugar: 9g, NET CARBS: 11
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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