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    Home > Recipe Index > Desserts > Vegan No-Bake Chocolate Chip Cookie Bars (Gluten Free)

    Vegan No-Bake Chocolate Chip Cookie Bars (Gluten Free)

    Published: Sep 1, 2021 · Modified: Apr 7, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    No bake chocolate chip cookies stacked on a piece of parchment paper.
    No bake chocolate chip cookies stacked on a piece of parchment paper.

    What’s way easier to make than traditional cookies, healthy, AND one of my kids’ favorite treats?? These vegan no-bake chocolate chip cookie bars! With peanut butter (or any nut or seed butter), loads of chocolate, oats and a few secret ingredients, these no-bake cookies are the ultimate dessert or snack. They’re naturally sweetened and are packed with protein and fiber (but shhhhh… don’t tell my kids). Don't miss the step-by-step VIDEO below.

    Three vegan no bake chocolate chip cookies stacked on a piece of parchment paper.

    Vegan no-bake cookies

    As I mentioned in this Cassava Cookie Bars post, while I love eating cookies, I don’t love making them. I’m not a very patient baker, which is why I adore these vegan no-bake cookies. Not only is there no dealing with scooping (and tending to multiple batches), but you don’t even need to turn on your oven or stove.

    A hand grabbing a vegan no bake cookie from a plate.

    Ingredients

    The crunchy-chewy cookies are bound with creamy nut butter and oats. Cinnamon and almond extract lend sweet warmth, while chopped raisins give the cookies a caramelized complexity. Best of all, the batter gets whipped together in minutes in a food processor—no cooking required.

    All of the ingredients for the no bake cookies recipe arranged on a marble surface with labels.

    Swaps for this recipe:

    • You can use any nut or seed butter you like. We usually go for peanut butter or almond butter, but sunflower seed butter is an excellent choice for a nut-free cookie. 
    • You can swap out the raisins for dried cherries, cranberries or chopped dates (if you’re not a raisin lover like me, don’t worry, they provide extra sweetness but aren’t too strong in these cookies!). 
    • The maple syrup can be swapped for honey. 
    • Feel free to use chopped chocolate in place of the chocolate chips—it will just melt more into the cookies. We often use these Lily’s Chocolate Chips, which are sweetened with stevia.
    • Flax seeds and chia seeds not only give the cookie bars a boost of fiber and protein, but they also help the bars stick together. If you prefer, you can use just one or the other instead of both. 
    All of the ingredients for the no bake chocolate chip cookies arranged in a food procesor.

    Step by step instructions

    • Combine the dry ingredients in a food processor and pulse until everything is coarsely chopped. 
    Process shot showing the dry ingredients for the no bake cookies coarsely chopped in a food processor.
    • Melt together the wet ingredients then pour them over the dry ingredients in the food processor. Pulse until the mixture is evenly combined and damp. 
    • Add the chocolate chips and pulse to combine. 
    Process shot showing the cookie dough batter in a food processor.
    • Scrape the mixture into an 8x8-inch parchment-lined baking dish and press it into an even, firm layer (my kids love this job!). Sprinkle more chocolate chips on top, along with flaky sea salt, if you’d like (yes, please).
    Two kids' hands pressing the no-bake cookie dough into an eight-by-eight inch pan.
    • Refrigerate the bars until set, at least 1 hour, then cut them into squares and serve! 
    A platter of no-bake chocolate chip cookies on a marble surface.

    FAQs

    Do no bake cookies have to be refrigerated?

    These no bake chocolate chip cookies should be stored in the refrigerator, which will keep them firm.  

    Can you freeze no-bake cookies?

    Yes! These no bake vegan cookies freeze beautifully. You can eat them straight out of the freezer or let them soften slightly at room temperature (I often pack them for snacks straight out of the freezer). 

    A stack of three no-back vegan cookies, with a hand grabbing the top cookie.

    Tips for this recipe:

    • You’ll need a food processor to make these no bake chocolate chip cookies. The food processor breaks up the ingredients, helping everything to stick together. 
    • A kitchen scale makes quick work out of measuring out the dry ingredients.
    • The cookies are chilled in an 8x8 inch pan. You can use a glass or metal pan (I prefer metal, since it has sharp corners).
    • For a baked cookie bar, try these Paleo Cassava Cookie Bars!

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    Other vegan treats to try:

    • Vegan Ice Cream Cookie Sandwiches
    • Chocolate Peanut Butter Smoothie Bowl
    • Vegan Panna Cotta with Roasted Berries
    • No Bake Vegan Chocolate Pudding Tart
    • Pumpkin Spice Breakfast Cookies

    Watch the video!

    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Vegan no bake chocolate chip cookie bars stacked on a piece of parchment paper.
    Print Recipe Pin Recipe

    Vegan No-Bake Chocolate Oatmeal Cookie Bars

    These vegan no-bake chocolate chip cookie bars are crunchy and chewy, with an incredible flavor from loads of chocolate chips, nut butter and a hint of cinnamon. The healthy bars are way easier to make than traditional cookies (you don’t even need to turn on your oven or stove!) but are just as satisfying—we keep a stash in the freezer at all times for nutritious desserts and after-school treats. If you love salty-sweet flavors like I do, sprinkle the top of the bars with flaky sea salt before they go in the fridge. For a nut-free version, use your favorite seed butter.
    Prep Time15 mins
    Chilling time1 hr
    Total Time1 hr 15 mins
    Course: Dessert
    Cuisine: American
    Keyword: healthy no bake cookies, no bake chocolate chip cookies, vegan no bake cookies
    Servings: 12 -16 bars
    Author: Nicki Sizemore

    Equipment

    • 8x8-inch pan

    Ingredients

    • Cooking spray or oil for pan

    Dry ingredients

    • 2 cups (200g) old fashioned rolled oats
    • ⅓ cup (27g) unsweetened shredded coconut
    • 2 tablespoons (16g) ground flax seeds
    • 1 tablespoon (10g) chia seeds
    • ½ cup (75g) raisins
    • ½ teaspoon ground cinnamon
    • ½ teaspoon kosher salt

    Wet ingredients

    • ½ cup (150g) maple syrup
    • ¾ cup (185g) creamy nut or seed butter (such as peanut, almond or sunflower seed butter)
    • 1 tablespoon (13g) virgin coconut oil
    • ¼ teaspoon almond extract
    • ½ cup plus 1 tablespoon chocolate chips or coarsely chopped dark chocolate
    • Flaky sea salt optional

    Instructions

    Prep the pan

    • Spray an 8-by-8-inch pan with cooking spray or brush it with oil. Line the pan with a large piece of parchment paper, leaving an overhang (you’ll use the overhang as handles to pull the bars out later).

    Pulse the dry ingredients

    • In a food processor, combine the oats, coconut, flax seeds, chia seeds, raisins, cinnamon and salt. Pulse until the oats are coarsely chopped, about 10-15 pulses.

    Melt the wet ingredients then combine

    • In a microwave safe bowl or glass measuring cup (or you can use a small pot), combine the maple syrup, nut butter, coconut oil and almond extract. Microwave for 1-2 minutes stirring halfway, until smooth (alternatively, cook everything on the stove over medium-low heat, stirring, until smooth).
    • Pour the wet ingredients over the dry ingredients in the food processor, and pulse until everything is incorporated and damp, about 10-15 pulses. Sprinkle in ½ cup chocolate chips and pulse until incorporated (about 5-10 pulses).
    • Transfer the dough to the prepared pan and press it into an even layer (some of the chocolate might melt, but that’s a good thing). If you’d like, sprinkle the top with a bit of flaky sea salt (yes, please!). Scatter the remaining 1 tablespoon of chocolate chips over top and press them gently into the dough so that they stick.

    Refrigerate until set

    • Refrigerate the bars until the top is hardened and set, at least 1 hour. Run a small knife along the edge of the pan. Gripping the parchment overhang, pull out the bars. Cut into squares using a sharp knife. Enjoy them right away, or refrigerate the cookies until you’re ready to eat!

    Notes

    Storage: Refrigerate the cookie bars in an airtight container between layers of parchment paper for up to 2 weeks, or freeze them for up to 3 months. You can eat them straight out of the freezer, or let them soften slightly at room temperature (I often pack them for snacks straight out of the freezer).
    Tips:
    • You’ll need a food processor to make these no bake chocolate chip cookies. The food processor breaks up the ingredients, helping everything to stick together. 
    • A kitchen scale makes quick work out of measuring out the dry ingredients.
    • The cookies are chilled in an 8x8 inch pan. You can use a glass or metal pan (I prefer metal, since it has sharp corners).
    • You can use any nut or seed butter you like. We usually go for peanut butter or almond butter, but sunflower seed butter is an excellent choice for a nut-free no-bake cookie. 
    • You can swap out the raisins for dried cherries, cranberries or chopped dates (and if you’re not a raisin lover like me, don’t worry, they provide extra sweetness but aren’t too strong in these cookies!). 
    • The maple syrup can be swapped for honey. 
    • Feel free to use chopped chocolate in place of the chocolate chips—it will just melt more into the cookies. We often use these Lily’s Chocolate Chips, which are sweetened with stevia.
    • Flax seeds and chia seeds not only give the cookie bars a boost of fiber and protein, but they also help the bars stick together. If you prefer, you can use just one or the other instead of both. 
    • For a baked cookie bar, try these Paleo Cassava Cookie Bars!

    More Desserts

    • Healthy Gluten Free Apple Honey Cake (Paleo!)
    • Gluten Free Pie Recipes (+ New Class!)
    • Easy Maple Glaze (for donuts, scones, cakes and more!)
    • Easy Homemade Strawberry Sauce (and how to serve it!)

    Reader Interactions

    Comments

    1. Jane says

      December 16, 2021 at 9:51 pm

      These sound great!
      Do the oats need to be “ old fashioned rolled oats”? I have some oats I bought recently but can’t remember which kind they are (... there are so many versions of “oats”!).
      Lastly- I can’t eat chocolate- do you think I could leave this out?
      Thanks!

      Reply
      • Nicki Sizemore says

        December 17, 2021 at 8:36 am

        Hi Jane! You will need to use old fashioned rolled oats, not quick cooking or instant oats (or steel-cut oats) in these cookies. You can omit the chocolate. I suggest adding in another dried fruit (in addition to the raisins) such as dried cherries, cranberries or chopped apricots, for a bit of extra sweetness. I hope you enjoy!

        Reply
    2. Char R says

      September 03, 2021 at 11:41 am

      Do you have the nutritional information for this bar? Looks 7ummy!

      Reply
      • Nicki Sizemore says

        September 05, 2021 at 8:51 am

        Hi, unfortunately I don't have nutritional information for this recipe. I hope you enjoy!

        Reply

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    Meet Nicki

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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