My No Bake Almond Flour Date Cookie Dough Bars are everything you love about cookie dough, but made with simple, wholesome ingredients! They’re soft, chewy, naturally sweetened with Medjool dates, and topped with a rich chocolate layer and flaky sea salt. SO good!
They’re gluten-free, refined sugar-free when made with naturally sweetened chocolate, and require absolutely no baking. Just blend, spread, top with chocolate, and let the refrigerator do the rest!
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Equipment Needed
To make these No Bake Almond Flour Date Cookie Dough Bars, you’ll need a food processor to blend the dates and cookie dough ingredients until smooth, a 9×9-inch square baking dish lined with parchment paper for easy removal, a microwave-safe bowl to melt the chocolate, and a spatula to spread everything into even layers. You’ll also need measuring cups and spoons, and a sharp knife for slicing the bars once chilled.
Why You’ll Love These No Bake Cookie Dough Bars
If you’re anything like me and love sneaking bites of cookie dough, you’re going to LOVE these bars. They have that soft, chewy cookie dough texture with a rich chocolate topping that makes every bite taste like a little treat.
Here’s why they’re one of my favorite easy desserts:
- No baking required. No oven, no complicated steps, and minimal prep work!
- Naturally sweetened. Medjool dates give these bars their delicious caramel-like sweetness without needing additional sugar in the cookie dough.
- Made with wholesome ingredients. Almond flour, dates, and cashew butter create a delicious base with healthy fats and fiber.
- Gluten-free. Almond flour replaces traditional wheat flour, making these naturally gluten-free when using certified gluten-free ingredients.
- Perfect for meal prep. Keep a batch in the refrigerator for an easy sweet treat throughout the week.
What Makes These Cookie Dough Bars Healthier?
One of my favorite things about this recipe is that you can make something that tastes so indulgent using ingredients you probably already have in your pantry.
Medjool Dates: These are the star of the recipe! Dates have a naturally sweet, caramel-like flavor and help bind everything together while providing fiber and minerals like potassium.
Almond Flour: Instead of traditional all-purpose flour, we’re using almond flour for a soft cookie dough texture. It’s naturally gluten-free and provides healthy fats, vitamin E, and some protein.
Cashew Butter: Adds richness and creaminess while helping the cookie dough hold together. I love using a cashew butter with minimal ingredients.
Dark Chocolate: A layer of melted chocolate makes these bars feel like a decadent dessert. You can use your favorite chocolate chips, including a naturally sweetened option if you prefer.
Flaky Sea Salt: Don’t skip this! A little flaky sea salt on top balances the sweetness of the dates and chocolate perfectly.
Tips for Making the Best Date Cookie Dough Bars
Use soft Medjool dates. Medjool dates work especially well because they’re naturally soft, sticky, and sweet. Soaking them in hot water makes them even easier to blend.
Add water gradually. Depending on how soft your dates are and the consistency of your cashew butter, you might not need all 3 tablespoons. Start small and add more only if needed.
Press the cookie dough firmly. Make sure to pack the mixture tightly into your baking dish so the bars hold together when sliced.
Let the chocolate set completely. Refrigerating the bars before slicing helps create clean layers and makes them easier to handle.
Use a sharp knife. For cleaner slices, let the bars sit at room temperature for a few minutes before cutting, especially if the chocolate layer is very firm.
Ingredients
Cookie Dough Layer:
- 2 cups dates (organic, pitted, Medjool)
- 2 cups almond flour
- 1/4 cup cashew butter
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2-3 tbsp water (as needed)
Chocolate Topping:
- 1 cup dark chocolate chips
- 1 tbsp butter or coconut oil
- Flaky sea salt (for topping)
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Instructions
- Soak the dates. Place the pitted Medjool dates in a bowl and cover with hot water. Let soak for 10 minutes to soften, then drain and pat dry.
- Make the cookie dough. Add the softened dates, almond flour, cashew butter, vanilla extract, cinnamon, and salt to a food processor. Blend until everything is well combined and a thick, sticky cookie dough forms. Add water, 1 tablespoon at a time, as needed until you reach your desired consistency. The mixture should be soft and easy to press together without being overly wet.
- Press into a pan. Line a 9×9-inch square baking dish (or 8×8 for thicker bars) with parchment paper (or use a silicone one), leaving a little overhang on the sides for easy removal. Transfer the cookie dough mixture into the dish and press firmly into an even layer using your hands or a spatula.
- Melt the chocolate. Add the chocolate chips and butter or coconut oil to a microwave-safe bowl. Microwave in 30-second increments, stirring between each, until completely melted and smooth.
- Add the chocolate layer. Pour the melted chocolate over the cookie dough and spread evenly using a spatula. Sprinkle with flaky sea salt.
- Chill and enjoy! Transfer to the refrigerator until the chocolate has hardened and the bars are firm enough to slice, approximately 30 minutes to 1 hour. Cut into 15 bars and enjoy!
Frequently Asked Questions
Can I use a different nut butter?
Absolutely! Almond butter is a great alternative to cashew butter. Peanut butter would also work, although it will give the bars a more noticeable peanut butter flavor.
Do I have to use Medjool dates?
Medjool dates are my favorite for this recipe because of their soft texture and caramel-like flavor. Other varieties can work, but you may need to soak them longer or adjust the water.
Can I make these dairy-free?
Yes! Simply use coconut oil instead of butter and choose dairy-free chocolate chips.
Can I freeze these cookie dough bars?
Yes! These bars are great for freezing. Store them in a freezer-safe airtight container with parchment paper between layers to prevent sticking. Let them thaw slightly before enjoying.
How to Store No Bake Cookie Dough Bars
Store your cookie dough bars in an airtight container in the refrigerator for up to 5–7 days.
For longer storage, freeze the bars for up to 2–3 months. I love keeping a few in the freezer whenever I’m craving something sweet!
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Description
These No Bake Almond Flour Date Cookie Dough Bars are everything you love about cookie dough, but made with simple, wholesome ingredients! They're soft, chewy, naturally sweetened with Medjool dates, and topped with a rich chocolate layer and flaky sea salt. SO good!
Ingredients
Cookie Dough Layer:
Chocolate Topping:
Instructions
-
Soak the dates. Place the pitted Medjool dates in a bowl and cover with hot water. Let soak for 10 minutes to soften, then drain and pat dry.
-
Make the cookie dough. Add the softened dates, almond flour, cashew butter, vanilla extract, cinnamon, and salt to a food processor. Blend until everything is well combined and a thick, sticky cookie dough forms. Add water, 1 tablespoon at a time, as needed until you reach your desired consistency. The mixture should be soft and easy to press together without being overly wet.
-
Press into a pan. Line a 9x9-inch square baking dish with parchment paper (or use a silicone one), leaving a little overhang on the sides for easy removal. Transfer the cookie dough mixture into the dish and press firmly into an even layer using your hands or a spatula.
-
Melt the chocolate. Add the chocolate chips and butter or coconut oil to a microwave-safe bowl. Microwave in 30-second increments, stirring between each, until completely melted and smooth.
-
Add the chocolate layer. Pour the melted chocolate over the cookie dough and spread evenly using a spatula. Sprinkle with flaky sea salt.
-
Chill and enjoy! Transfer to the refrigerator until the chocolate has hardened and the bars are firm enough to slice, approximately 30 minutes to 1 hour. Cut into 15 bars and enjoy!
Nutrition Facts
Nutrition Facts
Servings 15
Serving Size 1 truffle
- Amount Per Serving
- Calories 134kcal
- % Daily Value *
- Total Fat 9.2g15%
- Saturated Fat 3.1g16%
- Cholesterol 4.8mg2%
- Sodium 71.3mg3%
- Total Carbohydrate 9.9g4%
- Dietary Fiber 2.5g10%
- Sugars 6g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
