These gluten-free cookie dough bars are an easy, oven-free dessert made with almond flour, honey, butter, and mini chocolate chips, then topped with a simple chocolate layer. They come together quickly with minimal prep and set in the refrigerator, making them a great option when you want a homemade treat without turning on the oven.
A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Cookie Dough Bars
🕒 Ready In: ~30 minutes (plus chilling time)
👪 Serves: About 12-16 bars
🍽 Calories: ~190 per bar (estimated)
🥣 Main Ingredients: Almond flour, honey, butter, mini chocolate chips, chocolate
📖 Dietary Info: Gluten-free; naturally sweetened; dairy-free option
👌 Difficulty: Very easy - mix, press, chill, slice
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The cookie dough layer is soft and sliceable with a classic cookie dough texture, while the honey and butter help the bars hold their shape as they chill. Naturally gluten-free and sweetened without refined sugar, these bars are safe to eat and work well for make-ahead desserts, snacks, or easy entertaining.
If you enjoy simple no-bake desserts like this, you may also like our Strawberry Frozen Yogurt, Watermelon Sparklers, or No Bake Almond Cookies that come together quickly with minimal ingredients.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Gluten-Free Cookie Dough Bars:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Gluten-Free Cookie Dough Bars:
- Recipe Notes & Tips:
- How to Store:
- Gluten-Free Cookie Dough Bars FAQs:
- More Dessert Recipes You'll Love
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- Cookie Dough Bars
Why You'll Love Gluten-Free Cookie Dough Bars:
No baking required: These bars set in the refrigerator, making them ideal for warm weather or when you want a dessert without turning on the oven.
Naturally sweetened: Honey adds sweetness without refined sugar while helping the cookie dough layer hold its shape as it chills.
Gluten-free by design: Almond flour replaces traditional flour without compromising flavor or texture.
Great for make-ahead desserts: The bars can be prepared in advance and stored in the fridge or freezer until ready to serve.
Key Ingredients:
- butter. Adds richness and helps bind the dough, use melted and cooled butter so it mixes smoothly without melting the chocolate chips.
- almond flour. Creates a soft, dough-like base while keeping the bars naturally gluten-free.
- mini chocolate chips. Ensure even distribution throughout the dough for chocolate in every bite.
- chocolate bar. Melted for the smooth, glossy topping, use good-quality chocolate for the best flavor and texture.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use coconut oil: Swap the melted butter for melted coconut oil for a dairy-free option. Let it cool slightly before mixing so the dough stays smooth.
- Adjust sweetness: For a less sweet dough, reduce the honey by 1 tablespoon. For a sweeter bar, add 1-2 tablespoons more.
- Add extra flavor: Mix in an extra splash of vanilla extract or a pinch of cinnamon for extra depth without affecting texture.
- Make them dairy-free: Use coconut oil instead of butter and dairy-free chocolate for the topping.
How to Make Gluten-Free Cookie Dough Bars:
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together the melted butter, honey, and vanilla extract until smooth.
- Add the almond flour, baking soda, and salt. Stir until a thick dough forms.
- Fold in the mini chocolate chips until evenly distributed throughout the dough.
- Press the cookie dough mixture evenly into the prepared pan, smoothing the top with a spatula.
- In a microwave-safe bowl, melt the chocolate bar in 30-second intervals, stirring between each, until smooth.
- Pour the melted chocolate over the cookie dough layer and spread evenly to cover the surface.
- Refrigerate for at least 1 hour, or until firm. Once set, slice into bars and serve chilled or at room temperature.
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Recipe Notes & Tips:
- Cool the butter slightly: Make sure the melted butter has cooled before mixing to prevent a greasy dough and ensure the bars set properly.
- Press firmly into the pan: Compacting the dough helps the bars hold their shape and creates clean slices once chilled.
- Chill until fully set: For best results, refrigerate the bars for at least 1 hour before slicing. If your kitchen is warm, additional chilling time may help.
- Use a sharp knife: Run a knife under hot water, dry it, and slice for cleaner edges through the chocolate topping.
- Store before slicing for best texture: Let the bars chill completely before cutting to avoid smearing the chocolate layer.
How to Store:
Refrigerator: Store bars in an airtight container for up to 7 days. Keep them chilled for the best firm texture and clean slices.
Freezer: Freeze bars in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. Store for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
Room Temperature: If your kitchen is cool, bars can sit out for up to 2 days, but they'll soften slightly.
Gluten-Free Cookie Dough Bars FAQs:
Yes. No-bake cookie dough bars should be refrigerated to help them set properly and maintain their shape. Chilling allows the butter and honey to firm up, making the bars easy to slice and serve.
If your no-bake gluten-free cookie dough bars are too soft, the butter may have been too warm or the dough may need more structure. Chilling longer or adding 1-2 tablespoons of almond flour usually helps the bars firm up.
Yes. Gluten-free cookie dough bars freeze well. Once fully set, slice them into bars, place them in an airtight container, and freeze for up to 2 months. Thaw briefly in the refrigerator before serving.
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Cookie Dough Bars
Ingredients
- ½ cup butter, melted and cooled
- ½ cup honey
- 2 teaspoons vanilla extract
- 2 ½ cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mini chocolate chips
- 4 ounces semi-sweet chocolate bar
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together the melted butter, honey, and vanilla extract until smooth.
- Add the almond flour, baking soda, and salt. Stir until a thick dough forms.
- Fold in the mini chocolate chips until evenly distributed throughout the dough.
- Press the cookie dough mixture evenly into the prepared pan, smoothing the top with a spatula.
- In a microwave-safe bowl, melt the chocolate bar in 30-second intervals, stirring between each, until smooth. Pour the melted chocolate over the cookie dough layer and spread evenly to cover the surface.
- Refrigerate for at least 1 hour, or until firm. Once set, slice into bars and serve chilled or at room temperature.
Nutrition
Notes
- Cool the butter slightly: Make sure the melted butter has cooled before mixing to prevent a greasy dough and ensure the bars set properly.
- Press firmly into the pan: Compacting the dough helps the bars hold their shape and creates clean slices once chilled.
- Chill until fully set: For best results, refrigerate the bars for at least 1 hour before slicing. If your kitchen is warm, additional chilling time may help.
- Use a sharp knife: Run a knife under hot water, dry it, and slice for cleaner edges through the chocolate topping.
- Store before slicing for best texture: Let the bars chill completely before cutting to avoid smearing the chocolate layer.
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