If you’re craving a delicious, guilt-free treat that’s quick to make, you’ll love these Healthy No-Bake Cookie Dough Squares. They’re chewy, nutty, and perfectly sweet, with a rich chocolate topping that perfectly complements the soft cookie dough base. Best of all, this recipe requires no baking, making it an ideal option for warm days when you want to keep your kitchen cool or you want to whip up a quick dessert or snack.
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Why you’ll love this recipe
- No baking required: Keep your kitchen cool and enjoy a quick, fuss-free dessert.
- Wholesome ingredients: Made with dates, oats, and peanut butter for a nutritious treat.
- Vegan & gluten-free: Perfect for anyone with dietary restrictions or looking for plant-based options.
- Customizable: Easy to tweak with different add-ins or toppings to suit your taste.
- Meal prep-friendly: These squares store well, making them great for preparing ahead.
Tools
To make these healthy no-bake cookie dough squares, you’ll need a few basic kitchen tools. Here's what you'll need:
- Food processor: Essential for blending the dates into a smooth paste. If you don’t have a food processor, a high-powered blender can work as a substitute, though you may need to add a bit more water to help with blending.
- Microwave-safe bowl or double boiler: To melt the chocolate and coconut oil for the topping.
- Baking dish: A square or rectangular dish (8x8 inches works well) lined with parchment paper to press the dough into and to chill the bars.
- Spatula: Useful for spreading the dough and the melted chocolate evenly in the dish.
- Parchment paper: Line the pan for easy removal.
- Basic measuring cups and spoons and a kitchen scale: Properly measuring ingredients is key for success in the kitchen.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
- Medjool dates: They erve as the primary sweetener in this recipe, providing natural sweetness while also helping to bind the dough together. Their sticky texture makes them perfect for no-bake treats.
- Oat flour: Oat flour forms the base of the dough, adding a mild, slightly nutty flavor and contributing to the chewy texture. It’s also gluten-free, making these squares suitable for those with gluten sensitivities.
- Peanut butter: This adds richness and a creamy texture to the dough.
- Maple syrup or agave: They enhance the sweetness of the squares while also helping to keep the dough moist.
- Vanilla extract: Boosts the overall flavor, adding warmth and depth to the dough.
- Salt: Balances the sweetness and enhances the flavors of the other ingredients.
- Chocolate chunks/chips: Adds a wonderful chocolatey note and crunch to the cookie dough.
- Coconut oil: Helps the chocolate topping set with a smooth texture and shiny finish.
- Roasted peanuts: Sprinkled on top for a satisfying crunch that contrasts with the chewy dough and smooth chocolate.
How to make this recipe (Visual walkthrough)
Blend the dates: Place the pitted dates in a food processor and blend until they form a smooth paste. In this step you can add 1-2 tablespoon water if you’re having trouble processing the dates.
Form the dough: Now add oat flour, peanut butter, maple syrup, vanilla, salt and process until a dough forms. If the dough is still dry, add 1-2 tablespoons of water as needed.
Add chocolate and peanuts: Stir in half of the chocolate chunks/chips (80 g) until evenly distributed. Press the dough into a lined baking dish, creating an even layer. Sprinkle the roasted peanuts over the top, pressing them lightly into the dough.
Prepare the chocolate topping: In a microwave-safe bowl or using a double boiler (au bain marie), melt the remaining chocolate chunks/chips (80 g) with the coconut oil until smooth.
Top the squares: Pour the melted chocolate mixture over the dough, spreading it evenly.
Set and serve: Place the baking dish in the refrigerator for at least 1 hour or until the chocolate topping is set. Once set, cut into squares. Store in an airtight container in the fridge.
Substitutions & Variations
One of the best things about this recipe is how easy it is to customize. Here are a few ideas:
- Nut-free version: Substitute the peanut butter with sunflower seed butter or tahini for a nut-free option. Use roasted pumpkin or sunflower seeds instead of peanuts for the topping.
- Add-ins: Mix in dried fruits like cranberries or raisins, or sprinkle in some chia seeds or flaxseeds for added nutrition.
- Flavor variations: Add a touch of cinnamon or cocoa powder to the dough for a different flavor profile.
- Different chocolates: Feel free to use dark, semi-sweet or vegan milk chocolate for the topping, depending on your preference.
Storage & Freezing
These no-bake cookie dough squares are perfect for making ahead and enjoying throughout the week. Here’s how to store them:
Freezer: For longer storage, place the squares in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or zip-top bag. They’ll keep well for up to 3 months. When you’re ready to eat, let them thaw in the fridge or at room temperature until they’re soft enough to enjoy.
Refrigerator: Store the squares in an airtight container in the refrigerator for up to two weeks. The cool temperature will help keep them firm and chewy.
Tips for success
To ensure your healthy no-bake cookie dough squares turn out perfectly every time, keep these tips in mind:
- Use soft dates: Fresh, soft Medjool dates are ideal for this recipe. If your dates are a bit dry, soak them in warm water for 10 minutes before using them. Drain well before processing.
- Compact the dough: When pressing the dough into the baking dish, use a spatula or your hands to compact it tightly. This helps the squares hold their shape when cut.
- Chocolate melting: When melting chocolate, do so slowly and stir frequently to prevent it from scorching. If using a microwave, heat in short bursts and stir between each to avoid overheating.
- Chilling time: Don’t rush the chilling process. Allowing the squares to fully set in the fridge ensures clean, neat slices when cutting.
FAQ
Yes, you can substitute oat flour with almond flour or coconut flour, but note that the texture and flavor may vary slightly.
This recipe is naturally gluten-free if you use certified gluten-free oat flour. Double-check all other ingredients to ensure they are gluten-free as well.
You can replace dates with dried figs or raisins, though the flavor will differ. Make sure to adjust the sweetness accordingly.
Stored in an airtight container in the refrigerator, these squares will last up to two weeks. In the freezer, they can last up to three months.
Absolutely! Almond butter or any other nut butter can be used as a direct substitute for peanut butter.
While coconut oil helps thinning the chocolate out and creating a smooth and glossy finish, you can skip it.
If the dough is sticky, wet your hands slightly before pressing it into the dish. This will help prevent it from sticking and make it easier to work with.
Recipe
HEALTHY NO-BAKE COOKIE DOUGH SQUARES
INGREDIENTS
- 1 cup (240 g) Medjool dates, pitted*
- 1-2 tablespoon water, added if needed
- 2 ¼ cup (234 g) oat flour , or finely ground oats
- 5 tablespoon (75 g) peanut butter
- 5 tablespoon (77 g) maple syrup or agave*
- 2 ½ teaspoon vanilla extract
- Pinch of salt
- 1 cup (160 g) chocolate chunks/chips , (divided in 2 parts)
- 1 tablespoon (14 g) coconut oil
- ⅓ cup (45 g) roasted peanuts
INSTRUCTIONS
- Blend the dates: Place the pitted dates in a food processor and blend until they form a smooth paste. In this step you can add 1-2 tablespoon water if you’re having trouble processing the dates.
- Form the dough: Now add oat flour, peanut butter, maple syrup, vanilla, salt and process until a dough forms. If the dough is still dry, add 1-2 tablespoons of water as needed.
- Add chocolate and peanuts: Stir in half of the chocolate chunks/chips (80 g) until evenly distributed. Press the dough into a lined baking dish, creating an even layer. Sprinkle the roasted peanuts over the top, pressing them lightly into the dough.
- Prepare the chocolate topping: In a microwave-safe bowl or using a double boiler (au bain marie), melt the remaining chocolate chunks/chips (80 g) with the coconut oil until smooth.
- Top the squares: Pour the melted chocolate mixture over the dough, spreading it evenly.
- Set and serve: Place the baking dish in the refrigerator for at least 1 hour or until the chocolate topping is set. Once set, cut into squares. Store in an airtight container in the fridge.
NOTES
- Dates: If measured with a cup, make sure you measure them pitted and very compacted. If measured by weight, measure 240 g already pitted.
- Maple or agave syrup: Taste the dough first with 4 tablespoon of syrup. If you like that level of sweetness, don't add the fifth one. It’s a matter of taste.
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
NUTRITION
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