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No-Bake Chocolate Chip Cookie Dough Squares

Updated: Aug 28, 2023

Cookie kids and I could live off of it! That's where these awesome bars step in. All the greatness of cold cookie dough (without the raw egg factor) plus a layer of chocolate on top! Keep them in a container in the fridge and pull out a square any time you get a little sweet tooth. If you're self-disciplined, they can last for a week. The secret ingredient to make these gluten free? Oat flour, bought or homemade by blending oats. Since they are no-bake, your kids can do these all on their own too!


No-Bake Chocolate Chip Cookie Dough Squares

Makes 25 squares

1/2 cup butter, softened 1 cup packed light brown sugar 1 teaspoon vanilla extract 1/3 cup milk 1/2 teaspoon salt 2 1/3 cups oat flour, or 3 cups old-fashioned oats ground in a blender 1 cup mini chocolate chips

Topping: 1 1/2 cups semisweet chocolate chips 2 tablespoons coconut oil

For the base layer, in a large mixing bowl cream together the softened butter and brown sugar until well combined. Add in the vanilla extract, milk, salt and oat flour. Mix together until smooth. Fold in the mini chocolate chips until well distributed. Line an 8x8-inch baking pan with parchment or non-stick aluminum foil. Spread the dough out evenly, making sure to get it all the way into the corners of the pan. Refrigerate for at least two hours or until very solid. Once the base layer is solid, make the top layer by melting the semi-sweet chocolate chips with coconut oil in the microwave for 1 minute, stirring after 30 seconds. Stir until smooth, then pour over the base layer and spread evenly. Return pan to fridge to solidify the chocolate layer for about 15 minutes. Slice into squares. Serve immediately or keep refrigerated in an airtight container for up to a week.


Step-by-step tutorial:

Gather your ingredients. You will need butter, brown sugar, vanilla, milk (any kind including dairy free), oat flour (or oats you will be blending fine), mini chocolate chips, (not shown because I was out, so I used regular milk chips), coconut oil, and semi-sweet chocolate chips.

In a mixing bowl, cream together the 1/2 cup softened butter (1 stick) and 1 cup packed brown sugar.

Add 1 teaspoon vanilla, 1/3 cup milk (any kind will do), 1/2 teaspoon salt, and 2 1/3 cups oat flour. Mix until smooth.

Stir in 1 cup chocolate chips of choice. Miniature chips work great because it makes the bars easier to cut, but any chocolate chips will do.

Spread the cookie dough into an 8X8" dish lined with parchment or non-stick aluminum foil. Refrigerate for 2 hours.

To make the topping, combine the 1 1/2 cups chocolate chips and 2 tablespoons coconut oil in a microwavable bowl. Microwave for 30 seconds; stir. Microwave for another 30 seconds, then stir until smooth.

Pour topping over chilled dough. Refrigerate for another 15 minutes or until the topping is solid.

Remove from dish and place on cutting board. Slice into bite-size squares. Store in the refrigerator in a sealed container.

Now you can have a bite of cookie dough whenever you get the craving! You could keep these in the freezer too. Enjoy!

Recipe Source: Recipe adapted from a recipe on Tbsp blog


Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!

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