Healthy No-bake cookie dough bars

I could not be more excited to share these delicious, no-bake cookie dough bars with you! They start with an edible protein cookie dough base, which is then covered with a fluffy ice-cream like topping, and finished off with a creamy, crunchy chocolate coating. Not only are they vegan, gluten-free, and sugar-free, but they’re SO easy to make and come together in less than 15 minutes!

Cookie dough bars

If you’ve been following me for awhile, you’ll know I have this obsession with no-bake treats, extra points if they’re higher in protein 😉 Adding to my current obsessions, is coconut whipped topping (specifically the brand So Delicious). It’s rich and creamy and firms up in the freezer, creating this ice cream-like texture. It’s an amazing dairy-free and vegan substitute for classic Cool Whip and is made with much more wholesome ingredients! If you haven’t tried my Snickers Protein S’mores yet, here is your sign!

If you’re on the hunt for a more wholesome dessert that tastes just as indulgent as it looks, these Healthy Layered Cookie Dough Ice Cream Bars are your new go-to treat. Think rich cookie dough, creamy “ice cream,” and a silky chocolate coating—all vegan, gluten-free, refined sugar-free, and high in protein. Love cookie dough? Try my protein cookie dough bars, oatmeal cookie dough overnight oats, or my healthy cookie dough ice cream/frozen yogurt!

Why You’ll Love These Cookie Dough Ice Cream Bars

• No baking required
• Naturally sweetened with dates or maple syrup
• Packed with plant-based protein
• Made with whole food ingredients
• Great for meal prep—they freeze beautifully
• Allergy-friendly: dairy-free, egg-free, and gluten-free

Video – how to make no-bake cookie dough bars

How to make no-bake cookie dough bars

Full recipe is in the recipe card at the bottom of the post!

Ingredients You’ll Need

Cookie Dough Base:

• Almond flour – almond flour really creates that perfect cookie dough texture, however if you are nut-free you can use Tiger Nut flour! Oat flour is more absorbent and will change the texture of the cookie dough, but could still work. You may just need to add a little milk.
• Protein powder – I used Macro Mike Vanilla Buttercream protein powder which really added a ton of yummy flavor! You can use my code “amb-dani” for a discount!
• Crunchy peanut butter or almond butter – you can use creamy nut butter as well, I just love the crunchy texture from crunchy varieties!
• Maple syrup or honey
• Vanilla extract & Pinch of salt

Ice Cream Layer:

• 1 container of So Delicious coconut whip or Cool whip alternative
• Vanilla protein powder
• Vanilla extract
• Chocolate chips

Chocolate Shell:

• Chocolate chips – you can use milk chocolate or dark chocolate! I love Hu Kitchen or Lily’s for a sugar-free option!
• Coconut oil – this helps thin the chocolate out a bit to allow for easier dipping!

steps

Step 1: Make the Cookie Dough

In a bowl, mix together almond flour, protein powder, nut butter, maple syrup, vanilla, and salt. Divide the dough amongst a muffin tin, pressing it into the bottoms and filling them about 1/2 way full.

Step 2: Prepare the Ice Cream Layer

Scoop about 2/3 of the coconut whip out into a large bowl. Add the protein powder, and vanilla and whip until fluffy. Then fold in the chocolate chips. Spread over the cookie dough layers, filling them the rest of the way full. Freeze for 4-5 hours or overnight.

Step 3: Coat in Chocolate

Melt chocolate chips and coconut oil together. Remove bars from the freezer, and dip each bar in melted chocolate. Place on parchment and place back in the freezer until set before moving them to an air-tight container for long-term storage.

FAQ’s & Expert Tips

• Can I make these nut-free? Yes! Swap almond flour for tiger nut flour and use sunflower seed butter or granola butter.
• Do I need protein powder? It adds creaminess and nutrition, but you can omit or substitute with a spoonful of nut butter if needed.
• Use a silicone muffin tin for easy removal!
• You can use a mini muffin tin for smaller, more macro-friendly bars!

storing healthy cookie dough bars

Store bars in an air-tight container in the freezer! Do not store in the fridge as they’ll become too soft.

More healthy no-bake recipes to try

• Strawberry frozen S’mores
• Strawberry shortcake protein ice cream (ninja creami)
• Dilly bars
• 2 ingredient orange sorbet
• Healthy snickers bites
• 2 ingredient Rolo’s
• Vegan frozen yogurt
• Strawberry yogurt bites
• Strawberry cheesecake yogurt parfait

Try them today, and be sure to tag me on Instagram @danishealthyeats with your creations!

Healthy No-Bake Cookie Dough Bars

I could not be more excited to share these delicious, no-bake cookie dough ice cream bars with you! They start with a protein cookie dough base, are covered with a fluffy ice-cream like topping, and coated in a chocolate shell. Not only are they vegan, gluten-free, and sugar-free, but they're SO easy to make!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Freezer Time 3 minutes mins

Course Appetizer, Dessert, Snack

Cuisine American

Servings 9

Ingredients

  

Cookie dough

• 3/4 cup almond or peanut butter
• 1/3 cup protein powder *You could try using almond flour or oat flour if you don't want to use protein.
• 1-2 tbsp almond flour, as needed (you may not need to add this!) *You could try using 1 tbsp oat flour or coconut flour
• 3 tbsp maple syrup or honey
• 1 tbsp melted coconut oil
• 1 tsp vanilla extract & good pinch of sea salt

Filling

• 1 container of So Delicious Coconut Whip (or other whipped topping)
• 1 1/2-2 scoops of your favorite vanilla protein powder *optional!
• 1 tsp vanilla extract

Chocolate coating

• 1 cup chocolate chips
• 2 tsp coconut oil

Instructions

 

• In a bowl, mix together the protein powder, nut butter, maple syrup, vanilla, and salt. If your dough is super sticky, add in the almond flour and mix well. It shouldn't be dry, but shouldn't stick to your fingers!
• Divide the dough amongst a muffin tin, pressing it into the bottoms and filling them about 1/2 way full.
• Scoop about 2/3 of the coconut whip out into a large bowl. Add the protein powder, and vanilla and whip until fluffy. Then fold in the chocolate chips. Spread over the cookie dough layers, filling them the rest of the way full. Freeze for 4-5 hours or overnight!
• Melt chocolate chips and coconut oil together. Remove bars from the freezer, and dip each bar in melted chocolate. Place on parchment-lined baking sheet or plate and place back in the freezer until set.
• Store in an air-tight container in the freezer. Let thaw 3-4 minutes before enjoying for the creamiest texture!

Video

Keyword cookie dough bars, edible cookie dough, peanut butter cookie dough ice cream, vegan cookie dough