No oven needed here. A nostalgic chocolate chip cookie dough base is topped with a creamy chocolate ganache and sprinkled with flaky sea salt for a simple no-bake dessert that everyone will love! 

Raise your hand if raw cookie dough is your favorite part of baking cookies. If you’re guilty as charged, then this recipe is especially for you. 

My Edible Cookie Dough Bars with Salted Chocolate Ganache taste like the best raw cookie dough you’ve ever eaten! 

This no-bake dessert starts with a layer of nostalgic cookie dough made from cashew butter, almond flour, coconut flour, maple syrup, and chocolate.

Then they’re topped with a layer of creamy, fudgy chocolate ganache for a completely irresistible bite.

Now to get real with you all for just a minute…one of my pet peeves for chocolate-topped desserts is when the layer is so firm that it squishes the base layer.

You won’t have that problem with this dessert as the silky smooth ganache is nice and creamy. 

These cookie dough bars are of course gluten-free, dairy-free, refined sugar-free, and egg-free meaning that you can enjoy them wholeheartedly. 

Go ahead and sneak an extra bar for yourself because these will go fast! Enjoy! 

Ingredients for Edible Cookie Dough Bars

If you’ve ever made gluten-free cookies before, then you likely already have most of these ingredients in your pantry. Here’s what you’ll need for this no-bake treat! 

• Nut Butter: I love creamy cashew butter for this as it’s a very buttery nut butter. You could also use peanut or almond butter as well, though. 
• Almond and Coconut Flour: Both of these flours are safe to eat raw. The combo creates the perfect texture for the edible dough base. 
• Coconut Oil: This replaces the butter in a standard cookie recipe and helps bind the dough ingredients together. 
• Maple Syrup: This natural sweetener gives the base all the sweetness you need. 

• Vanilla Extract: A staple ingredient in any chocolate chip cookie recipe! 
• Dark Chocolate: My all-time favorite chocolate brand is @hukitchen. Their chocolate is organic and fairtrade and most of their varieties are also dairy-free. I used the Simple Dark Chocolate for both the cookie dough and the ganache. 
• Coconut Cream: Chill a can of coconut milk and scoop off the cream topping for the ganache. You can use the rest of the can for smoothies or a savory meal like my Thai Red Curry with Chicken. 
• Flaky Sea Salt: That sweet but salty bite is everything!! I love @maldonsalt. 

How to Make Cookie Dough Bars

First, let’s make the edible cookie dough base. 

Add the cashew butter, almond flour, coconut flour, melted coconut oil, maple syrup, vanilla, and salt to a mixing bowl and stir until a thick dough forms. 

Gently stir in your roughly chopped chocolate.

Next, take an 8×8 dish and line it with wax paper. This just makes your life that much easier when you’re ready to serve them! 

Press the cookie dough mixture into an even layer.

Next, make the ganache.

To a saucepan over low heat, combine the chocolate chunks and coconut cream.

Stir often until just melted and remove from heat. You’re looking for a creamy pudding-like texture.  

To assemble, spread the ganache over the top of the cookie dough mixture using a spatula.

Refrigerate for an hour to cool the ganache and set the bars. 

Top with flaky sea salt, slice, and serve either chilled or at room temperature.

Any leftovers can be stored at room temperature. 

More No-Bake Gluten-Free Dessert Recipes:  

• Dairy-Free Chocolate Cream Pie with Chocolate Crust
• No Bake Caramel Pecan Pie Bars
• No Bake Peanut Butter Cookie Dough Bars with Chocolate Ganache
• Dairy-Free Peanut Butter Pie
• No Bake Kitchen Sink Cookie Dough Bars