No-bake cookie dough brownies are a healthy dessert to satisfy your sweet tooth! Soft, chewy, fudgy brownies are topped with a thick layer of grain-free chocolate chip cookie dough. The recipe is made with 9 ingredients, including almond flour, nuts, nut butter, dates, and maple syrup. They’re vegan, gluten-free, oil-free, and refined sugar-free!
What’s better than brownies and cookie dough on their own? Brownies and cookie dough together, of course! As if fudgy no-bake brownies weren’t delicious enough already, we’re taking things to the next level and adding a layer of cookie dough on top.
Unlike traditional cookie brownies, this dessert is a no-bake recipe. That’s right – no oven, no problem. The raw brownies are made in a food processor, the healthy cookie dough is combined in a bowl, and the two are layered in a pan. The recipe is a combination of my No Bake Vegan Brownies and No Bake Cookie Dough Bars (Vegan, Gluten-Free). I merged them to create the ultimate, healthy-yet-delicious, treat!
These no-bake cookie dough brownies are:
- Vegan, dairy-free, gluten-free, grain-free, and oil-free
- Made with 9 ingredients
- Naturally sweetened with dates and maple syrup
- Made with no refined sugar and no eggs
- Easily transportable // Great for parties and gatherings
- Made in 30 minutes or less!
- Nuts: In particular, we’ll use almonds and walnuts. They’re both great sources of healthy omega-3 and omega-6 fatty acids.
- Dates: Medjool dates are a sticky-sweet fruit that acts as a replacement for sugar. It’s best to use soft/fresh dates for no-bake dessert recipes. Don’t forget to remove the pits before adding them to your food processor.
- Cocoa: Cocoa provides the rich chocolate flavor in the brownies. I suggest using a high-quality cocoa powder for the best result. Alternatively, you can use cacao powder.
- Almond flour: Blanched almond flour is simply ground almonds. Unlike all-purpose flour, it can be consumed raw. I recommend using superfine flour.
- Nut butter: Use any type of nut butter for the cookie dough layer. For the most realistic cookie dough flavor, cashew butter or peanut butter work best. Other options include almond butter, sunflower seed butter, and tahini.
- Maple syrup: Real maple syrup acts a natural sweetener. It’s more nutritious than refined sugar, making the cookie dough much healthier than classic recipes.
- Vanilla: Cookie dough is incomplete without vanilla extract. I love it, so I add 2 full teaspoons.
- Salt: A pinch of salt is included in both layers. Don’t skip it.
How to make vegan cookie dough brownies
For the full ingredients list and step-by-step instructions, scroll down to view the recipe card below.
Make these no-bake dessert bars in two parts. First, create the brownie layer. Second, create the cookie dough. Let’s do this!
Prepare the no-bake brownies
Creating the raw brownie layer is super easy. To start, combine almonds, walnuts, cocoa powder, and salt in the bowl of a food processor. Process the ingredients until a powdery mixture is formed. Then, add the pitted medjool dates. Process again until a sticky dough forms.
You should be able to pinch the dough together with your hands. If it isn’t sticky enough to form together, add a dash of water, melted coconut oil, or nut butter. You can also add extra medjool dates. Process the ingredients again until a sticky dough is achieved.
Prepare the healthy cookie dough
This is one of the easiest and healthiest cookie dough recipes ever. First, add almond flour, nut butter, maple syrup, vanilla extract, and salt to a bowl. Mix together until evenly combined. After, stir in the chocolate chips. That’s it!
Layer the cookie dough brownies
Now for the fun part! Line a square dish with parchment paper. Transfer the brownie mixture to the dish. Firmly press the mixture across the base in an even layer. Then, add the cookie dough on top. Again, firmly press the cookie dough across the brownies in an even layer.
Gently lift the parchment paper out of the dish to remove the bars. Slice and enjoy. If you’re not ready to eat them yet, you can leave ’em at room temperature or store in the refrigerator/freezer.
Use soft dates. Soft dates are the best choice for no-bake desserts, like this recipe. If your dates are quite dry and hard, you may need to make some adjustments while creating the no-bake brownie layer. The brownie mixture should be sticky and capable of being pressed together. If the mixture is dry and crumbly, add 1 tablespoon water, melted coconut oil, or nut butter to the food processor. Alternatively, you can add additional medjool dates.
Superfine almond flour is recommended. Superfine almond flour has the most similar texture to regular all-purpose flour. It tastes less grainy, so it works best in this recipe. I love and use Bob’s Red Mill Superfine Almond Flour.
Use cashew butter or peanut butter. Although you can include any variety of nut butter, I think cashew butter and peanut butter are the best choices. Cashew butter tends to taste the most similar to real cookie dough. Also, nut butter with a natural/runny consistency works best.
How to store: If you will be enjoying the cookie dough brownies within 3-4 days, keep them in a sealed container at room temperature. For 1 week, store them in the refrigerator. For up to 3 months, store them in the freezer.
If you try these No Bake Cookie Dough Brownies, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!Print
No bake cookie dough brownies are a healthy dessert recipe! They’re vegan, gluten-free, oil-free, and naturally sweetened with dates. The soft, chewy, fudgy brownies are topped with a thick layer of grain-free chocolate chip cookie dough. It’s an easy treat that’s nutritious, made with no refined sugar, no eggs, and ready in 30 minutes or less!
- Prepare brownie layer: Add almonds, walnuts, cocoa, and salt to the bowl of a food processor. Process until a powdery mixture forms. Add pitted medjool dates. Process until a sticky dough forms; you should be able to pinch it together with your hands. See notes if it’s too dry/crumbly.
- Prepare cookie dough: Add almond flour, nut butter, maple syrup, vanilla, and salt to a bowl. Mix together until combined. Then, stir in the chocolate chips.
- Assemble: Line a square dish (7×7-inch or 8×8-inch) with parchment paper. Transfer the brownie mixture to the dish. Firmly press it across the base in an even layer. Then, top with the cookie dough. Again, firmly press the cookie dough across the brownie layer.
- Slice the bars: Gently lift the parchment paper out of the dish to remove the bars. Slice and enjoy!
- Soft medjool dates are best. If your dates are dry and hard, you may need to make an adjustment while creating the brownie layer. The mixture should be sticky and capable of being pressed together. If it’s dry and crumbly, add 1 tablespoon water, coconut oil, or nut butter to the food processor. Alternatively, you can add a few extra medjool dates. Process the ingredients again until a sticky dough forms.
- You can use any type of nut butter for this recipe, but I recommend cashew butter or peanut butter. Also, a natural nut butter with a runny consistency works best.
- Serving Size: 1 bar
- Calories: 367
- Sugar: 30g
- Fat: 22g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 9g
Keywords: no bake cookie dough brownies, vegan cookie brownies
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