These No-Bake Gluten-Free & Dairy-Free Brownie Cookies & Cream Bars are everything you love about a rich brownie and a creamy cookies and cream dessert, but made with wholesome ingredients and absolutely no baking required. A naturally sweetened brownie base made with Medjool dates, almond flour, cocoa powder, and almond butter is topped with a fluffy cookies and cream layer and frozen into the ultimate make-ahead treat.
They’re decadent enough for dessert, simple enough to prepare on a busy weeknight, and perfect to keep tucked away in the freezer whenever a chocolate craving strikes.
Why You’ll Love These Brownie Cookies & Cream Bars
If you’ve ever wished for a dessert that tastes indulgent without heavily relying on refined flour or dairy and one that’s so easy to make, this is for you! The brownie layer is rich, fudgy, and naturally sweetened with dates, while the fluffy topping creates that nostalgic cookies and cream flavor everyone loves.
These bars are:
- No-bake
- Gluten-free
- Dairy-free
- Naturally sweetened with Medjool dates
- Made with wholesome pantry staples
- Freezer-friendly
- Great for meal prep and entertaining
Because they’re stored in the freezer, they’re also the perfect summer dessert when you don’t want to turn on the oven.
What Makes the Brownie Base So Good?
Unlike traditional brownies made with butter, lots of refined sugar, and flour, this base gets its incredible texture from a combination of Medjool dates and almond butter. The dates provide natural sweetness while helping bind everything together, and almond flour keeps the bars rich and soft without any gluten.
Flax meal adds fiber and healthy fats, cocoa powder delivers deep chocolate flavor, and just a splash of almond milk helps everything blend into the perfect fudgy consistency.
The result tastes remarkably like brownie batter while offering ingredients you can feel good about.
The Best Gluten-Free & Dairy-Free Oreo Alternatives
One of the easiest ways to make these bars feel nostalgic is by folding crushed sandwich cookies into the fluffy topping. Thankfully, there are several delicious gluten-free and dairy-free options available.
Some of my favorite brands include:
- Partake Classic Sandwich Cookies – Completely gluten-free, dairy-free, allergy-friendly, and one of my favorite options for recipes like this.
- Goodie Girl Birthday Cake or Chocolate Sandwich Cookies – Gluten-free with several dairy-free varieties (always double-check the label, as flavors vary).
- Simple Mills Sweet Thins Cocoa Cookies – While not an Oreo-style sandwich cookie, they provide an amazing crunchy chocolate cookie option if you prefer a cleaner ingredient list.
- Kinnikinnick Sandwich Cremes – Certified gluten-free and available in dairy-free chocolate sandwich cookie varieties.
Because brands occasionally update ingredients, it’s always worth checking the package to ensure they’re both gluten-free and dairy-free before using them.
Tips for the Best Bars
- Use soft, fresh Medjool dates for the fudgiest brownie base.
- Freeze the brownie layer before adding the topping so the layers stay beautifully defined.
- Let the bars sit at room temperature for 5–10 minutes before slicing for the perfect creamy texture.
- Store them in an airtight container in the freezer for up to two months.
- Sprinkle some melted chocolate and extra crushed cookies over the top just before serving for even more crunch and that classic cookies and cream look.
Ingredient Swaps
These bars are incredibly forgiving.
- Swap almond butter for sunflower seed butter to make them nut-free.
- Cashew butter also works beautifully.
- Use your favorite dairy-free whipped filling.
- Choose any certified gluten-free and dairy-free sandwich cookie you enjoy.
- Add mini dairy-free chocolate chips to the topping for extra chocolate goodness.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely. In fact, they’re even better after freezing for several hours, making them perfect for meal prep or entertaining.
Do they need to stay frozen?
Yes. The whipped topping softens quickly at room temperature, so these bars are best stored in the freezer and enjoyed after sitting out for a few minutes.
Can I use homemade whipped coconut cream?
Definitely. Homemade whipped coconut cream works beautifully if you prefer to avoid store-bought whipped filling.
Are these naturally sweetened?
The brownie layer is naturally sweetened with Medjool dates. The filling will contain some added sugar depending on which whipped topping and sandwich cookies you choose.
The Perfect Freezer Dessert
These bars prove that healthy desserts don’t have to be complicated. Every bite is rich, creamy, chocolatey, and packed with that nostalgic cookies and cream flavoe without ever turning on the oven. Whether you’re stocking your freezer with healthier treats, bringing dessert to a summer gathering, or simply satisfying your sweet tooth, this recipe is one you’ll come back to again and again.
If you love No-Bake Brownie Cookies & Cream Freezer Bars (Gluten-Free & Dairy-Free), then try these other recipes from upbeetandkaleingitblog!
Healthier No Bake Reese’s Peanut Butter Cup Bars
Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)
No Bake Pistachio Cheesecake Brownie Cups
8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)
Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust
No Bake Double Chocolate Bliss Rolls
The Best No Bake Peanut Butter Chocolate Cheesecake
No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake
Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches
Vegan Protein Chocolate Peanut Butter Cup Ice Cream
No-Bake Gluten-Free & Dairy-Free Brownie Cookies & Cream Bars
Ingredients
Method
- Line a 1.5-pound loaf pan with parchment paper.
- Add the dates, almond butter, vanilla, almond milk, and sea salt to a food processor and blend until smooth.
- Add the almond flour, flax meal, and cocoa powder. Process until a thick brownie dough forms.
- Divide the brownie mixture in half.
- Press half of the brownie mixture firmly into the bottom of the prepared loaf pan.
- Freeze for 15–20 minutes until firm.
- Fold the crushed gluten-free, dairy-free sandwich cookies into the CocoWhip or Truwhip.
- Spread the cookies & cream filling evenly over the chilled brownie layer.
- Flatten pieces of the remaining brownie mixture between your hands (or between two sheets of parchment paper) and carefully place them over the filling. Gently press the pieces together until the top is completely covered.
- Freeze for 3–4 hours, or until firm.
- Lift from the pan using the parchment paper and slice into 10 bars. Let sit at room temperature for 5–10 minutes before serving.
Notes
Calories: ~261
Protein: ~5 g
Carbohydrates: ~24 g
Fat: ~18 g
