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A haphazard stack of light golden brown cookie butter bars with a drizzle of cookie butter on top.

No-Bake Cookie Butter Bars (Vegan)

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5 from 7 reviews

  • Author: Katie Stymiest
  • Total Time: 1 Hour 20 Minutes
  • Yield: 16 Squares 1x


Easy and delicious no-bake vegan cookie butter bars. Three decadent layers of biscoff, cookie butter, and coconut delight make the perfect summer bbq treat or hot day dessert!




  • ½ cup vegan butter, melted
  • 1 cup unsweetened shredded coconut
  • 1 cup vegan graham cracker crumbs *
  • 10 biscoff cookies, roughly chopped (approx. 1 cup)
  • ⅛ cup granulated sugar
  • ¼ tsp fine sea salt


  • ¼ cup vegan butter, room temperature
  • ¼ all-vegetable shortening, room temperature
  • 1 ½ cups icing sugar
  • ¼ tsp fine sea salt
  • ½ tsp vanilla extract
  • 6 biscoff cookies, finely crushed (approx ⅓ cup)


  • ¾ cup vegan white chocolate **
  • 2 tbsp cookie butter
  • 1 tbsp vegan milk
  • optional: 1 tbsp cookie butter for decor



  1. Spray with a non-stick baking spray and parchment line an 8×8 inch or 9×9 inch baking pan.
  2. In a medium mixing bowl combine all the ingredients and mix until a coarse sand-like texture is achieved.
  3. Dump the mixture into the prepared pan and press the mixture down evenly and firmly.
  4. Place in the refrigerator.


  1. In the bowl of a stand mixer with the paddle attachment cream the butter and shortening on high speed until light and fluffy. This should take approximately 5-10 minutes.
  2. Add in the icing sugar and salt and mix on low until combined.
  3. Add in the vanilla extract and biscoff cookie crumbs and mix on low until combined.
  4. Turn the mixer up to high and allow to cream for 5 minutes.
  5. Spread smoothly and evenly over the chilled base layer.
  6. Place back in the refrigerator.


  1. In a microwave-safe bowl combine the white chocolate, cookie butter, and milk and heat in 30-second intervals, stirring after each interval, until fully melted and smooth.
  2. Pour the white chocolate cookie butter ganache over the chilled cookie butter bars and spread evenly on top.
  3. Place back in the refrigerator to chill for at least 1 hour or up to overnight.
  4. Heat the remaining cookie butter and drizzle over if desired.
  5. Cut into 16 squares and enjoy!
  6. Store any leftover no-bake cookie butter squares in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 6 months.


* Make sure the graham cracker crumbs are dairy-free if you have a dairy allergy. I use Kinninnick graham-style crumbs.

** I use Pascha white chocolate baking chips.

  • Prep Time: 20 Minutes
  • Cook Time: Chill Time: 1 Hour
  • Category: Squares
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 Square
  • Calories: 270
  • Sugar: 22 Grams
  • Sodium: 156 Miligrams
  • Fat: 15 Grams
  • Saturated Fat: 8 grams
  • Unsaturated Fat: 4 Grams
  • Trans Fat: 0 Grams
  • Carbohydrates: 34 Grams
  • Fiber: 2 Grams
  • Protein: 2 Grams
  • Cholesterol: 0 Miligrams