No Bake Dessert Dough Logs – Easy, Slice-and-Serve Treats

If you love desserts that feel fun and nostalgic, these no bake dessert dough logs will hit the spot. They taste like a cross between cookie dough and a candy bar, with a tender, sliceable texture. You mix, roll, chill, and slice—no oven, no fuss. They’re perfect for parties, gifting, or late-night cravings. Customize them with your favorite mix-ins or keep them classic. Either way, they’re a crowd-pleaser and a breeze to make.

What Makes This Special

No bake dessert dough logs – No Bake Dessert Dough Logs – Easy, Slice-and-Serve Treats If you love desserts that feel fun and nos

These logs are all about simplicity and texture. You get that satisfying dough-like chew without eggs or baking. They’re also easy to adjust based on what you have: switch nut butters, swap sweeteners, or try different coatings for a pretty finish. Because they chill firm, they slice cleanly and hold up well for snack trays or dessert boards. Plus, the recipe is naturally egg-free, and you can make it gluten-free or dairy-free with simple swaps.

Ingredients

No bake dessert dough logs – They taste like a cross between cookie dough and a candy bar, with a tender, sliceable texture

• 1/2 cup unsalted butter (softened; sub coconut oil for dairy-free)
• 1/2 cup nut butter (peanut, almond, or cashew; sub sunflower seed butter for nut-free)
• 1/2 cup brown sugar (packed)
• 1/4 cup maple syrup or honey
• 2 teaspoons vanilla extract
• 1/2 teaspoon fine salt
• 1 3/4 to 2 cups oat flour (see note below)
• 1/2 cup mini chocolate chips (or chopped chocolate)
• 1/3 cup chopped nuts (optional)
• 1/4 cup sprinkles, shredded coconut, or crushed cookies (for coating, optional)

Note: To make oat flour, blend rolled oats in a blender until fine. For a smoother dough, sift after blending. If using all-purpose flour, heat-treat it first to make it safe to eat.

Instructions

No bake dessert dough logs – You mix, roll, chill, and slice—no oven, no fuss

1. Cream the base: In a large bowl, beat the softened butter, nut butter, brown sugar, and maple syrup until smooth and fluffy, about 2 minutes. Stir in vanilla and salt.
2. Add the dry ingredients: Mix in 1 3/4 cups oat flour. Stir until a soft dough forms. If it’s sticky, add the remaining flour 1 tablespoon at a time. You want a pliable, slightly tacky dough that holds its shape.
3. Fold in mix-ins: Stir in mini chocolate chips and nuts (if using). Avoid overmixing so the dough stays tender.
4. Shape the logs: Divide the dough in half. Place each portion on a sheet of parchment. Roll into logs about 1.5 to 2 inches thick, using the parchment to help shape and smooth.
5. Coat (optional): Sprinkle sprinkles, coconut, or crushed cookies onto a clean sheet of parchment. Roll each log over the coating, pressing gently so it sticks.
6. Chill: Wrap each log tightly in parchment or plastic wrap. Refrigerate for at least 2 hours, or freeze for 30–45 minutes, until firm enough to slice.
7. Slice and serve: Unwrap and cut into 1/2-inch rounds with a sharp knife. For neat slices, wipe the blade between cuts. Serve chilled or at cool room temperature.

Keeping It Fresh

• Refrigerator: Wrap tightly and store up to 1 week. The flavor deepens after a day.
• Freezer: Freeze logs for up to 2 months. Thaw in the fridge for 30–60 minutes before slicing, or slice from frozen with a warm knife.
• Meal prep tip: Pre-slice and layer with parchment in an airtight container for grab-and-go treats.

Health Benefits

• Balanced energy: Nut butter adds protein and healthy fats, which help curb sugar spikes and keep you satisfied longer.
• Whole-grain goodness: Oat flour brings fiber and a gentle, nutty flavor. It makes the dough hearty without feeling heavy.
• Customizable sweetness: You control the sugar. Use maple syrup for a richer flavor or swap part of the brown sugar for coconut sugar.
• Allergy-friendly swaps: With sunflower seed butter and dairy-free butter, it’s easy to make these nut-free and vegan.

Common Mistakes to Avoid

• Skimping on chill time: If the logs aren’t cold enough, they’ll squish when sliced. Chill until firm.
• Adding too much flour: Overpacking the dough makes it dry and crumbly. Add flour gradually and stop when it just holds together.
• Using full-size mix-ins: Large chocolate chunks or nuts can tear the dough. Chop them small for clean slices.
• Forgetting the salt: A small amount of salt brightens the sweetness and enhances flavor balance.
• Overmixing: Stir just until combined. Overworking can make the dough greasy or tough.

Variations You Can Try

• Cookies and Cream: Use crushed chocolate sandwich cookies in the dough. Roll the logs in extra crumbs.
• Peanut Butter Pretzel: Swap in peanut butter, add chopped pretzels, and drizzle slices with melted chocolate.
• Mocha Chip: Add 2 teaspoons instant espresso powder and use dark chocolate chips. A pinch of cinnamon is great here.
• Birthday Cake: Stir in white chocolate chips and rainbow sprinkles. Coat the outside with more sprinkles.
• Coconut Almond: Use almond butter, add shredded coconut and chopped almonds, and roll in toasted coconut.
• Vegan Maple Pecan: Use dairy-free butter and maple syrup. Add toasted pecans and a pinch of flaky salt on top when serving.
• Gluten-Free Chocolate Hazelnut: Use certified gluten-free oats. Fold in chopped hazelnuts and mini chips.

FAQ

Can I make these without nut butter?

Yes. Use sunflower seed butter or tahini. Sunflower seed butter is closest in texture and flavor; you may want to add an extra tablespoon of maple syrup to balance tahini’s bitterness.

Is raw flour safe to eat?

Raw all-purpose flour should be heat-treated before using. Spread it on a baking sheet and bake at 300°F (150°C) for 5–7 minutes, stirring once, until it reaches 165°F (74°C). Oat flour made from rolled oats is commonly used raw, but you can toast oats first if you prefer.

My dough is too sticky. What should I do?

Add more oat flour, 1 tablespoon at a time, until it’s workable. Chill the dough for 15 minutes to firm it up before shaping.

Can I make them less sweet?

Absolutely. Reduce brown sugar by 2–3 tablespoons and increase oat flour as needed. Adding a pinch more salt can also make them taste balanced with less sugar.

How do I get perfectly round slices?

Chill the logs until quite firm, then roll them briefly on the counter to even out any flat spots. Use a sharp, thin knife and wipe between cuts. If the dough resists, warm the knife under hot water and dry it before slicing.

What’s the best way to gift these?

Keep the logs wrapped in parchment, tie with baker’s twine, and include slicing instructions. For hot climates, add a small cold pack or advise refrigeration.

Can I add protein powder?

Yes. Replace up to 1/4 cup of the oat flour with a neutral or vanilla protein powder. You may need an extra teaspoon or two of liquid if the dough gets dry.

Do they hold up at room temperature?

They’ll be fine for a few hours in a cool room. In warm conditions, they soften. For parties, keep a backup log in the fridge and replace slices as needed.

In Conclusion

No bake dessert dough logs are simple, flexible, and fun to share. You can mix them in minutes, shape them easily, and slice them when the craving hits. They’re endlessly customizable and friendly to different diets with a couple of swaps. Keep a log in the fridge for a quick treat, or dress them up for a party platter. Once you make them, you’ll see why they become a go-to sweet in no time.