Healthier Magic Cookie Bars (Vegan + Gluten-Free)

DF GF V VG

Healthier magic cookie bars made grain-free, gluten-free and vegan with homemade sweetened condensed coconut milk.

Last month I went to Isaac’s school for a holiday celebration and as luck would have it a parent had brought in Magic Cookie Bars for the teachers. Remember those bad boys? Some people call them Seven Layer Bars but they have a graham cracker crust, chocolate chips, coconut and sweetened condensed milk… so rich and delicious! My mom used to make them and they were one of my favorite holiday baked goods.

A stack of healthier magic cookie bars. An almond flour coconut crust, topped with coconut caramel, coconut flakes, pecans and chocolate chips.

At Isaac’s school that day, I couldn’t resist having a bite (or two). It was just as a good as I remembered it: before long the wheels started turning in my head and I had my mind set on making a version of my own. I can’t really call these healthy because they’re still decadent, but they’re made with wholesome ingredients and a bit healthier.

Having tasted the classic version only a day or two before I made this variation, I can honestly say they look and taste like the real deal. You could easily take them to a party, not tell anyone that they’re grain-free, dairy free and made with sweetened condensed coconut milk and people would go crazy for them.

Healthier magic cookie bars. An almond flour cookie crust topped with coconut caramel, coconut, pecans, and chocolate chips.
  • almond flour
  • unsweetened shredded coconut and unsweetened flaked coconut
  • full fat coconut milk
  • coconut sugar
  • chocolate chips – I like using Enjoy Life or Lily’s chocolate chips to keep this recipe dairy-free.
  • chopped pecans
  • coconut oil
  • maple syrup
  • vanilla extract
  • sea salt
Healthier magic cookie bars. An almond flour cookie crust topped with coconut caramel, coconut, pecans, and chocolate chips.

Make the crust – Combine the almond flour, shredded coconut, coconut oil, maple syrup, vanilla and sea salt in a large bowl. Press firmly into a 8×8 baking dish lined with parchment paper. Bake at 350ºF for 12-15 minutes or until your crust is golden brown. Remove from the oven and let cool on a wire rack.

Make sweetened condensed coconut milk – While the crust is cooling, combine the coconut milk and sugar in a saucepan over medium heat. Bring to a low boil, reduce heat and simmer for 45 minutes, stirring frequently, until the mixture has reduced by about half. Remove from the heat and let cool slightly. Pour the condensed milk over the crust and spread to the edges.

Add toppings – Sprinkle the chocolate chips evenly over the condensed milk, then add the flaked coconut and then the pecans. Use your hands to press the mixture down slightly until the milk soaks upward into the toppings.

Bake – Bake the bars for 30 minutes at 350ºF until edges are browning a bit. Remove from the oven and let cool for 30-60 minutes on a cooling rack. After cooling a bit, place the pan in the refrigerator to let them set up for at least two hours. If you’re in a rush you can freeze them for an hour instead.

Cut and enjoy – After cooling, lift the parchment out of the pan and place the bars on a cutting board or other flat surface. Cut the bars into 16 squares and dig in!

Healthier magic cookie bars. An almond flour cookie crust topped with coconut caramel, coconut, pecans, and chocolate chips.

Any leftover bars should be wrapped or placed in an airtight container. They will keep for a couple days on the countertop but I recommend storing in the fridge or freezer for longer storage.

Hand holding a healthier, gluten free, grain free, vegan, magic cookie bar. An almond flour cookie crust topped with coconut caramel, coconut, pecans, and chocolate chips.

More Upgraded Treats to Try:

Healthier Magic Cookie Bars

4 from 39 votes
Healthier magic cookie bars made grain-free, gluten-free and vegan with homemade sweetened condensed coconut milk. 
Healthier square magic cookie bars. An almond flour cookie crust topped with coconut caramel, coconut, pecans, and chocolate chips.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 16

Ingredients

Crust:

  • 3/4 cup almond flour
  • 3/4 cup unsweetened shredded coconut
  • 1/8 cup coconut oil, liquid
  • 1/2 Tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1/4 teaspoon sea salt

Layers

  • 1 can, 13.5 oz full-fat coconut milk
  • 1/2 cup coconut sugar
  • 1 cup vegan chocolate chips, I used Enjoy Life
  • 1 cup unsweetened flaked coconut
  • 1/2 cup chopped pecans

Instructions
 

  • Preheat oven to 350°F and line a square (8×8) glass baking dish with parchment paper.
  • Combine all ingredients for the crust in a large bowl and press firmly into the prepared pan. Bake for 12 to 15 minutes until your crust is golden brown in color. Remove from oven and cool on a wire rack.
  • https://vimeo.com/425198730
  • While crust is cooling, in a saucepan over medium heat bring coconut milk and sugar to a low boil, reduce heat and simmer for approximately 45 minutes, stirring frequently until the mixture has reduced by half. The coconut milk mixture should be thick reduced to about 3/4 cup. Remove from heat and cool slightly. Pour the sweetened condensed coconut milk over the crust and spread to the edges.
  • https://vimeo.com/425198704
  • Sprinkle the chocolate chips evenly over the condensed milk, then the flaked coconut, and then the pecans. Using your hands, press the mixture down a tiny bit until the milk soaks upward into the layers.
  • https://vimeo.com/425198654
  • Place in oven (still at 350°F) and bake for about 30 minutes, until edges are browning a bit. Remove from oven and cool for 30 to 60 minutes on a cooling rack. Once the bars have cooled a bit, place the pan in the refrigerator to allow the bars to set-up for at least two hours (or overnight). If you’re in a rush you could put the bars in the freezer for an hour instead.
  • After cooling, lift the parchment out of the pan and place bars on a cutting board or other flat surface. If the bars are coming from the freezer, you may need to let them thaw for a few minutes before cutting as they will be pretty firm. Cut bars into 16 squares and dig in! Any leftover bars should be wrapped or placed in a sealed container. They can be left out for a couple days or stored in the fridge or freezer for longer storage.

Video

Notes

Recipe adapted from Simply Living Healthy.

Nutrition

Serving: 1bar Calories: 263kcal Carbohydrates: 20g Protein: 3g Fat: 19g Saturated Fat: 12g Sodium: 50mg Fiber: 1g Sugar: 16g
Course: Dessert
Cuisine: American
Keyword: coconut magic cookie bars, magic cookie bars, seven layer bars

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    106 comments
    1. Alana
      July 7, 2021 AT 1:25 pm

      5 stars
      I made these for my husband the other day and he loved them! My daughter is coming home for a few weeks and I wanted to make them so she could eat them too, but she is allergic to pecans. Is there a good replacement or should I just omit all together? Thanks!

      1. Brittany Mullins
        July 7, 2021 AT 9:44 pm

        You could use another nut like almonds or walnuts if she’s able to have those nuts!

    2. Gloria Webber
      April 28, 2021 AT 9:52 pm

      could you use Quinoa Flour instead of Almond Flour?
      thanks

      1. Brittany Mullins
        April 29, 2021 AT 1:12 pm

        Hey Gloria – I’m not sure as I’ve never tried it, so I’m not sure how the bars will turn out! Let me know if you try it and how they turn out.

    3. Julia
      March 27, 2021 AT 3:55 pm

      5 stars
      I have made these several times now, they are a family favorite! One of my go-to desserts. Thank you for this awesome recipe! <3

      1. Brittany Mullins
        March 28, 2021 AT 10:35 pm

        Yay!! So glad this recipe is a hit with your family! Thanks for the review. I so appreciate it, Julia!

    4. S Smith
      January 17, 2021 AT 10:15 pm

      Question – could you just use a can of sweetened condensed coconut milk & skip the simmer/reducing process part? Or would that be too runny?

      1. Brittany Mullins
        January 18, 2021 AT 10:45 am

        Yes! You can totally use canned sweetened condensed milk. I’d use 2/3 – 3/4 cup.

    5. Alison
      December 23, 2020 AT 9:44 pm

      5 stars
      Made this recipe a few times and have read a lot of comments about the milk and sugar taking a while to thicken up…definitely takes a while but it helps a lot to let the rim of mixture in the saucepan thicken up and then just keep pushing the mixture into the middle every few minutes! Regardless of how long it takes its worth the wait!! Can’t wait for my family to try these on Christmas!

      1. Brittany Mullins
        December 29, 2020 AT 2:43 am

        Ahh yay, so glad you loved this recipe!! I hope your family did too. Thanks for making them and for coming back to leave a review. I so appreciate it!

Parchment paper lined with protein balls.

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