Healthier Magic Cookie Bars (Vegan + Gluten-Free)
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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.
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 Bar Ingredients
- 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
How to Make Magic Cookie Bars
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!
How to Store Magic Cookie Bars
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.
More Tasty Desserts to Try
- 4-Ingredient Almond Coconut Cookies
- Healthy Peanut Butter Balls
- Healthy No Bake Cookies
- Easy Healthier Butterfingers
- Chocolate Banana Ice Cream
- Vegan Graham Cracker Blondies
- Vegan Chocolate Pie
- Healthy Lemon Bars
Be sure to check out the full collection of dessert recipes here on EBF as well.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthier Magic Cookie Bars
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.
- 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.
- 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.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Recipe is very good, decadent. Yes it’s a little time consuming, but usually good things are. Took me about an hour to reduce my coconut milk (not 45min). For me it’s a little too much on the chocolate chips, I’d probably 1/2 or 2/3 it if I made them again…couldn’t really taste the condensed milk later because of all the chocolate. My only other gripe really is I would NOT label these “healthy” at all. The recipe calls to cut it into 16 bars- which makes it a two bite tiny desert. If you cut into 9 bars (like most 8×8 inch pan desserts are cut) then you have nearly 500 calories and 40g of fat per bar 🙈🙈
These are INCREDIBLE! I made these for a family event and no one could even tell they were “healthy”. Do yourself a favor and make these ASAP!
Ahh yay! That makes me so happy to hear, Amanda. I’m so glad these bars were a hit with your family. Thanks for making them and for coming back to leave a review. I so appreciate it!
I just made these and they are yummy! But how long did it take for the milk to get thick? Much more than 45 minutes right?
It took me 45 minutes, how long did it take you?
Is it supposed to thicken up still being on heat? Or does it thicken while it’s cooling?
It should thicken while heating.
Unfortunately even 20 minutes at 350 burnt it to a crisp. I’m sure it would have been lovely but that was a very long recipe and expensive ingredients to have it be ruined. 10 minutes would be enough to melt the chocolate and toast the pecans. So disappointed.
Oh no!! I’m so sorry so hear that they burnt that quickly. Did you change anything about the recipe?
Typical “Karen” comment. How rude. 😂
Are about 3 squares of these tonight! I hated I had to let them cool for so long- haha. I had a hard time getting the condensed milk mixture thick enough but probably because I had an electric stove instead of gas like I’m used to. Wonderful recipe!
I know, that’s definitely the hardest part is waiting for them to cool!! So glad these bars were a hit. Thanks for making them, Danielle. 🙂
This was a very simple recipe. To leave that kind of comment is a bit unfair. Many of us who follow this site have those ingredients on hand. I have grown many trees and I can assure you the was much more simple. Lol I made this the first time following all directions and didn’t like the taste of the coconut condensed milk so I buy ready made now. Makes everything easier….for me. Lol either way, fabulous recipe.
Thanks so much, Anne!! So glad you love this recipe. I appreciate you. 🙂
Hi Karen. Just curious… did you make the recipe?
Made them. Love them. I too, grew up with the traditional Magic cookie bar with eagles brand sweetened condensed milk. I saw this recipe and said, oh, trying this one. And, true to your word…..who could tell the difference. And, actually, I like your version better! Thanks again for doing what you do! Much appreciated.
shelley
Ahh that makes me so happy to hear, Shelley! I’m so glad you enjoyed this recipe. Thanks for making it and for coming back to leave a comment + star rating. The reviews are super helpful for other readers, so I appreciate it. 🙂
My kids and I made these yesterday and the bars are delish — they say they taste just like Girl Scout Samoas! Thanks for another yummy, healthier, sweet treat recipe I don’t feel guilty about giving my kiddos.
Ahh that makes me so happy to hear, Tina!! I’m so glad these bars were a hit. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. <3