Magic Cookie Bars are a rich and gooey dessert that is also gluten-free. This is a simple recipe to throw together with only 6 ingredients.
Have you ever tried a magic cookie bar? The first time I tried one was this year, haha! Why did I wait so long, these are an unbelievably delicious treat! The combination of walnuts, chocolate, and coconut all in gooey coconut condensed milk is heavenly! I used almond flour for a base to keep them gluten-free.
Last week I was at sprouts market looking for flour but of course, had no luck, it seems like everyone has picked up baking during the quarantine. However, while I was browsing the baking aside for flour and I stumbled across condensed coconut milk, I had to grab it! It has the same exact texture and sweetness as regular condensed milk.
How to make Magic Cookie Bars
To make Magic Cookie Bars you will need to start with the bottom layer. There is no mixing involved you will pour everything into your 9-inch square baking pan. I recommend lining it with parchment paper for easy removal. 
Recipe Variations
Magic cookie bars can have simple ingredient swaps, here are some below.
Chopped Walnuts: these add a nice crunch to the bars, you can add as little or as much as you like. They also can be swapped out for chopped pecans.
Chocolate chips: You can use semi-sweet or dark chocolate.
Sweetened Condensed Coconut Milk: Once all ingredients are layered you will pour a can of sweetened condensed milk on top. If you can not find sweetened condensed coconut milk, regular sweetened condensed milk will work great too.
Love dessert, then you must try The Best Vegan Dark Chocolate Tart, Pecan Pie Bars, and Strawberry Pop Tarts.
Magic Cookie Bars with Condensed Coconut Milk
Magic Cookie Bars are a rich and gooey dessert that is also gluten-free. This is a simple recipe to throw together with only 6 ingredients.
Ingredients
- 1/2 cup butter, melted (1 stick) vegan or regular
- 1 1/2 cups almond flour
- 1 cup coconut shreds
- 1 cup walnuts, chopped
- 1 cup chocolate chips
- 1 12 oz can sweetened condensed coconut milk ( can sub for sweetened condensed milk)
Instructions
- Preheat oven to 350ºF and line a 9-inch square baking dish with parchment paper.
- Pour melted butter into your baking dish.
- Sprinkle in almond flour and lightly press down with the back of a cup into an even layer.
- Sprinkle coconut shreds evenly over the almond flour layer, followed by the walnuts and chocolate chips.
- Pour sweetened condensed coconut milk evenly over the top.
- Bake for 30-35 minutes, until edges are golden brown and middle is set.
- Allow to cool completely before serving, you can speed this process up by placing them in the fridge or freezer. Enjoy!
Notes
Store bars in the fridge or freezer.
Do you think rice flour or tapioca would work
Maybe but almond flour seems to have more structure. You could try oat flour.
Yes, oat flour or regular flour should work!
I’ve made these for years, but with graham cracker crumbs instead of almond flour. If you want a decadent treat, serve them warm with French vanilla ice cream on top.
Lovely……I tried them when they weren’t fully cooled and I can’t wait. These are definitely gonna be my new favorite.
Yay!! My and the kids just LOVE THESE!! So glad you live them too!!! Thank you!
I am so excited to try these they remind me of a bar I used to get at a coffee shop but they dont get them anymore .
I am AIP can I use Coconut or Casava flour ?
And can I substitute palm shortening or Ghee for the butter and if not is it salted or unsalted butter . Thanks so much 😊
I am going to make these and it could be I am splitting hairs but I have Bobs Redmill find almond flour or, raw almond flour by Now foods. Should I flip a coin which to use?
Thanks…they look yummy
Use bobs fine almond flour!
Hi,
Can I use coconut oil instead of butter?
Hey Maria,
Yes however it will taste like coconut.. may be an overwhelming flavor. Refined coconut oil would be better for taste. I’ve never made it this way. Would likely need to stored in freezer. Hope this helps! Let me know if you need anything else!💙
These are delicious! I followed the recipe exactly (pan size, ingredient amounts, etc,) and my bottom layer does not look like yours. I wanted more “shortbread” on the bottom. Do you think I could just add more almond flour?
Magic cookies are made with a graham cracker bottom. So (in my opinion) a gluten free cookie is much better than an almond flour crust.