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.
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.
- 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)
- 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!
Store bars in the fridge or freezer.
This recipe for The Best Almond Flour Banana Muffins is perfectly moist, fluffy and delicious. These muffins are made in one bowl, gluten-free, refined sugar-free and kids LOVE them!
This recipe is my favorite almond flour recipe to date! These Almond Flour Banana Muffins came out perfect, the texture was on point! We ate them with peanut butter and oh my that is my favorite combo! With all this time we have at home right now baking has been a pleasurable pastime. After all, is there anything better than the smell of fresh-baked banana bread in the house.
I made these muffins while my husband was putting the kids to bed, I felt like we needed a healthier snack during our Netflix time. I love the popcorn and gummies but my stomach hurts when I eat a lot of junk, its something I try to stay away from, the junk not Netflix! I added banana coins on top for aesthetic reasons but highly recommend they came out of the oven caramelized.
Almond Flour Banana Muffins are truly the most perfect breakfast, snack, or grab and go eat. If the kids were still in school this would definitely make it in their lunch boxes, speaking of school 1 month left till summer break. Online learning has been interesting, to say the least!
These muffins may be my best baking work out of this pandemic, thus far!
Well, enough chit chat lets make some Almond flour banana muffins!
- 3 bananas, mashed
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup coconut sugar
- 2 tbsp coconut oil, melted
- 3 cups almond flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- pinch of salt
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees F. Line 12 muffin tins with baking cups.
- In a medium bowl whisk together the mashed bananas, eggs, vanilla extract, coconut sugar, and coconut oil.
- Add in the almond flour, baking powder, cinnamon, baking soda, and salt. Stir till well combined and gently fold in the chocolate chips.
- Using a large spoon or ice cream scoop, drop mixture evenly into your lined muffin slots. It should be enough for 14-15 muffins. Bake for 25 minutes then let cool on a cooling rack.
This Healthy Carrot & Zucchini Cake Recipe is so delicious and easy to make. It is gluten-free and refined sugar-free however each bite is so moist and sweet the way cake should be.
Countdown till easter, since we are on a ‘shelter at home’ order this year we won’t be doing any gatherings. So sad about this, this will be the first year we don’t do Easter at my mother-in-law’s house. I always get asked to bring dessert and this year I would have brought my Healthy Carrot & Zucchini Cake Recipe for everyone to enjoy! On the bright side… more for me, ha!
Anyone else doing a lot more eating these days? Quarantine life!
I have always had great luck when it comes to baking cakes. For every birthday in my family, I always make the birthday cake! Now I do not consider myself a baker but never say never. I love a dessert that’s just better for you, something that doesn’t leave you with too much guilt! This Healthy Carrot & Zucchini Cake Recipe is sweet, moist, and topped with the most delicious cream cheese frosting!
For this cake, I used more ingredients than I usually do in my recipes, however each is important in creating this epic Healthy Carrot & Zucchini Cake Recipe!! The blend between almond flour and tapioca flour is a dream come true. When I first started working with almond flour I had a lot of difficulties with the texture in baked goods, but when it is blended with tapioca flour baked goods come out so perfect!
You can make this cake the day before, store it in the fridge so the frosting sets. So whose ready to bake a carrot cake?!
- 2 cups almond flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tbsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 cup carrots, shredded
- 1 cup zucchini, shredded
- 1 cup coconut, shredded
- 4 eggs
- 3/4 cup maple syrup
- 2 tsp vanilla extract
- 1/3 cup coconut oil
- 1/4 cup almond milk
Cream Cheese Frosting
- 8 oz cream cheese
- 1 tsp vanilla extract
- 5 tbsp agave
- Preheat your oven to 350 degrees F and grease two 8" round cake pans.
- In a medium bowl combine your dry ingredients, almond flour, tapioca flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a large bowl using an electric hand mixer, beat together the eggs, maple syrup, vanilla extract, coconut oil, and almond milk.
- Combine the dry ingredients into the wet ingredients and beat on medium/low till batter forms.
- Wring out your zucchini shreds, make sure to squeeze out any excess liquid. You can do this with a dishtowel.
- Fold in your carrots, zucchini, and coconut into your cake batter.
- Divide your cake batter evenly into your prepped cake pans.
- Bake both layers for 25 minutes or until a toothpick inserted in the center comes out clean. Let cakes completely cool before removing from cake pan (about 30-40 minutes).
- In a medium bowl place all your fristing ingredients, cream cheese, vanilla extract, and agave. With your hand mixer beat on medium/high till frosting forms (about 3 minutes).
- Use a blunt knife to spatula to spread the frosting
- Garnish your cake with walnuts. Enjoy!!
- Store in the fridge for up to 1 week.