Gluten Free Magic Cookie Bars

Easy to make, these Gluten Free Magic Cookie Bars are a healthy twist to a timeless classic.  It’s one of those gluten free dessert recipes that you’ll want to make time and time again! 

These cookie bars are made with coconut flour, dark chocolate chips, almonds, shredded coconut, coconut milk and pure maple syrup.

When I was growing up, there were four standard Christmas desserts that my mom would always make.  Snowballs, blueberry cheesecake, fudge (two batches – one with nuts and one without), and magic cookie bars.   A classic Magic Cookie Bar recipe calls for sweetened condensed milk, but the sweetened condensed milk is replaced with coconut milk and pure maple syrup for these Gluten Free Magic Cookie Bars.  

Magic Cookie Bar Recipe

These cookie bars are made with just 7 ingredients and come together in about 60 minutes (25-30 minutes in the oven).

•  Canned coconut milk (full fat)
•  Pure maple syrup
•  Coconut oil
•  Coconut flour
•  Raw almonds
•  Dark chocolate chips
•  Unsweetened shredded coconut

How to Make Magic Cookie Bars

You love how amazing these Gluten Free Magic Cookie Bars smell while they bake in the oven.  When the coconut milk and pure maple syrup simmers for a bit, the mixture slightly thickens and turns deliciously sweet and caramel-like.  You’ll  likely find yourself habitually dirtying a few spoons while taste-testing. 

1. Prepare pan.  Preheat oven to 350 degree and line an 8 x 8 inch square baking pan with either aluminum foil or parchment paper and spray with coconut oil.
2. Chop almonds. Finely chop the almonds in a food processor, set aside.
3. Crust.  In a medium size bowl, mix the coconut oil and 3 tablespoons pure maple syrup. Sprinkle in the coconut flour and mix well. Press the dough into the prepared baking pan so it covers the bottom evenly.
4. Bake crust. Bake for about 6-7 minutes or until just lightly golden, then remove from oven and sprinkle the top with the chopped almonds, pressing into the crust slightly. Sprinkle the top with chocolate chips and then the coconut flakes. Set aside.
5. Cook coconut milk. In a large pot over medium-high heat, mix the coconut milk and pure maple syrup with a wire whisk. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes until the sauce is reduced by almost half.
6. Add coconut sauce. Pour 1 cup of the sauce over the ingredients.
7. Bake.  Place in the oven and bake in the oven for about 28-30 minutes or until golden brown on top.
8. Serve.  Remove cookie bars from the oven and cool at room temperature. Cover with foil and refrigerate until you’re ready to cut into squares and serve.

Variations

• Use another nut, like walnut or pecans, instead of almonds.
• If you prefer milk chocolate over dark, then feel free to use milk chocolate chips instead.

More Gluten Free Dessert Recipes

• Gluten Free Banana Muffins
• Gluten Free Brownies
• Summer Fruit Crisp
• No Bake Chocolate Oat Bars
• Gluten Free Boozy Pecan Bars
• Healthy Peanut Butter Cups
• Raw Chocolate Nut Bars
• Gluten Free Oatmeal Cookies

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Yield: 12 servings

Gluten-Free Magic Cookie Bars

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Easy to make, these Gluten Free Magic Cookie Bars are a healthy twist to a timeless classic.  It’s one of those easy gluten free desserts that you’ll want to make time and time again!

Ingredients

• 1 15 ounce can Coconut Milk (full fat)
• 1/2 cup + 3 tablespoons pure maple syrup
• 1 teaspoon pure maple syrup
• 1/3 cup coconut oil, melted
• 3/4 cup coconut flour
• 2/3 cups raw almonds, finely chopped
• 3/4 cup dark chocolate chips
• 1/2 cup unsweetened shredded coconut

Instructions

1. Preheat oven to 350 degree
2. Finely chop the almonds in a food processor, set aside.
3. Line an 8 x 8 inch square baking pan with either aluminum foil or parchment paper and spray with coconut oil.
4. In a medium size bowl, mix the coconut oil and 3 tablespoons pure maple syrup.
5. Sprinkle in the coconut flour and mix well.
6. Press the dough into the prepared baking pan so it covers the bottom evenly.
7. Bake for about 6-7 minutes or until just lightly golden.
8. Remove from oven and sprinkle the top with the chopped almonds, pressing into the crust slightly. Sprinkle the top with chocolate chips and then the coconut flakes. Set aside.
9. In a large pot over medium-high heat, mix the coconut milk and pure maple syrup with a wire whisk.
10. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes until the sauce is reduced by almost half.
11. Remove from heat and pour 1 cup of the sauce over the ingredients.
12. Bake in the oven for about 28-30 minutes or until golden brown on top.
13. Remove from the oven and cool at room temperature. Cover with foil and refrigerate until you're ready to serve.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 291Total Fat: 24gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 14mgCarbohydrates: 18gFiber: 3gSugar: 10gProtein: 4g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.