Grain-Free Magic Cookie Bars! An easy, PALEO treat made with coconut milk sweetened condensed milk!
I can’t believe Christmas is just around the corner! My parents are coming to our house for Christmas this year and I couldn’t be more excited. My toddler is almost 3 and truly believes in Santa.
Last year he didn’t quite get it, so this year it has been so fun to read Christmas books, watch holiday movies, and make treats for our neighbors and friends in anticipation.
It’s awesome how being a parent makes all the little things more fun again!
Here is one last Christmas cookie recipe! My Dad loves Magic Cookie Bars and I want to make them when he comes in town. He actually calls them Hello Dollies. And others call them 7-layer bars!
Whatever you call these, they are delicious. I was inspired by making sweetened condensed coconut milk for my fudge recipe.
Sweetened condensed milk is a crucial ingredient for magic cookie bars and I thought they were a thing of the past now that I eat dairy-free.
I was happy to find sweetened condensed coconut milk works great for these!
These bars have a grain-free cookie crust that is softer than the traditional magic cookie bar graham cracker crust.
The layers of chocolate chips, pecans, and coconut all smothered in sweetened milk are a true indulgence!
These are grain, dairy, and refined-sugar-free, making them an indulgence I can actually eat!
More Paleo Recipes:
Paleo Pumpkin Magic Cookie Bars from Food Faith Fitness
Gluten-Free Sugar Cookie Bars from Flippin’ Delicious
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Grain-Free Magic Cookie Bars {Dairy-Free, Refined-Sugar-Free}
Ingredients
For the Coconut Sweetened Condensed Milk:
- 1 can of coconut milk
- 1/4 cup maple syrup
- 1/4 tsp salt
For the Cookie Crust:
- 1/2 cup hazelnut flour, almond flour will work too
- 1/2 cup coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup coconut oil or butter, melted
- 1/4 cup maple syrup
- 1 egg
- 1 teaspoon vanilla
For the Bars:
- 1 1/4 cup chocolate chips
- 1/2 cup chopped pecans
- 1/3 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350 F. Lightly grease a 9x9 inch baking pan.
- Make the coconut milk sweetened condensed milk by placing the coconut milk, maple syrup, and salt in a small saucepan over medium heat. Bring to a simmer and cook for 25-30 minutes, stirring occasionally until the mixture has reduced to 1 cup of liquid. The milk may splatter when it starts to boil, so just stir it and lower the heat slightly. Check how much liquid you have by pouring it into a glass measuring cup.
- While the coconut milk reduces, make the cookie crust. Place the hazelnut flour, coconut flour, salt, and baking soda in the bowl of a food processor. Pulse to combine. Add the coconut oil, maple syrup, egg and vanilla and process until smooth. Press the dough into the prepared pan in an even layer. Bake for 15 minutes, until set.
- When the crust is done pre-baking, remove it from the oven and top it with 1 cup of chocolate chips. Press the chocolate chips into the crust slightly. Top with the chopped pecans and shredded coconut. Pour the reduced coconut milk mixture over everything. Sprinkle the remaining 1/4 cup chocolate chips and a little more coconut over the top. Bake for 25 minutes.
- Allow the bars to cool for at least 1 hour before slicing. Enjoy!
Denise Campbell says
Hi! These squares look delicious! I want to make them up for my Christmas platters, ahead of time … do they freeze well?
Thanks, Denise
Erin Collins says
I haven’t tried freezing these so I can’t say for sure! Sorry about that!
Andrea says
These are hands down the best paleo treat I have ever tasted! They remind me of a recipe my cousin made when I was a child! Delicious! Thank you so much!
Erin Collins says
So glad you enjoyed them! 🙂
laura morales says
How do you store these? Im looking for some healthy goodies to ship out to my family across the states and need something that doesn’t have to be refrigerated.
Amy says
I can’t believe I came across this recipe! I googled grain free cookie base and this was one of the ones that showed up. What I was really looking for was something to use up lots of ingredients I have; more specifically coconut, chocolate chips and walnuts… can you believe?? (Even though yours is pecans I’ll sub in walnuts) I’ve amassed lots of flours and other items to cook grain free but it’s gotten a little out of control so my plan is to organize and use up stuff while finding a few staples that I make consistently to have on hand each week or month. Going to make these now for a work party… fingers crossed!
Ana says
I followed your recipe exactly the way it is. AMAZING!! It only lasted a couple of hours! Making my second batch right now.
Thank you so much for sharing such a great recipe.
Jacqueline says
Would it be possible to make the sweetened condensed milk a day ahead? I’ve made these before and loved them. It’s just too late in my day to start them right now
Erin Collins says
Yes I think that should work great!
Michelle says
Can I replace maple syrup with agave nectar?
Madison says
These decadent treats are a favorite for EVERYONE. They are so tasty and I love that they are Paleo friendly. Almost makes it okay for me to eat two, three, and four of them.
Bethany says
Could I substitute vegan margarine for the coconut oil/butter?
Erin Collins says
Yes that should work great!
Luana says
What’s the number for the salt amount?
.125 Tsp is is 1/2 tsp?
Erin Collins says
Sorry about that! I fixed the recipe card. It should be 1/4 teaspoon salt.
Helen says
What size can of coconut milk do you use? There are two different sizes where I live. Also, can I use coconut cream instead of coconut milk?
Erin Collins says
I would use full fat coconut milk if you can find it. I use a 13.5oz can of coconut milk!
Candice Chee says
Could the eggs be replaced with egg flax?
Erin Collins says
I think that will work fine! Let me know how it goes if you try it 🙂
Nancy says
I just found this.
I need gluten free plus no chocolate. I need help.!