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!
Oh-em-gee! These are decadent! Thank you so much for posting yor recipe. I just finished having one with my boys (3 & 5 years-olds) who loved helping me make them. The hubs is going to flip over them! Delicious!
So fun to have kitchen helpers! I’m glad you all liked them!
Could you use one cup of almond flour instead of half cup of coconut flour?
I haven’t tried it so I couldn’t say for certain! I think that might work though!
All of your recipes look delicious! Thank you for posting! I am so glad I came across your site 🙂
Hi.. Looks Delicious!!!
can I use Coconut Flower instead of almond Flour??
It won’t work to swap coconut flour out for almond flour in this recipe, unfortunately!
I tried these this past week and we’re absolutely delicious. Thank you!
I’m glad they worked out for you!
These look like the closest thing to gluten filled magic bars and I want to try them! I only have a 8×8 pan. The bars would be thicker…how long do you think I should increase baking time by?
Yes I think that would work fine! Just add 5 minutes or so onto the bake time.
Hi! These look amazing! We have always made the Gluten and processed sugar filled ones, but now that we are GF I am soooo excited to try these!!! I had a question though….1 can of coconut milk….does that mean just shake up the can and fill 1c. Measuring cup with the milk and cream combined or do I scrape all the cream off and only use the milk underneath? I’m hoping to make these soon so hopefully I get a quick response! 🙂 thanks!
You actually just use the entire can! You start with it all an reduce it down. Let me know if you have any more questions. I hope you like the bars!
Thanks so much:)
These are truly amazing. One of keeper and repeater. Thank you very much for posting this recipe. I used 2 eggs instead of 1 and also used walnuts instead of pecan. Hubby loved them and gave me 10/10
Would this work with coconut milk that has had the fat scraped off the top?
These were AMAZING!!!!! I used an 8×8 pan and dark chocolate chips. Simple to make and very tasty. We’ll see what the girls at work think. Thanks. I’m going to pin it.
I’m so glad it worked out for you!
Hello, how long can you store them? In a fridge i.e.?
Best wishes
Judith
can i substitute xylitol for the maple syrup,
Such a good recipe! I am always so excited to find a recipe that is does not taste like the gluten free version of something that is better with gluten.
A few alterations I did that worked: I swapped 1 for 1 honey instead of maple syrup in the condensed coconut milk and I didn’t have almond flour so I just put the same amount of whole raw almonds in the food processor and it ground it up just fine.
Delish!
Thanks for letting me know they turned out good! Great to know those substitutions work as well 🙂
Can I use a can of coconut cream instead of coc milk? I have that on hand.
Thanks,
Chardel
Has anyone tried an egg substitute in the crust that has worked successfully?
Hi! These squares look delicious! I want to make them up for my Christmas platters, ahead of time … do they freeze well?
Thanks, Denise
I haven’t tried freezing these so I can’t say for sure! Sorry about that!
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!
So glad you enjoyed them! 🙂
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.
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!
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.
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
Yes I think that should work great!
Can I replace maple syrup with agave nectar?
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.
Could I substitute vegan margarine for the coconut oil/butter?
Yes that should work great!
What’s the number for the salt amount?
.125 Tsp is is 1/2 tsp?
Sorry about that! I fixed the recipe card. It should be 1/4 teaspoon salt.
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?
I would use full fat coconut milk if you can find it. I use a 13.5oz can of coconut milk!
Could the eggs be replaced with egg flax?
I think that will work fine! Let me know how it goes if you try it 🙂