Magic Cookie Bars that are paleo and grain-free – a healthier alternative on a delicious family favorite at the holiday season!
(Healthier) Magic Cookie Bars
Most of us probably remember the Magic Cookie Bars that were ever so popular when we were kids.
Those bars combined a cookie crust that was loaded with tons of butter, with coconut, chocolate chips, a heavy dose of sweetened condensed milk and maybe even caramel.
How can you not forget that huge sugar rush?
They were delicious, and so delectable that it was hard to eat just one. Every one you ate gave you a huge sugar rush (and eventually.. a sugar crash!)
These magic cookie bars aren’t something you will want to make if you are home alone.
In fact, these bars are 10x better than the magic cookie bars we ate as kids. However, when I was a kid, I didn’t think about fat and calories… I just ate whatever I wanted, whenever I wanted. Now that I’m older, I’m finding out that I wish I could travel back in time just for a tiny minute to have that opportunity again.
Not that I don’t love being an adult.. but come on – can a girl just eat what she wants without worrying about if her pants are going to fit the next day?
News flash: these bars are delicious – I’m warning you advance: be strong 😉
I made these cookie bars twice in the span of one week just because they were that good. One taste of them and you will fall in love with the entire baking dish.
Looking for more holiday bars and cookies?
- Gluten-Free Peanut Butter Blossoms
- Rolled Gingerbread Cookies
- Gluten and Grain Free Chewy Ginger Cookies
- No Bake Chocolate Goji Berry Sea Salt Drops
- Chocolate Scotcheroos
Did you make these magic cookie bars? If you did, please rate the recipe, then leave a short comment and let me know how they turned out for you!
Magic Cookie Bars (Paleo)
- 3/4 C almond flour
- 3/4 C shredded coconut unsweetened
- 1 tsp vanilla extract
- 1/4 C. coconut oil melted; or sub butter
- 1 Tbsp maple syrup optional
- 14 oz full fat coconut milk 1 full can
- 2 Tbsp maple syrup
- 1 Tbsp vanilla extract
- 1/2 C chocolate chips
- 1/2 C shredded coconut unsweetened, divided
- 1 Tbsp arrowroot flour optional
- Preheat your oven to 350 degrees.
- Line your 8x8 glass baking dish with parchment paper and allow it to hang over the side for easy removal.
- Combine the ingredients for the crust and press into the baking dish evenly - bake for 12-15 minutes until golden brown.
- Remove from the oven and let cool.
- Now, to make the filling: In a saucepan on low/medium, bring the coconut milk, sweetener and vanilla to a low boil - reduce the heat and simmer for 30-40 minutes stirring frequently.
- The liquid will reduce by half.
- The mixture should be thick - if not, combine 1 Tbsp arrowroot flour with a small amount of the liquid mixture in a small bowl and stir well (if you add the arrowroot to the saucepan the mixture will clump up - so your goal is to temper the arrowroot mixture to blend evenly then pour into the larger mixture).
- Remove the coconut mixture once thickened and add 1/4 C. of the coconut. Pour over the crust, and sprinkle the chocolate chips over the top of the coconut mixture, topping with the remaining 1/4 C. coconut.
- Bake the bars in the oven for an additional 20-25 minutes.
- Remove from the oven to cool for 1 hour on a baking rack.
- Then, place the bars in the fridge for an additional 2 hours or overnight.
- Once cooled, cut into 16 bars. The number of bars you get will ultimately depend on how large you cut them.
- Store in a tightly covered container. When properly stored, bars will keep at room temp for 24 hours. Refrigerate for longer storage.