Magic Cookie Bars
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5 from 1 vote

Magic Cookie Bars (Paleo)

A paleo version of the magic cookie bars, that combines an almond flour crust with a coconut filling laced with chocolate chips and coconut to create a delicious and rich cookie bar.
Course Dessert
Cuisine American
Keyword almond flour
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Cooling time: 2 hours
Total Time 3 hours 25 minutes
Author Sheryl



  • 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

Magic Filling

  • 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.