These gluten free magic cookie bars are an easy to make, healthier dessert option. They have an almond flour shortbread crust that's layered with nuts, coconut, dark chocolate and topped with a homemade maple caramel sauce. This recipe is gluten free, dairy free, paleo and vegan friendly.
I debated naming these magic cookie bars or seven layer bars.
Growing up, we called them seven layer bars. My mom made them every Christmas. Of course, not my recipe, but a conventional one using completely non-paleo ingredients like condensed milk.
But after much thought, I decided to name these magic cookie bars. Simply because there's something *magical* about them!
They bring back joyous memories from my childhood. Not to mention, these gluten free magic cookie bars have an amazing taste and all the right textures. I could probably eat half the batch in one sitting (no joke)!
Why You'll Love these Magic Cookie Bars
- paleo and vegan: these magic bars are made with simple, wholesome ingredients you can feel good about
- made without condensed milk: they have a homemade maple caramel topping
- no graham cracker crust: the crust is made with almond flour
- lower in sugar: the maple caramel isn't overly sweet, the crust is just lightly sweetened and I use extra dark chocolate chips
- easy to make: they may look fancy, but these seven layer bars are super easy to make
- hold together: let them chill in the fridge overnight and the bars cut easily and hold together well
Ingredients
These bars consist of seven layers - an almond flour crust, topped with layers of nuts, coconut and chocolate chips and then finished with a homemade caramel sauce. You can find the full recipe for these paleo magic bars in the recipe card below, but here's a list of the ingredients you'll need:
- blanched almond flour - for the crust
- palm shortening - I like using palm shortening for a dairy free and paleo friendly butter alternative, but coconut oil or butter will work too.
- maple syrup - to sweeten the crust and make the caramel topping
- vanilla extract - for flavor
- salt - enhances the flavors
- nuts - I used pecans, walnuts and sliced almonds. However, you can leave out any of these or swap them with another nut of your choosing.
- flaked coconut - I like flaked coconut for this recipe, but shredded will work too. Or, swap the coconut for another nut.
- dark chocolate chips - I used 85% dark chocolate chips, but you can swap them for a sweeter chocolate if you prefer.
- coconut milk - you'll need full fat canned coconut milk to make the caramel topping.
How to Make Gluten Free Magic Cookie Bars
- First, preheat your oven to 350 degrees F. Line an 8x8 inch baking dish with parchment paper and set aside.
- Combine all crust ingredients, then press the crust into your lined baking dish.
- Layer on the nuts, coconut and then chocolate chips.
- Combine the ingredients for the caramel in a small saucepan and cook over the stovetop.
- When done, the caramel with have a golden brown color and thick texture.
- Pour the caramel evenly over the middle layers (make sure it reaches the edges of the pan).
- Place the bars in your preheated oven and bake at 350 degrees for 25-30 minutes.
- Cool the bars to room temperature in the pan. For best results, store the bars in the fridge overnight prior to cutting. Trust me, they do not cut well until they have completely chilled!
Storage
These gluten free magic cookie bars are best stored in the fridge or freezer. (They actually keep really well in the freezer and taste great stored that way.)
Cut the bars and place them in an air-tight container or baggie. Keep in the fridge for up to two weeks, or the freezer for up to two months.
Tips and Tricks
- Keep a close eye on the caramel - just like ovens, stovetops and vary, so be sure to keep a close eye on the caramel to make sure it doesn't burn or isn't cooked too long. You want your caramel to be golden brown in color and to have thickened to a honey-like texture.
- Make sure the caramel is drizzled over the entire pan - the caramel is what holds the bars together, so be sure it reaches all areas of the bars.
- Bake until golden brown - when the bars are done baking, they should be golden brown on the edges and the caramel will be bubbling.
- Don't cut until chilled - these bars cut best after they've been chilled in the fridge overnight. If you don't care about them looking nice, then feel free to dig in earlier!
More Gluten Free Cookie Bar Recipes
Gluten Free Magic Cookie Bars (Without Condensed Milk)
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8x8 inch pan 1x
Description
These gluten free magic cookie bars are paleo, vegan and have 7 magical layers. They consist of an almond flour shortbread crust topped with layers of nuts, coconut, dark chocolate and are finished with a maple caramel sauce.
Ingredients
Shortbread Crust
- 1 ½ cups blanched almond flour (170g)
- ¼ cup palm shortening*
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp salt
Middle Layers
- ½ cup chopped pecans
- ½ cup chopped walnuts
- ½ cup sliced almonds
- ½ cup flaked coconut
- ½ cup dark chocolate chips
Caramel Topping
- 1 cup canned full fat coconut milk**
- ⅓ cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F.
- Line an 8x8 inch glass baking dish with parchment paper.
- Make the shortbread crust: combine the blanched almond flour, palm shortening, maple syrup, vanilla and salt in a large mixing bowl. The dough will seem too dry at first, but keep working it (using your hands works well) until the mixture is homogeneous and can be rolled into a ball. Firmly press the crust into the lined baking pan.
- Add the Middle Layers: Layer chopped pecans, chopped walnuts, sliced almonds, flaked coconut and chocolate chips on top of the crust.
- Make the Caramel Topping: combine coconut milk, maple syrup and vanilla in a small saucepan. Put the pan on your stovetop and set the heat to medium-high. Bring the sauce to a boil.
- Continue cooking on medium-high heat for 10 minutes, stirring frequently***
- Reduce heat to medium and cook caramel for another 8-12 minutes, stirring frequently. Once done, the caramel will be a golden brown color and have a slightly thicker texture (not goopy).
- Pour the caramel over the middle layers, coating the entire dish.
- Bake Cookie Bars: Place the bars in your oven and bake at 350 degrees for 25-30 minutes. The coconut should slightly brown around the edges.
- Cool Cookie Bars: Cool the bars in the pan to room temperature. For best results, place bars in the fridge overnight prior to cutting.
Notes
*Can sub coconut oil or butter
**Be sure to use full fat coconut milk. Shake the can prior to use to mix together the cream and liquid. If it is still separated, mix the cream and liquid together in a large bowl prior to using.
***I recommend using a spatula to stir the mixture. You want to scrape the edges and bottom of the sauce pan so that the caramel doesn't burn.
Mary
Sounds great; can't wait to make it. Hubbs was recently diagnosed with diabetes. Do you think substituting a monk fruit extract/erythritol sweetener would work given its granulated vs liquid? I prefer the flavor of maple syrup, of course..
Katie
Hi! I have not tested this recipe with anything but maple syrup, but a liquid sugar-free sweetener may work (sorry I can't say for sure).
Sue
When do you put the chips on top- before or after? Thank you
Katie
You put the chocolate chips on top of the layered nuts and coconut, then add the caramel.
Sherry
I made these and they turned out pretty good. The flavor is great. They firmed up nicely in the fridge and are easiest to eat with a spoon. I like these better than traditional graham cracker crust 7 layer bars: the crust is better tasting and this version is much less sweet than using sweetened condensed milk. Just put whatever you want on them. Thanks a lot for the recipe.
Katie
Thank you for the review! I'm so glad you like them 🙂
April
Can’t have almonds . Would buckwheat prefer tiger nut work
Katie
Tigernut flour should work in place of the almond flour.
Katie
These magic cookie bars are one of my favorite holiday dessert recipes. Hope you all love them!