I reimagined Vegan Magic Cookie Bars using homemade sweetened condensed coconut milk to create a healthier, grain-free, gluten-free version with one unexpected pantry swap you’ll want to know about.

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I was always skeptical about vegan bar recipes that promised the nostalgia of a true 7 layer treat, but these Vegan Magic Cookie Bars made me change my mind. They use almond flour for a tender, grain free base and gooey vegan chocolate chips that melt into little pockets of joy.

I use Condensed Coconut Milk, which sounds fussy but it really sets these apart, no lie. They look like a dessert bar you shouldn’t trust if you’re dieting, yet somehow feel lighter, more honest.

You’ll want a bite right away, and then another, and then maybe hide the pan.

Ingredients

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almond flour: Nutty, protein rich and adds tender crumb, lower carb feel but calorie dense.
unsweetened shredded coconut: Fiber rich, gives chew and coconut flavor, not sweet by itself.
coconut oil: Satisfying fat for binding and richness, mostly saturated so use in moderation.
pure maple syrup: Natural sweetener, adds caramel notes and simple sugars, less processed than white sugar.
full fat coconut milk: Creamy, makes the condensed style sweet layer, adds fat and tropical taste.
vanilla extract: Tiny bit makes flavors pop, no calories but big aroma and warmth.
vegan chocolate chips: Sweet, provides melty chocolate pockets and carbs, choose dark for less sugar.
chopped pecans or walnuts: Crunch, healthy fats and some protein, adds toasty flavor and texture contrast.

Ingredient Quantities

1 1/2 cups (150 g) almond flour

1/2 cup (45 g) unsweetened shredded coconut

3 tablespoons coconut oil, melted

2 tablespoons pure maple syrup

1/4 teaspoon fine sea salt

1 (13.5 oz / 400 ml) can full fat coconut milk

1/2 cup pure maple syrup (for the sweetened condensed coconut milk)

1/2 teaspoon vanilla extract

3/4 cup (120 g) vegan chocolate chips

3/4 cup (75 g) unsweetened shredded coconut, additional for topping

3/4 cup (90 g) chopped pecans or walnuts

Flaky sea salt for sprinkling, optional

How to Make this

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1. Preheat oven to 350 F (175 C). Line an 8×8 inch pan with parchment and lightly grease the paper so the bars lift out easy later.

2. Make the crust: in a bowl mix 1 1/2 cups almond flour, 1/2 cup unsweetened shredded coconut, 3 tbsp melted coconut oil, 2 tbsp maple syrup and 1/4 tsp fine sea salt. Press that mixture firmly and evenly into the prepared pan, press up a little on the edges so the filling has somewhere to stay.

3. Bake the crust 10 to 12 minutes, until it’s just turning golden on top. Remove from oven and set aside while you make the sweetened condensed coconut milk.

4. For the sweetened condensed coconut milk: pour the 1
3.5 oz (400 ml) can full fat coconut milk into a small saucepan with 1/2 cup maple syrup. Bring to a gentle simmer over medium low heat, then reduce to low and simmer until reduced by about half and thickened, roughly 25 to 35 minutes. Stir every few minutes so it doesn’t scorch.

5. Remove the saucepan from heat and stir in 1/2 tsp vanilla extract. Let it cool a little so it thickens more but is still pourable.

6. Pour the warm sweetened condensed coconut milk evenly over the baked crust, spreading it gently if needed.

7. Immediately sprinkle 3/4 cup vegan chocolate chips over the coconut milk layer so they start to soften, then sprinkle the additional 3/4 cup unsweetened shredded coconut and 3/4 cup chopped pecans or walnuts on top.

8. Return the pan to the oven and bake another 12 to 15 minutes, until the coconut on top is lightly toasted and the edges are bubbling. Keep an eye so the coconut doesn’t burn.

9. Let the bars cool completely in the pan, then chill in the fridge at least 2 hours so they set firm. Use the parchment to lift them out and cut into squares. Sprinkle flaky sea salt on top if you like a sweet salty contrast.

10. Store leftovers in the fridge up to 5 days or freeze for longer. If you freeze, thaw in the fridge before serving so they slice clean.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. 8×8 inch baking pan lined with parchment
3. Parchment paper plus a little oil or cooking spray to grease it
4. Medium mixing bowl and a rubber spatula to press the crust
5. Measuring cups and spoons
6. Small saucepan and a wooden spoon for simmering the coconut milk
7. Silicone spatula or offset spatula to spread the filling evenly
8. Baking sheet or tray to catch any drips and a cooling rack so it cools faster
9. Sharp knife for cutting the chilled bars and a container for chilling/storage

FAQ

Q: Are these bars really vegan and gluten free? A: Yes. The recipe uses no dairy or eggs so theyre vegan, and with almond flour theyre naturally gluten free. Just double check your chocolate chips and almond flour are labeled gluten free in case of cross contact.

Q: How do I make the sweetened condensed coconut milk? A: Pour the full fat coconut milk and the 1 2 cup maple syrup into a small saucepan, bring to a gentle simmer and cook uncovered until reduced and thickened, about 25 to 35 minutes, stirring now and then so it wont burn. Remove from heat, stir in vanilla and let cool before layering.

Q: Can I swap the almond flour or make these nut free? A: You can try oat flour or a gluten free all purpose flour, but texture will be different and you may need a little extra coconut oil to bind. For nut free try sunflower seed flour, it works similar but may change color and taste a bit. Expect variations, they wont be exactly the same as the almond base.

Q: How do I stop the bars from getting soggy? A: Bake the crust until it smells toasty and holds together when pressed. Make sure the condensed coconut layer is thick and cooled before adding chocolate and toppings. Chill the bars before slicing and store in the fridge, that helps keep them firm.

Q: Can I make these ahead or freeze them? A: Yes. Store in an airtight container in the fridge for up to 5 days. To freeze, cut into squares, wrap each piece or layer with parchment and freeze up to 3 months. Thaw in the fridge or at room temperature for about 30 minutes before serving.

Q: I dont have coconut oil or want less sweet. What can I do? A: Swap melted coconut oil for melted vegan butter or a neutral oil like avocado oil. If you want them less sweet reduce the maple syrup in the condensed layer a little but you may need to simmer longer so it still thickens. Less sweet means a looser set, so chill well before cutting.

Healthier Magic Cookie Bars (Vegan + Gluten Recipe Substitutions and Variations

Almond flour: swap with gluten free oat flour, use 1 to 1 by volume. Oat flour will be a bit chewier and less nutty, so add 1 to 2 tablespoons melted coconut oil if the crust seems dry — it’ll bind better.
Unsweetened shredded coconut (in the base or topping): replace with chopped pecans or walnuts, or sunflower seeds, equal volume. You lose coconut flavor but keep the crunch and texture.
Coconut oil: use melted vegan butter or a neutral oil like avocado or light olive oil, 1 to 1. Keeps the binding but the bars may be softer at room temp.
Full fat coconut milk / maple syrup used to make the condensed coconut milk: use a store bought vegan sweetened condensed milk 1 to 1 if you want to skip making it, or make it from unsweetened oat or soy milk plus maple or agave by simmering down until thickened. Taste and reduce longer if it seems thin, it’ll still work just not as coconutty.

Pro Tips

Press the crust down like you mean it. Use the bottom of a measuring cup or a small jar to pack it tight and up the edges a little. If the crust isnt compacted it will crumble when you cut the bars.

Watch the coconut milk reduction closely and keep the heat low. It goes from watery to syrupy fast and will scorch if you get distracted. You want it to coat the back of a spoon, not boil hard. A light stir every few minutes is enough.

Toast the shredded coconut separately if you worry about burning. The coconut on top browns way faster than you think, so either toast it in a dry skillet first or only watch it the last few minutes in the oven. For chunkier melty chocolate, let the condensed milk sit a minute before sprinkling the chips.

Chill fully and use a hot, wiped knife for clean cuts. Let the pan sit at room temp a bit, then refrigerate until firm. Run a knife under hot water, dry and slice, wiping the blade between cuts so the bars look tidy.