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Home Recipes Desserts
★★★★★ 4.8 from 5 Reviews

Healthier Magic Bars (Vegan + Gluten Free)

2 hrs 30 min
Avatar by: Lindsay Grimes
February 24, 2020 (Updated: March 2, 2022)
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healthy magic bars on white background
Healthier magic cookie bars made grain-free, gluten-free and vegan with homemade coconut cream caramel and a shortbread cookie base.

I ate a magic bar for the first time when I was 19. What was this magical cookie creation? This mixture of chocolate and coconut and nuttiness was amazing. They’re one of those kitchen sink kind of desserts where there’s just a whole bunch of yummiess all rolled into one.

My roommate’s dad was known for his magic bars. He brought them to swim meets for the team and I was just kinda amazed that I went so long in my life without crossing paths of these magical cookie bars. How could I even consider myself a sweet tooth?

After years of thinking about them I decided it was about time I made my own magic bars cookie recipe. But, I’m making them a bit healthier (as I do) with an almond flour base and a coconut cream caramel that you can make quick and easy on your stovetop.

stack of magic bar cookies on a white table and white gray background

Over the years you’ve probably seen some version of these bars at your favorite potluck:

  • Hello Dolly Bars
  • Coconut Dream Bars
  • Seven Layer Bars
  • Magic Cookie Bars
  • Coconut Magic Squares…

Personally, I don’t care what you call them, I’d just like the whole pan to myself, k thx.

Traditionally magic cookie bars have a graham cracker crust and use condensed milk. In this recipe I’m making a shortbread cookie crust using almond flour and topping it off with a homemade coconut cream caramel, dark chocolate chips, some shredded coconut, and walnuts.

I mean, how could you go wrong with chocolate + nuts + coconut + caramel? You can’t. It’s impossible. It’s one of those desserts that uses better for you ingredients but you don’t even care because it tastes so good.

So let’s make these Healthier Magic Bars! It’s so simple! First you want to bake your shortbread base. Mix together the refined coconut oil, agave nectar, and vanilla. Add the blanched almond flour and salt. Fold until combined.

magic bar cookie with a bite taken out on white background

Line a 9×9 square pan with parchment paper and transfer the shortbread cookie dough into the pan. Use damp hands to press the cookie into a single layer across the bottom of the pan. Bake for 10 – 12 minutes until the cookie base is golden brown.

While the cookie is baking, place the coconut cream and coconut sugar in a saucepan over high heat. Whisking constantly, bring the mixture to a boil for about 10 – 15 minutes until it reduces. The great thing about this caramel is it isn’t as touchy as traditional homemade caramels. Don’t be scared to keep the temp high, just stand over it and whisk almost constantly. Once the caramel has thickened up, transfer to a bowl and add the shredded coconut and walnuts, reserving about 1 – 2 tablespoons to sprinkle on top. Set aside for 15 minutes to allow the caramel to cool.

Pour the caramel mixture on top of the shortbread cookie crust and spread it out in an even layer with a rubber spatula. Top with the remaining chocolate chips, walnuts, and coconut shreds. Chill in the fridge for at least 2 hours to allow it to set (overnight is best). If you are in a rust you can pop them in the freezer for 1 hour.

After cooling, pull the edges of the parchment paper to remove the bars from the pan. Place on a cutting board and cut into 16 bars. Store in the fridge until you’re ready to enjoy!

magic bar cookie leaning on top of another magic bar cookie

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Healthier Magic Bars (Vegan + Gluten Free)

Healthier magic cookie bars made grain-free, gluten-free and vegan with homemade coconut cream caramel and a shortbread cookie base.

AvatarRecipe by:Lindsay Grimes
★★★★★ 4.8 from 5 reviews
Prep: 2 hoursCook: 30 minTotal: 2 hours 30 min
Print recipe Rate recipe Pin Save recipe
Servings: 16 bars 1x

Ingredients

Cookie Base:

  • 1/2 cup refined coconut oil
  • 1/4 cup agave nectar (honey or maple syrup also works)
  • splash of vanilla (about 1 teaspoon)
  • 2 1/2 cup blanched almond flour
  • couple pinches of pink salt

Toppings:

  • 1 can (15 oz) unsweetened coconut cream
  • 1/2 cup coconut sugar
  • 1/3 cup unsweetened coconut shreds
  • 1 cup chopped walnuts
  • 1 /2 cup dark chocolate chips

Instructions

  1. Preheat oven to 350F.
  2. Whisk together the refined coconut oil, agave nectar, and vanilla in a medium bowl.
  3. Add the blanched almond flour and salt and fold until combined.
  4. Line a 9×9 square pan with parchment paper and transfer the cookie dough into the pan.
  5. Use damp hands to press the cookie into a single layer across the bottom of the pan.
  6. Bake for 10 – 12 minutes until the cookie base is golden brown.
  7. While the cookie is baking, place the coconut cream and coconut sugar in a saucepan over high heat.
  8. Whisking constantly, bring the mixture to a boil for about 10 – 15 minutes until it reduces. The great thing about this caramel is it isn’t as touchy as traditional homemade caramels. Don’t be scared to keep the temp high, just stand over it and whisk almost constantly.
  9. Once the caramel has thickened up, transfer to a bowl and add the unsweetened coconut shreds and walnuts, reserving about 1 – 2 tablespoons to sprinkle on top.
  10. Set aside for 15 minutes allowing the caramel to cool.
  11. Pour the caramel mixture on top of the shortbread cookie crust and spread it out in an even layer with a rubber spatula.
  12. Top with the chocolate chips, remaining walnuts and coconut shreds.
  13. Chill in the fridge for at least 2 hours to allow it to set (overnight is best). If you are in a rust you can pop them in the freezer for 1 hour.
  14. After cooling, pull the edges of the parchment paper to remove the bars from the pan. Place on a cutting board and cut into 16 bars. Store in the fridge until you’re ready to enjoy!
© The Toasted Pine Nut

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Reader Interactions

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. AvatarKelsey says

    Posted on 2/29/20 at 11:34 am

    These were BOMB! I used pecans instead of walnuts because of my personal preference. You seriously have the best recipes! 

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 8/7/20 at 9:03 pm

      AW thank you so much!! I’m so happy you loved them!! xo

      Reply
  2. AvatarNicole says

    Posted on 8/12/20 at 4:32 pm

    These are awesome! I made without coconut because I didn’t have any, but they still taste amazing

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 8/13/20 at 4:26 pm

      Yay!! So happy you enjoyed!! xo

      Reply
  3. AvatarLesley says

    Posted on 8/14/20 at 1:12 pm

    Made these and turned out great! Delicious and better than the original version! I did add butterscotch chips because I love those, otherwise followed the recipe exactly and would definitely make again! 

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 10/2/20 at 2:15 pm

      Ah butterscotch chips sound so amazing! I have to try that!! xo

      Reply
  4. AvatarPaige Scoggins says

    Posted on 10/10/20 at 1:40 pm

    This sound amazing and I can’t wait to make some! I was wondering if I would be able to use almond meal in place of almond flour or would it not work in this recipe?

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 10/12/20 at 10:20 am

      Hi Paige! Yes you can use almond meal instead of almond flour. Almond meal will just have a heartier, less fine texture which is fine! Let me know how it goes! xo

      Reply
  5. AvatarKim says

    Posted on 11/3/20 at 11:01 am

    I had a hard time determining if refined coconut oil was solid or liquid.  I made them with liquid and the cookie base did not turn out right.  I made my decision to use liquid based on the instructions to “whisk” the oil, agave, and vanilla.  I just couldn’t see “whisking” solid coconut oil.  Evidently refined coconut oil IS solid.  Even though the were not picture perfect they definitely had a good taste and am excited to make them again.  

    ★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 11/3/20 at 2:26 pm

      Hi Kim! You want melted coconut oil. You buy it solid and then turns to liquid when it is warmed. Measure it when it’s melted and warm. If you buy liquid coconut oil it has something in it that prevents it from hardening and won’t work the best for this recipe. Thanks so much for the feedback so I can better clarify it for everyone! xo

      Reply
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Lindsay

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I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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