Grain-Free Magic Cookie Bars! {Dairy-Free, Paleo}
I can’t believe Christmas is just around the corner! My parents are coming to our house for Christmas this year and I couldn’t be more excited. My toddler is almost 3 and truly believes in Santa. Last year he didn’t quite get it, so this year it has been so fun to read Christmas books, watch holiday movies, and make treats for our neighbors and friends in anticipation. It’s awesome how being a parent makes all the little things more fun again!

Here is one last Christmas cookie recipe! My Dad loves Magic Cookie Bars and I want to make them when he comes in town. He actually calls them Hello Dollies. And others call them 7-layer bars! Whatever you call these, they are delicious. I was inspired by making sweetened condensed coconut milk for my fudge recipe. Sweetened condensed milk is a crucial ingredient for magic cookie bars and I thought they were a thing of the past now that I eat dairy-free. I was happy to find sweetened condensed coconut milk works great for these!

Grain-Free Magic Cookie Bars! {Dairy-Free, Paleo}
These bars have a grain-free cookie crust that is softer than the traditional magic cookie bar graham cracker crust. The layers of chocolate chips, pecans, and coconut all smothered in sweetened milk are a true indulgence! These are grain, dairy, and refined-sugar-free, making them an indulgence I can actually eat!

Grain-Free Magic Cookie Bars! {Dairy-Free, Paleo}

Grain-Free Magic Cookie Bars {Dairy-Free, Refined-Sugar-Free}


    For the Coconut Sweetened Condensed Milk:
  • 1 can of coconut milk
  • 1/4 cup maple syrup
  • pinch of salt
  • For the Cookie Crust:
  • 1/2 cup hazelnut flour (almond flour will work too)
  • 1/2 cup coconut flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup coconut oil or butter, melted
  • 1/4 cup maple syrup
  • 1 egg
  • 1 teaspoon vanilla
  • For the Bars:
  • 1 1/4 cup chocolate chips
  • 1/2 cup chopped pecans
  • 1/3 cup unsweetened shredded coconut


  1. Preheat the oven to 350 F. Lightly grease a 9x9 inch baking pan.
  2. Make the coconut milk sweetened condensed milk by placing the coconut milk, maple syrup, and salt in a small saucepan over medium heat. Bring to a simmer and cook for 25-30 minutes, stirring occasionally until the mixture has reduced to 1 cup of liquid. The milk may splatter when it starts to boil, so just stir it and lower the heat slightly. Check how much liquid you have by pouring it into a glass measuring cup.
  3. While the coconut milk reduces, make the cookie crust. Place the hazelnut flour, coconut flour, salt, and baking soda in the bowl of a food processor. Pulse to combine. Add the coconut oil, maple syrup, egg and vanilla and process until smooth. Press the dough into the prepared pan in an even layer. Bake for 15 minutes, until set.
  4. When the crust is done pre-baking, remove it from the oven and top it with 1 cup of chocolate chips. Press the chocolate chips into the crust slightly. Top with the chopped pecans and shredded coconut. Pour the reduced coconut milk mixture over everything. Sprinkle the remaining 1/4 cup chocolate chips and a little more coconut over the top. Bake for 25 minutes.
  5. Allow the bars to cool for at least 1 hour before slicing. Enjoy!

23 Responses

  1. Karla says:

    Oh-em-gee! These are decadent! Thank you so much for posting yor recipe. I just finished having one with my boys (3 & 5 years-olds) who loved helping me make them. The hubs is going to flip over them! Delicious!

  2. Emilie says:

    Could you use one cup of almond flour instead of half cup of coconut flour?

  3. Sia says:

    All of your recipes look delicious! Thank you for posting! I am so glad I came across your site 🙂

  4. maria says:

    Hi.. Looks Delicious!!!
    can I use Coconut Flower instead of almond Flour??

  5. Karen says:

    I tried these this past week and we’re absolutely delicious. Thank you!

  6. Ta my says:

    These look like the closest thing to gluten filled magic bars and I want to try them! I only have a 8×8 pan. The bars would be thicker…how long do you think I should increase baking time by?

  7. Jennifer says:

    Hi! These look amazing! We have always made the Gluten and processed sugar filled ones, but now that we are GF I am soooo excited to try these!!! I had a question though….1 can of coconut milk….does that mean just shake up the can and fill 1c. Measuring cup with the milk and cream combined or do I scrape all the cream off and only use the milk underneath? I’m hoping to make these soon so hopefully I get a quick response! 🙂 thanks!

  8. […] 10) Here’s another twist on a classic I grew up with! I love the idea of making coconut sweetened condensed milk to use! 7 Layer Bars, aka Magic Cookie Bars […]

  9. […] Gluten Free Magic Cookie Bars from Meaningful Eats […]

  10. Umm Ibraheem says:

    These are truly amazing. One of keeper and repeater. Thank you very much for posting this recipe. I used 2 eggs instead of 1 and also used walnuts instead of pecan. Hubby loved them and gave me 10/10

  11. sylvia says:

    Would this work with coconut milk that has had the fat scraped off the top?

  12. Christina says:

    These were AMAZING!!!!! I used an 8×8 pan and dark chocolate chips. Simple to make and very tasty. We’ll see what the girls at work think. Thanks. I’m going to pin it.

  13. Judith Tubbesing says:

    Hello, how long can you store them? In a fridge i.e.?
    Best wishes

  14. Monica says:

    can i substitute xylitol for the maple syrup,

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