These Paleo Magic Cookie bars comes together with a coconut flour crust, sweetened condensed coconut milk, and stevia-sweetened chocolate chips. This recipe is gluten-free, grain-free, dairy-free, low-carb, and vegan.
Magic cookie bars are such a treat! They’re bars with layers of gooeyness, chocolate, butterscotch, nuts, and coconut.
When I first started making sweetened condensed coconut milk, I knew I had to find a way to make magic cookie bars with it. After several tested batches, I landed on a recipe that had a light buttery crust and a sweet but not too sweet topping.
How To Make Magic Cookie Bars
Start with baking the crust. I used my keto graham cracker recipe for this, and it turned out perfect.
After baking the crust, you’ll top it with nuts, chocolate chips, butterscotch chips, and shredded coconut.
Then, pour the sweetened condensed coconut milk over the top of the magic cookie bars and return the pan to the oven to bake again.
After the bars have cooled (they will fall apart if you cut them while they’re hot), cut them up into squares and serve.
FAQ
Yes, you can make it keto-ish by using sugar-free sweetened condensed milk and using stevia-sweetened chocolate chips.
You can definitely make an almond flour crust. Unfortunately, I don’t bake with almond flour, so you’ll need to find a different crust recipe.
I have used both butter and coconut oil in this recipe, and each has tasted wonderful. Make sure the brand of chocolate you buy is dairy-free, and you’ll be set.
No! The crust will fall apart if you don’t let it cool completely. If you’re in a hurry, place the pan in the freezer for 20-30 minutes before serving.
If you like this recipe, then please check out these Paleo Millionaire Bars, Keto Pumpkin Cheesecake Bars, and my Keto Peppermint Brownies!
Magic Cookie Bars (Paleo, Keto, & Vegan)
These Paleo Magic Cookie bars comes together with a coconut flour crust, sweetened condensed coconut milk, and stevia-sweetened chocolate chips. This recipe is gluten-free, grain-free, dairy-free, low-carb, and vegan.
- Prep Time: 10 minutes
- Cook Time: 40 minutes + cooling
- Total Time: 50 minutes
- Yield: 9 bars 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
Crust:
- 1/4 cup + 2 tablespoon coconut flour
- 6 tablespoons butter or coconut oil
- 1/4 teaspoon baking soda
- 2 tablespoons granular sweetener like coconut sugar (paleo) or swerve (keto)
Topping:
- 1/2 cup chocolate chips (I used stevia-sweetened chocolate chips)
- 1/2 cup butterscotch chips (I used stevia-sweetened butterscotch chips)
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
- 8 ounces sweetened condensed coconut milk
Instructions
For the crust:
- Preheat the oven to 350°F. and grease an 8×8 inch pan with coconut oil.
- Pour the coconut flour, butter/coconut oil, swerve sugar, and baking soda into a food processor, and process until combined.
- Scoop the dough onto the greased pan and press it evenly to create the crust.
- Bake the crust for 12-15 minutes, or until golden brown.
For the topping:
- Pull the crust out of the oven and let it cool slightly for 5 minutes.
- Sprinkle the chocolate chips, butterscotch chips, pecans, and unsweetened shredded coconut over the crust.
- Then pour the sweetened condensed coconut milk over the topping.
- Return the cookie bars to the oven and bake an additional 25 minutes.
- Once the cookie bars are baked, let them cool completely before serving. The crust will not hold up if you cut the bars when they’re still warm.
- Store leftover cookie bars in an airtight container at room temperature for 1-2 days, or in the fridge for one week.
Notes
*If you use swerve to make the sweetened condensed milk, and then use swerve in the cookie bar crust, and Lilly’s chocolate chips and butterscotch chips, then each cookie bar will have approximately 6.2g of net carbs each.
Nutrition Facts
- Serving Size: 1 bar
- Calories: 318
- Fat: 28g
- Carbohydrates: 21g (6.2 net carbs*)
- Fiber: 8g
- Protein: 3.8g
