These vegan friendly paleo magic cookie bars are a healthy remake of the classic! You’ll never know they’re gluten, grain, dairy and refined sugar free!
PIN Paleo Magic Cookie Bars
M M M Magic, Magic, Magic
I got the magic in meeeeeeeee.
NAME THAT SONG. If you guessed “Magic,” welllll, you get an EXTRA Paleo Magic Cookie Bar. GO YOU.
But fer realsies.
I don’t personally have the magic in me but, you guys, these paleo cookie bars? M to the A-G-I-C is what you feel as your tongue tastes the crunchy crusty-goodness followed by the layer of crispety, toasted pecans then munches through that sweet, melty chocolate that I know your chocolate-ALL-the-things self will get REALLY excited over, THEN there’s flaky coconut andddd it all gets wrapped up in this crazy-good thick and creamy coconut milk and honey combination that sort of just makes your taste buds wonder what hit them.
And then you mustmustmust repeat the above steps (a few times, if we’re being honest) JUST so you can really be SURE of what in fact DID hit those taste buds.
And, I’m like THHHIIIISSSS sure (that’s the internetz equivalent of flinging your arms wide to show some really big amount of space) that you’re going to feel the magical-deliciousness right from the moment these perfect little paleo cookie bars enter your face-space, and probably even for a while after.
That may have been because I just sort of ate the whole pan of this magic cookie bars recipe at once though. You know how things like that just sort of happen in life sometimes right? Right.
Magic Bars/7 Layers Bars/ Hello Dolly Bars are not a new and happening thing that my food-creating brain dreamed up. Whatever you call them, they’ve been around since the dawn of time – or around there at least – and you’ve probably had them one billion times in your life.
Which means I kind of just want to be you. Consuming one billion paleo magic cookie bars is BASICALLY what my life goals look like.
But, I digress.
What you probably have not had is magic bars that are super-secret-ninja-like in the health category because they don’t got any of those gluten/grain/refined sugar/dairy things in them. Like, you caveman-eating friends AND vegan friends can eat a pan of cookie bars and still be like “I JUST STUCK TO MY DIET OF CHOICE AND STILL HAD DELICIOUS TREATS, WHATS UP!”
Or you could just eat one and think it’s really tasty…without turning into a gangster dessert-eating-person for some reason.
But, that would OBVI not be as fun.
Anyway.
Unlike the chocolate paleo magic cookie bars, gluten free magic cookie bars, or pumpkin spice paleo magic cookie bars, This recipe for magic cookie bars doesn’t have any crazy ingredients. Like, at all. We’re talking pantry staples here peeps:
Coconut flour/milk/oil, honey (or agave), almonds, chocolate chips and coconut flakes.
Dassss it. Simple stuff. Good stuff. Stuff that you probably ALREADY HAVE. A-L-S-O, you know when you think about really hard things like rocket science? Well, think of the OPPOSITE with these bars.
It’s just a little press-in crust action, mix some coconut milk and honey until it gets nice and thick and then pour it on top with a few sprinkles of other yummy stuff.
How to make magic cookie bars:
- You need condensed milk. We’re making our own with coconut milk and honey! Let it boil until thick and syrupy! YUM.
- Make your easy-peasy coconut flour crust. Bake it until golden brown and perfect
- Sprinkle the usual magic bar suspects on: chocolate, coconut and almonds. POUR OVER THAT STICKY SAUCE.
- Bake until bubbly and GOLDEN and YUMMY.
- Refrigerate overnight.
- EAT.
BOOM. Jussss like that you are D to the O-N-E.
Protip though: make sure to let these babies set OVERNIGHT to achieve OPTIMAL coconut milk set-age (is that a word?)
Which means you should maybe just get off that thing that makes your face glow weird, some people call it a computer, and get your cookie-loving butt (is that as awkward to read as it was to type?) into your kitchen, so that the crunchy-creamy-sweet-crispy cookie bar magical-ness can be dancing down your healthy-dessert-loving-tongue ALL. WEEKEND. LONG.
BUTBUTBUT, before you you jump into cookie bar magicalness, can I just give you another protip so that you can make sure that cookie magicalness/greatness is actually achieved in your weekend? Awesome.
IF you are totally new to gluten free/paleo baking, I am going to HIGHLY recommend that these cookie bars are NOT your first attempt at baking with gluten free flours. I won’t lie to you, they can be a little tricky to NAIL DOWN. It’s helpful if you have a knowledge of baking without the gluten before you jump in. GOT IT?
Now, gogogogogo!
Similar recipes you might like
Tropical Paleo Magic Cookie Bars
Carrot Cake Paleo Magic Cookie Bars
Chocolate Paleo Magic Cookie Bars with Strawberry
Gingersnap chocolate paleo magic cookie bars
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Ingredients
- 1 Can Full-fat Coconut Milk Do NOT use low fat 14oz
- 1/2 Cup + 3 Tbsp Honey divided (Agave for Vegan version)
- 1/3 Cup Coconut oil at room temperature (should be the consistency of softened butter)
- 3/4 Cup Coconut flour Sifted (66g) *
- Pinch of salt
- 2/3 Cup Almonds finely chopped (87g)
- 3/4 Cup Dark chocolate chips dairy-free for vegan option
- 1/2 Cup Unsweetened coconut flakes
Instructions
- In a large pot, set over high heat, whisk together the can of coconut milk and 1/2 cup of Honey (or agave), reserving the remaining honey for later. Bring the mixture to a boil and boil for 1 minute, stirring constantly. Then, turn the heat down to medium and and simmer for 20 minutes, stirring frequently, until the sauce reduced by about half.
- Transfer the sauce to a large measuring cup to cool while you make the crust. Note: You should have about 1 1/4 cups of sauce left after cooking it.
- Once you've made the sauce, heat your oven to 350 degrees and line an 8x8 inch pan with parchment paper, spraying the sides generously with coconut oil spray. Note: It helps to spray the bottom of the pan before putting in the parchment paper, to secure it.
- In a large bowl, using an electric hand mixer, beat the remaining 3 Tbsp of honey with the coconut oil until smooth and creamy. Stir in the flour and pinch of salt until a wet dough forms.
- Press the dough evenly into the bottom of the pan. This will be a little bit tough, just be patient with it. I found it easiest to use the palms of my hands, and rinse them off every so often, until the dough was pressed in.
- Bake the crust just until lightly golden brown, about 7 mins. Note: this would be a good time to chop the nuts if you haven't already)
- As soon as the crust comes out of the often, sprinkle the chopped nuts on top, and lightly press them into the crust. Then, sprinkle on the chocolate chips evenly, followed by the coconut flakes.
- Pour 1 Cup of the slightly cooled coconut milk mixture (you'll have a little left over, but you don't need to use it all for these bars) EVENLY over the top of the surface. Then, gently shake the pan around until the coconut milk mixture begins to sink between the layers.
- Place into the oven and bake until the sides are lightly golden brown, about 27-28 minutes.
- Remove from the oven and cool to room temperature. Then, cover with tinfoil and refrigerate overnight. **
- The next day, run a very sharp knife around the edge of the pan, slice into bars and DEVOUR
Tips & Notes:
** You NEED to let these sit overnight to make sure the coconut milk really has a chance to chill and thicken.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 9 POINTS+: 7. OLD POINTS: 5
Want more paleo bar desserts?
Crock Pot Chocolate Chip Paleo Cookies
Paleo and Vegan Pecan Pie Bars
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Meseidy Rivera says
I love any easy sweet bar recipe. These look perfect!
Loren says
Hi,
I would love to try this recipe, it looks so good but I don’t have coconut flour and where I live it is not easy to get gluten free products. Do you think I can use normal flour (wheat flour) instead of coconut flour?
Thank you in advance.
Taylor Kiser says
I’m sorry, but coconut flour and regular flour are SO different, so you really can’t change them 1:1. You can try with regular flour, but you’ll have to use a lot more, and I really can’t tell you how much as recipes are only tested as written. I hope you understand and I wish I could help!
Doreen says
Do you think agave syrup would work in replacement of honey? Honey is not considered vegan.
Taylor Kiser says
Yes – there is a note that you can use agave 🙂
Monica Butler says
Sadly I didn’t see the part about the coconut flour until after I mixed the coconut oil, honey and coconut flour. I was stumped as to why it was so dry and not wet and sticky. I’m keeping my fingers crossed that these turn out…only time will tell. If not, I still plan on eating them lol.
Taylor Kiser says
Haha I would eat them too! Hopefully they still taste ok!
Jessie says
Would maple syrup work instead of agave or honey?
Taylor Kiser says
PROBABLY! But I don’t want to say for sure as I haven’t tested it! Let me know if you try it!
Rachel says
I hate coconut flour as is so I used Bob’s red mill paleo baking flour instead. Omg they came out SOOO good!!! Thanks for sharing!
Taylor Kiser says
YAY! I am SO glad you loved them! Thank you for letting me know!
Susan says
Has anyone tried swapping almond flour for the coconut?
Taylor Kiser says
They are two totally different flour and can’t be swapped! But I’ll leave this comment to see if anyone responds <3
Jodi says
My family loves magic cookie bars so I gave this recipe a shot. The flavor is very close to my original recipe (I don’t even think my kids will notice and I’m not telling!) and delicious! However, my crust separated from the rest of the bars when I pulled them out of the fridge to cut them. Any hints for keeping this from happening the next time I make them? Thank you! I appreciate the healthier option to try!
Taylor Kiser says
Sounds like the crust cooled before you put the layers on! Did you assemble AS SOON as the crust was out of the oven?
Anne says
I’m not sure if I did something wrong, but the bottom layer (Coconut flour crust) was extremely dry and crumbly, and is detached from all the other layers.
I think I should’ve put less coconut flour in or something. The dough mixture I made was crumbly. I think it’s supposed to be a more wet-type dough.
The top layer is delicious though!
Taylor Kiser says
Did you weigh your coconut flour??
And yes, it shouldn’t be crumbly!
Sharon Heffner says
Has anyone made these Low Carb? I know what chocolate chips to use but how much and what kind of sweetener would I use?
Taylor Kiser says
Hi, Sharon! I can’t tell you because recipes are only tested as written, but hopefully someone has and can let you know what they did.