Vegan Magic Cookie Bars
These ‘Magic Cookie Bars’ are soft, sticky, and truly magical. They feature a soft and chewy cookie-like texture with shredded coconut and dark chocolate chunks.
I modelled this recipe after a recipe my Grandmother used to make for us every summer when we were kids. We called them ‘Grizzlenukers’ for some reason, but most people call them Hello Dolly’s or Magic Cookie Bars. Her recipe used graham wafer crumbs, shredded coconut, sweetened condensed milk, and chocolate chips. I made some simple swaps to use healthier, plant-based ingredients and created an almost identical recipe. I used almond flour to substitute the graham wafer crumbs, dark chocolate in place of the milk chocolate chips, and a mixture of coconut milk, coconut oil, and maple syrup to substitute the sweetened condensed milk.
The result is a super chewy and sticky cookie bar that is naturally vegan, gluten-free, and refined sugar-free.
For more vegan dessert recipes, try my Chocolate Chip Cookies, Coconut Chocolate Eggs, or Copycat Starbucks Oat Fudge Bars.
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!
Vegan Magic Cookie Bars
Ingredients
- 2 cups almond flour
- 1 cup dried shredded coconut
- 1 teaspoon vanilla
- 1/2 cup maple syrup
- 2 tablespoons coconut milk from a can of full-fat coconut milk
- 1/4 cup coconut oil melted
- 1/2 cup dark chocolate chunks or chips
Instructions
- Preheat your oven to 325 degrees Fahrenheit and line a 9x9 baking dish with parchment paper.
- Add the almond flour and shredded coconut to a large bowl and stir until combined. Add the vanilla, maple syrup, coconut milk, and coconut oil to the dry ingredients and stir until combined. Add the dark chocolate chunks and gently stir.
- Place the dough mixture in your lined baking tray and pat until flat and even.
- Bake in your preheated oven for 32-35 minutes, or until slightly golden brown. Let cool completely before slicing into 25 squares.
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hieumidity says
can almond flour be subbed ? if so which flour works similarly
livesimplyhealthy says
I haven’t tested any others flours but I find that coconut flour works similarly in most recipes. You may want to start with a little less than 2 cups though because it absorbs a lot of moisture.
Steph says
I made this using fresh cocunut. It turned out yummy!! Thanks for the recipe.
livesimplyhealthy says
So glad it worked out with the fresh coconut, sounds delicious!
Sara says
We are obsessed! We have made these twice and they’re great, thank you!
livesimplyhealthy says
Yay! Thanks for your comment 🙂
hillbillyheartattack says
I had to comment as I’m coming back to this post for the third time to make these again: THANK YOU! These taste just like magic cookie bars without hurting my teeth or my conscience!
livesimplyhealthy says
I’m so happy to hear you’ve been enjoying the recipe! Thanks so much for your comment 🙂
Luala says
I made these and they were really good. They’re also good for a few days after.
livesimplyhealthy says
So glad you enjoyed them!
Anonymous says
I made these for my lunch and looked forward to them all day 😀
James says
Gave this a try and did not disappoint. Will make again!