Vegan & Grain-free Magic Cookie Cups for a deliciously simple Magic Cookie Bar-like treat!
This is going to be your new favorite recipe, trust me.
These Magic Cookie Cups are probably one of the greatest things I have ever ate in my life. I was a little nervous about them as I haven’t ever had a traditional magic cookie bar before, but my best friend Marley is obsessed. She requested some sort of “healthy” magic cookie bar and obviously I was up for the challenge.
I asked her to describe them to me and she gave minimal clues besides “amazing” and “cookie layer with toppings and a condensed milk layer”.
To spice things up a bit, I used vanilla cupcake and cake mix from Simple Mills as the crunchy cookie layer. Simple Mills is seriously a staple in my life as you know. Their mixes are a complete game changer and are made with all ingredients I usually bake with like almond flour, coconut sugar, arrowroot flour, etc. They make a variety of mixes ranging from pizza to cookies to bread and now they even have crackers! All made with ingredients you can pronounce and flavors you will love. We use their products in these Easy 2-ingredient Dark Chocolate Truffles, Dark Chocolate Chunk Banana Bread Bars and Pumpkin Bread with Dark Chocolate Streusel
I find my Simple Mills mixes in my local Whole Foods but they are also sold online.
On top of the cookie layer, I made a condensed “milk” layer with coconut milk instead of a heavier cream. Then we use dark chocolate chips, coconut flakes and pecans for the crunchy topping.
After I made my first batch, I froze half of them and let me tell you.. they taste SO good frozen. Frozen cookies and chocolate are my weakness. Anyone else love them? I stash all my coconut butter and peanut butter cups in the fridge and they are dammnnn good.
Now let’s get baking on these grain and dairy-free Magic Cookie Cups. Healthy Magic Cookies have never been this good.
WHAT YOU NEED:
Simple Mills Vanilla Cupcake and Cake Mix
coconut oil (or butter)
full fat coconut milk
dark chocolate chips
- If you don’t have access to Simple Mills mix, I recommend using graham crackers in place of them
- These taste best cold, so don’t forget to pop in the fridge after baking to let everything settle
- They freeze very well too and taste even better frozen 😉
- Feel free to add any additional nuts or toppings you like but pecans, coconut and dark chocolate chips were most similar to traditional Magic Cookie Bars
- I have not tested this in bar form, I think this recipe is best in cupcake cups
Magic Cookie Cups (grain-free & vegan)
- Prep Time: 5 mins
- Cook Time: 3 hours
- Total Time: 3 hours 5 mins
Yield: 9 cookie cups 1x
- Cookie crust:
- 1 box Simple Mills vanilla cake mix (if you don’t have this I recommend subbing crushed graham crackers but test the amount, start with 1.5 cups or so!)
- 7 tablespoons melted butter or coconut oil
- Milk layer:
- 1 15 ounce can of full fat coconut milk (do not use light)
- 1/4 cup coconut sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup dark chocolate
- 4 tablespoons coconut flakes
- 4 tablespoons pecans
- Preheat oven to 350 degrees and line a muffin tin with liners or spray well
- In a medium mixing bowl, stir together cake mix and butter or coconut oil
- Fill each cup about 1/3 full and bake in oven for 8 minutes
- While crust is baking, add condensed milk ingredients to sauce pan and bring to a low boil
- Once boiling, simmer for a minute or so then remove from heat
- Add about a tablespoon or so to each cookie cup followed by dark chocolate chips, coconut flakes and pecans
- Bake in oven for another 15 minutes or so
- Once cool, cover with tin foil and leave in fridge overnight (or at least a couple hours) then enjoy!
- *Will stay good in airtight container for about 5-7 days or freeze for longer
- Category: grain free, vegan, gluten free
- Cuisine: dessert
Thank you Simple Mills for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!
Lynn | The Road to Honey
Ahhhh. . .I remember the magic cookie bars growing up. They were always a staple during Christmas time. It’s been years since I’ve actually had one but seeing these beauties is making me think it is high time we reunite. I’m loving your twist on transforming them into cookie cups. So good.
yayyy thank you so much!! hope you try them 😉 xx
Maureen Sutherland Weiser
OMG, this was hands-down one of my favorite recipes of yours that I have made! The only changes I made were to reduce the coconut milk on the stove top for about 25 minutes until it got thicker and a little more caramelized. I served each of these topped with a scoop of coconut milk ice cream and a drizzle of the remaining reduced coconut milk. Absolutely amazing!