The Most Magical Magic Cookie Bars made with all vegan and paleo ingredients. A healthier twist on magic cookie bars with a doughy cookie base and pecan, chocolate and coconut topping!
These perfect magical cookie bars are JUST what this fine Friday needs. Or really any day for that matter.
I never had a magic cookie bar until I went to college and my school cafeteria served them. My best friend, Marley, was absolutely obsessed. I was more of a standard cookie fan and the one buying the homemade rice crispy treats. But these magic cookie bars were always a hit with everyone.
I wanted to make a healthier version with my own little spin on magic cookie bars.
These Magic Cookie Bars are made with ingredients like almond flour, coconut flour, sweetened with maple syrup and they happen to be gluten-free and dairy-free too.
You’ll notice that this recipe also has more of a doughy cookie base than the usual recipe. You guys know at this point I live for my dough cookies (hello The BEST Doughy Chocolate Chip Cookie Bars (paleo + vegan) and Almond Flour Chocolate Chip Cookies (paleo + vegan)). And I love that under all of the crunchy toppings, you have this melt-in-your-mouth cookie base.
What ingredients you’ll need to bake these:
- Almond flour or almond meal (I haven’t tried another sub here)
- Coconut flour (I haven’t tried another sub here)
- Arrowroot or tapioca flour
- Maple syrup or honey
- Liquid coconut oil
- Creamy pecan or almond butter (these two add the best flavor!)
- Dark chocolate chips (code RACHL for free shipping)
- Unsweetened coconut flakes
- Pecans
The Most Magical Magic Cookie Bars (paleo + vegan)
The Most Magical Magic Cookie Bars made with all vegan, gluten-free and paleo ingredients. A healthier twist on magic cookie bars with a doughy cookie base and pecan, chocolate and coconut topping!
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 minutes
Yield: 50 mins 1x
Ingredients
Cookie base:
- 3/4 cup almond meal or almond flour
- 1/2 cup coconut flour
- 1/4 cup arrowroot or tapioca flour
- 1/2 cup maple syrup or honey
- 1/4 cup liquid coconut oil
Topping:
- 1/2 cup unsweetened coconut flakes
- 1 cup chocolate chips (code RACHL for free shipping)
- 1/2 cup crushed pecans
- 1/2 cup creamy pecan butter (or almond butter works)
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 350 degrees and line and grease a loaf pan with parchment paper
- Mix together the almond flour, coconut flour and tapioca flour until combined
- Mix in the coconut oil and maple syrup until fully combined
- Add to baking dish and press down with clean hands
- Bake in oven for 25 minutes
- Warm the maple syrup and pecan butter over medium heat to fully combine/melt. Once melted, remove from heat
- Remove bread dish from oven then add chocolate chips on top on smear across the cookie base, sprinkle pecans and coconut on top followed by the pecan butter mixture
- Add back to oven and bake for 20 more minutes
- Remove from heat and allow to cool if you can, slice and enjoy!
Notes
*Store leftovers in airtight container for 5 days or freezer for longer
**I haven’t tested flour subs
***You can bake these in an 8×8 dish too, just adjust baking time accordingly and you may need more toppings 🙂
Share this recipe
Halle
Is the pecan butter (or almond butter) + maple syrup mixture supposed to be creamy/runny after melting over heat? I used pure almond butter and the mixture turned thick and spreadable instead of melting. Hoping it turns out!
Rachel
it should melt 🙂 but as long as it tastes good, all good!
Phoebe
The same thing happened to me! I added some coconut oil to the mixture and it turned into the perfect caramel texture.
Luvy
Amazing!!
Rachel
yay thank you!!
Gaby
Can I replace the arrowroot for corn starch?
Rachel
from my knowledge yes you can but i haven’t personally used corn starch before in recipes. if you do try it, please let us know!
Shannon Thompson
I set them on the cookie sheet to cool and paced from my couch to the cookie sheet 5x before I gave in. Didn’t manage to snap a picture before I took a bite! My cookie was a bit crumbly and I’m not sure I heated the pecan butter and maple syrup long enough (first time consumer of pecan butter), but it doesn’t matter. This is the kind of creation you can enjoy with a fork in hand and a pan in your lap. It’s just that damn good. I’m new to baking this healthy, so if you’re a newbie like me, make sure you let the pecan butter and maple syrup get really oozy before putting it over the cookie. But y’all – no regrets. I am so happy I found RachlMansfield on Instagram! Sad I’m late to the party!
Rachel
aw YAYYYY!!!!!
Cara
I don’t have any pecan butter, so I tried to complete this recipe with Trader Joe’s almond butter. It definitely didn’t turn into a liquid as described above. I added some coconut oil and that helped soften the mixture, but it didn’t completely absorb and mixture is still not pourable. Maybe there’s something special about pecan butter?
Rachel
it will depend on any nut butter and the brand. the more oily the better here!
Emily Falk
do you know the nutritional content for this?
Cindy
This was for 2 servings, correct? Because it was pretty much gone after we, somehow, managed to let it cool for about 15 mins.
This recipe was seriously amazing. Love all of your recipes!