Paleo Magic Cookie Bars
These Paleo Magic Cookie Bars are gooey, chocolatey, coconut-rich cookie bars that feel like a bakery treat—but they’re gluten free, grain free, dairy free, and made with real-food ingredients. An almond flour crust, coconut milk caramel, dark chocolate, nuts, and toasty coconut all baked into one pan.
Ingredients
- 2 cups almond flour super-fine, not almond meal
- 1/4 cup coconut oil melted; refined for less coconut flavor if preferred
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1 can full-fat coconut milk 13.5–14 oz (400 ml), shaken well
- 1/3 cup coconut sugar
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 cup unsweetened shredded coconut finely shredded if possible
- 3/4 cup dairy-free dark chocolate chips or chunks about 60–70% cacao
- 1/2 cup pecans chopped
- 1/2 cup almonds chopped; or other nuts such as walnuts, hazelnuts, or cashews
- flaky sea salt for sprinkling on top, optional
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang on two sides so you can lift the bars out later.
- In a medium bowl, stir together the almond flour, melted coconut oil, 3 tablespoons maple syrup, 1 teaspoon vanilla extract, and 1/2 teaspoon fine sea salt. Mix until the dough looks like slightly sticky, sandy cookie dough. If it feels too dry, add 1 more teaspoon of coconut oil.2 cups almond flour, 1/4 cup coconut oil, 3 tablespoons maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon fine sea salt
- Press the dough evenly into the prepared pan using clean hands or the bottom of a measuring cup, packing it firmly. Bake for 10–12 minutes, just until the edges are lightly golden and the crust is set. Let it cool while you start the caramel.
- In a small to medium saucepan, combine the full-fat coconut milk, coconut sugar, and 3 tablespoons maple syrup. Bring to a gentle simmer over medium heat, then reduce to medium-low. Cook, stirring often, for about 15–20 minutes, until the mixture has reduced and thickened slightly and darkened in color. It should coat the back of a spoon.1 can full-fat coconut milk, 1/3 cup coconut sugar, 3 tablespoons maple syrup
- Remove the saucepan from the heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt. Let the caramel cool for 5–10 minutes; it will thicken more as it cools. If a thin skin forms on top, whisk it back in.1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt
- Sprinkle the shredded coconut evenly over the cooled crust. Then add the chopped pecans, chopped almonds, and dairy-free dark chocolate chips or chunks, distributing them evenly.1 cup unsweetened shredded coconut, 3/4 cup dairy-free dark chocolate chips or chunks, 1/2 cup pecans, 1/2 cup almonds
- Slowly pour the warm coconut milk caramel over the layered toppings, using a spatula to nudge it toward the corners. It does not need to cover every bit perfectly; it will settle during baking. Sprinkle flaky sea salt on top if using.flaky sea salt
- Return the pan to the oven and bake for 18–22 minutes, until the edges are bubbling and the coconut on top is lightly golden. If it starts browning too quickly, tent the pan loosely with foil.
- Let the bars cool in the pan on a rack until they reach room temperature. Then transfer the pan to the refrigerator for at least 2 hours, or overnight, until the caramel is set and the bars are firm.
- Use the parchment overhang to lift the slab out of the pan. Place on a cutting board and slice into 16 small bars (or 9 larger bars). Serve chilled or at cool room temperature.
Notes
Variations: For a nut-free version, use sunflower seed flour in place of almond flour and replace the nuts with seeds or extra coconut. For extra-chocolate bars, add cacao nibs and drizzle melted dark chocolate over the chilled bars. Add pumpkin pie spice or espresso powder to the crust or caramel for seasonal or mocha twists, or scatter berries over the crust before topping for a fruity version.
Storage: Store sliced bars in an airtight container in the refrigerator for up to 7 days, or freeze for 2–3 months. Thaw in the fridge or at room temperature until just chilled. For the neatest slices, chill thoroughly and cut with a warm, sharp knife.
Storage: Store sliced bars in an airtight container in the refrigerator for up to 7 days, or freeze for 2–3 months. Thaw in the fridge or at room temperature until just chilled. For the neatest slices, chill thoroughly and cut with a warm, sharp knife.
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