Vegan Magic Cookie Bars

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Indulge in the goodness of Vegan Magic Cookie Bars, featuring a gluten-free almond flour crust topped with walnuts, vegan chocolate chips, and coconut for a delightful chewy texture. It’s a sweet treat that’ll win over everyone’s taste buds!

Why You’ll Love This Recipe:

  • Not only are these Vegan Magic Cookie Bars delicious, but they’re also gluten-free!
  • Crafted with healthier ingredients compared to the traditional version.
  • The crust incorporates ground flax for added fiber, making it a wholesome choice.
  • With its irresistible texture, these bars are perfect for texture enthusiasts.
  • Enjoy the moist, soft center complemented by a crunchy exterior.

Tips And Tricks:

  • Ensure each topping ingredient fully covers the crust to create those irresistible layers after baking.
  • Slowly drizzle the coconut condensed milk over the top, covering every inch to hold everything together and prevent burning during baking.
  • After about an hour of cooling, remove the bars from the pan to prevent sticking to the edges.
  • If the bars stick, gently release them from the pan using a knife.
  • For neat slices, use a serrated knife to cut the bars into equal parts.

Frequently Asked Questions:

  • Can I use graham crackers instead of almond flour?
    Absolutely! That’s what the original recipe calls for.
  • Can I substitute regular flour for almond flour?
    While I haven’t tested this, I can’t guarantee the same results.
  • What is coconut condensed milk?
    It’s a dairy-free alternative to regular condensed milk, made from coconuts.

Vegan Magic Cookie Bars

Prep Time 1 hour
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Servings 12 bars



  • 1/4 cup ground flax
  • 2 tbsp tapioca flour
  • 2 cups almond flour
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 1/2 cup melted coconut oil


  • 1 cup toasted walnuts chopped
  • 1 cup vegan chocolate chips
  • 1.5 cups shredded unsweetened coconut
  • 11.25 oz coconut condensed milk about 1 cup


  • Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper.
  • In a large mixing bowl, combine almond flour, ground flax, and tapioca flour. Add melted coconut oil, maple syrup, and vanilla extract. Mix until a dough forms.
  • Press the dough evenly into the pan and bake for 20 minutes.
  • Remove from the oven and fully cover the crust with chopped walnuts, vegan chocolate chips, shredded coconut, and coconut condensed milk.
  • Return to the oven and bake for an additional 30 minutes or until the coconut turns golden brown.
  • Let cool for an hour on a wire rack, then refrigerate for another hour until firm. Cut into bars and enjoy!


  • Ensure each topping fully covers the crust for delicious layers.
  • Slowly drizzle the coconut condensed milk to prevent burning.
  • Remove the bars from the pan after cooling to prevent sticking.
  • For neat slices, use a serrated knife.

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