Vegan & Gluten Free Magic Cookie Bars
If you’ve ever felt left out of the magic cookie bars situation, this recipe is for you. These 7 layer magic cookie bars are completely gluten free and dairy free, with a toasted oat base that replaces traditional graham crackers. The layers bake up rich and gooey, with coconut and chocolate in every bite. You’d never guess they’re free from dairy!
7 Layer Magic Cookie Bars
Gahh seven layer bars are a holiday classic! Loaded with chocolate and nuts and a sprinkle of shredded coconut, they have a little bit of everything. These toasted oat magic cookie bars have a few twists on the traditional seven layer bars.
Although they're called seven layer bars, these specific bars actually only have 6 (but each one is super delicious)! They have a delicious thick toasted oat base that's sturdy enough to hold all of the goods on top. And when I say 'goods' I'm talking about two types of chocolate, semi-sweet and dark, chopped pecans, shredded coconut, and sweetened condensed coconut milk. They're sweet and decadent and just so perfect for the holiday season!
Ingredients for Gluten Free Magic Cookie Bars
The base of these bars starts with oat flour, which gives them a slightly nutty flavor that pairs perfectly with the rich layers on top. Coconut oil helps bind everything together (melted butter works if dairy isn’t a concern), while maple syrup lightly sweetens the crust — honey or agave are easy swaps. For that classic magic cookie bars recipe flavor, I use a mix of semi-sweet and dark chocolate chips, along with chopped pecans for a little crunch, though pretzels work well if you need a nut-free option. Shredded coconut creates that familiar layered look, and sweetened condensed coconut milk ties everything together, baking into a gooey, sweet finish.
How to Make 7 Layer Bars Without Graham Crackers
You just need a few simple ingredients for this recipe and a square baking pan.
Ansley's Tips
Although this recipe is pretty simple and easy, there are a few quick things you can do to ensure your magic cookie bars are THE best!
- Use parchment paper. This will really help get the bars out of the pan after they are set. The sweetened condensed coconut milk can be a tad sticky when baked and may stick to the sides of the pan. The parchment paper helps with this and makes it easy to remove.
- Pack the oat cookie base tight. This is important. Because the oat cookie base needs to hold 5 other layers (!!!) on top, it needs to be sturdy. When packing the oat mixture into your baking pan, use the bottom of a measuring cup or the back of a spoon to apply some pressure which makes sure the layer is solid and sound.
- Be sure to use two different types of chocolate. I used both semi-sweet and dark chocolate in this recipe. Typically, seven layer bars are made with butterscotch chips but I decided to switch it up a bit! Having two different types of chocolate ensures one flavor isn't too over powering.
- Allow time for the bars to chill. Once removed from the oven, these bars may look really gooey. This is okay. Allow them time to come to room temperature and then more time in the fridge to set. They will be much easier to cut into bars after they are set and much less messy!
Vegan Magic Cookie Bars Variations
- Swap one of the chocolate chips with m&ms or similar for a pop of color.
- Use marshmallows instead of coconut for a s’more like flavor.
- Swap the pecans with crushed up pretzels for a salty sweet magic bar.
- Swap one of the chocolate chips with butterscotch chips for even more flavor!
How to store
Allow the cookie bars to cool completely before slicing them into bars. Place them in an airtight container. If you need to stack them, place a sheet of parchment paper in between layers. Store them on the counter for up to 3 days or in the fridge for up to a week.
Check out these recipes for more sweet treats
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Gluten Free Magic Cookie Bars
Ingredients
- 1 ½ cup oat flour
- 3 tablespoon coconut oil - melted and cooled
- 4 tablespoon pure maple syrup
- 1 teaspoon vanilla
- ½ cup mini semi-sweet chocolate chips
- ½ cup dark chocolate chips
- 1 cup chopped pecans
- 1 cup shredded coconut
- 11 oz sweetened condensed coconut milk
Instructions
- Preheat oven to 350 F. In a bowl, mix together the oat flour, coconut oil, maple syrup, and vanilla until a sticky dough forms. You should be able to pick up clumps with your fingers.1 ½ cup oat flour, 3 tablespoon coconut oil, 4 tablespoon pure maple syrup, 1 teaspoon vanilla
- Press the oat mixture into an 8 X 8 inch baking pan lined with parchment paper. Pack it in tight using the bottom of a measuring cup or the back of a spoon.
- Sprinkle the mini chocolate chips over top followed by the dark chocolate chips.½ cup mini semi-sweet chocolate chips, ½ cup dark chocolate chips
- Next add the chopped pecans and then the shredded coconut. Finally pour the sweetened condensed coconut milk over top, making sure it's evenly dispersed.1 cup chopped pecans, 1 cup shredded coconut, 11 oz sweetened condensed coconut milk
- Bake in the oven for 25 - 28 minutes until the coconut on top turns a golden brown and the edges begin to pull away from the sides. Let the pan cool to room temperature when done.
- Place the pan in the fridge to set (at least an hour). Once set, use a sharp knife to slice into 16 square bars and enjoy! Store in an air-tight container in the fridge for up to a week.
These bars are absolutely delicious!! I’ve made them a few times now, I have substituted one of the chocolate chips with peanut butter chips before and another time used butterscotch chips. It just adds that much more flavor to them!!
Yay, I'm so glad you enjoyed them!
When you cut these, are they crumbly?
They shouldn't be! If you let them set they will hold together well.
thanks for this buddy. Will try this new recipe at home