7 Layer Bars (Without Graham Crackers)

5 from 1 vote

7 Layer Bars (Without Graham Crackers)

Seven layer bars, magic bars, hello dollys, whatever you call this little treat, these bars are next level amazing! They're gooey and ooey with a thick toasted oat cookie base and filled with chocolate and coconut. With a few simple swaps, these 7 layer bars are made vegan, gluten-free, and dairy-free!

Prep Time15

Cook Time25

Total Time40

Course: Bars

Cuisine: American

Keyword: gluten-free seven layer bars, magic cookie bars, oatmeal cookie bars, vegan seven layer bars

Servings: Bars

Calories: 291kcal

Author: Ansley Beutler

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
1 cup sweetened condensed coconut milk

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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, 1 cup 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.

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