**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

Why You’ll Love This Recipe

• Vegan Magic Cookie Bars — and yes, they’re gluten-free too!
• This sweet treat is made with a few better-for-you swaps while still holding onto everything we love about the classic version.
• The crust includes ground flax, which adds a slightly nutty flavor and helps hold everything together.
• They’re rich, full of texture, and just the right mix of gooey, soft, and crunchy — basically impossible to stop at one.
• If you loved this one, be sure to check out my Vegan and Gluten Free Samoa Girl Scout Cookies!

Ingredients And Substitutions

These are the main ingredients and substitutions for Vegan Magic Cookie Bars. Scroll down to the recipe card for a full list of ingredients and instructions.

The base of this recipe is made with almond flour which keep this recipe gluten free. I always snag a large bag from amazon for my baking. Alternatively, oat flour will work as well, but please note texture will differ slightly.

Ground flax – Helps add texture and bind the crust together. If you don’t have any on hand, you can leave it out and use a little more almond flour instead.

Tapioca flour helps to bind all the ingredients together, it works like the glue. If you don’t have any on hand, you can swap it out for arrowroot powder or cornstarch.

I like to use melted coconut oil but you can use any type of oil or even melted vegan butter. If you aren’t vegan, regular butter works too.

Pure maple syrup is different than pancake maple syrup, look for one where the only ingredient is maple syrup. Otherwise, you can use agave, date syrup or even honey but it won’t be vegan anymore.

Vanilla extract is for added flavor.

After the crust is baked, top it off with chopped walnuts or any other favorite nut such as pecans, chopped cashew, etc.

Use vegan chocolate chips to keep this recipe vegan, otherwise you can use any chocolate that you prefer!

Use unsweetened or sweetened shredded coconut.

Finish it off with coconut condensed milk. I get mine from my local Sprouts. Otherwise, if you aren’t vegan you can use regular condensed milk. This works as the glue to hold the entire recipe together.

How To Make

ONE: In a large mixing bowl, combine all crust ingredients and mix with a spatula until a dough starts to form. Evenly press dough into pan. Bake for 20 minutes.

TWO: Remove from oven and top with chopped walnuts, vegan chocolate chips, shredded coconut, and coconut condensed milk in layers.

THREE: Return to oven and bake for 30 minutes. Remove and let cool for 1 hour. Remove from pan and place in the fridge for another hour or until completely cooled and firm. Cut into bars and enjoy!

Tips And Tricks

Fully cover the crust with each topping ingredient to create those layers once baked.

Slowly drizzle the coconut condensed milk over the top, making sure to get all corners and every inch. This is to ensure everything is held together and the coconut doesn’t burn immediately when baking.

Remove the bars from the pan after about an hour of cooling to prevent it from sticking to the edges.

If it does stick, use a knife to gently release it from the pan.

Use a serrated knife to cut the bars into equal parts.

How To Serve And Store

Serve these magic cookie bars once they have completely cooled and are ready to be cut. Slice into bars and enjoy with a cup of coffee or glass of milk.

Store in an airtight container in the fridge and enjoy up to 5 days. Bars can also be frozen and enjoyed up to 30 days.

Taste And Texture

These Gluten Free and Vegan Magic Cookie Bars are sweet and filled with chocolate and coconut flavors.

The texture is crunchy on the edges and chewy in the center.

Other Recipes You May Like

• Gluten Free and Vegan Samoa Girl Scout Cookies
• Pecan Pie Bars
• Peanut Butter Cookie Dough Bars
• Oatmeal Fudge Bars
• Vegan Snickers Bars

If you make these Vegan Magic Cookie Bars, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

Pin Print

Vegan Magic Cookie Bars

5 from 3 ratings

Hannah Kling

Vegan Magic Cookie Bars are made with more wholesome ingredients and have a gluten free almond flour crust. They are topped with walnuts, vegan chocolate chips, and coconut and have chewy texture. This is a sweet treat that everyone will love!

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 2 hours hours

Servings 12 bars

Ingredients  

1x2x3x

Crust

• 1/4 cup ground flax
• 2 Tbsp tapioca flour
• 2 cups almond flour
• 1 tsp vanilla
• 1/4 cup maple syrup
• 1/2 cup coconut oil (melted)

Topping

• 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)

Instructions

• Preheat oven to 350F and prepare an 8×8 baking dish by lining it with parchment paper.
• In a large mixing bowl, combine almond flour, ground flax, tapioca flour. Then, add in melted coconut oil, maple syrup and vanilla extract.
• Mix with a spatula until a dough starts to form.
• Evenly press dough into pan. Bake for 20 minutes.
• Remove from oven and top with chopped walnuts covering the crust fully, then with vegan chocolate chips, followed by shredded coconut, and lastly drizzle the coconut condensed on the top making sure to fully cover it, even in the corners and edges. 
• Return to oven and bake for 30 minutes or until the tops of the coconut are golden brown.
• Remove and let cool for 1 hour on a wire rack. 
• Remove from pan and place in the fridge for another hour or until completely cooled and firm. Cut into bars with a serrated knife and enjoy! 

Notes

• Fully cover the crust with each topping ingredient to create those layers once baked.
• Slowly drizzle the coconut condensed milk over the top, making sure to get all corners and every inch. This is to ensure everything is held together and the coconut doesn’t burn immediately when baking.
• Remove the bars from the pan after about an hour of cooling to prevent it from sticking to the edges.
• If it does stick, use a knife to gently release it from the pan.
• Use a serrated knife to cut the bars into equal parts.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!