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Paleo Magic Cookie Bars
4.7 from 69 votes

Paleo Magic Cookie Bars

Paleo Magic Cookie Bars blend coconut milk, honey, and coconut oil to create a rich sauce that's simmered and cooled before forming a moist coconut flour dough crust. This base is topped with almonds, dark chocolate chips, and coconut flakes, baked to yield a crunchy, sweet bar with layers of texture and tropical flavor.

Prep Time
20 mins
Cook Time
35 mins
Additional Time
8 hrs
Total Time
8 hrs 55 mins
Servings: 16
Calories: 230 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ounce coconut milk do not use low-fat, can, full-fat
  • 1/2 cup honey divided (agave for vegan version, 3 tablespoons
  • 1/3 cup coconut oil at room temperature (should be the consistency of softened butter)
  • 66 grams coconut flour sifted
  • salt pinch
  • 2/3 cup almonds (87 grams)
  • 3/4 cup dark chocolate chips dairy-free for vegan option
  • 1/2 cup coconut flakes unsweetened

Instructions

    Cup of Yum
  1. In a large pot over high heat, whisk together the can of coconut milk and 1/2 cup of honey (or agave), reserving the remaining honey for later. Bring the mixture to a boil and boil for 1 minute, stirring constantly. Then, turn the heat down to medium and and simmer for 20 minutes, stirring frequently, until the sauce reduces by about half.
  2. Transfer the sauce to a large measuring cup to cool while you make the crust. Note: You should have about 1 1/4 cups of sauce left after cooking it.
  3. Once you've made the sauce, heat your oven to 350 degrees Fahrenheit and line an 8x8-inch pan with parchment paper, spraying the sides generously with coconut oil spray. Note: It helps to spray the bottom of the pan before putting in the parchment paper to secure it.
  4. In a large bowl, using an electric hand mixer, beat the remaining 3 tablespoons of honey with the coconut oil until smooth and creamy. Stir in the flour and pinch of salt until a wet dough forms.
  5. Press the dough evenly into the bottom of the pan. This will be a little bit tough, just be patient with it. I found it easiest to use the palms of my hands, and rinse them off every so often, until the dough was pressed in.
  6. Bake the crust just until lightly golden brown, about 7 minutes. While crust is baking, chop the almonds.
  7. As soon as the crust comes out of the oven, sprinkle the chopped almonds on top, and lightly press them into the crust. Then, sprinkle on the chocolate chips evenly, followed by the coconut flakes.
  8. Pour 1 cup of the slightly cooled coconut milk mixture (you'll have a little left over, but you don't need to use it all for these bars) evenly over the top of the surface. Then, gently shake the pan around until the coconut milk mixture begins to sink between the layers.
  9. Place into the oven and bake until the sides are lightly golden brown, about 27-28 minutes.
  10. Remove from the oven and cool to room temperature. Then, cover with tinfoil and refrigerate overnight. Note: The bars MUST be refrigerated overnight. Do not skip this step.
  11. The next day, run a very sharp knife around the edge of the pan, slice into bars, and enjoy!

Notes

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Nutrition Information

Serving 58g Calories 230kcal (12%) Carbohydrates 21.1g (7%) Protein 2.9g (6%) Fat 16.4g (25%) Saturated Fat 11.9g (60%) Sodium 26mg (1%) Fiber 3.1g (12%) Sugar 16.4g (33%) Vitamin C 0.8mg (1%) Calcium 20mg (2%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 230

% Daily Value*

Serving 58g
Calories 230kcal 12%
Carbohydrates 21.1g 7%
Protein 2.9g 6%
Fat 16.4g 25%
Saturated Fat 11.9g 60%
Sodium 26mg 1%
Fiber 3.1g 12%
Sugar 16.4g 33%
Vitamin C 0.8mg 1%
Calcium 20mg 2%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.