Gluten free magic cookie bars are going to rock your world. Chocolate, coconut, pecans and a sweet cream flavor that ties them all together!
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Gluten Free Magic Cookie Bars
Ah….Magic cookie bars! What the heck are they anyway? Are they 7 layer bars? Are they bars with smashed up cookies? What are they?
Well, the inspiration is the 7 layer bar, but they are not 7 layers. Although, even the not 7 layer ones call themselves 7 layers! Who really cares when however many layers they DO have are simply amazing!
I make a lot of gluten free desserts (with healthier ingredients) and then I also make gluten free low carb desserts and these are probably one of my absolute favorites! Both this recipe for the regular gluten free bars and my keto OMG bars!
How Do You Know When a Cookie Bar is Done?
Now that is a good question! They most certainly do not look done when they actually ARE done.
The baking is done in 2 different stints. The first is simply to bake the cookie crust. Those are easy to tell when done.
They will just be beginning to brown and will clearly look like they are a cookie crust.
Now, as far as the rest, it will still be somewhat liquid when done. You don’t need to “cook” anything for that final baking period. It is simply to blend the flavors, slightly melt the chocolate chips and get everything all together.
So, just stick with the time suggested on that part.
Do Cookies Harden as they Cool?
Yes! You will definitely want to store them in the fridge for a few HOURS before serving them.
As I said above, they will still be in somewhat liquid form when you remove them from the oven.
They definitely solidify as they cool and you really want to give them the time to do that. Otherwise, you will have an ooey, gooey mess.
Now, sometimes we’ve dug in with our spoons and it was AMAZING. But, we try to exhibit some self control most times.
I recommend making these the night before you want to serve them.
How to Make Magic Cookie Bars
While these cookie bars are not 7 layers, there are still distinct steps that you want to follow..
The recipe instructions are below, but I’ll walk you through the basic steps.
The first tihng you want to do is make the crust. I like to lay parchment paper down in an 8×8 pan for super easy cleanup AND an easy way get the magic cookie bars out when they are done.
Once the parchment paper is in place, the dough can be placed and baked until nice and crispy.
Next you’ll want to make the sauce and then pour some over the baked cookie crust. It will soak in a bit and really get some good flavor down in there.
Finally, you mix together the topping ingredients, add them to the baking dish and then pour the remaining sauce on top!
Bake for 5 more minutes just to get everything nice and hot and melted into each other.
Then store in the fridge for a few hours to set. BOOM!
Do Magic Cookie Bars Need to be Refrigerated?
You bet they do! For a couple reasons, actually. First, you want them to remain solid. If the room temperature is too warm, they could get a little gooey.
How Long Do Cookie Bars Last?
If stored in an airtight container in the fridge, they should last up to a week.
Do not store them on the counter and make sure they are chilled.
- 1/2 cup gluten free flour
- 1 tablespoon coconut flour
- 1/2 teaspoon baking powder
- ¼ teaspoon salt
- 1 egg, beaten
- 2 tablespoons butter, melted
- ½ cup heavy whipping cream
- 10 tablespoons butter
- 1/3 cup plus 1 tablespoon sweetener (I use coconut sugar or monk fruit)
- 1/2 teaspoon almond extract
- 1 cup unsweetened coconut
- 1 cup chopped pecans
- 1.5 cups Lily’s dark chocolate chips (or other low sugar chocolate chips)
- Preheat oven to 300 degrees and line an 8x8 baking dish with parchment paper.
- In a large bowl, mix flour, coconut flour, baking powder and salt. Combine well.
- Add beaten egg and combine.
- Add melted butter, combine well.
- Add dough to baking dish and evenly cover bottom.
- Bake for 20 minutes and remove from oven. Set aside
- Increase oven temp to 350.
- Add butter, heavy whipping cream and sweetener. Soft boil for 5 minutes, stirring often.
- Keeping stirring and boiling until the color starts to turn golden.
- Remove from heat and add almond extract. Mix well.
- This makes 1.5 cups exactly. So set aside1 cup for later.
- Pour 1/2 cup of sauce over crust.
- Combine all ingredients into a small bowl and mix well.
- Add mixture to baking dish and pour remaining sauce over the top.
- Bake for 5 additional minutes.
- Let set in the fridge before serving.
I will still be liquidy when removed from the oven. It needs time to set.
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- Lily's Chocolate All Natural Premium Baking Chips, Dark Chocolate, 4 Count
- Bob's Red Mill Gluten Free 1 to 1 Baking Flour, 44 Ounce (Pack of 1)
- Pyrex SYNCHKG089152 Get Dinner Away Large Handle 8" x 8" Square Dish. Making it Easy to Monitor Casserole Cooking and Brownie Baking from a, 4, Red 8"
- IF YOU CARE FSC Certified Parchment Baking Paper, 70 sq ft
- Pyrex Glass Mixing Bowl Set (3-Piece)
Amount Per Serving: Calories: 410 Total Fat: 36g Saturated Fat: 20g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 60mg Sodium: 174mg Carbohydrates: 21g Net Carbohydrates: 17g Fiber: 4g Sugar: 15g Sugar Alcohols: 0g Protein: 4g