I’ve named these bars Coconut “Magic” Cookie Bars because I’m basically blaming their absurdly rapid disappearance on magic…
My new Coconut Magic Cookie Bars bring together the best of any dessert. Imagine if a chocolate chip cookie came together with a coconut macaroon, but also knew that neglecting almonds would simply be rude… so I added these finely sliced morsels into the mix.
These are a perfect accompaniment to a warm beverage (cough, I’m looking at you coffee, cough), or if you simply need an afternoon pick me up. They’re crumbly, lightly sweet, crunchy on the outside but chewy on the inside. Studded with chocolate chips, these magic cookie bars have multiple layers of texture thanks to the addition of shredded coconut and thinly sliced almonds.
These bars are made with a blend of almond flour and coconut flour, and also use no dairy or eggs, making it both a grain-free and a vegan option! I used a touch of coconut sugar, so it’s lightly sweetened with my favorite unrefined sweetener.
I’m willing to bet you can also make these disappear…
If you make them, as always – tag me @DADAEATS and #DADAEATS on Instagram, so I can see your creations!
Coconut Magic Bars (Vegan, Gluten-Free, Refined Sugar-Free)
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/3 cup coconut sugar can bring it up to 1/2 cup if you prefer a sweeter bar
- 1/4 cup creamy almond butter
- 1/3 cup coconut oil, melted and cooled
- 2 flax eggs, (2 TBSP flaxseed meal mixed with 5 tbsp warm water, left to sit for 5 minutes)
- 1 tsp vanilla extract
- 1/4 cup unsweeted shredded coconut, plus more for adding on top
- 1/4 cup slivered almonds, plus more for adding on top
- 1/3 cup chocolate chips, plus more for adding on top
- 1/4 tsp baking soda
- 1/4 tsp salt
Prepare flax egg and set aside. Prepare an 8x8 pan by greasing it with coconut oil, and preheat oven to 350 degrees.
In a medium bowl, cream together almond butter, melted & cooled coconut oil, vanilla extract. Fold in coconut sugar and mix. Once flax egg is ready and has thickened, add to this wet mixture.
In a separate bowl, whisk together almond flour, coconut flour, salt, and baking soda.
Add wet ingredients to dry ingredients and mix until thoroughly combined.
Add mix-ins (shredded coconut, almonds, and chocolate chips) to batter and fold together.
Transfer batter to your coconut oil greased 8x8 pan. Press down until evenly distributed. Add shredded coconut, almonds, and chocolate chips to top of batter and press them gently down into the top of the batter.
Bake for 20-25 minutes on 350 degrees, until edges are golden brown.
Cool for 10 minutes before slicing into bars.