Magic Layer Cookie Bars
These gluten-free Magic Layer Cookie Bars combine almond flour, coconut, nuts, chocolate chips, and sweetened condensed coconut milk for a no-fuss, chewy, and indulgent dessert bar.
Equipment
- 9-inch square baking pan
- Parchment Paper
- Spatula or spoon
- Mixing Bowls
Ingredients
- 0.5 cup melted butter vegan or regular
- 1.5 cups almond flour
- 1 cup shredded coconut
- 1 cup chopped walnuts
- 1 cup chocolate chips
- 12 oz sweetened condensed coconut milk 1 can
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper.
- Pour melted butter into the lined pan and swirl to coat the bottom evenly.
- Add almond flour and press down gently to form the crust layer.
- Sprinkle shredded coconut evenly over the crust, followed by chopped walnuts and chocolate chips.
- Pour sweetened condensed coconut milk over the top, spreading evenly with a spatula.
- Bake for 30–35 minutes, until golden on the edges and center is set.
- Let cool completely in the pan before slicing into bars. Chill in the fridge to speed up cooling if needed.
Notes
Line your pan with parchment and let the bars cool fully before slicing. Toasted coconut adds extra depth if desired.