logo
Food Advertising by

Coconut Cookie Bars AKA Magic Cookie Bars or Hello Dollies {Grain, Dairy, Refined Sugar Free}

**See also my new post with updated pictures and a slightly updated recipe**

These sweet little treats remind me of a Hello Dolly. Does anyone remember those??? I remember them as being sweet and full of coconut and chocolate-what’s better than that?

In my gluten and dairy free version I use my cookie dough recipe as the crust and make my own sweetened condensed milk by combining almond milk, agave nectar, and chia seeds. Oh- and I left out the butterscotch because I couldn’t find any that was dairy free.

This is the first recipe where I have used chia seeds. I recently found out that, besides being ridiculously healthy, they are a natural thickener. So, I just added some to my sweetened milk and watched it thicken 🙂 Worked perfectly.


 

*Helpful hints (I love helpful hints!)

-If you’re not a big almond flour fan, just substitute your favorite gluten free cookie dough recipe.

-You can also use my palm sugar sweetened chocolate chip cookie recipe.

 

Coconut Cookie Bars
 
Ingredients
  • 2 C blanched almond flour
  • ½ C tapioca flour or arrowroot flour
  • ½ tsp. sea salt
  • ½ tsp. baking soda
  • ½ C Soy Free Earth Balance butter, room temperature
  • ½ C agave nectar or honey
  • 1 Tbsp. vanilla extract
  • 1 egg
  • 1 C chocolate chips, dairy free
  • 1 C chopped walnuts
  • 2 C sweetened coconut
  • ½ C almond milk or preferred milk alternative
  • ¼ C agave nectar, or preferred sweetener
  • 1½ T chia seeds
Instructions
  1. Preheat the oven to 350 degrees.
  2. Stir together the almond milk, agave, and chia seeds. Set aside to thicken.
  3. Line a 7 x 11 in. glass baking dish with parchment paper and lightly spray with cooking oil.
  4. Make the cookie batter: Set out the butter to bring to room temperature.
  5. In a large bowl, whisk together the blanched almond flour, tapioca flour, salt, and soda.
  6. Beat butter on medium-high until light and fluffy.
  7. Add in the egg, vanilla, and agave. Beat until well combined.
  8. Pour the wet ingredients into the dry ingredients and stir well.
  9. Pour half of the cookie dough into the baking dish and even out with the back of a spoon.
  10. Then spread out the chocolate chips over the cookie dough...
  11. Then layer on the walnuts then the remaining cookie dough.
  12. Top with one cup of coconut. And on top of the coconut the milk mixture.
  13. And finally, the last cup of coconut. Slightly press down on the coconut into the milk.
  14. Bake for 30-40 minutes or until browned and the center is no longer giggly. Rotate half-way through baking.
 

 

 

Other Recipes You May Enjoy

Comments

  1. I do remember ‘hello dolly’ bars! This does look very similar.

  2. You can imagine from these pictures that how tasty is this.
    Gluten Free

Leave a Comment

*

Rate this recipe: