*This is a re-post but the recipe is slightly updated.
Does anyone else call these Hello Dollies??? I think most people call them Magic Bars but when we were growing up, cookie dough layered with coconut, chocolate, and nuts were known as Hello Dollies – SO YUMMY 🙂
In my grain and dairy free version I use my cookie dough recipe as the crust and made an easy sweetened condensed milk substitute by combining non-dairy milk with honey and then adding chia seeds to thicken it! Most Hello Dolly recipes call for butterscotch chips but I have yet to find dairy free butterscotch so I left them out, but I promise they are still just as good!
-If you have an almond flour allergy, simply replace my cookie dough batter with your favorite allergy free cookie dough recipe 🙂
-To make this Vegan, replace the egg with 1/4 C unsweetened applesauce and 1 Tbsp. ground chia seeds – setting the mixture aside for 1 to 2 minutes to thicken. Also, increase the baking soda to 1 tsp. and add 1 tsp. grain free baking powder. Also, replace the honey with maple syrup.
- 2 Cups Blanched Almond Flour, Honeyville Brand
- ½ C Arrowroot or Tapioca Flour
- ¾ Teaspoon Baking Soda
- ½ Teaspoon Sea Salt
- ½ C Coconut Palm Sugar
- ⅓ C Melted Earth Balance Butter or Grapeseed Oil (I have not tested this with coconut oil, however I'd imagine it would work fine)
- 1 Egg
- 1 Tablespoon Pure Vanilla
- 3 Tablespoons Non-Dairy Milk
- ½ C Non-Dairy Milk (I used coconut milk in the carton)
- ¼ C Honey
- 1½ Tablespoon Ground Chia Seeds
- 1 C Enjoy Life Dairy Free Mini Chocolate Chips
- 1 C Chopped Walnuts or Pecans
- 2 C Sweetened Coconut Flakes
- Preheat oven to 350 degrees. Line a 7 x 11 inch glass baking dish with parchment paper and grease with coconut oil or cooking spray. Set aside.
- Mix together the sweetened milk mixture in a small bowl and place in fridge to thicken.
- Whisk together all of the dry ingredients for the cookie dough in a large mixing bowl - the almond flour, arrowroot flour, baking soda, salt, and coconut palm sugar.
- Add in the egg, non-dairy milk, melted butter or oil, and vanilla. Mix well.
- Now lets layer! Spread ½ of the cookie dough batter into the bottom of the prepared dish, using wet fingers or a spoon to spread and smooth the top.
- Then, sprinkle the cup of chocolate chips and the cup of chopped nuts evenly over the cookie dough.
- Spread the remaining cookie dough over the nuts and chocolate chips.
- Spread 1 Cup of the coconut flakes over the cookie dough.
- Then, pour on the sweetened milk mixutere.
- Then top with the remaining cup of coconut, slightly pressing it into the milk mixture.
- Bake 30 - 40 minutes or until starting to brown and center of cookie bars is no longer jiggly and starts to puff up. Rotate ½ way through baking.
this post is part of Fat Tuesday, Gluten Free Wednesdays, Gluten Free Fridays, Whole Food Fridays, and Allergy Free Wednesdays