Magic Cookie Bars

YouTube video

Magic Cookie Bars

Jill Dalton
Magic cookie bars are an old fashioned classic recipe that we have recreated into a healthy sugar-free plant-based dessert. Layers of coconut, nuts, and chocolate chips make them magically delicious.
4.93 from 13 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 9 people
Calories 316 kcal

Ingredients
 
 

Crust

Filling

Toppings

Instructions
 

  • Preheat oven to 350°F.
  • Blend crust ingredients in a blender or food processor until mixture almost sticks together when pressed together.
  • Press crust into the bottom of a parchment lined 9″ x 9″ brownie pan.
  • Blend the filling ingredients in a blender until dates are completely pulverized.
  • Pour filling over the crust.
  • Sprinkle the toppings one at a time over the filling and lightly press the toppings down with a fork so that a little of the filling comes through.
  • Bake for 35 minutes.

Nutrition

Calories: 316kcalCarbohydrates: 30gProtein: 7gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 4mgPotassium: 207mgFiber: 6gSugar: 15gVitamin A: 8IUVitamin C: 0.3mgCalcium: 61mgIron: 2mg

46 thoughts on “Magic Cookie Bars”

  1. Hi Jill! The Magic Cookie Bars look delicious and seem very easy to make. Could I substitute pitted prunes for the dates? Which would be less carbs because I’m on a low carb diet.
    Thanks,
    Sheryl

    1. You can leave them out and the bars will still be tasty. I don’t really know of a non-chocolate substitute for chocolate chips that is healthy

  2. These turned out amazing! I knew I had to make them when the video came out and they were exactly what I had imagined. The only changes I made were I added a little salt to the crust with a few tablespoons of water to help it stick together and I used 1/2 cup of chopped walnuts instead of pecans because that it what I had. I will be making these regularly.

  3. Oh my goodness! So good! I do remember these bars, so sweet. (Made them and loved them.) So I really had my doubts when I was watching! Lol. But I still rushed to try, ’cause I always have hope!
    You made a grown up version! (Can taste the ingredients instead of just sweetness!)
    Great job!!

  4. I already have oat flour and would prefer to use it rather than make it from rolled oats. That said, how much flour should I use in place of the oats? 80g?

  5. Annemarie Danieu

    Absolutely dynamite! My husband and I had them after dinner. 2 servings.!! ?. Tried to hide them from him but he found them. ?

    1. There are also pecans on the top. With there being so many nuts in this recipe it is difficult to replace them without the bar just being barky and bland, sorry

  6. What could I substitute for the oats? I’d like to make them for Passover. Do you think Quinoa flour & potato starch or tapioca starch would work somehow? Love your show!

  7. These are delicious! I am making them for the fourth time already and I did 1.5 x the measurements for a 9x 13 pan! The cooking time is the same. Thank you so much for this recipe!

  8. Ms Sonia C Meade

    Looks really nice and easy recipe I would like to try BUT I’m not a chocolate lover, can I substitute the chocolate with pieces of fruit ie ‘Blueberries’ or maybe dried fruit like ‘Sultanas’,

  9. Just made these this afternoon. My husband and I each had two for dessert! Very very yummy! Thanks for another great recipe.
    I think this recipe could be altered to make a lemon bar. Maybe add lemon juice and zest to the filling and leave out the chocolate chips.

  10. I made these and they’re sooo good! Even my partner who has a super sweet tooth loves them and is always pestering me to make them! Well done Jill!

  11. This recipe looks really good. But I have a question. Having CKD limits how much dates I can consume. Like your delicious zucchini coffee cake, I’m wondering if I can substitute figs for the dates?

  12. Oh my…I just made and ate this! I used 1/8 cup chopped up 100% cocoa wafers instead of the vegan chocolate chips. The bitterness of the chocolate and the sweetness of the dates hit this one out of the park. I am making this for my next friend get-together. YUM. Thank you Jill!

  13. I made these for dessert tonight, but I had to sneak a taste before then. It totally hit the spot! So good. I will be adding this to our Christmas baking list. Thank you so much!

    1. Susannah Marshall

      This looks amazing! Would it taste good to add fresh mint leaves to the wet mix? If so, how many leaves (ballpark) would you add? Does 30-ish sound like too many? I am hoping to leave out the chocolate and the braggs and make more of a mint nut bar by combining a couple recipes :). Thank you for this wonderful recipe!

      1. Not sure how that would taste. I would just try it out and see how it goes. 30 leaves would probably do the trick

  14. I’ve been a WFPB baker for over ten years and love eating this way. I did make this recipe exactly as written and found them to be lacking in flavor……kind of bland. I’m thinking about adding cinnamon and more vanilla next time. Any other suggestions? I do love your lemon bread and German chocolate cake!

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