Vegan Magic Cookie Bars

Elevate your dessert game with Vegan Magic Cookie Bars, a spellbinding blend of coconut, chocolate, and homemade dairy-free sweetness.

Vegan magic cookie bars on a white plate.

My family makes these vegan magic bars yearly during our big holiday baking party. If you prefer a non-vegan version, then use my non-vegan Magic Cookie Bars recipe. I’m pretty sure that the recipe came from the wrapper of a sweetened condensed milk can. But over the years, we’ve made it our own by eliminating butterscotch chips and generally adding way more chocolate and nuts that need to be in a cookie bar.

  • Vegan Magic Cookie Bars are dairy-free, making them perfect for lactose-intolerant individuals.
  • The perfect blend of chocolate, coconut, and crunch.
  • These vegan cookies are ideal for potlucks and gatherings.

Recipe Ingredients

Vegan magic bars on a white plate, with a carton of coconut milk in the background.
  • Graham Cracker Crumbs: The crumbs provide a sweet, graham cracker crust that adds depth and structure to your cookie.
  • Coconut Milk: Silk Coconut milk is the creamy, luscious base, infusing a tropical coconut flavor into each layer. It creates a smooth and moist consistency.
  • Dairy-Free Chocolate Chips: These contribute rich, indulgent chocolatey bursts that balance the sweetness of the Vegan Magic Cookie Bars.
  • Shredded Coconut: Shredded coconut or flaked coconut adds a delightful chewiness and enhances the coconut essence which contributes a slightly crunchy texture.
  • Walnut Pieces: Walnut pieces introduce a nutty crunch and earthy flavor.

See the recipe card for full information on ingredients and quantities.

Variations

  • Coconut Oil Variation: Replace melted coconut oil with melted vegan butter for a different buttery richness and flavor. Just use a half cup of melted vegan butter to create a crumbly, buttery texture in the crust, adding a distinct richness and flavor to your Vegan Magic Cookie Bars.
  • Sweetened Condensed Coconut Milk: Use sweetened condensed coconut milk for an even creamier and sweeter version of your bars.
  • Coconut Sugar: Swap the regular sugar with coconut sugar for a subtle caramel-like sweetness and a touch of coconut flavor.
  • Unsweetened Shredded Coconut: If you prefer a less sweet option, use unsweetened shredded coconut to reduce the overall sweetness of the bars.
A serving of vegan cookie bars on a table.

Step #1: Combine the coconut milk, sugar, and salt in a small saucepan. Place it over medium-low heat and simmer, uncovered, until it has reduced to ¾ cup. Please note that this took about 75 minutes; so, plan for between 60-90 minutes. If you accidentally over-reduce it, just add more cold coconut milk to make ¾ cup and warm it up on the stove. Stir in the vanilla extract and keep it warm.

Step #2: Meanwhile, preheat your oven to 350 degrees Fahrenheit (176 degrees Celsius).

Step #3: Place the graham cracker crumbs in a 9×9 glass baking dish. Pour the melted coconut oil over the top, then use a fork to stir it together and press it firmly into the bottom of the pan.

Step #4: Pour the prepared condensed coconut milk over the top of the crumb base. Scatter the layers of chocolate, walnuts, and coconut evenly over the top. Press the ingredients down using the fork.

Step #5: Bake, uncovered, for 30 minutes. Allow it to cool for 15 minutes, then run a butter knife around the edges to help loosen it from the pan. Let it rest until it is cool enough to handle. Cut the pan into 8 rectangles.

Vegan magic cookie bars in a 9x9 glass baking dish.

Expert Tips

To ensure effortless removal and neat slices of your Vegan Magic Cookie Bars, line your 9×9 glass baking dish with parchment paper. Leave some overhang on the sides to create “handles” that make lifting the entire slab out of the dish easy once it’s cooled.

Frequently Asked Questions

Can I use a different type of nut besides walnuts?

Yes, feel free to substitute with your favorite nuts like pecans or almonds.

A plate with vegan magic cookie bars on a table.

Storage Info

To store Vegan Magic Cookie Bars, let them cool completely, then cut them into rectangles. Store the bars in an airtight container in the refrigerator for up to 5-7 days. For longer storage, you can freeze them for up to 2-3 months; ensure they’re well-wrapped in plastic wrap and placed in a freezer-safe container.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Vegan magic cookie bars on a plate.
Elevate your dessert game with Vegan Magic Cookie Bars, a spellbinding blend of coconut, chocolate, and homemade dairy-free sweetness.
4.6 from 79 votes
Pin
Course: Desserts
Cuisine: North American
Diet: Dairy Free, Vegan, Vegetarian
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Servings: 8
Calories: 485kcal
Author: Linda
Print Recipe

Ingredients

  • 2 1/2 cups Silk Coconut milk
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1 cup graham cracker crumbs - about 8-9 grahams
  • 1/2 cup melted coconut oil
  • 3/4 cup dairy-free chocolate chips
  • 1/3 cup walnut pieces
  • 1/2 cup shredded coconut

Instructions

  • Combine the coconut milk, sugar, and salt in a small saucepan. Place it over medium-low heat and simmer, uncovered, until it has reduced to ¾ cup. Please note that this took about 75 minutes; so, plan for between 60-90 minutes. If you accidentally over-reduce it, just add more cold coconut milk to make ¾ cup and warm it up on the stove. Stir in the vanilla extract and keep it warm.
  • Meanwhile, preheat your oven to 350 degrees Fahrenheit (176 degrees Celsius).
  • Place the graham cracker crumbs in a 9×9 glass baking dish. Pour the melted coconut oil over the top, then use a fork to stir it together and press it firmly into the bottom of the pan.
  • Pour the prepared condensed coconut milk over the top of the crumb base. Scatter the layers of chocolate, walnuts, and coconut evenly over the top. Press the ingredients down using the fork.
  • Bake, uncovered, for 30 minutes. Allow it to cool for 15 minutes, then run a butter knife around the edges to help loosen it from the pan. Let it rest until it is cool enough to handle. Cut the pan into 8 rectangles.

NOTES

Storage Info:
To store Vegan Magic Cookie Bars, let them cool completely, then cut them into rectangles. Store the bars in an airtight container in the refrigerator for up to 5-7 days. For longer storage, you can freeze them for up to 2-3 months; ensure they’re well-wrapped in plastic wrap and placed in a freezer-safe container. 

Nutrition

Serving: 1serving | Calories: 485kcal | Carbohydrates: 36g | Protein: 4g | Fat: 39g | Saturated Fat: 29g | Polyunsaturated Fat: 7g | Sodium: 106mg | Fiber: 2g | Sugar: 26g

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!