Grain-Free Magic Bar Cookies

Grain-Free Magic Bar Cookies

Ask any kid and they’ll tell you that Magic Bars are the cookie to end all cookies, since they appear to contain all the known sugar in the universe. Fortunately, simplifying this recipe left us with the best of the nostalgic flavors in a Grain-Free Magic Bar Cookie kids of all ages can enjoy.

Oh yeah, they’re sugar-free and low-carb, too. These cookies are very rich and freeze well, which help to control snacking. They make a great addition to holiday baking.

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Grain-Free Magic Bar Cookies

Grain-Free Magic Bar Cookies

  • Author: Fresh. Out.
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 32 Cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American, Dessert
  • Diet: Gluten Free


Nostalgic Magic Bars reinvented to be grain-free, sugar-free, and keto-compliant. 


  • 1 1/4 cups Anthony’s Blanched Almond Flour
  • 3/4 cup unsweetened shredded coconut
  • 1/2 cup unsalted butter, softened
  • 1/2 cup Lakanto Classic Sweetener 
  • 1/3 cup Lakanto Chocolate Chips
  • 1/3 cup chopped walnuts
  • 1 large egg at room temperature
  • 1 tbsp Lakanto Golden Sweetener
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • Sea salt for sprinkling 


  1. Place oven racks at center and one level above center positions and preheat oven to 325 degrees F. Line two large baking sheets with parchment paper and set aside.
  2. Add almond flour, baking powder and salt to a medium bowl and slowly whisk to combine and remove any lumps. Once fully mixed, add coconut and stir to combine again.
  3. In a small measuring cup, add egg and vanilla and beat lightly. 
  4. Add butter and Lakanto sweeteners to large mixing bowl or stand mixer and mix at medium speed to cream the butter, then slowly add beaten egg mixture. Mix on low until well combined, then slowly add the flour and coconut mixture. 
  5. Continue mixing until all ingredients are incorporated, scraping the sides and bottom of bowl as needed. Turn the mixer off and add the chocolate chips and nuts, then stir by hand to distribute evenly.
  6. Use a small cookie dough scoop (2-tsp size) to drop uniform scoops about 2 inches apart on the prepared baking sheets. The cookies don’t spread while baking, but you will be pressing each mound of dough down to 1/4 to 1/3-inch thickness. Note: Thicker dough will result in a chewier cookie. Flatten to 1/4″ if you want a crispier cookie.
  7. Press the cookies then sprinkle lightly with sea salt and bake 12 to 18 minutes (depending on how your oven runs – it was 16 minutes for us), rotating and switching racks half way through. Alternately, you can bake one batch at a time on the center rack, rotating half way through. Bake until bottoms are golden brown. These can go quickly at the end, so watch closely after the 12-minute mark. They will still be quite soft when removed from oven. 
  8. When ready, remove from oven and cool completely on the pan. This keeps the internal temperature up longer, so the cookies can finish baking on the inside without burning on the bottom. Once cool, the cookies firm up and are crispy on the edges, soft in the center, and delicious all over.


Store in an airtight container 3-4 days or freeze up to 2 months. Frozen cookies aren’t as crispy around the edges as the fresh ones, but can be crisped back up in a 400-degree F oven for 2-3 minutes (watch closely) before serving.

Nutrition Estimate Per Serving (1 COOKIE) – Calories: 85, Fat: 8.2g, Saturated Fat: 3.5g, Polyunsaturated Fat: .9g, Monounsaturated Fat: .2g, Cholesterol: 13g, Sodium: 32mg, Potassium: 52mg, Carbohydrates: 1.7g total/.8g net, Fiber: .9 Sugar: .3, Protein: 1.6, Vitamin A: 2%, Vitamin C: 0%, Calcium: 3.5%, Iron: 1.7% (based on 2,000 calorie diet). 



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