Gluten Free Coconut Cookie Bars Recipe

Name: Gluten Free Coconut Cookie Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Almond Milk, Or Preferred Milk Alternative; 1/4 cups Agave Nectar; 1- 1/2 Tablespoon Chia Seeds; 1/2 cups Earth Balance Butter, Room Temperature; 2 cups Blanched Almond Flour; 1 cup Tapioca Or Arrowroot Flour; 1/2 teaspoons Sea Salt; 1/2 teaspoons Baking Soda; 1 whole Egg; 1 Tablespoon Vanilla Extract; 1/2 cups Agave Nectar; 1 cup Chocolate Chips, Dairy Free; 1 cup Chopped Walnuts; 2 cups Sweetened Coconut, Divided

Servings: persons

1/2 cups Almond Milk, Or Preferred Milk Alternative
1/4 cups Agave Nectar
1- 1/2 Tablespoon Chia Seeds
1/2 cups Earth Balance Butter, Room Temperature
2 cups Blanched Almond Flour
1 cup Tapioca Or Arrowroot Flour
1/2 teaspoons Sea Salt
1/2 teaspoons Baking Soda
1 whole Egg
1 Tablespoon Vanilla Extract
1/2 cups Agave Nectar
1 cup Chocolate Chips, Dairy Free
1 cup Chopped Walnuts
2 cups Sweetened Coconut, Divided

1
1.
2
Preheat the oven to 325 degrees F.
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2.
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Stir together the almond milk, agave, and chia seeds to make homemade condensed milk.
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Set aside to thicken.
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3.
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Line a 7 x 11 in.
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glass baking dish with parchment paper and lightly spray with cooking oil.
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3.
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For the cookie batter, set out the butter to bring to room temperature.
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4.
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In a large bowl, whisk together the blanched almond flour, tapioca flour, salt, and soda.
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5.
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Beat butter on medium-high until light and fluffy.
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6.
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Add in the egg, vanilla, and agave.
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Beat until well combined.
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7.
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Pour the wet ingredients into the dry ingredients and stir well.
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8.
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Pour half of the cookie dough into the baking dish and even out with the back of a spoon.
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9.
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Then spread out the chocolate chips over the cookie dough.
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10.
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Then spread out a layer of walnuts, the remaining cookie dough, one cup of coconut, the milk mixture, then finally the remaining cup of coconut.
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Slightly press down on the top layer of coconut.
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12.
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Bake for 3040 minutes or until browned and the center is no longer jiggly.
30
Rotate halfway through baking.

1773

kcal

Calories

141

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cups Almond Milk, Or Preferred Milk Alternative, 1/4 cups Agave Nectar, 1- 1/2 Tablespoon Chia Seeds, 1/2 cups Earth Balance Butter, Room Temperature, and more.

Yes, Gluten Free Coconut Cookie Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Coconut Cookie Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions