7 Layer Cookies (Healthy)
Equipment
- 1 oven
- 1 large baking sheet
- 1 Ice cream scoop
- 1 large mixing bowl
Ingredients
- 1 ½ cups cashew nuts You can use almonds or walnuts as an alternative.
- 1 ½ cups unsweetened coconut flakes Shredded coconut can also be used.
- ¾ cup semisweet chocolate chips and/or dark chocolate -- for a vegan recipe, use a vegan chocolate -- other options are a mix of butterscotch chips or peanut butter chips with the chocolate chips but try to keep the ¾ cup measurement as the total.
- ⅔ cup almond flour You can also try gluten-free oat flour!
- 1 cup coconut cream NOT cream of coconut which is also known as Coco Lopez – If you make this healthy version with coconut cream, add one large egg, at room temperature, to this recipe to act as a binder. However, if you prefer to make the old-fashioned version of the magic cookie bar recipe use the same amount of sweetened condensed milk (or for a vegan/dairy-free version, sweetened condensed coconut milk) but skip the egg.
- ½ teaspoon pure vanilla extract Almond extract can be used for a nuttier flavor.
- 5 tablespoon light brown sugar or Swerve brown for a low-carb version – If using either sweetened condensed milk or coconut sweetened condensed milk, skip the sugar.
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and reserve.
- In a large bowl, mix all the ingredients together very well. TIP: If you adding an egg to this recipe, add the egg to the bowl first, whisk it with the vanilla very well for a few seconds, and then mix in the remaining ingredients with a spatula or wooden spoon until homogeneous. This will prevent your cookies from tasting eggy!
- The mixture will be sticky! Using an ice cream scoop, scoop the cookie mixture onto the lined baking sheet, making sure to keep each about 2 inches apart. Gently flatten their tops with the palm of your hand.
- Bake for 20-28 minutes or until lightly golden brown or top and set. After baking, if the condensed milk has spread, take a spoon and gently push it towards the cookie.
- Transfer the baking sheet to a rack and let the cookies cool for at least 10 minutes: otherwise, they will fall apart. Gently remove them with a metal spatula and enjoy!
Recipe Video
Recipe Notes
- Fridge: Store them in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze them for up to one month.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.