When I had to stop eating gluten, dairy and sugar because of my food sensitivities, seven layer (or magic) cookies bars were definitely something I missed eating. I was so thankful to find this recipe for grain free
Seven Layer Cookie Bars from Meaningful Eats. These are really gooey as well as a somewhat healthier version of the original recipe. I also found this recipe for
dairy and sugar free chocolate chips! I love to put these
Allergy Friendly Seven Layer Cookie Bars in the refrigerator and eat them cold but they are just as delicious at room temperature!
Directions:
Allergy Friendly Seven Layer Cookie Bars
- 1 can full fat coconut milk
- 1/4 teaspoon liquid stevia
- pinch of salt
- 1 cup almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon liquid stevia
- 1/3 cup melted coconut oil
- 1 egg
- 1 teaspoon vanilla
- 1- 8oz package sugar free chocolate chips
- 1 1/2 cups unsweetened coconut
- Add canned coconut milk as well as stevia and salt to small pan.
- Cook over medium heat until it just begins to boil.
- Lower heat and then continue to simmer for about 25 minutes or until reduced to about 1 cup.
- Prepare while milk is reducing.
- Preheat oven to 350 degrees and lightly grease 9 x 9 pan.
- Add almond flour as well as salt and baking soda to food processor and pulse to combine ingredients.
- Then add stevia, coconut oil, egg and vanilla.
- Process until a smooth dough is formed.
- Finally, spread dough evenly onto bottom of prepared pan.
- Bake for 15 minutes or until light brown.
- Sprinkle 1/2 of the chocolate chips as well as 1/2 the coconut onto cooked crust.
- Then spread "sweetened condensed milk" evenly over pan.
- Add the rest of the chocolate chips and coconut on top. Then press lightly on the top.
- Bake for 25 minutes or until coconut is lightly browned.
- Let cool before cutting.
- Finally, enjoy!
By Roseann Hampton
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