Healthy Magic Cookie Cups (vegan, gluten-free, easy)
These healthy magic cookie cups are sweet, nutty, chocolatey, and SO addicting. They are a healthier version of the classic magic cookie bars, but still just as delicious. It only takes 7 simple ingredients and are super easy to make.
A typical magic cookie bar (or also called seven layer bars) has a buttery graham cracker crust. I wanted to make them healthier and easier to make so I just mixed in chopped up graham crackers into the cookies and omitted the butter. You still get that yummy graham cracker flavor without all the butter and hassle of making a crust.
To make these magic cookie bars even easier, all you have to do is mix all of the ingredients together instead of layering it on top of each other. Then you scoop it into muffin cups and bake. No need to worry about slicing because they are already portioned out. I highly recommend using a silicone muffin pan to ensure the cookies don’t stick and it makes it much easier to pop out. If you don’t have a silicone pan, you can use muffin liners and spray them with oil. I haven’t tried this method, but I think it will work just fine.
These magic cookie cups are so addicting and I just love the sweet and salty flavors and nutty textures. I used a vegan sweetened condensed coconut milk instead of regular sweetened condensed milk. When baked, it gets all caramelly and so irresistible!
If you make these healthy magic cookie cups, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Healthy Magic Cookie Cups (vegan, gluten-free, easy)
Ingredients
- 1 cup pecans, chopped
- 1/2 cup cashews, chopped
- 1 1/2 cup unsweetened coconut flakes
- 1 1/2 cup chopped vegan graham crackers (about 4 1/2 sheets)
- 3/4 cup dairy-free chocolate chips
- 1/4 tsp sea salt
- 3/4 cup sweetened condensed coconut milk (I like the brand Nature's Charm)
Instructions
- Preheat oven to 350 degrees F. Use a silicone muffin pan or grease a muffin pan very well. (I recommend using a silicone muffin pan to ensure it doesn’t stick). You could try using paper liners and spraying the liners to make sure it doesn’t stick. I’ve only ever made this in a silicone muffin mold.
- Add all the dry ingredients to a bowl and stir with a spatula until well combined.
- Pour in the sweetened condensed coconut milk. Stir until everything is evenly combined.
- Scoop into muffin pan and bake for 15 minutes or until golden brown. You can sprinkle flaky sea salt on top if you want. Let it cool completely in the pan and then transfer to the fridge to set for at least 2 hours. Pop cups out of the molds. Enjoy! Store in the fridge or freezer.
