If you love to eat cookie dough by the spoonful, this new flavor of gluten free 7 layer bars is a fun treat! Gluten free cookie dough 7 layer magic bars are perfect for any time!
I have created lots of fun 7 layer bar recipes but this new cookie dough 7 layer bars uses my famous gluten free cookie dough recipe, and it is a match made in heaven!
If you crave the gooey sweetness of 7 layer bars, this new flavor magic bar is going to stand out.
Mr. Fearless Dining is a cookie dough fanatic and I have lost count on how many times I have chased him out of the kitchen before he could eat my cookie dough. This gluten free cookie dough is egg free so it is safe to eat right out of the bowl…so make a little extra so you have enough for this recipe too!
More Delicious Gluten Free 7 Layer Bar Recipes to Try:
- Gluten Free Pumpkin 7 Layer Bars
- Easy Gluten Free Caramel Magic Bars
- Gluten Free Gingerbread 7 Layer Bars
- Gluten Free Peppermint 7 Layer Bars (with crushed candy canes!)
To make this magic bar recipe dairy-free:
- Substitute coconut oil for the butter in the vanilla wafer crust.
- Use canned condensed coconut milk instead of regular condensed milk.
- Substitute So Delicious Chocolate Chips instead of regular chocolate chips.
Can you make these gluten free cookie dough cookie bars nut free?
You can definitely make this recipe nut free, though you will end up with 6 layer bars :-). To make this 7 layer bar recipe nut free, leave out the almond flour from the crust…making sure to use 1 tablespoon less melted butter.
Don’t forget to skip the pecan layer too!
How to make gluten free cookie dough 7 layer cookie bars:
These bars are really easy to make…you are basically adding all of the ingredients in “layers” that all bake together.
To make these gluten free 7 layer bars a little different, I used gluten free vanilla wafers. Several companies make these, I used the ones by Kinnikinnick. I smashed these cookies with almond flour (to add some protein to balance out the sugars.)
Take the smooshed gluten free cookie crust crumb almond flour mix and add melted butter. (If you are making your cookie dough 7 layer bars dairy free, make sure you use coconut oil instead of the butter.) Mix them so that you get a slightly damp feel.
Spray an 8×8 baking dish with coconut oil. Press the crust layer into the baking dish. I used my hand to then compress the layer so that it is packed tightly.
Other Gluten Free Crust Options:
Add chocolate chips on top of the crust layer. You can use regular or dairy-free chocolate chips…bittersweet, milk chocolate, or even white chocolate (or get adventurous and use butterscotch!)
Add your favorite chopped nuts. I used pecans, but you can use walnuts or any nut!
Add 1/2 of the shredded coconut. Spread evenly over the chocolate chips and chopped nuts. Next, pour the condensed milk on top of the coconut layer. Top the condensed milk with the remaining shredded coconut.
Now it is time to make the gluten free cookie dough!
Bake the gluten free 7 layer bars for 10 minutes at 350F degrees.
Remove from the oven and drop chunks of the gluten free cookie dough on top. Bake an additional 8-10 minutes. Remove and set the pan on a cooling rack to cool.
(*Please note there are affiliate links in this post. If you make a purchase from a link, it will not affect the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)
Things You Need to Make This Recipe:
- An 8×8 pan. Non-stick is easiest for clean up!
- Almond flour helps add protein into this recipe to balance out some of the sugar.
- 1 cup gluten free vanilla wafers
- 1/2 cup almond flour
- 5 tablespoons melted butter
- 1 cup shredded coconut (unsweetened)
- 11 ounces condensed milk
- 1/2 cup chocolate chips
- 1/2 cup pecans
- 1/2 cup cookie dough
- Preheat the oven to 350F degrees.
- Place the cookies in a bag and seal. Use a rolling pin to crush the cookies into crumbs.
- Pour the cookie crumbs in a bowl and add the almond flour and melted butter. Stir to mix.
- Press the crumbs mixture into a greased 8x8 baking pan. Use your hand to press down the crust so that it is compact.
- Spread the chocolate chips over the crust.
- Next, add the pecans. Make sure they are evenly spread out.
- Add half of the shredded coconut. Spread evenly over the nuts and chocolate chips.
- Pour a can of condensed milk on top of the coconut. Use a spoon to make sure it is spread evenly over the coconut.
- Add the rest of the coconut on top. Bake for 10 minutes
- In a bowl, add the cookie dough ingredients (see the recipe link in the post.)
- Remove the 7 layer bars from the oven. Add chunks of cookie dough to the top and use a spoon to press slightly so that the cookie dough sinks into the bars a bit. (Be careful because the bars will be hot.)
- Bake an additional 8-10 minutes. Remove and allow to cool.
Baker's Secret 1107173 Signature Square Cake Pan, 8-Inch
Almond Flour Blanched, Anthony's 4lb Bag, Batch Tested Gluten-Free
Organic Shredded Coconut (Unsweetened) 2 Pounds by Anthony's, Batch Tested Gluten-Free, (2lb)
There are affiliate links in my posts. This doesn't change the cost you pay for an item, it just means a tiny commission comes to Fearless Dining to help offset the costs of running this blog. Thank you for your support!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 352 Total Fat: 21g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 25mg Sodium: 161mg Carbohydrates: 40g Fiber: 2g Sugar: 32g Protein: 5g