Gluten Free Gingerbread 7 Layer Cookies

I don’t know what else to say about this mouthwatering gluten free seven-layer cookie recipe besides this short story. I caught my son running from the kitchen up the stairs with his hands hidden in his sweatshirt pockets.

As I suspected…he had two of these seven-layer cookies in hand. I will spare you the lecture I gave him, but please be warned, if you make these gluten free gingerbread 7 layer bars, watch all suspicious behaviors in your kitchen!

If you love these bars, wait to try my Gluten Free Caramel Magic Bars or these Gluten Free Gingerbread Cookie Bars! If you can’t get enough gingerbread over the holidays, here are all of my gluten free gingerbread recipes to try.

Why these 7-layer bars are perfect for the holidays:

1. If you are a fan of 7 layer bars, this Christmas holiday version is worth a try. They are allergy-friendly and can be adapted in many different ways!
2. You can enjoy a batch in about 40 minutes!
3. These gingerbread magic bars are both gluten- and egg-free, and there is a dairy-free version too!

Allergen Information:

These gingerbread 7-layer bars are gluten-free, egg-free, soy-free, and oat-free. Make them dairy-free using coconut condensed milk.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

• Gluten Free Graham Crackers – I really like both Pamela’s and Schar’s brands. They crush a LOT easier than the S’moreables brand.
• Gluten Free Gingersnaps – Midel makes good gluten free gingersnap cookies, but you MUST triple-check the bag. They use the same packaging for gluten free and regular gingersnaps, and stores market them side by side. Look for the big gluten free label on the bag to make sure you grab the right one.
• Shredded Coconut- Use unsweetened.
• Candied Ginger – you can buy this at most grocery stores or make your own with this easy candied ginger recipe.
• Condensed Milk – You can use regular or coconut milk if you need this recipe to be dairy-free.
• Butter – Use unsalted butter. For dairy-free, use vegan butter. Most butter is gluten free, but always check the label.
• Chocolate Chips – you can use milk chocolate, bittersweet, or dark chocolate chips. If you are dairy-free, Enjoy Life Brand chips are best. Ensure your chips are gluten free on my list.
• Nuts – Use any type you like. I tend to use walnuts or pecans, but other nuts also taste great.

Try these fun flavor swaps:

• Add nuts like almond slivers or chopped pecans
• Try white chocolate chips instead of the dark!
• Add an almond meal to the crust for added protein!

Step 1: Crush gluten free graham crackers and gingersnaps in a large bag. You can also use a food processor. Mix them with melted butter and press them into a baking pan. You can crush them into a powdery consistency or more textured, as I did.

Step 2: Pour half the can of condensed milk over the cracker crust. Use a spoon to spread the condensed milk out evenly.

Step 3: Add the layers of unsweetened coconut and candied ginger.

Step 4: Continue the layers by adding chocolate chips, the remaining condensed milk, almond slices, and another layer of coconut.

Step 5: Bake for 30 minutes at 350º F. Allow to cool before slicing.

👀 Sandi Says: NOTE: The melted layers will be hot and a little giggly. Once these cookie bars cool, they will become more solid and firm. Do not eat hot, or you will burn your mouth.