These cookies are a healthy version of the viral magic cookies. They are sweet, crunchy, chewy, gooey and everything you enjoy about magic bars but in an easy cookie form. The cookies are just 4 ingredients and are made with healthier ingredients but taste as good as the original.
Last year I shared my version of the viral magic cookies. Magic cookies are based on the classic 7-layer magic bars but in an easier cookie form. They are easier to make than magic bars but contain most of the same ingredients. I love making magic cookies but I wanted to share a healthier version.
Ingredients
- Unsweetened coconut flakes
- Maple syrup
- Dark chocolate chips
- Cashews or other nuts
Unsweetened coconut flakes: These cookies need coconut flakes rather than shredded coconut to work. Coconut flakes are larger pieces of coconut and form the base for these cookies.
Maple syrup: Instead of condensed milk, the cookies use maple syrup. Maple syrup is used to sweeten the cookies, act as a binding agent, and provide that gooey sticky sensation that condensed milk usually adds. I also reduced the amount of syrup needed. There is just enough syrup to coat and bind everything.
Dark chocolate chips: Dark or bittersweet chocolate chips are used instead of semi-sweet or milk chocolate chips. This recipe also reduces the amount used.
Cashews or other nuts: You can use your favorite type of nut in this recipe. I chose cashews because cashews are naturally sweet. I’ve also made them with chopped almonds and pecans. You can use salted or unsalted nuts. I like using salted because it adds a salty sweet flavor to the cookies. You will want to chop up the nuts before adding them to the cookie mixture.
I left out the graham crackers for this healthier version. You can definitely add some crumbled graham crackers if that is one of your favorite parts about magic bars.
How to Make Healthy Magic Cookies
The coconut flakes, chopped nuts and chocolate chips are first mixed together. The syrup is then drizzled on top. Stir until all of the mixture is evenly coated in syrup, especially the coconut flakes. Use a 3 tbsp cookie scoop to scoop up the cookie mixture and release onto your prepared baking sheet.
The mixture will be loose. Use the back of a metal spoon or a spatula to help compact and shape it to look like a large round cookie. You want all the ingredients to be touching so that they will bind together during baking. The cookies do not spread or rise during baking so shape them how you want the final outcome to be.
I did make these cookies quite big just like my original ones, but you can also make them smaller (about 1.5 tbsp or 2 tbsp scoops).
Cookie Texture and Flavors
These cookies will be crunchy and crispy from the toasted coconut, chopped nuts and chocolate chips. The maple syrup adds a little sticky gooey texture to the cookies. Parts of the coconut flakes also add a chewy texture to the cookies. Even though these cookies only use a little syrup and dark chocolate, they are still quite sweet. If you used salted nuts, you will also have a salty sweet flavor to the cookies as well.
More Healthy Cookie Recipes
- 2 Ingredient Crispy Coconut Cookies
- 3 Ingredient Crispy Oatmeal Cookies
- 4 Ingredient Crispy Lemon Oatmeal Cookies
4 Ingredient Healthy Magic Cookies
Ingredients
- 1 1/2 cups (90 g) unsweetened coconut flakes see note
- 1/2 cup (64 g) chopped cashews or other nuts, see note
- 1/3 cup (59 g) dark chocolate chips
- 3 tbsp (44 ml) maple syrup
Instructions
- Preheat oven to 350°F (177°C). Line a large baking sheet with a silicone baking mat or parchment paper.
- Add coconut flakes, chopped nuts and chocolate chips to a large mixing bowl. Mix and stir with a spatula until evenly combined, making sure to separate the coconut flakes so they are not stuck together. Drizzle maple syrup over the surface. Stir and mix until everything is lightly coated in syrup.
- Using a 3 tbsp cookie scoop, measure out 3 tbsp of cookie mixture. Then pack the mixture in with spatula. Release the mixture on the cookie sheet. The cookie mixture will be somewhat loose, this is normal.
- Use a spatula or the back of a metal spoon to compact and shape the mixture. Lightly compacting the mixture will help ensure that everything binds together during baking. The cookies also do not spread during baking so shape the cookies how you want the final outcome to be.
- Bake cookies for about 12-14 minutes or until the coconut is browned. Do not attempt to remove the cookies before they are fully cooled. The mixture will still be loose but as the cookies cool, the cookies will set. Once cooled you should be able to peel them off the parchment paper or use a cookie spatula to release them from the parchment paper.
Notes
- This recipe works best with coconut flakes rather than shredded coconut. Depending on the brand of coconut flakes you are using (or if you are starting with a fresh bag) your coconut flakes may have very long pieces. If that is the case, I recommend chopping the long pieces so they are roughly between 1/2-3/4 inch long. This makes them easier to compact, shape and bind.
- You can use any kind of chopped nuts. You can also use either salted or unsalted. I like using salted cashews. The salt gives the cookies a sweet and salty flavor to them. Cashews are also naturally sweeter than many other nuts, so I like that they also add sweetness to the cookies.
- These cookies are quite large. You can make them smaller for smaller portions.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
