A short-bread like cookie base + the YUMMIEST pecan filling makes for an out of this world gluten-free treat! Perfect anytime but especially around the holidays. Plus this gluten-free dessert is dairy-free optional, corn syrup-free and super EASY to make!
New! Just made our first batch of the season and these are too good! A personal favorite!
And now you can watch a cooking video on this page to see how easy they are to make.
And if you’re new to this website, at the bottom of every recipe page is a printable recipe with exact measurements and directions.
Hope you love them too!
These New Gluten-Free Pecan Bars are out of this world!
A shortbread-like cookie base topped with the yummiest pecan filling, my taste testers have been going crazy for them!
I made these new this year as an alternative to our pecan pie at Thanksgiving.
We have so many pies are our Thanksgiving and everyone wants to sample them all but not an entire slice if you know what I mean…
So these pecan bars are a perfect way to enjoy just a taste of your pecan pie!
The recipe combines our favorite shortbread cookie base from our Raspberry Crumble Bars with a filling based on crowd-pleasing Pecan Pie to make a real win!
Not only are they super tasty but in a bar form (rather than pie), they are so versatile— equally perfect on a holiday table, weekend party, game day dessert or as anytime treat!
The cookie base has a nice buttery flavor and perfect texture that provides just enough cookie to balance the jammy pecan filling…. and the filling is perfectly caramelized with just the right amount of sweet being balanced the crunch of the pecans.
So, so yummy!
And they are super easy to make!
They are made with 9 real, whole food ingredients, ones you probably have in your pantry with the exception of maybe the pecans.
Let’s start with the shortbread cookie base.
It’s just 4 ingredients and comes together quickly.
gluten-free all purpose flour (we use GF Jules, affiliate link)
butter or dairy free butter.
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here.
Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the gluten-free Pecan Bars…
This is one of those baking instances where order of operations matters…. mix the dry ingredients, then mix in the butter 1 piece at a time. Mix well and a dough will form.
Press into a pan and bake for 15 minutes.
While it bakes for just 15 minutes, you mix together the pecan filling.
As I mentioned, the filling is based on our amazing pecan pie, recipe from the Wayside Inn.
It’s just 6 ingredients and no corn syrup! (still 9 ingredients from your pantry because butter or dairy free butter is used in both the cookie base and the filling)
a touch of butter
and lots of pecans.
And it comes together quickly.
You first beat the eggs until they’re well combined, then add int the maple syrup and brown sugar and beat until the mix is a little frothy.
Add in the vanilla, butter and pecans and you are set!
Pour over the baked cookie base and top with a few whole or crush pecans and bake!
You could top it with extra crushed pecans, like the photo on the left or with whole pecans, like the photo on the right.
I’ve done both and both taste the same. It’s just a matter of preference.
And since you’re going to want to make these more than once, you can switch it up!
Just let the bars cool, slice into square and enjoy!
These bars are a fan favorite getting rave reviews from everyone, which makes them perfect dessert for a entertaining or any time!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...
43 thoughts on “Gluten-Free Pecan Bars”
I just made these and are they ever delicious! I used regular flour because nobody in our home is celiac or sensitive to gluten. I also made a small serving without pecans for my child that’s allergic to nuts. Thank you for sharing this recipe, I will be making this regularly.
Great! So happy you love them! And love your creativity making them for your nut-free child –I wonder it you could add in some oats for your child who is allergic to nuts next time?
Great suggestion, thanks. We are planning to make them again on the weekend 🙂
I made these pecan bars to bring Thanksgiving dinner. They were a huge hit with every one! Thanks for the delicious (and simple) recipe!
You’re welcome! Happy everyone loved them!
These pecan bars are fantastic. After years of a restricted diet it’s the best gift to stumble on such a delicious recipe in such an incredible blog.
I made mine dairy, egg, gluten free, refined sugar free. The crust was not as fluffy as pictured but it didn’t make any difference. Even my “give me all the gluten and sugar and dairy” brother loved them at Thanksgiving.
Karen … you are genius.
So happy you loved them Kathy! And even happier that your brother loved them too! We love creating and sharing recipes that everyone will enjoy! Thank you 🙂
These bars are awesome! I substituted regular white sugar for the cane sugar and used Namaste gf flour (at Sobeys in Canada). The dough did take a few minutes to form but be patient as it will start to clump up in little balls and start pulling from the bowl.
Male sure the butter is soft enough too as I had to microwave the filling mosture briefly to get the butter to incorporate better!
Worked beautifully and so easy to cut and freeze!
I made these today & wow oh wow were they delicious. I substituted the sugar for coconut sugar, and next time I want to try and substitute the flour for almond flour. They are so easy to make, they’ll have the whole house smelling good in minutes.
How much is 1 ⅓ T butter? How do you measure that? Or, do you weigh it?
I am dying to try this one. will it matter if I use more or less butter estimating that amount?
Great question! I just estimate it… you can’t really go wrong… it’s just over 1 tablespoon…
Since a 1T (tablespoon 15mls) is 3tsp (teaspoons 5mls)- 4 tsp will do it.
Made these for thanksgiving instead of a pecan pie since my daughter is gluten free. She cut into them right away. They were excellent. Thanks for the recipe. Everyone loved them and no one could tell they were gluten free!
So happy you all loved them! Thank you!
I’ve been gluten/soy free for over 10 years now due to allergies. Let me tell you, making this dessert…. WOW!!! Very easy to make and what a crowd pleaser! It was perfect for our thanksgiving dessert. Can’t begin to thank you enough. One of many recipes we have tried of yours and are now household staples!
Yay! So happy you love these bars as much as we do! Thank you!
What did you use as an egg substitute?
Made these for thanksgiving and omg seriously best dessert ever. My gf husband was so beyond happy and none of us could resist!! Thanks for sharing this awesome recipe
Omg!!! These are to die for! They are so delicious!!
Thank you!! So happy you love them as much as we do!
What can be subbed for the maple syrup? Anything? Believe it or not, my husband is not really a fan. He’s getting pickier in his old age! Thank you.
In New Zealand we have golden syrup, made from cane sugar, delish!
These look so good – do you think I could add chocolate chips to the batter? I always like combining dark chocolate with nuts.
oooh, great idea! I haven’t tried it obviously but you can never to wrong with chocolate chips! I would consider adding a few on top too! Let me know how it turns out!
Can you double this recipe to make a bigger pan bc they are so good?
Great question! I haven’t tried it but it should work! Just make sure your mixing bowl is big enough!
These were so yummy! I made them for dessert for my extended family and everyone loved them, even gluten free people. All the best parts of pecan pie but better! Perfect for the holiday season.
So happy everyone loved them! Thank you!
Made these for Thanksgiving and they turned out amazing. So addicting! As always this GF shortbread crust is the bomb. I don’t feel cheated in any way.
Thank you! So happy you love them as much as we do!
These bars are awesome! I didn’t have enough maple syrup so I added honey and it worked perfectly!!!
So happy you loved them! And honey was a great on the spot substitution! Thank you!
Oops forgot to put 5 stars!😊
Can these be froze for a week or so ?
Great question! I haven’t done it but I can’t think I why it wouldn’t work. I know they keep well in the fridge for several days if that’s an option for you. Let me know if you try.
I just had this at a picnic. We all brought desserts and I have to say this was the best one! This does not taste like gluten free at all. It is delicious and well worth creating.
Yay! So happy everyone loved them! Thank you!
Very good, the crust was a little dry, i think i will try coconut oil instead of dairy free butter. But great taste.
I am allergic to eggs. Do you think using flax meal as an egg substitute will work? I could try the bobs red mill egg sub if you think that might work better.
Great question! I’ve never made these with an egg substitute. While I love flax egg, I find it doesn’t work as well when subbing for 2 eggs…. maybe a more liquid-y egg substitute? In general though the egg isn’t adding flavor but working more as a binding agent so if you have an egg substitute you love, it should taste great!
Excellent flavor. The shortbread crust came out somewhat cake-like – expected more of a cookie texture – so not sure if I should have cooled it fully before putting the pecan filling on top? It did not stay two well defined layers like in your photos.
They are so good!! I’m recently avoiding gluten and was craving all the baked goods. This recipe did the trick!!
I used King Arthur GF flour blend and it turned out great. Followed the recipe pretty spot on (instructions, measurements, and cook times). The shortbread was very crumbly in the mixer, but held together well when pressed into the pan. Subbed out raw sugar for the brown sugar (for a friend) and forgot the vanilla, but didn’t miss it in the final product. Definitely a keeper!!
Hi! Happy you loved the bars! As for the shortbread base.. next time, make sure you run the mixer long enough and fast enough to get the dough to form.