Gluten-Free Pecan Bars
These easy gluten-free Pecan Bars are out of these world! A simple shortbread-like cookie base topped with the yummiest pecan filling. Perfect for the holidays or an anytime treat!
Servings: 16 squares
Ingredients
Shortbread Cookie Base
- 1½ cups gluten-free flour with xanthan gum (we used GF Jules, affiliate link)
- ⅓ cup cane sugar
- ¼ teaspoon salt
- 8 tablespoons butter or dairy free butter softened, cut into tablespoons
Pecan Filling
- 2 eggs
- 2/3 cup maple syrup
- 2/3 cup brown sugar
- 2 teaspoons vanilla extract
- 1 1/3 tablespoons butter softened
- 1 1/3 cups pecans broken pieces (plus whole pecans or crushed pecans for the top -- optional but recommended)
Instructions
Make Shortbread Cookie Base
- Preheat oven to 375 degrees F
- Line 8 inch square baking pan with parchment paper such that the paper hangs over the edges OR is tucked in in such a way that you can lift the paper right out of the pan when the bars are done.
- Using a stand mixer or hand mixer, add flour, cane sugar and salt to a large mixing bowl and on low speed combine for about 5 seconds.
- Add butter, 1 piece at a time and continue mixing until a dough forms and pulls away from the sides of the bowl, about 2-3 minutes.
- Using your hands, press the remaining dough into an even layer in the prepared baking pan.
- Bake 14-16 minutes or until set, edges may start to brown.
- After cookie base is baked, reduce oven to 325 degrees F
Make filling
- In a large bowl, beat eggs well using an electric mixer.
- Add maple syrup and brown sugar, beat until well combined and a little frothy.
- Add the last three ingredients (vanilla, butter, pecans) and mix until well combined.
- Pour on top of cooked cookie base.
- Add a few extra whole or crushed pecans to the top of the pie in any design or random pattern you like.
- Bake (at 325 degrees F) for 45 minutes, checking at 35 minutes to make sure pecans not burning. If pecan's are starting to brown too much, cover with foil for the last 10 minutes.
- Let Cool. Remove from pan and slice into squares. Serve and enjoy!
- Stays well in the refrigerator for up to a week.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
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.
Merry Christmas
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?
Thanks!
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.