Healthy Gluten-Free Pecan Pie Bars: An Easy Dairy-Free Holiday Dessert

Healthy Gluten Free Pecan Pie Bars (dairy free!)

Holiday dessert tables have a habit of looking the same every year. Pie, pie, and more pie. If you eat gluten free or dairy free, that lineup can feel like a row of closed doors, especially at Thanksgiving and Christmas when nearly every dessert on the table is a traditional pie.

The creator behind this recipe has said plainly that pie is not really her thing. In past years she brought her own gluten free desserts along, including almond flour brownies and almond flour chocolate chip cookies, so she would have something to enjoy.

What she wanted this time was a dessert that actually fit the holiday pie category instead of sitting politely on the sidelines. That is how these healthy gluten free pecan pie bars came to be.

They are everything a pecan pie is, only friendlier to work with. Think of a buttery almond flour shortbread crust, a naturally sweetened filling, and plenty of crunchy pecans. The whole thing comes together with 6 main ingredients, one bowl, and a baking dish.

There is no rolling pin, no long chilling session for the dough, and no worrying about a crust that cracks or a filling that refuses to set.

Compared with a classic pie, these bars are far less daunting. They bake in a square pan, slice into neat squares, and travel well, which makes them a natural fit for potlucks, holiday dinners, and any gathering where everyone brings a dish to share.

The recipe was published on November 12, 2024, and readers have rated it 4.7 out of 5 from 12 votes. If you have been looking for a healthier dessert that still tastes like the holidays, this is a very good place to start.

One note before you begin: the filling sets as it cools, so the bars are at their best after a stint in the fridge. Plan for that chill time and the rest of the process is genuinely simple.

Why You’ll Love This Recipe

Three things make these bars easy to recommend, whether you are baking for a crowd or just for yourself.

• No refined sugar or refined flour. The bars are gluten free, grain free, and dairy free, yet the classic pecan pie flavor stays exactly where it belongs. Almond flour and coconut sugar do the heavy lifting instead of white flour and refined sweeteners.
• Quick and genuinely easy. You need one bowl and a 9×9 inch baking pan. The bars are ready for the oven in under 15 minutes, which is a small miracle on a day when the oven is already crowded.
• Versatile and customizable. A splash of bourbon adds warmth, or a scattering of chocolate chips turns them into something a little more decadent. You can bake the same base recipe two ways for two different crowds.

Add the fact that they slice cleanly and hold their shape, and you have a dessert that is far more forgiving than a pie when it comes to travel and serving.

What You’ll Need to Make These Gluten Free Pecan Pie Bars

Six ingredients carry this whole recipe. Each one has a job, and knowing the job makes swaps and tweaks much easier to judge.

• Almond flour. This is the base of the shortbread crust. It gives the bars a rich, buttery flavor while keeping them gluten free and grain free. It is not the same as almond meal, so check the label before you buy.
• Coconut oil. Used in both the crust and the filling. It adds moisture and healthy fats, and it helps the filling set into that signature pecan pie texture.
• Maple syrup. A natural sweetener that pairs beautifully with pecans and keeps the filling pourable and easy to whisk.
• Coconut sugar. Gives the filling a subtle caramel like flavor, which is exactly the note people expect from a traditional pecan pie. Brown sugar works here too if that is what you keep on hand.
• Eggs. They bind the filling and create the signature pecan pie texture that holds up so well when the bars are cut. Room temperature eggs blend more smoothly, and the recipe notes that this detail matters.
• Pecans. The star of the show. Chopped raw, unsalted pecans add crunch and warmth to every single bite.

Beyond the ingredients, you need one large bowl and one 9×9 inch baking pan lined with parchment paper. That is the entire setup.

How to Make Healthy Gluten Free Pecan Pie Bars

The method is short and forgiving. Here is the overview before you get to the full steps.

1. Mix all the crust ingredients together in a bowl, then press the mixture into a parchment lined pan.
2. Bake the crust until it turns golden brown at the edges.
3. While the crust bakes, whisk the filling ingredients together and fold in the chopped pecans.
4. Pour the filling over the baked crust and return the pan to the oven.
5. Bake until the filling is set, then cool completely before slicing.

Two things make this easier than pie. First, you never have to lift a crust out of a pan, so there is no risk of tearing. Second, the filling is whisked in the same bowl you already used, which keeps the cleanup small. The full amounts and the detailed steps are listed below.

Can I Make These Vegan?

Yes, with one swap. Replace the two eggs with a flax egg made from 2 tablespoons of flaxseed meal mixed with 6 tablespoons of water. Stir it together and let the mixture sit for a few minutes until it thickens and looks gel like.

Use that in place of the eggs in the filling and continue with the recipe as written. The bars will be a little softer, so the chill time in the fridge matters even more for clean slices.

Switch Up the Flavor of Your Pecan Pie Bars

The base recipe is a blank canvas, and two easy additions change the whole personality of the bars.

• Bourbon. Add 1 tablespoon for a rich, warm flavor that plays nicely with the maple syrup and coconut sugar.
• Chocolate chips. Sprinkle 1/2 cup over the baked crust before you pour the filling on top. They melt into a chocolatey layer under the pecans.

Both are optional, and both work with the recipe exactly as written, so you can bake one plain pan and one dressed up pan without changing anything else.

If you enjoy these flavors in other forms, our Pecan Pie Bars are a lovely next bake, and the Chocolate Bourbon Pecan Pie takes the bourbon idea even further.

Storage Tips

These bars keep well, which is one more reason they suit a busy week or a holiday you are prepping in advance.

• Refrigerator: store the bars in an airtight container in the fridge for up to 1 week.
• Freezer: freeze them for up to 3 months. Wrap them well and thaw in the fridge before serving.

Because the filling is soft at room temperature, serving the bars chilled gives you the neatest squares.

Ingredients

This recipe makes 16 servings and uses two simple groups of ingredients.

For the shortbread crust

• 2 cups almond flour
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract, optional but recommended

For the pecan pie filling

• 1/2 cup coconut sugar or brown sugar
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup
• 2 teaspoons vanilla extract, optional but recommended
• 2 eggs at room temperature
• 1 1/2 cups chopped pecans, raw and unsalted

You also need a 9×9 inch baking pan and parchment paper. Everything else is a bowl and a whisk.

Instructions

1. Heat the oven and prepare the pan. Preheat the oven to 350 degrees Fahrenheit and line a 9×9 inch baking pan with parchment paper.
2. Make the crust. Add all the shortbread crust ingredients to a large bowl and mix until combined. Transfer the mixture to the prepared pan and press it down into an even layer across the base. Bake for 10 minutes, or until the edges are lightly golden brown.
3. Make the filling while the crust bakes. Whisk together the coconut sugar, coconut oil, maple syrup, vanilla extract, and eggs until smooth. Once that is combined, stir in the chopped pecans.
4. Fill and bake again. When the crust comes out of the oven, pour the pecan filling evenly over the top. Return the pan to the oven and bake for 20 to 25 minutes, or until the filling is set. Take the bars out and let them cool in the pan for at least 30 minutes.
5. Chill, slice, and serve. Once the pan is cool, move the bars to the fridge and chill for about an hour. Lift them out of the pan and cut into 16 squares. Serve right away, or keep them in the fridge for up to 1 week.

A few practical notes help the bake go smoothly. The filling is set when the center no longer wobbles and the surface looks matte rather than glossy. If you are unsure, give it another couple of minutes.

The bars will continue to firm up as they cool and chill, so resist the urge to slice while the pan is still warm.

Room temperature eggs really do matter in the filling. Cold eggs can make the mixture look grainy and take longer to blend smoothly. If you forget to set them out, place them in a bowl of warm water for a few minutes before you start.

For the cleanest slices, use the parchment paper as handles to lift the whole slab out of the pan and set it on a cutting board. Wipe the knife between cuts and you will get tidy squares instead of ragged edges.

Recipe details

Nutrition information as listed with the original recipe is per serving: 272 calories, 44 grams of carbohydrates, 2.5 grams of protein, 10 grams of fat, and 26 grams of sugar. Values will shift if you add bourbon or chocolate chips.

This recipe is adapted from the original pecan pie bars recipe at Sam Does Her Best.

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Healthy Gluten-Free Pecan Pie Bars (dairy-free!)

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Healthy Gluten Free Pecan Pie Bars (dairy free! ) Holiday dessert tables have a habit of looking the same every year.

• Total Time: 45 min
• Yield: 16 servings 1x

Ingredients

Scale 1x2x3x

For the shortbread crust
2 cups almond flour
1/4 cup melted coconut oil, melted
1/4 cup maple syrup
1 teaspoon vanilla extract

For the pecan pie filling
1/2 cup coconut sugar
1/4 cup melted coconut oil, melted
1/4 cup maple syrup
2 teaspoons vanilla extract
2 eggs, at room temperature
1 1/2 cups chopped pecans, raw and unsalted, chopped

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Instructions

Method
1-Preheat oven to 350° Fahrenheit and line: Preheat oven to 350° Fahrenheit and line a 9×9-inch baking pan with parchment paper.
2-Add all shortbread crust ingredients to a: Add all shortbread crust ingredients to a large bowl and mix to combine. Then, transfer the crust to your prepared baking pan and press the crust down into an even layer over the base of the dish. Bake for 10 minutes or until lightly golden brown around the edges.
3-While the crust bakes, make the filling: While the crust bakes, make the filling by whisking together the coconut sugar, coconut oil, maple syrup, vanilla extract, and eggs. Once that’s combined, mix in the chopped pecans.
4-When the crust is finished baking, remove: When the crust is finished baking, remove it from the oven and pour the pecan pie filling mixture over the crust. Bake again for 20-25 minutes, or until the filling is set. Remove the bars from the oven and let cool for at least 30 minutes in the pan.
5-Once the pan is cool, transfer the: Once the pan is cool, transfer the bars to the fridge to chill for about an hour. Then, remove the bars from the pan and cut into 16 squares. Serve immediately or store in the fridge for up to 1 week!

Last Step:

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• Prep Time: 10 min
• Cook Time: 35 min
• Method: bake

Nutrition

• Calories: 272kcal
• Sugar: 26g
• Fat: 10g
• Carbohydrates: 44g
• Protein: 2.5g