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Glutenfree vegan Pecan Pie Bars. The crunch of pecans, gooey caramel and a melt-in-the-mouth almond flour crust make these the best pecan bars you've ever tasted. #vegan #glutenfree #holidays #pecanpie #cookies
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5 from 20 votes

GF and Vegan Pecan Pie Bars

Make my gluten-free and vegan Pecan Pie Bars, then sit back and watch them vanish. But don't forget to eat one. They are soy-free, grain-free, paleo and kid-friendly.
Prep Time15 mins
Cook Time30 mins
Resting time8 hrs
Total Time45 mins
Course: Dessert/Sweet/Snack
Cuisine: American, gluten-free, Paleo, Soy-free, Vegan
Servings: 16 cookies


For the gf cookie base:

  • 1 ½ cups superfine almond flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp cornstarch (can sub with rice flour)
  • ½ cup sugar (Use an equal amount of maple syrup as a substitute. For a paleo-friendly bar, use coconut sugar or coconut palm syrup)
  • 2 tbsp vegetable oil
  • 1 tsp pure vanilla extract

For the pecan topping:

  • 1 cup pecans (coarsely chopped)
  • 4 tbsp vegan butter
  • 1 tbsp nondairy milk (I used almond)
  • ½ cup turbinado sugar (vegan cane sugar is a good substitute)
  • 2 tbsp maple syrup


  • Preheat the oven to 350 degrees F.
  • Prepare an 8 X 8 baking pan by lining with parchment paper.
  • Place all of the ingredients for the cookie base or crust in a food processor and pulse a few times until the dough comes together. Press the dough into the prepared baking pan using your fingers, until you have an even layer. It can be a little annoying to work with the parchment paper sliding under your fingers, but you'll get there. Don't worry if the top isn't perfectly smooth-- you'll be pouring the topping over it.
  • Place the baking pan in the oven and bake the crust for 15 minutes.
  • While the crust is baking, make the topping by placing all ingredients except the pecans in a saucepan. Stir to help the sugar melt. Let the mixture reach a boil, continue to let it boil for a minute, then turn off the heat and add the pecans.
  • Pour the pecan topping evenly over the baked crust and return to the oven for 15 more minutes.
  • Remove the baking pan and cool it thoroughly on a rack. You can cut the bars at this point, or transfer the baking pan to a refrigerator and let it cool for at least a couple of hours before cutting.


Carbohydrates: 11.9g | Protein: 0.8g | Fat: 5.7g | Sodium: 88mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 10.4g | Calcium: 20mg | Iron: 0.4mg