• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Granola Diaries
  • Home
  • Recipes
  • About
  • Contact
  • Shop
    • Amazon Storefront
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Shop
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • Whipped bone marrow on a baby led weaning spoon
      Whipped Bone Marrow for Babies
    • Stack of mini banana raspberry oat pancakes for babies, served on a white plate with raspberries and a banana on the side
      Raspberry Pancakes for Babies (Gluten Free & Dairy Free!)
    • roasted butternut squash in a bowl
      Butternut Squash and Carrot Soup (Vegan Recipe!)
    • Banana granola on a baking sheet
      Banana Granola - Easy Recipe! (Oil Free)
    • Vegan Blueberry Pie (Crumb Topping, Easy Recipe!)
    • Pile of gluten free high protein cookie dough balls
      Cookie Dough Protein Balls (1 Bowl, 5 Ingredients)
    • close up of some gluten free monster cookies. the one on top is bitten into and chocolate is oozing out of it
      Gluten Free Monster Cookies (Easy Recipe - 1 Bowl!)
    • Vegan Banana Bread Cookies gluten free dairy free grain free healthy
      Vegan Banana Bread Cookies (One Bowl!)
    • Frozen Yogurt Covered Blueberries on parchment paper birds eye view
      Frozen Yogurt Blueberries (Gluten Free & Low Sugar)
    • Close up of one gluten free lemon blueberry muffin on a plate with some blueberries on the side
      Gluten Free Lemon Blueberry Muffins
    • Stack of 6 vegan banana pancakes on a plate with a white backsplash in the background
      Vegan Banana Oatmeal Pancakes
    • Close up of baking dish after baking vegan banana bread oat with melted chocolate chips on top
      Vegan Baked Oatmeal (Gluten Free)
    Home » Recipe Archive » Paleo

    Healthified Pecan Pie Cookie Bars {Gluten Free, Vegan, Dairy Free}

    Dec 18, 2017 · Modified: Sep 14, 2020 by thegranoladiaries · 10 Comments · About 3 minutes to read this article.

    104 shares
    • Share
    • Tweet

    Pin this recipe for later!

    Healthy Pecan Pie Bars gluten free sugar free dairy free

    Pe-CAN I ask you a question?...

    DID YOU KNOW that it is possible to make Pecan Pie WITHOUT butter and sugar?! WHO KNEW.
    I didn't really grow up eating Pecan Pie, and then someone asked if I could make it for a potluck.  I looked up some recipes and was pretty shocked by the ingredients: corn syrup, brown sugar, white sugar, butter, shortening... basically nothing with any nutritional value!
    I knew there had to be a better way...
    IMG_2971
    For the base, I used coconut flour. When you get the ratios right working with coconut flour, it is SO GOOD. It's high in fiber and much easier to digest than other flours. Have you tried this Blueberry Pumpkin Seed Banana Loaf yet?! It's also made with Coconut Flour and it is SO. TASTY.
    IMG_2942
    For the "filling", I used a mix of both coconut sugar and maple syrup. Normally I like to use less sugar, even the natural low-GI kind, but pecan pie sort of has to be sweet. Still, these won't be AS sweet as your grandmother's traditional Pecan Pie.
    I planned on adding egg to for volume and sticking-togethernees, but honestly forgot to add it, and they turned out A-OK without it! High five for this recipe now being VEGAN as well!
    IMG_2959
    One last note about these: When you eat one bar, you're gonna want to eat a second one. So maybe cut them in smaller pieces if you're feeding lots of people, because everyone is going to go back for seconds.
    IMG_1517IMG_1512

    Share your creations with me on Social Media with #TheGranolaDiaries! Don't forget to follow along on Instagram and Facebook to see when I have a new recipe (every week!)
    Healthy Pecan Pie Cookie Bars
    By The Granola Diaries
    Crust:

    • ⅓ C Coconut oil, room temp
    • 2 tablespoon Maple Syrup
    • ¾ C Coconut Flour

    "Filling"

    • ¾ C Coconut sugar
    • 2 tablespoon Maple Syrup
    • 3 tablespoon Coconut Oil
    • 1 Cup Pecans, toasted and chopped
    • Almond milk Flax egg: 1.5 tablespoon flax + 3 tablespoon almond milk

    Directions

    1. Preheat Oven to 350 and line an 8x8" (or 9x9") square baking pan.
    2. Combine all ingredients for crust and press into the baking sheet bottom to spread evenly. Bake crust for 10 minutes. Let cool.
    3. Make almond milk flax egg (combine almond milk + ground flax in small bowl, stir, and set in fridge to form a "gel"). In the meantime, toast the pecans at 350 for 8 - 10 minutes if not already toasted. Watch closely and careful not to burn. Chop them, if desired, or leave whole.
    4. Mix first 3 filling ingredients in small saucepan. Bring to a boil, stirring frequently. Remove from heat and let cool for 5 minutes. Stir in almond milk flax egg. Lastly, add chopped pecans.
    5. Pour mixture over crust. Bake for 20 minutes. Cool completely before cutting in to enjoy.
    6. Cut into sqaures/bars, and enjoy! Store in the fridge.

    IMG_2939IMG_2973

    More Paleo

    • close up of almond pesto in a bowl
      Super Easy Almond Pesto (Vegan & Gluten Free)
    • summer raspberry cake with one piece being served
      Summer Raspberry Cake
    • close up of banana coffee cake
      Banana Coffee Cake (Vegan)
    • Flourless Chocolate Cake (GF & DF)
    104 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. terri

      October 28, 2018 at 8:54 pm

      Did you use a 9x9 size pan? I have these in the oven right now. I used an egg instead of the flax egg. Were you going to use both the flax egg mixture AND a real egg?

      Reply
      • thegranoladiaries

        October 30, 2018 at 1:03 pm

        I used a square 8x8" pan, but 9" should work too. You only need the flax or regular egg. How did yours turn out?!

        Reply
        • terri

          November 12, 2018 at 3:28 am

          They did well in a 9x9 pan. I used an egg in the topping, They were great. Thanks!

          Reply
    2. Stephanie

      November 05, 2018 at 9:11 pm

      Just curious, can you use another oil aside from coconut oil? Although I like it, I find the taste takes over when I make sweets using it. What would be your thoughts?

      Reply
      • thegranoladiaries

        November 05, 2018 at 11:49 pm

        I think you could use butter if you do not want to use coconut oil. Since the "filling" part needs to solidify, using something that is solid at room temperature is important. I would not recommend using something like Olive Oil or Canola Oil as I don't think it would solidify.

        Reply
      • terri

        November 12, 2018 at 3:35 am

        Use expeller-pressed coconut oil. It doesn't have the coconut flavor. I purchase from Tropical Traditions. They have lots of information on their site about coconut oil.

        Reply
    3. Chelsea

      December 10, 2018 at 9:28 pm

      Question on the oil- Do I melt the coconut oil for the crust prior to mixing? I'm struggling to figure out how I would mix this in as hard as it is at room temp unless we are to use something like pastry blender thing?

      Reply
      • thegranoladiaries

        December 16, 2018 at 7:55 pm

        It should be soft and solid at room temp, so it mixes in easily, like a room temperature butter.

        Reply
      • Terri

        February 12, 2019 at 3:47 am

        Room temps vary and my oil is often hard. Gently warm the oil til it softens, then mix in. Enen melted oil works..

        Reply

    Trackbacks

    1. Healthier-ISH Cinnamon Rolls with Healthy Frosting {Refined Sugar Free} – The Granola Diaries says:
      December 24, 2017 at 3:48 pm

      […] As for flour: I used white flour. Healthiest option? No. Butttt, I cut out the sugar and cut way down on the butter, so I had to draw the line somewhere on “healthifying” so these could still resemble a cinnamon roll, and still be delicious. If you are looking for a flourless/gluten free Holiday dessert, might I suggest my flourless ginger molasses cookies or healthified pecan pie bars… […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    about me

    Hi, I’m Nicole! I love to make easy and healthy recipes, so I can bake a lot AND eat a lot. I share those recipes with you here on The Granola Diaries, hope you enjoy! More about me

    Search Recipes

    Categories

    Newsletter

    Never miss a new recipe!

    Recent Recipes

    roasted butternut squash in a bowl

    Butternut Squash and Carrot Soup (Vegan Recipe!)

    Satisfying, nutritious, ...

    Read More

    Pile of gluten free high protein cookie dough balls

    Cookie Dough Protein Balls (1 Bowl, 5 Ingredients)

    These no-bake healthy Cookie ...

    Read More

    Recent Posts

    • Whipped Bone Marrow for Babies
    • Raspberry Pancakes for Babies (Gluten Free & Dairy Free!)
    • Butternut Squash and Carrot Soup (Vegan Recipe!)
    • Banana Granola - Easy Recipe! (Oil Free)
    • Vegan Blueberry Pie (Crumb Topping, Easy Recipe!)

    follow me!

    • Facebook
    • Instagram

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Never miss a new recipe!

    Contact

    • Contact
    • Media Kit

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Granola Diaries

    104 shares
    • 8