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Gluten Free Pecan Shortbread Bars


  • 3/4 cup gluten free flour I used Bob's Red Mill 1-to-1
  • 1/4 cup cassava flour I used Otto's
  • 1/4 cup arrowroot or tapioca starch
  • 1/2 cup coconut sugar
  • 2 sticks (8 tbls) softened butter Sub margarine for dairy free
  • 1/2 tsp salt

For the pecan topping

  • 3 cups chopped pecans
  • 8 tbsp butter Sub margarine for dairy free
  • 1/2 cup coconut sugar
  • 3 tbsp maple syrup
  • tsp vanilla extract
  • 1/8 cup coconut cream


For the shortbread

  1. Preheat oven to 350 degrees. Spray a nonstick 9x9 baking dish with cooking oil.
  2. In a food processor or kitchenaid, combine flours, tapioca starch, sugar, and salt together.
  3. Cut in butter until coarse crumbs appear. Pour into baking dish and press into bottom of pan.
  4. Bake crust for 15-18 minutes, or until just lightly browned. Remove from oven and cool in pan.

To make pecan filling

  1. Place a saucepan over medium-low heat.
  2. Add butter, sugar, maple syrup, vanilla, and salt to pan. Combine to melt butter.
  3. Once butter is melted, add coconut cream and pecans. Stir to combine.
  4. Pour mixture over the shortbread crust. Bake in oven 20 minutes until filling is bubbly and deepens in color. Remove from oven and cool completely.
  5. Cut bars into 2 inch squares and serve. You can also freeze these if desired (though they did not come close to lasting that long!)