Bars & brownies · Requires cooking· Gluten-free

Salted Pecan Cookie Bars

Name: Salted Pecan Cookie Bars
Prep time: 20 min
Cook time: 30 min
Yield: 8 servings
Ingredients: 180 g Gluten-free 1:1 baking flour blend (with xanthan gum); 60 g Pecans; 45 g Unsalted butter; 96 g Allulose; 100 g Whole egg, without shell; 80 g Plain nonfat Greek yogurt; 4 g Double-acting baking powder; 5 g Vanilla extract; 1.5 g Iodized salt

Thick, chewy vanilla cookie bars with pecans throughout and a small salty finish.

HANDS-ON20 minutes

COOK30 minutes

REST / SET30 min dough chill · 1 h cool

MAKES8 dessert portions

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An original Raw Desserts editorial recipe. About these recipes

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Makes 8 servings

Gluten-free 1:1 baking flour blend (with xanthan gum)180g gluten-free 1-to-1 baking flour with xanthan gum
Grams of Gluten-free 1:1 baking flour blend (with xanthan gum)g
Pecans60g unsalted pecans, chopped
Grams of Pecansg
Unsalted butter45g unsalted butter, softened
Grams of Unsalted butterg
Allulose96g pure granulated allulose
Grams of Alluloseg
Whole egg, without shell100g beaten whole egg, without shells
Grams of Whole egg, without shellg
Plain nonfat Greek yogurt80g plain nonfat Greek yogurt
Grams of Plain nonfat Greek yogurtg
Double-acting baking powder4g labeled gluten-free double-acting baking powder
Grams of Double-acting baking powderg
Vanilla extract5g vanilla extract
Grams of Vanilla extractg
Iodized salt1.5g fine salt, divided
Grams of Iodized saltg

Weights are edible ingredient amounts before cooking; weigh eggs without shells. Changing servings scales every ingredient, but finished weight can change during cooking. Keep the stated pan depth or individual portion size. Use more pans or portions when scaling; follow the original temperature and doneness checks. Do not eat raw flour, eggs or batter.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Heat a conventional oven to 160°C / 320°F and line a 20 cm / 8 inch square metal tin.
02
Beat the soft butter and allulose just until evenly combined. Mix in the egg, yogurt and vanilla; a little curdling at this stage is acceptable.
03
Stir in the flour, baking powder and 1 g of the salt until evenly moistened, then fold in most of the pecans. Cover and refrigerate for 30 minutes so the gluten-free flour hydrates. Press the thick dough evenly into the tin through a sheet of baking paper, then remove that top sheet.
04
Press the remaining pecans into the top and distribute the remaining salt sparingly over the surface.
05
Bake for 25–33 minutes until the edges are set and the center no longer looks wet. A skewer should show damp baked crumbs, not raw dough; loosely cover early-darkening edges with foil.
06
Cool completely in the tin for about 1 hour before lifting out and cutting into equal bars. These are chewy cookie bars, not crisp shortbread.

Before you begin

Notes for this recipe

An original Raw Desserts editorial recipe concept, not a cookbook transcription and not a tested adaptation.

A note from our kitchen

This original editorial recipe and its swap suggestions have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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30 min prepCooked

Salted Pecan Cookie Bars

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A note from our kitchen

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