Pumpkin Butter Pecan Chocolate Chip Bars (Gluten Free, Grain Free, Dairy Free)

These bars are rich and delicious and on the healthier side because of the use of ingredients like almond flour, coconut oil, and pumpkin butter.



  1. Preheat oven to 375 degrees.
  2. Add coconut sugar to large bowl. Stir in coconut oil.
  3. Stir in eggs, pumpkin butter, and vanilla extract. Mix well.
  4. Add almond flour, baking soda, salt, pecans, and chocolate chips, mixing until you have an even batter.
  5. Using spatula, spread mixture into lightly greased 9 x 13 baking pan.
  6. Bake for about 20 minutes or so. Check for doneness using a toothpick.
  7. Cool in pan at least 15 minutes before cutting.


Ghirardelli Semi-Sweet Chocolate Chips are dairy free by ingredients but be advised that the label now states that they are made on the same equipment as milk products. Enjoy Life Mini Chocolate Chips and Mega Chunks are dairy free and made with evaporated cane juice. Enjoy Life's Dark Chocolate Morsels are my new favorite. They only contain two ingredients--unsweetened chocolate and cane sugar. Enjoy Life products are also grain free. If you like wet and moist bars, you may want to use more coconut oil. Add one tablespoon of coconut oil more at a time until you get a really spreadable batter. Omit chocolate chips or use cacao nibs for a completely sugar free option. I lowered the sugar a tad for this recipe; if you like sweet, you may wish to increase the amount, but with the already sweetened pumpkin butter, the chocolate chips, and the natural sweetness of coconut sugar and pecans, we found this amount to be about right.

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Recipe by gfe--gluten free easily at