Gluten & Dairy Free Pecan Pie Bars

 Shortbread Crust

2 cups vegan baking butter, melted
1 cup granulated sugar
2 t vanilla
1 t salt
4 cups GF flour with xanthan gum

Spray a metal half-sheet pan with GF spray, and line with a sheet of parchment paper.

Mix the butter, sugar, vanilla, and salt. Add the flour and mix until dough forms. Press firmly into the pan, following the pan up at the edges to help contain the pie filling. Lay a piece of parchment paper on top and roll it out with a rolling pin after it has been evenly distributed. Bake for 15 minutes.

 

Pecan Pie Filling

6 eggs
2 cups corn syrup
2 cups sugar
4 T melted vegan butter
2 t vanilla
3 cups pecan halves, chopped

Beat the eggs, corn syrup, sugar, butter, and vanilla. Chop the pecan halves into small pieces and evenly distribute over the shortbread. Pour the filling on top. Bake for 45 minutes.

Chocolate Ganache Topping

12 oz DF chocolate chips
½ cup almond milk

Melt chocolate and milk in a saucepan, mix well, and spread over the pecan pie filling. Allow to cool completely before cutting.

Gluten & Dairy Free Chocolate Chip Cookies

1 cup coconut oil or vegan butter or a combination (a nut butter may be combined as well)
1 cup brown sugar
½ cup granulated sugar
2 t vanilla extract
1 t salt
2 eggs

2 ⅓ cups GF flour with xanthan gum
1 t baking powder
1 t baking soda

2 cups DF chocolate chips
1 ½ cups nuts, optional

Beat coconut oil (etc.), sugars, vanilla, and salt until fluffy.

Beat in eggs, combining well.

Mix the flour, baking powder, and baking soda in a separate bowl, breaking up any balls of baking powder or soda.

Beat the dry ingredients into the wet, and then add the chocolate chips, nuts, etc.

Ball into 1-tablespoon balls, and refrigerate or freeze. The fats should be solid in order to prevent the cookie from overspreading during baking. GF dough and baked goods last much better in the freezer, but thaw the dough before baking.

Preheat the oven to 350⁰F. Line a baking sheet with parchment paper (avoid the silicon sheets if they are used for regular baking). Bake the cookies until they just begin to brown, around 7-8 minutes. Remove, and allow to rest for 5 minutes.