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Gluten-Free Browned Butter Maple Nut Bars


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Let’s Make Maple Nut Bars!

These Gluten-Free Browned Butter Maple Nut Bars are super easy and start with browning butter on top of the stove. The nuts are added to the butter so that they are toasted right in the browned butter for maximum flavor. Maple syrup is the low FODMAP sweetener highlighted here.

Make sure that you use pure maple syrup.

Browned Butter Maple Nut Bars on a white platter

Nuts About Nuts

These bars are all about the maple and the nuts. Make sure your nuts are super fresh. Nuts are high in fat and can go rancid quite easily. We like to buy in bulk and purchase just what we need.

You might also like our Mocha Chocolate Chunk Bars with Salted Caramel!

And if browned butter is your craving, check out our Browned Butter Coconut Pancakes.

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Browned Butter Maple Nut Bars on a white platter
4.82 from 11 votes

Browned Butter Maple Nut Bars

These bars are easy enough to make in the time it takes for the oven to preheat and feature the flavors of maple syrup, nuts and rich, browned butter.

Low FODMAP Serving Size Info: Makes 16 bars; serving size 1 bar

Makes: 16 Bars
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Dédé Wilson


  • 1 1/4 cups (180 g) low FODMAP, gluten-free all-purpose flour, such as Bob's Red Mill 1 to 1 Baking Flour
  • 1/2 teaspoon baking powder; use gluten-free if following a gluten-free diet
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 113 g) unsalted butter, cut into pieces
  • 3/4 cup (75 g) whole pecans or walnut halves, chopped
  • 2/3 cup (165 ml) pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature


  1. Position rack in middle of oven. Preheat oven to 350°F/180°C. Coat an 8-inch (20 cm) square pan with nonstick spray. Line with parchment paper cut to fit so that it covers the bottom and overhangs on two sides.
  2. Whisk flour, baking powder and salt together in a small bowl to aerate and combine; set aside.
  3. Melt the butter in a saucepan over medium heat, add nuts and continue to cook until butter is browned but not burned. Swirl pan a couple of times during the process to brown butter and toast the nuts. Allow to cool.
  4. Whisk maple syrup into butter/nut mixture, then whisk in, vanilla and then the egg, blending well. Stir in flour mixture, mixing just until blended. Spread evenly into prepared pan.
  5. Bake for about 20 to 25 minutes or until bars are light golden brown, are slightly puffed and the edges have begun to come away from the sides of the pan. A toothpick inserted in the center will come out with a few moist crumbs clinging. Place pan on rack until cool. Cut into 16 (4x4). Store at room temperature in airtight container up to 3 days in single layers separated by parchment paper.



  • Darker colored maple syrup will have a more robust taste, which we like for baking.
  • Make sure your nuts are fresh! Buy just what you need. If you have leftovers, store in airtight containers in the freezer and use within a few months.
Course: Dessert, Snack, Treat
Cuisine: American


Calories: 159kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 90mg | Potassium: 27mg | Fiber: 1g | Sugar: 6g | Vitamin A: 20IU | Calcium: 13mg | Iron: 0.1mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.

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