I modified a basic cookie recipe to be gluten-free, and these had a chewy, cookie-like texture rather than the soft cake-like texture of Starbucks® Cranberry Bliss Bars. They’re not quite as sweet now that I’ve cut back on the sugar.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 48 |
| Yield: | 48 cookie bars |
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 ½ cups gluten-free flour blend (such as Namaste Perfect Flour Blend™)
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon xanthan gum
- 1 (8 ounce) package white chocolate chips
- ¾ cup shredded coconut
- 1 (16 ounce) container cream cheese frosting
- ½ cup chopped dried cranberries, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13-inch pan.
- Beat butter, brown sugar, white sugar, eggs, cinnamon, and vanilla extract together in a bowl until smooth.
- Stir flour, baking soda, salt, and xanthan gum together in a separate bowl. Stir 1/2 of the flour mixture into the egg mixture; mix well. Stir in remaining flour mixture, along with white chocolate chips and coconut. Mix well. Press into the prepared pan.
- Bake in the preheated oven until the edges start to brown, about 23 minutes. Let cool completely, about 30 minutes.
- Frost with cream cheese frosting and sprinkle with cranberry bits. Cut into 48 triangles.
- You can bake these as individual cookies. Bake until golden on the edges, about 12 minutes.
Nutrition Facts
| Calories | 165 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 5 g |
| Sodium | 108 mg |
| Sugars | 14 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |