Using a basic cookie recipe, I revised it to be gluten-free and instead of the soft cake-like texture that Starbucks® Cranberry Bliss Bars have, these have a chewy, cookie-like texture. Also, I reduced the sugar so they’re not quite so sweet.
Preparation Details
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr 15 mins
Servings: 48
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
Steps
- 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.
