Gluten-Free Holiday Bliss Cookie Bars
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:
- Cooking:
- Total:
- Serves: 48 persons
Ingredients
- 1cup unsalted butter, softened
- ¾cup brown sugar
- ½cup white sugar
- 2large eggs
- 1teaspoon ground cinnamon
- 1teaspoon vanilla extract
- 2½ cups gluten-free flour blend (such as Namaste Perfect Flour Blend™)
- 1teaspoon baking soda
- 1teaspoon salt
- ½teaspoon xanthan gum
- 1(8 ounce) package white chocolate chips
- ¾cup shredded coconut
- 1(16 ounce) container cream cheese frosting
- ½cup chopped dried cranberries, or to taste
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch pan.Step 2
Beat butter, brown sugar, white sugar, eggs, cinnamon, and vanilla extract together in a bowl until smooth.Step 3
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.Step 4
Bake in the preheated oven until the edges start to brown, about 23 minutes. Let cool completely, about 30 minutes.Step 5
Frost with cream cheese frosting and sprinkle with cranberry bits. Cut into 48 triangles.