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.
Ingredients
- unsalted butter: 1 cup (softened)
- brown sugar: 0.75 cup
- white sugar: 0.5 cup
- eggs: 2 piece
- ground cinnamon: 1 tsp
- vanilla extract: 1 tsp
- ½ cups gluten-free flour blend (such as Namaste Perfect Flour Blend™): 2 piece
- baking soda: 1 tsp
- salt: 1 tsp
- xanthan gum: 0.5 tsp
- white chocolate chips: 1 pack (8 ounce pack)
- coconut: 0.75 cup (shredded)
- cream cheese frosting: 1 container (16 ounce container)
- dried cranberries: 0.5 cup (to taste, chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch pan.
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Beat butter, brown sugar, white sugar, eggs, cinnamon, and vanilla extract together in a bowl until smooth.
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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.
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Bake in the preheated oven until the edges start to brown, about 23 minutes. Let cool completely, about 30 minutes.
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Frost with cream cheese frosting and sprinkle with cranberry bits. Cut into 48 triangles.
