Gluten-Free Holiday Bliss Cookie Bars

Prep Time: 20 mins Cook Time: 25 mins Additional Time: […]

Prep Time: 20 mins

Cook Time: 25 mins

Additional Time: 30 mins

Total Time: 1 hrs 15 mins

Servings: 48



1 cup unsalted butter, softened

¾ cup brown sugar

½ cup white sugar

Two large eggs

One teaspoon of ground cinnamon

One teaspoon of vanilla extract

2 ½ cups gluten-free flour blend (such as Namaste Perfect Flour Blend)

One teaspoon of baking soda

One teaspoon salt

½ teaspoon xanthan gum

1 (8-ounce) package of white chocolate chips

¾ cup shredded coconut

1 (16-ounce) container of cream cheese frosting

½ cup chopped dried cranberries, or to taste



The oven should be preheated to 350 degrees F (175 degrees C). A 9×13-inch pan should be buttered.

Combine the butter, brown sugar, white sugar, eggs, cinnamon, and vanilla essence in a bowl. Beat well.

Combine the flour, baking soda, salt, and xanthan gum in a separate basin. Mix thoroughly after adding half of the flour mixture to the egg mixture. Add the remaining flour mixture, white chocolate chips, and coconut to the cross. Mix thoroughly. Into the prepared pan, press.

About 23 minutes into baking, the edges should brown in the preheated oven. Allow 30 minutes for the cooling to complete.

Cranberry chunks are added after frosting with cream cheese. Make 48 triangles by cutting.

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