Gluten-Free Cranberry Bliss Bars (Dairy-Free)

Our Favorite Cranberry Recipes

Nothing brightens up the holiday table more than a bright pop of red, and cranberries are the perfect way to do that!

Some of our favorite recipes using cranberries include this moist cranberry orange bread, easy cranberry orange scones, 20-minute cranberry sauce, cranberry bread pudding, and this easy homemade cranberry juice.

What are Cranberry Bliss Bars?

The famous cranberry bliss bars originated as a baked good sold in Starbucks, and are basically white chocolate blondies that are filled with dried cranberries and orange zest, topped with a rich and sweet cream cheese frosting, and finished with a white chocolate drizzle.

Are Cranberry Bliss Bars Gluten-Free?

The original Starbucks version is made with wheat flour (which contains gluten), and hence are not gluten-free, and not safe for those with Celiac disease or gluten intolerances.

However, today we’re making a Starbucks copycat recipe that’s a gluten-free and dairy-free version of this famous Christmas time dessert! So let’s jump on in!

Why This Recipe Works:

• Simple Ingredients: The ingredients required for these cranberry bliss bars are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: Preparing these copycat cranberry bliss bars is just a matter of mixing the dry and wet ingredients for the batter, then baking it before spread the baked caked with a creamy frosting.
• Totally Gluten-Free & Dairy-Free: The best part is that this cranberry bar recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free cranberry bliss bars recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free. You may also use coconut oil if you prefer (if so, I recommend using refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil which has a more pronounced coconut smell and taste).
• Sugar: I used light brown sugar, but you can also use cane sugar, white sugar, dark brown sugar or coconut sugar (just note that the darker the sugar used, the darker will be the color of the batter). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Orange Zest: I recommend grating the orange zest just before using it for the best orange flavor.
• Ground Ginger: I like adding a pinch of ground ginger for some warming spice. Feel free to leave it out if you don’t enjoy the taste of ginger.
• Eggs: Eggs are necessary as a binding agent, so make sure you include them. If you are allergic to eggs, or would simply prefer to keep this recipe egg-free, you may also use acquafaba or an egg-replacer.
• Orange Juice: I prefer using fresh orange juice for the best orange flavor. However, if you don’t have access to fresh juice, bottled orange juice will be fine as well.
• Vanilla Extract: I like adding vanilla extract for extra flavor.
• Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour).
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure you add it.
• Baking Powder: Baking powder is the only leavening agent used to help the batter rise, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure you use certified gluten-free baking powder.
• White Chocolate Chips: I used dairy-free vegan white chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular white chocolate chips instead.
• Dried Cranberries: Make sure to use dried cranberries (as opposed to fresh cranberries), as dried cranberries are sweeter and are perfect for this delicious snack! Alternatively, you may also use dried blueberries or raisins if you prefer.
• Cream Cheese: I used dairy-free cream cheese to keep the recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular cream cheese instead.
• Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is easily dissolved to make a smooth frosting. If you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

How to Make Gluten-Free Cranberry Bliss Bars (Step by Step):

1. Preheat and Line

Preheat the oven to 350F. Line a medium baking dish or baking pan (about 15”x10”) with parchment paper or a silpat.

2. Beat Butter and Sugar

Beat the unsalted dairy-free butter and sugar in a large mixing bowl until smooth.

3. Add Vanilla and Eggs

Add vanilla and eggs one at a time. Beat for another minute or two until the mixture is smooth.

4. Add Dry Ingredients

Mix the gluten-free measure-for-measure flour, xanthan gum (if using), with salt, ground ginger and baking powder. Add the dry ingredients to the bowl with the wet ingredients.

5. Mix Well

Mix everything together with a hand-mixer or spatula.

6. Add Orange Juice, Zest, Cranberries and White Choc Chips

Add the orange juice, chopped cranberries, orange zest and white chocolate chips.

7. Combine to Get Blondie Batter

Mix everything thoroughly. The batter will be quite thick, very sticky and soft.

8. Spread Batter Out

Transfer the batter to the parchment-lined baking sheet and spread it out in a thin layer (about 1/2 inch-thick).

9. Bake Until Golden

Bake the batter in the preheated oven for 20 minutes until the top is golden brown.

10. Let Cool

When the blondie cake is ready, remove it from the oven and let it cool slightly on a wire rack (approx. 15 minutes).

11. Prepare Cream Cheese Frosting

Beat the dairy-free cream cheese with the orange zest, lemon juice, vanilla and powdered sugar (Beat for no more than 1 minute or until ingredients are combined).

12. Assemble

Spread the cake with cream cheese frosting and sprinkle with chopped cranberries.

13. Drizzle Melted Chocolate

Melt the white chocolate chips – it’s convenient to do this in the microwave in 30-second bursts (3-4 times). Drizzle melted chocolate over the cake.

Let the chocolate set at room temperature for 10-15 minutes.

14. Slice into Bars

Cut the cake into 3- to 4-inch squares, then cut each square diagonally to get two triangles.

Dish by Dish Tips/Tricks

• Substitutes for Dried Cranberries: Alternatively, you may also use dried blueberries or raisins if you prefer.

Recipe FAQs:

Other Cranberry Recipes to Make:

• Cranberry Orange Bread (Gluten-Free, Dairy-Free)
• Cranberry Orange Scones (Gluten-Free, Dairy-Free)
• Cranberry Bread Pudding (Gluten-Free, Dairy-Free)
• Homemade Cranberry Juice (Gluten-Free, Vegan)
• 20-Minute Cranberry Sauce (Gluten-Free, Vegan)

Gluten-Free Dessert Recipes You’ll Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Cranberry Bliss Bars (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 1 hour 5 minutes
• Yield: 12 bars 1x
• Diet: Gluten Free

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Description

These gluten-free cranberry bliss bars are great for the festive holiday season. Topped with a cream cheese frosting and flavored with dried cranberries and orange zest, they’re the perfect sweet snack or dessert for the holidays! Go bake a batch today! Totally dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

For the Blondie Batter:

• 1/2 cup dairy-free unsalted butter
• 2/3 cup light brown sugar
• 1 tablespoon orange zest
• 1/3 teaspoon ground ginger
• 2 eggs
• 3 tablespoon orange juice
• 1 teaspoon vanilla extract
• 2 cups gluten-free measure-for-measure flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup dairy-free white chocolate chips
• 1/2 cup chopped dried cranberries

For the Frosting:

• 1 cup dairy-free cream cheese
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 4 tablespoon orange juice
• 1 tablespoon orange zest

For the Drizzle/Topping:

• 1/3 cup white chocolate chips
• 2 tablespoons dried cranberries

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Instructions

1. Preheat and Line: Preheat the oven to 350F. Line a medium baking tray (about 15”x10”) with parchment paper or a silpat.
2. Beat Butter and Sugar: Beat the unsalted dairy-free butter and sugar in a large mixing bowl until smooth.
3. Add Vanilla and Eggs: Add vanilla and eggs one at a time. Beat for another minute or two until the mixture is smooth.
4. Add Dry Ingredients: Mix the gluten-free measure-for-measure flour, xanthan gum (if using), with salt, ground ginger and baking powder. Add dry ingredients to bowl.
5. Mix Well: Mix everything together with a hand-mixer or spatula.
6. Add Orange Juice, Zest, Cranberries & Chocolate Chips: Add orange juice, chopped cranberries, orange zest and white chocolate chips.
7. Combine to Get Batter: Mix everything thoroughly. The batter will be quite thick, very sticky and soft.
8. Spread Batter Out: Transfer the batter to the parchment-lined baking sheet and spread it out in a thin layer (about 1/2 inch-thick).
9. Bake Until Golden: Bake the batter for 20 minutes until the top is golden brown.
10. Let Cool: When the cake is ready, remove it from the oven and let it cool slightly on a wire rack (approx. 15 minutes).
11. Prepare Cream Cheese Frosting: Beat the dairy-free cream cheese with the orange zest, lemon juice, vanilla and powdered sugar (Beat for no more than 1 minute or until ingredients are combined).
12. Assemble: Spread the cake with cream cheese frosting and sprinkle with chopped cranberries.
13. Drizzle Melted Chocolate: Melt the white chocolate chips – it’s convenient to do this in the microwave in 30-second bursts (3-4 times). Drizzle melted chocolate over the cake. Let the chocolate set at room temperature for 10-15 minutes.
14. Slice into Bars: Cut the cake into 3- to 4-inch squares, then cut each square diagonally to get two triangles.

Notes

Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free. You may also use coconut oil if you prefer (if so, I recommend using refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil which has a more pronounced coconut smell and taste).

Sugar: I used light brown sugar, but you can also use cane sugar or white sugar. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Orange Zest: I recommend grating the orange zest just before using it for the best orange flavor.

Ground Ginger: I like adding a pinch of ground ginger for some warming spice. Feel free to leave it out if you don’t enjoy the taste of ginger.

Eggs: Eggs are necessary as a binding agent, so make sure you include them. If you are allergic to eggs, or would simply prefer to keep this recipe egg-free, you may also use acquafaba or an egg-replacer.

Orange Juice: I prefer using fresh orange juice for the best orange flavor. However, if you don’t have access to fresh juice, bottled orange juice will be fine as well.

Vanilla Extract: I like adding vanilla extract for extra flavor.

Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure you add it.

Baking Powder: Baking powder is the only leavening agent used to help the batter rise, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure you use certified gluten-free baking powder.

White Chocolate Chips: I used dairy-free white chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular white chocolate chips instead.

Dried Cranberries: Make sure to use dried cranberries (as opposed to fresh cranberries), as dried cranberries are sweeter and are perfect for this delicious snack! Alternatively, you may also use dried blueberries or raisins if you prefer.

Cream Cheese: I used dairy-free cream cheese to keep the recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular cream cheese instead.

Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is easily dissolved to make a smooth frosting. If you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

Storing/Freezing: To store, wrap the cranberry bliss bars in plastic wrap or place them in an airtight container and store for up to 4 days in the refrigerator. To freeze, wrap the cranberry bars individually in plastic wrap and place in the freezer for up to 2 months. Let the bars thaw completely overnight in the refrigerator before serving.

• Prep Time: 15 mins
• Chilling Time: 30 mins
• Cook Time: 20 mins
• Category: Desserts
• Method: Baking
• Cuisine: American