I'm a chocolate-loving nutritionist, pre & postnatal coach, doula and let's face it- total birth nerd 🤓. I'm here to help you cut through mommy-marketing and pinterest perfection to confidently cultivate a pregnancy and postpartum experience you totally love.
Christmas came early, friends! Gluten-free cranberry bliss bars are here! These are my less-processed, gluten-free tribute to the holiday favorite that appears in the mermaid coffee chain each year. A grain-free sugar cookie base loaded with cranberries, pistachios and white chocolate chips is topped with an orange zest cream cheese frosting and studded with dried cranberries.
And I have to say, that orange zest cream cheese frosting is LEGIT AF. If dairy isn’t your friend, try my favorite Dairy Free Cream Cheese from Kite Hill. One 8oz tub replaces the butter and cream cheese called for in the frosting recipe.
Preheat oven to 350F. Grease a 8x8 glass baking or line it with parchment paper.
Make the cranberry bars. In a food processor, blend egg, honey, butter, and vanilla for 30 seconds. Scrape down the sides, then add almond and coconut flours, baking soda, salt, and spices. Blend until a sticky dough ball forms.
Remove blade and fold in dried cranberries, fresh cranberries, white chocolate chips, and nuts.
Press dough into prepared baking dish. Bake for 18-20 minutes.
While bars are baking, make cream cheese frosting. Add cream cheese, orange zest, butter and honey to stand mixer. Beat until fluffy. Chill in fridge.
Remove cookies from oven and allow to cool entirely before frosting.
Spread cream cheese frosting in an even layer on top of the bars. Then sprinkle dried cranberries and nuts on top.
Store in fridge for up to 10 days.
To make the cookies dairy-free, sub in softened (but not melted!) coconut oil. If you want to make the frosting dairy-free, replace the butter and cream cheese with 8oz dairy free cream cheese from Kite Hill