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Cranberry Orange Cookie Bars

Delightful bars combining tangy cranberries and sweet orange, perfect for snacking or dessert while being gluten-free and healthier.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Provides a nutty flavor and gluten-free base
  • 1/2 cup coconut flour Gluten-free alternative
  • 1/2 teaspoon baking soda Leavening agent
  • 1/4 teaspoon salt Enhances flavor
Wet Ingredients
  • 1/2 cup maple syrup Natural sweetener
  • 1/3 cup coconut oil, melted Adds moisture and healthy fats
  • 1 each orange, juiced and zested Provides flavor and moisture
  • 1 teaspoon vanilla extract Enhances sweetness
Add-Ins
  • 1/2 cup dried cranberries Provides chewiness and tartness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
  2. In a large bowl, combine the almond flour, coconut flour, baking soda, and salt.
  3. In another bowl, mix the maple syrup, melted coconut oil, orange juice, orange zest, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until combined.
  5. Fold in the dried cranberries.
  6. Spread the mixture evenly into the prepared baking dish.
Baking
  1. Bake for 25-30 minutes or until golden brown.
  2. Allow to cool before cutting into bars.

Notes

Store cookie bars in an airtight container at room temperature for 3-5 days or in the fridge for about a week. They can also be frozen for longer storage.