With a gluten free oatmeal cookie crust and sweet cream cheese icing, these gluten free cranberry bars make a delicious treat any time of the year!
I think my first introduction to cranberry bars was through Starbucks. I didn’t even realize that a whole world of cranberry bars existed without cream cheese icing. Though, I’m not really sure why…but, to each their own.
My version is loaded with cream cheese icing (actually a little goes a long way), gluten free, and made with a lot less sugar. Plus, I added some oats- which really only makes them even better!
The perfect sweet treat for the holidays- or anytime!
45 minutes
Gluten Free Cranberry Bars
With a gluten free oatmeal cookie crust and sweet cream cheese icing, these gluten free cranberry bars make a delicious treat any time of the year!
Ingredients
- 1 stick of butter, softened
- 1/2 c. brown sugar
- 1 Tbsp. maple syrup
- 1 tsp. vanilla
- 1 egg
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 c. gluten free flour blend (oat, almond, and tapioca)
- 1 c. oats
- 1/2 c. dried cranberries
Icing
- 8 oz. light cream cheese, softened
- 1 tsp. vanilla
- Zest of 1/2 lemon
- Juice of 1/2 lemon
- 1/2 c. powdered sugar
- 1/2 c. dried cranberries
Instructions
- Preheat the oven to 350 degrees. In a large mixing bowl, beat the butter until smooth. Then, beat in the brown sugar, maple syrup, vanilla, and egg. Next, beat in the baking powder, baking soda, salt, and flour. Stir in the oats and dried cranberries. Press into a greased 9x9 baking dish. Bake for 27-30 minutes.
- In a large mixing bowl, beat the cream cheese until smooth. Then, beat in the vanilla, lemon zest, lemon juice, and powdered sugar. Spread over cooled bars. Finally, sprinkle with dried cranberries.