Cranberry Orange Cookie Bars (Vegan + Gluten-Free) Recipe
These Cranberry Orange Cookie Bars are a delightful vegan and gluten-free treat, combining the bright citrus flavor of orange with the tartness of dried cranberries. They have a tender, chewy texture thanks to the flaxseed meal and vegan butter, making them perfect for a wholesome snack or dessert that suits various dietary needs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 bars (3x3 inch squares)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Wet Ingredients
- 1 Tbsp flaxseed meal
- 2 ½ Tbsp orange juice
- 1 Tbsp orange zest
- 1 tsp vanilla extract (optional)
- 3/4 cup packed brown sugar
- 1/2 cup melted vegan butter (such as Miyoko’s salted; dairy butter can be substituted)
Dry Ingredients
- 1 ⅓ cups MB 1:1 Gluten-Free Blend (or another gluten-free flour blend or all-purpose flour)
- 3/4 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup dried cranberries (or dried tart cherries)
Instructions
- Prepare Flaxseed Egg: In a small bowl, combine 1 tablespoon flaxseed meal with 2 ½ tablespoons orange juice and stir well. Let it sit for 5-10 minutes until it thickens and becomes gel-like. This acts as the vegan egg substitute.
- Mix Wet Ingredients: In a large bowl, whisk together the thickened flaxseed mixture, orange zest, vanilla extract (if using), brown sugar, and melted vegan butter until smooth and fully combined.
- Combine Dry Ingredients: In another bowl, sift the gluten-free flour blend with baking powder and sea salt to ensure even distribution.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to maintain tender bars.
- Add Cranberries: Fold in the dried cranberries or dried tart cherries evenly throughout the batter.
- Prepare Baking Pan: Line an 8×8 inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the bars to cool completely in the pan for about 20 minutes before slicing into squares. This helps the bars set for better texture and easier handling.
Notes
- You can substitute dried tart cherries for cranberries if preferred.
- If not strictly gluten-free, all-purpose flour may be used instead of the gluten-free blend.
- For a nuttier flavor, lightly toast the flaxseed meal before mixing.
- Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Optional: Add a sprinkle of chopped nuts like walnuts or pecans for added crunch.
