Cranberry Pecan Cookie Bars
These gluten-free, dairy-free Cranberry Pecan Cookie Bars are the best of tart, sweet, and buttery flavors! Made with fresh cranberries, allergen-friendly butter, and pecans, these dessert bars are easy to prepare and are ready in under an hour! {Gluten-Free, Dairy-Free, Soy-Free}
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Total Time: 41 minutes
- Yield: 16 bars 1x
- Category: Baked Goods
- Method: Baking
- Diet: Gluten Free
Ingredients
Scale
- 1/2 cup allergen-friendly butter (I like Earth Balance Soy-Free Buttery Spread packaged in the tub)
- 3/4 cup monkfruit sweetener (granulated sugar will also work)
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/4 cup gluten-free baking flour
- 1 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1 cup fresh cranberries, halved
- 1/2 cup pecans, chopped
Instructions
- Set oven to 350 degrees. Grease the bottom and sides of a 9×13 pan. Set aside.
- In a mixing bowl, cream the butter on LOW speed until softened. Add the monkfruit sweetener and brown sugar. Blend until smooth. Add the eggs and vanilla and continue blending until smooth.
- In a separate bowl, combine the flour, baking powder, and sea salt. Pour the dry ingredients into the batter and blend on LOW to MEDIUM until the ingredients are blended. Stir in the cranberries and pecans and pour the batter into the greased pan.
- Bake for 22-26 minutes, or until the edges are browned and a toothpick comes out clean when placed in the thickest part of the bars. Remove from oven and let cool for several minutes before serving.
- Store leftovers in an airtight container for 2-3 days.
Notes
- Remove any cranberries that are soft or red on the inside.
- Grease the baking dish and line it with a piece of parchment. This will make removing the bars much easier to do!
- Monkfruit sweetener will produce a denser, less flaky cookie bar. Regular granulated sugar will produce a lighter, flakier cookie bar.
- To make this recipe allergen-friendly, we use Earth Balance Soy-Free Buttery Spread (stored in a tub rather than in stick form) and Bob’s Red Mill One to One Baking Flour (their all-purpose gluten-free flour will also work). These aren’t paid mentions. We’d like you to know what works for us, in the event you’re in search of allergen-friendly baking products.
