Everybody loves cranberry bliss bars around the holidays! These white chocolate cranberry cookie inspired by those bars, but are definitely better. The base is a chewy sweet brown sugar cookie and the sweet smell of orange zest lingers around the house. I love the sweet and tart flavor combination in these because it goes so wonderfully into all types of baking. You'll be sharing white chocolate cranberry cookie bars over coffee all season long!
I updated this recipe from its original version which was published way back in 2014! Back then you couldn't find vegan-friendly white chocolate so I had a from-scratch version. It sufficed but it did sort of melt away in the cookie bar, leaving the taste of white chocolate but no bits to be seen. I much prefer this updated version using white chocolate chips. These are the ones I ordered online.
white chocolate cranberry cookie bars
Ingredients
cranberry bliss bar
- 1 tablespoon golden flax meal
- 2 tablespoon water
- 1 ¼ C all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ⅓ C melted refined coconut oil or softened vegan butter
- ¾ C packed light brown sugar
- 2 teaspoon vanilla extract
- ¼ C + 1 tbsp dried cranberries
- ¼ C + 1 tbsp white chocolate chips
orange yogurt glaze
- 1 C + 2 tbsp confectioners sugar
- 2 tablespoon vegan coconut yogurt or vegan cream cheese
- ½ teaspoon fresh orange juice
- ½ teaspoon orange zest
- 1 tablespoon finely chopped dried cranberries
Instructions
- Preheat the oven to 350°F. Line an 8 x 8 baking pan with parchment paper.
- In a small dish, whisk the ground flax with water until well combined and set it aside for it to slightly thicken.
- In a large mixing bowl, combine the flour, baking powder, and sea salt with a fork. In a separate bowl, stir together melted coconut oil, brown sugar, and vanilla. Stir in the thickened flax and water mixture until well combined. If using vegan butter beat the butter with the brown sugar until well combined and fluffy, about 5 to 6 minutes. Then add vanilla extract and thickened flax and continue to beat until well mixed and sticky. Add the dry ingredients and continue to fold together or beat over low speed until it's about half combined, then add in the cranberries and white chocolate and continue to mix until well combined.
- Press the batter into the prepared baking pan evenly making sure it fills to the edges. Bake for 16 to 18 minutes until the surface is golden brown and it looks slightly cracked on the surface. Place the baking pan on a wire rack. Let it cool in the pan for 15 minutes. As it cools the middle will sink slightly, leaving a raised edge all around. Once it's cool enough to lift it out of the baking pan by the parchment paper overhang, place the cookie bar directly on the wire rack to cool completely before icing.
- For the glaze, use a spatula or hand mixer to combine the yogurt or cream cheese with confectioners sugar, orange zest, and orange juice until smooth.
- Spread all the glaze evenly on the top of the cookie bar with a large icing spatula and take it just to the edges so it drips down the sides a little bit.
- Sprinkle the chopped dried cranberries on top of the icing. Let this sit until the icing has hardened before slicing into bars. Store in an airtight container at room temperature.
Katie
Is the soy milk powder necessary?
Stacy Davis
Lauren, these are amazing. I made them today for our Family Christmas party tomorrow. I can't wait for everyone to try them :). I am looking forward to getting your cookbook in February. I have mine pre-ordered...we will be cooking up a storm here in Alabama!
Betsy
Just finished making these for the first time – they are simply delicious and very addicting! So pretty also!
Lauren Toyota
definitely addictive!