Healthy Copycat Cranberry Bliss Bars
Yields: 12 bars
According to everyone I shared these with, they thought these cookie bars tasted even better than the originals from the coffee shop! They’re full of festive cranberries, and the cream cheese frosting makes them even more irresistible. They’ll keep for at least 5 days if stored in an airtight container in the refrigerator—if they last that long!
  • for the cookie bars
  • 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 tsp ground ginger
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 ½ tsp vanilla extract
  • ½ cup (96g) coconut sugar
  • ½ cup (55g) fresh whole cranberries, diced
  • for the frosting
  • ⅓ cup (80g) plain nonfat Greek yogurt
  • ⅓ cup (75g) Greek yogurt cream cheese, softened
  • ¾ tsp vanilla crème stevia, or adjusted to taste
  • 2 tbsp (14g) fresh whole cranberries, diced
  1. Preheat the oven to 350°F. Line an 8”-square pan with foil, and coat with cooking spray.
  2. To prepare the cookie bars, whisk together the flour, ginger, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the coconut sugar. Add in the flour mixture, stirring until just incorporated. Fold in the diced cranberries.
  3. Spread the cookie dough into the prepared pan. Bake at 350°F for 14-17 minutes or until a toothpick inserted into the center comes out clean and the center feels firm to the touch. Cool in the pan for 10 minutes before lifting the bars out by the foil, transferring to a wire rack, and cooling completely to room temperature.
  4. Just before serving, prepare the frosting. Beat together the Greek yogurt and Greek yogurt cream cheese until smooth in a small bowl with an electric mixer. Mix in the vanilla crème stevia until fully incorporated. Spread the frosting on top of the cooled bars, and sprinkle with the diced cranberries. To slice, cut the large square of baked cookie dough in half horizontally, then in thirds vertically to obtain six rectangles. Slice each rectangle in half diagonally from the top left corner to the bottom right corner.
Notes: For the gluten-free flour, use as follows: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ¾ teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

Brown sugar or granulated sugar may be substituted for the coconut sugar. Do not substitute liquid sweeteners like honey, agave, or pure maple syrup because they’ll make the cookie dough too runny.

To quickly dice the cranberries, add them to a food processor, and pulse until they’re no larger than ¼ of their original size.

Frozen and thawed cranberries that have been patted dry to remove any excess moisture may be substituted for the fresh. In a pinch, ¼ cup of diced dried cranberries that have been hydrated may be substituted for the cranberries in the cookie dough. Also, 1 tablespoon of diced dried cranberries that have been hydrated may be substituted for the cranberries in the frosting. To hydrate the dried cranberries, add them to a microwave-safe bowl, add water until it rises ½” above the cranberries, and cover the top with a lid or plastic wrap. Microwave on HIGH for 1 minute. Let the cranberries sit while preparing the cookie dough. Just before mixing them in, drain and pat dry.

Well-softened Neufchâtel (⅓-less fat) cream cheese or regular cream cheese may be substituted for the Greek yogurt cream cheese.

I highly recommend using the vanilla crème stevia! It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too. If you prefer, 2 ¼ teaspoons of this powdered stevia is the best substitute. I don’t recommend using honey, pure maple syrup, or agave because it’ll make the frosting too runny. Otherwise, 4-6 tablespoons of regular powdered sugar (adjust to suit your tastes) may be substituted.

For completely traditional-tasting cranberry bliss bars, add 2-3 tablespoons of finely chopped white chocolate to the cookie dough, 1 teaspoon of fresh orange zest to the frosting, and drizzle the finished bars with melted white chocolate.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at