Gluten-free Cranberry Sauce Bars
These gluten-free cranberry sauce bars are made with a delicious cinnamon shortbread cookie base, and a homemade tart yet sweet cranberry sauce top.
I am SO excited about these yummy cranberry sauce bars! They have a delicious paleo cinnamon shortbread cookie base, and a homemade tart yet sweet cranberry sauce top.
They are a great way to use all those extra cranberries in the fridge, and to get in the holiday spirit. Plus they are a wonderful grain-free, dairy-free, gluten-free, paleo dessert option to make for any holiday party or dinner.
Table of Contents
- Why this recipe works
- Recipe ingredients
- Step by step instructions
- Expert tips
- Other healthier cookie recipes you may enjoy:
Why this recipe works
- The shortbread in this recipe is made without butter or refined white flour. I used olive oil, and almond flour instead.
- There are no refined processed flours or sugars in this recipe.
- This recipe is delicious and easy to make.
Recipe ingredients
- cranberries– fresh cranberries are needed to make the cranberry sauce.
- maple syrup– make sure to use pure maple syrup.
- olive oil– this is used to replace the butter in the shortbread part of this recipe.
- lemon juice– this is used to season the cranberry sauce.
- egg– this helps bind the shortbread cookie batter.
- vanilla– this nicely seasons the cookie.
- almond flour– make sure to use blanched almond flour because it is more refined in texture.
- coconut sugar– this sugar is considered Paleo and has a lower glycemic index than other sugars.
- baking soda– this is used to help the shortbread rise.
- cinnamon– this seasons the cookie and the cranberry sauce.
See recipe card below for a full list of ingredients and measurements.
Step by step instructions
Step 1: Make the cranberry sauce.
To do so you need to add cranberries, maple syrup and water to a pan and cook them for 15 minutes.
Step 2: Make the shortbread.
To do this, you mix the oil, lemon juice, large egg, and vanilla in a food processor and mix. Then add the almond flour, coconut sugar, cinnamon, and baking soda to the food processor and mix again until a dough forms.
Then push the dough into a pan, and bake for 20 minutes. Add the cranberry sauce then cook for 10 more minutes.
Expert tips
- To store: cover and keep these bars in the fridge for 3-4 days.
- To serve: you can serve as is OR top with some whipped cream or ice-cream.
Other healthier cookie recipes you may enjoy:
The Coconut Flour Cookies by Wholesome Yum. Shortbread and chocolate? Yes please! These cookies look super yummy.
These Paleo Snickerdoodles. They are soft pillowly cookies full of cinnamon flavor.
❤️ Also, check out my favorite Thanksgiving recipes here! ❤️
Did you try this recipe? Please leave me a ⭐ review below!
Gluten-free Cranberry Sauce Bars
Ingredients
- 12 ounces fresh cranberries
- 1/3 cup maple syrup
- ½ cup water
- 2 Tbs olive oil
- 1 Tbs lemon juice
- 1 large egg
- 1 tsp vanilla
- 1 1/2 cups almond flour
- 1/3 cup coconut sugar
- ¾ tsp cinnamon
- ¼ tsp baking soda
Instructions
- Preheat the oven to 350 degrees F. Cover an 8 x 8 inch pan with parchment paper.
- Then make the cranberry sauce. Add the cranberries, maple syrup and water to a sauce pan and cook for 15 minutes over medium heat, until the cranberries have popped, and the mixture is thick. Set the cranberry sauce aside.
- Next make the bar mixture/dough. Put the olive oil, lemon juice, large egg, and vanilla into a food processor and beat until well mixed. Then add the almond flour, coconut sugar, cinnamon, and baking soda to the food processor and mix again. Mix until the mixture forms into a thick dough.
- Push the dough into the pan, trying to make an even layer. It helps to wet your hands so that the dough doesn’t stick to you.
- Cook the bar mixture/ dough for 20 mins. Remove the pan from the oven and top the bars with the cranberry sauce, making sure the cranberry sauce is spread in an even layer. Cook for 10 more minutes.
- Cool completely in the pan prior to cutting into the bars. Lift the bars out of the pan using parchment paper. Cut into squares before serving; can be cut into 9 or 12 squares, depending on the size you want.
Notes
- To store: cover and keep these bars in the fridge for 3-4 days.
- To serve: you can serve as is OR top with some whipped cream or ice-cream.
Nutrition
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27 Comments on “Gluten-free Cranberry Sauce Bars”
My kids will love these! Pinning!
I can’t believe these are GF, Paleo and dairy free! I’m sold! Question – do I have to use coconut sugar or can I use regular sugar?
You can use regular sugar if you don’t mind it no longer being Paleo 🙂 It should work just fine!
We are not fan of cranberry sauce.. but in a form of sweet?.. why not.. İ should give a try..
I wish more in my family liked cranberry sauce. Well, I do and I would make these treats for myself! It is always great to find recipes that everyone can enjoy.
A gluten-free and sugar-free dessert! 🙂 I am making the base definitely …I am yet to try a cranberry sauce topping. I am sure these taste delicious!
Thanks for sharing 🙂
The base would work with a variety of jams. I kind of want to try that out myself 🙂
I have seen these cranberry bars all over the internet and just had to stop by to tell you how delicious they look! My sister and I have a thing for cranberry sauce and we love to use it in a variety of recipes throughout the baking season. Can’t wait to share this one with her!
Awesome!! Let me know if you guys try them 🙂
Thanks for the recipe, I will try it out soon.
Let me know how it turns out for you!
Umm… YUM! I usually don’t like cranberry sauce because I find it too sweet for dinner, but turning it into a dessert? Genius!
I couldn’t agree more 😛
This will be perfect for my leftover cranberry sauce!
NOM 🙂 🙂
I love cranberries and there always seem to be leftovers and what a great way to use them up!
Perfect use for leftovers!
I happen to love cranberry sauce. Always make my own. It can be used in so many ways….like these delicious bars. This would be great with my afternoon latte.
Ohhh yum! Yes it would! 🙂
I’m not big on sweets, but I do love cranberries! The tart finish wins me over every time!
Yes, I love the tart and sourness of the cranberries!
Hi can i use frozen cranberries
Since you can make cranberry sauce from frozen cranberries just the same as raw, then I don’t see why not! 🙂
Ummm ok. This is brilliant! I don’t really care for cranberry sauce alongside savory Thanksgiving dinner, but I love the idea of using it for a dessert!
It’s waaaaay better as a dessert 🙂
Not many thanksgiving desserts outside of pie. These were delicious and would be good year round. Plus cranberries, two dozen antioxidant phytonutrients. Not bad while having dessert. They make poptarts look like bars of cardboard with a past of chemical fruit (which I’m pretty sure poptarts actually are lol). Thanks!
I totally agree! These are a much healthier option, without any chemicals or preservatives.