These cranberry white chocolate gingerbread cookie bars are a holiday twist on these almond butter cookie bars!

To be honest these caused me a bit of grief because they just aren’t the prettiest, but I decided that these are like the ugly christmas sweaters of cookies and who doesn’t love ugly christmas sweaters.

  • 1 cup oat flour*
  • ½ cup almond meal/flour
  • 2 tbsp coconut sugar
  • ½ tsp baking soda
  • 1 tsp ginger
  • 1 tsp cinnamon
  • ½ tsp cloves
  • ¼ cup pumpkin puree
  • 2 tbsp almond butter
  • 1 tbsp blackstrap molasses
  • handful dried cranberries (preferably unsweetened)
  • ⅛ cup chopped vegan white chocolate*
  1. Heat oven to 350F. Line a 8x8 pan with parchment paper and set aside.
  2. In a medium sized bowl, combine all dry ingredients and mix to combine.
  3. In a small bowl, whisk together the pumpkin, almond butter, and molasses. Pour into dry ingredients and stir until fully combined.
  4. Gently fold in the dried cranberries.
  5. Transfer into the pan and spread evenly.
  6. Bake for 12-15 minutes or until edges are golden. The middle should still be a bit soft.
  7. Remove from oven and let cool before cutting into 9-12 bars.
  8. Once they're completely cooled, melt the white chocolate and drizzle on the bars. Place the bars into the freezer to set the white chocolate.
  9. Enjoy!

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