I’m not too big on partying.
Unless it’s a Holiday Cookie Party! Then I am so ready to party hard.
Today we’re partying it up with a 11 other bloggers and a whole lot of gluten free vegan cookie recipes! I’m so excited to be a part of this incredible group of bloggers and to be able to bring all your holiday cookie dreams come true.
Cookies for you! And you! and YOU! Cookies for everyone!
Don’t mind me, I think I’m a little high on cookie excitement.
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?!
For my first attempt at these I chopped up the homemade white chocolate and baked it in the bars, but when I took them out of the oven, to my horror all the white chocolate had just disappeared. So a little drizzle action went down instead for the next batch. My drizzling skills need some serious work.
These cookie bars are chewy and a little crumbly. They’ve got a nice spicy gingerbread bite to them, the white chocolate brings in the sweetness, and the dried cranberries add a nice little tart flavour. Spicy, sweet, and tart 👌
They’d also make a sweet little gift! Or if you’re feeling adventurous you could whip up a batch of each of these cookies from the Holiday Cookie Party and make some epic cookie gift boxes! Who wouldn’t love a full box of cookies?! I can think of very few things that would be better than that…
A big thanks to Natalie and Rebecca for organizing!
- 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**
- Heat oven to 350F. Line a 8x8 pan with parchment paper and set aside.
- In a medium sized bowl, combine all dry ingredients and mix to combine.
- In a small bowl, whisk together the pumpkin, almond butter, and molasses. Pour into dry ingredients and stir until fully combined.
- Gently fold in the dried cranberries.
- Transfer into the pan and spread evenly.
- Bake for 12-15 minutes or until edges are golden. The middle should still be a bit soft.
- Remove from oven and let cool before cutting into 9-12 bars.
- 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.
* To make oat flour, blend oats until they reach a flour consistency. Use gluten free if needed.
** I used this homemade white chocolate recipe and poured into a small container to set.