Healthy Copycat Cranberry Bliss Bars

• Vegetarian
• Gluten free

• Produce

  • 5/8 cup Cranberry, fresh whole
  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3/4 tsp Vanilla creme stevia

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 cup Coconut sugar
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract
  • 1 cup Whole wheat flour or gluten-free* flour, white

• Oils & Vinegars

  • 2 tbsp Butter or coconut oil, unsalted

• Dairy

  • 1/3 cup Greek yogurt, plain nonfat
  • 1/3 cup Greek yogurt cream cheese

Found on amyshealthybaking.com

Description

Ingredients

• 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

Directions

• Preheat the oven to 350°F. Line an 8”-square pan with foil, and coat with cooking spray.
• 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.
• 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.
• 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.