Gluten-Free Copycat Starbucks Bliss Bars

Easily make my Gluten-Free Copycat Starbucks Bliss Bars Recipe that tastes even better than the Starbucks version. This Starbucks copycat recipe is made healthier and gluten-free with almond flour, oat flour, cashew butter, coconut sugar, organic powdered cane sugar, and coconut oil. They’re topped with a sweet cream cheese frosting with a bright touch of…

Gluten-Free Copycat Starbucks Bliss Bars on a cutting board.

Easily make my Gluten-Free Copycat Starbucks Bliss Bars Recipe that tastes even better than the Starbucks version. This Starbucks copycat recipe is made healthier and gluten-free with almond flour, oat flour, cashew butter, coconut sugar, organic powdered cane sugar, and coconut oil. They’re topped with a sweet cream cheese frosting with a bright touch of orange zest and a drizzle of white chocolate. 

These Starbucks cranberry bliss bars are the perfect holiday gift or treat to be enjoyed during the holiday season or any time of the year. My family loves these chewy blondies even better than the original, and they can also be made vegan and dairy-free to accommodate all your party guests.

YouTube video

Why You’ll Love This Gluten-Free Cranberry Bliss Bar Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Comparison of Starbucks and Gentle Tummy Bliss Bars.

Ingredients & Substitutions

Here is everything you need to make the best-tasting gluten-free copycat Starbucks bliss bars:

Cashew Butter: You can substitute with almond butter, sunflower seed butter, peanut butter, unsalted butter, or dairy-free butter.

Maple Syrup: Replace with agave nectar, honey, or brown rice syrup.

Coconut Sugar: You can use brown sugar, maple sugar, or date sugar.

Almond Flour: You can use all oat flour instead.

Oat Flour: You can replace it with almond flour instead.

Orange Extract: You can omit or replace it with lemon juice for a delicious citrus flavor.

Egg: Substitute with 1 flax egg. Combine 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it sit for a few minutes until it thickens).

Ground Ginger: You can omit or replace it with freshly grated ginger.

White Chocolate Chips: Use dairy-free white chocolate chips if you need them to be vegan.

Cream Cheese: Substitute dairy-free cream cheese for a vegan option or Greek yogurt.

Organic Powdered Sugar: You can use powdered coconut sugar or powdered erythritol, or make your own by blending regular sugar in a food processor until powdered.

Dried Cranberries: You can omit or replace them with raisins or any other dried fruit.

Gluten-Free Copycat Starbucks Bliss Bars on a cutting board.

How to Make My Copycat Starbucks Cranberry Bliss Bars Recipe

Step 1: Make the Bar Dough

Preheat your oven to 350°F (175°C). Grease or line a baking pan with parchment paper.

In a large mixing bowl, combine the wet ingredients, including cashew butter, maple syrup, coconut sugar, vanilla extract, orange zest, and orange extract. Using a hand mixer or electric mixer, mix until well combined. Add the egg and mix until incorporated.

Add to your large bowl the dry ingredients, including almond flour, oat flour, baking powder, cinnamon, ginger extract, and salt.

Mix until a thick, sticky batter forms.

Fold in dried cranberries and white chocolate chips into the batter.

Mixing cranberry bliss bar dough.

Step 2: Spread and Bake the Bars

Line an 8×8″ baking pan with parchment paper. Lightly spray with non-stick cooking spray. Using a spatula, spread the batter evenly into the prepared baking pan. You may need to push down on the parchment paper with your fingers to hold it in place while you spread the dough.

Bake 12-14 minutes or until the edges are light golden brown.

Place the pan on a cooling rack and allow the bars to cool. For best results remove the bars on the parchment paper and place them in the fridge or freezer to cool completely before frosting.

Spreading bar dough in a baking pan.

Step 3: Make the Cream Cheese Frosting

In a medium bowl, beat the cream cheese, vanilla extract, and a pinch of salt until smooth and creamy. Add the powdered sugar and mix until smooth.

Melt 1/4 cup white chocolate chips in the microwave in 25-second intervals, stirring in between, until smooth and melted.

Add the melted white chocolate to the cream cheese mixture. Hold back about 1 tablespoon of melted chocolate. Mix the frosting until well combined.

Mixing cream cheese frosting.

Step 4: Assemble the Bars

Once the bars are completely cooled, spread the cream cheese frosting evenly over the top. Sprinkle additional dried cranberries or grated orange zest on top for decoration.

Add 1/2 teaspoon coconut oil to the remaining melted white chocolate. If the chocolate has hardened, heat the bowl in the microwave for 15 seconds to melt the chocolate and the coconut oil. Stir until well combined and drizzle over the top of the bars.

Refrigerate the bars for at least 1-2 hours to allow the frosting to set. Then cut and enjoy!

Drizzling white chocolate on bars.
Gluten-Free Copycat Starbucks Bliss Bars on a cutting board.

Gluten-Free Cranberry Bliss Bars Recipe Notes

Parchment Paper Lining: It’s not required, but lining your 8×8″ pan with parchment paper will make it much easier to remove the bars from the pan.

Oat Flour: You can blend your own oat flour in your upright blender or Nutribullet using quick or old-fashioned oats. Simply add several cups of flour and blend.

Dough Consistency: The dough will be sticky. This allows for moist bars.

Cream Cheese Frosting: Adding the melted chocolate to the frosting will help it become more firm once chilled and set. 

White Chocolate Drizzle: Adding the coconut oil to the white chocolate before drizzling will soften the white chocolate once it sets so that it doesn’t crack when you cut the bars.

Refrigeration: Due to the cream cheese frosting, it’s recommended to store these bars in the refrigerator to maintain freshness and prevent the frosting from softening.

Airtight Container: Place the white chocolate cranberry bars in an airtight container to protect them from odors and maintain their texture. This will also help prevent the bars from drying out.

Layering: If stacking multiple layers of bars in the container, separate each layer with parchment paper to prevent sticking and maintain the appearance of the frosting.

Frosting Protection: If stacking the gluten free cranberry bliss bars, place a sheet of parchment paper or plastic wrap between layers to prevent the cream cheese frosting from sticking to the top of the bars above.

Freezing: While the bars can be frozen, it’s advisable to freeze them without the frosting. Wrap each bar individually in plastic wrap and place them in a freezer-safe container. Add the frosting after thawing to maintain its creamy texture.

Thawing: If frozen, allow the bars to thaw in the refrigerator for a few hours before serving. This will help them retain their moisture and prevent any condensation on the frosting.

Can I make these homemade cranberry bliss bars without gluten-free flours?
The recipe is specifically designed to be gluten-free using almond and oat flours. However, you can experiment with alternative flours if you don’t have gluten restrictions, but the texture and taste may vary.

Can I use a different nut butter?
Yes, you can substitute cashew butter with almond butter, sunflower seed butter, or peanut butter based on your preference or dietary requirements.

How do I make these famous cranberry bliss bars vegan?
To make the bars vegan, replace the egg with a flaxseed egg or another egg substitute. Also, choose dairy-free options for the cream cheese and white chocolate chips in the frosting.

Can I make these bars ahead of time?
Yes, you can make the bars ahead of time. Refrigerate them for 1-2 hours after frosting to allow it to set. Store in the refrigerator until ready to serve.

Can I use different dried fruits or nuts instead of Craisins?
Absolutely! Feel free to customize the recipe by using your favorite dried fruits or nuts, such as almonds, walnuts, or dried blueberries.

Do you love cranberries? Here are a few more of my cranberry recipes I recommend:

Gluten-Free Copycat Starbucks Bliss Bars on a cutting board.

Gluten-Free Copycat Starbucks Bliss Bars Recipe

Gluten-Free diet-friendly recipe
Easily make my Gluten-Free Copycat Starbucks Bliss Bars Recipe that tastes even better than the original. They're made healthier with almond flour, oat flour, cashew butter, coconut sugar, organic powdered cane sugar, and coconut oil. They're topped with a sweet cream cheese frosting with a bright touch of orange zest and a drizzle of white chocolate. 
5 from 3 votes
Servings 16
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes

Ingredients
  

Bliss Bars:

  • 1/2 cup cashew butter
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1/8 teaspoon orange extract
  • 1 egg
  • 1 cup almond flour
  • 1/2 cup oat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup dried cranberries (mixed in bars)
  • 1/4 cup white chocolate chips (mixed in bars)

Cream Cheese Frosting:

  • 8 oz cream cheese
  • 1/2 cup organic powdered sugar
  • 1/2 teaspoon vanilla extract
  • pinch salt
  • 1/4 cup white chocolate chips (melted and mixed in frosting and drizzled on top)
  • 1/2 cup dried cranberries (sprinkled on top)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease or line a baking pan with parchment paper.
    In a large mixing bowl, combine the wet ingredients, including cashew butter, maple syrup, coconut sugar, vanilla extract, orange zest, and orange extract. Using a hand mixer or electric mixer, mix until well combined. Add the egg and mix until incorporated.
    Add to your large bowl the dry ingredients, including almond flour, oat flour, baking powder, cinnamon, ginger extract, and salt.
    Mix until a thick, sticky batter forms.
    Fold in dried cranberries and white chocolate chips into the batter.
  • Line an 8×8" baking pan with parchment paper. Lightly spray with non-stick cooking spray. Using a spatula, spread the batter evenly into the prepared baking pan. You may need to push down on the parchment paper with your fingers to hold it in place while you spread the dough.
    Bake 12-14 minutes or until the edges are light golden brown.
    Place the pan on a cooling rack and allow the bars to cool. For best results remove the bars on the parchment paper and place them in the fridge or freezer to cool completely before frosting.
  • In a medium bowl, beat the cream cheese, vanilla extract, and a pinch of salt until smooth and creamy. Add the powdered sugar and mix until smooth.
    Melt 1/4 cup white chocolate chips in the microwave in 25-second intervals, stirring in between, until smooth and melted.
    Add the melted white chocolate to the cream cheese mixture. Hold back about 1 tablespoon of melted chocolate. Mix the frosting until well combined.
  • Once the bars are completely cooled, spread the cream cheese frosting evenly over the top. Sprinkle additional dried cranberries or grated orange zest on top for decoration.
    Add 1/2 teaspoon coconut oil to the remaining melted white chocolate. If the chocolate has hardened, heat the bowl in the microwave for 15 seconds to melt the chocolate and the coconut oil. Stir until well combined and drizzle over the top of the bars.
    Refrigerate the bars for at least 1-2 hours to allow the frosting to set. Then cut and enjoy!

Video

YouTube video

Notes

Parchment Paper Lining: It’s not required, but lining your 8×8″ pan with parchment paper will make it much easier to remove the bars from the pan.
Oat Flour: You can blend your own oat flour in your upright blender or Nutribullet using quick or old-fashioned oats. Add several cups of oats and blend.
Dough Consistency: The dough will be sticky. This allows for moist bars.
Cream Cheese Frosting: Adding the melted chocolate to the frosting will help it become more firm once chilled and set. 
White Chocolate Drizzle: Adding the coconut oil to the white chocolate before drizzling will soften the white chocolate once it sets so that it doesn’t crack when you cut the bars.

Nutrition

Calories: 221kcalCarbohydrates: 19gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 26mgSodium: 111mgPotassium: 112mgFiber: 1gSugar: 12gVitamin A: 209IUVitamin C: 1mgCalcium: 61mgIron: 1mg
Keyword almond butter, almond flour, chocolate chips, cookie dough, cottage cheese, maple syrup, oat flour, protein powder, almond flour, cranberries, cream cheese frosting, healthier, Starbucks copycat
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂
5 from 3 votes (3 ratings without comment)

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5 from 3 votes (3 ratings without comment)

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