There’s something about cranberry and orange that just tastes like the holidays. Bright, tart, sweet, and cozy all at once—these Cranberry Orange Bars capture everything I love about winter baking, but in a completely gluten free and dairy free treat that everyone can enjoy. Think buttery almond-flour shortbread, a glossy layer of cranberry-orange jam, and a soft almond cookie crumble on top. They’re festive, wholesome, and surprisingly simple to make.
I’ve been craving lighter holiday desserts this year—things that still feel nostalgic but don’t leave you in a sugar coma—and these bars have quickly become my go-to. They feel indulgent without being heavy, and the flavor is incredible. The shortbread base is tender with a subtle hint of vanilla, the cranberry filling brings that classic zing with a hit of fresh orange zest, and the almond cookie topping bakes into the perfect golden crumble. Each bite is sweet, tart, and perfectly balanced.
Cranberry Orange Bars are also the kind of dessert that works for literally any holiday moment: a Thanksgiving dessert alternative, a Christmas cookie platter addition, or something cheerful to bring to a winter potluck. They slice beautifully, store well, and taste even better the next day as the flavors meld together.
Making Cranberry Orange Bars
The shortbread comes together with just a few pantry staples—almond flour, coconut flour, maple syrup, vanilla, and melted coconut oil. You press it into your pan and bake it just long enough to set. While that’s in the oven, the cranberry-orange jam gets stirred together on the stovetop using whole berry cranberry sauce, orange zest, fresh orange juice, and a little cornstarch to thicken. It’s bright, vibrant, and so easy.
The almond cookie topping is the final layer, made from almond butter, almond flour, coconut flour, maple syrup, and a touch of baking powder. It crumbles beautifully over the jam and bakes into a soft, golden cookie topping that ties everything together. Bake the bars in an 8×8 dish until the cookie topping is golden brown. Let the bars cool completely so the layers set, then slice into squares and enjoy the perfect holiday bite.
If you like these, check out my Healthy PB & J bars which are also gluten free, dairy free, and vegan!
Healthy Cranberry Orange Bars
Equipment
- Mixing Bowls
- 8×8 Pan
- Oven
Ingredients
- 2.5 cups almond flour blanched fine and sifted
- 3 tsp coconut flour
- 3 tbsp melted coconut oil
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 14 oz whole berry cranberry sauce
- zest and juice of half an orange
- 1.5 tsp cornstarch
- 1/2 cup almond butter
- 2 tbsp plus 2 tsp maple syrup
- 6 tbsp almond flour
- 1 tbsp coconut flour
- 1 tsp baking powder
Instructions
- Preheat the oven to 350°F and line a 9×9 baking dish with parchment paper. Set aside.
- In a small saucepan mix the whole berry cranberry sauce orange zest orange juice and cornstarch over medium heat. Let it warm and bubble gently while stirring until thickened then set aside.
- In a bowl mix all shortbread ingredients until a crumbly dough forms. Press the dough firmly into the lined baking dish and bake for 12 minutes.
- Remove from the oven and spread the cranberry orange jam evenly over the shortbread layer.
- In another bowl mix the almond cookie topping ingredients until a firm dough forms adding a little more coconut flour if it feels too soft. Crumble the dough evenly over the jam layer.
- Bake for 14 to 16 minutes or until the topping is lightly golden and set.
- Let cool completely before slicing into bars. Store leftovers in an airtight container in the fridge for up to four days.
