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.
INGREDIENTS
- 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*
INSTRUCTIONS
- 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.
- Enjoy!
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