Feel free to use coconut sugar in place of the brown sugar. This will make the bars a little less sweet.

How to Make Gluten-Free Cranberry Bars

Use 1-to-1 gluten-free flour and gluten-free rolled oats.

How To Store Leftover Cranberry Bars

Store leftovers in an airtight container in the refrigerator for up to five days.

These delicious cranberry bars are easy to make and the perfect dessert for either Thanksgiving or Christmas!

Scale

Crust/Topping Mix:

Filling:

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Preheat oven to 375 degrees F. Line a 9×13 baking pan with parchment, ensuring their flap folded over the sides for easy removal. Spray bottom of pan with olive oil or your favorite non-stick.
In a large bowl whisk together 1/2 cup brown sugar, cane sugar, all purpose flour, rolled oats, ground flax and salt. Set aside.
In a small bowl, whisk together the egg and vanilla extract. Pour into flour mixture and stir to combine.
Add butter to flour mixture and cut into flour with a fork.
Pour a little more than half of the flour mixture into the prepared baking pan. Spread out evenly and press down firmly with your hands/fingertips to create the crust. Set aside.
Filling: In a medium bowl combine cornstarch and cane sugar. Add orange zest, orange juice and vanilla extract. Stir to combine. Add cranberries and gently combine. Pour cranberries into the pan and spread out evenly.
Take the remaining half of the flour mixture and add 3 tablespoons brown sugar. Use a fork to combine. Crumble the mixture evenly over the top of the cranberries.
Place in the oven, middle rack, 40-45 minutes or until the top starts to become golden brown.
Remove and let cool completely before cutting into squares.

Brown Sugar: you can use coconut sugar in place of brown sugar, if you prefer, it will be a bit less sweet.
Gluten-Free: to make this gluten-free use 1-to-1 gluten-free flour and gluten-free rolled oats.
Dairy-Free: to make this dairy-free use a plant-based butter.
Storage: Store covered in the refrigerator for up to 5 days.