Cranberry Chocolate Chip Cookie Bars (Grain-Free, Dairy-Free)

Overhead view of Cranberry Chocolate Chip Cookie Bars cut into squares next to cranberries and chocolate chips.

5 from 20 reviews

Cranberry Chocolate Chip Cookie Bars are soft and chewy with tart cranberries, sweet orange and rich dark chocolate. They’re made with almond flour, almond butter and coconut oil, so they’re grain-free and dairy-free.




  1. Pre-heat oven to 375F and line a 9-inch square pan with parchment paper.
  2. In a large bowl, cream together the sugar, almond butter and coconut oil using an electric mixer.
  3. Beat in one egg at a time, orange zest and vanilla. Set aside.
  4. In a small bowl, whisk together the almond and coconut flours, baking soda and salt. Add the dry ingredients to the wet mixture, and mix on medium-speed until combined.
  5. Fold in the cranberries and chocolate chips.
  6. Spread the dough out into the prepared pan and bake for 23-26 minutes, or until the edges pull away and the top is brown.
  7. Remove from oven and let cool in pan before cutting into squares. Store in an airtight container at room temperature and enjoy within 2-3 days, or freeze for up to 3 months.


  1. Your coconut oil should be very soft, but not melted. You want it to cream together with the sugar and almond butter easily.
  2. Ensure your cold ingredients are brought to room temperature. If they are still cold, they may cause the coconut oil to harden.
  3. If you like your cookies on the softer side, bake for 23-24 minutes. If you like your cookies firmer, bake for 25-26 minutes. They will also firm up in the pan as they cool.
  4. You can also use an 8-inch square pan for a thicker cookie. Just increase your bake time by a few minutes.

Keywords: almond flour cookies, cranberry cookies, chocolate chip bars