These easy, gluten-free, paleo Cranberry Orange Bars feature chewy dried cranberries and a bright orange glaze. They stay moist and fluffy, use wholesome ingredients, and deliver a burst of citrus-cranberry flavor — a holiday favorite.
Why you’ll love this recipe
- Made in one bowl for easy prep.
- Uses wholesome, real-food ingredients.
- Gluten-free and paleo-friendly.
- Bright cranberry-orange flavor.
- Ideal for holiday dessert tables and gatherings.
- Moist yet light and fluffy texture.
Ingredients for paleo cranberry orange bars
For the bars:
- Almond flour: provides a light, fluffy texture. Cashew flour can be used as a substitute; other flours will alter the result.
- Coconut flour: more absorbent and acts as a binder.
- Tapioca flour (or arrowroot): essential for the texture.
- Dried cranberries: I have not tested fresh cranberries in this recipe.
- Oranges: juice and zest brighten the bars.
- Maple syrup (or honey): adds natural sweetness and moisture.
- Coconut sugar or another granulated sugar.
- Coconut oil (melted): can substitute vegan or regular butter.
- Egg: yields the best texture; a flax egg can be used (notes below) but results and baking time may vary.
- Vanilla extract.
For the frosting:
- Cashew butter (or almond butter): creates a creamy, lightly nutty glaze.
- Powdered sugar (I used monk fruit powdered sugar; regular powdered sugar is fine if you don’t need refined-sugar-free).
- Fresh orange juice and orange zest for flavor.
How to make cranberry orange bars
- Preheat the oven to 350°F. Grease or line an 8×8-inch baking pan.
- Whisk the dry ingredients together in a large bowl. In a separate bowl, combine the wet ingredients, then pour them into the dry mixture and stir until combined. Fold in the dried cranberries and orange zest.
- Pour the batter into the prepared pan and bake for 30–35 minutes, until the edges are slightly golden and the center is firm. A toothpick inserted into the center should come out clean. Let cool completely before glazing.
- For the frosting, combine the powdered sugar, cashew butter, vanilla, orange juice, and orange zest in a food processor. Blend until smooth, adding 1 tablespoon of milk at a time until you reach the desired consistency. Spread the glaze over the cooled bars and serve.
How to store leftover bars
- To store: Keep bars covered in plastic wrap or in an airtight container at room temperature for up to 3 days. After that, transfer to the refrigerator or freezer for longer storage.
- To freeze: Freeze unfrosted bars for best results. Wrap tightly in plastic, then foil, and place in a reusable bag for up to 3 months. Thaw at room temperature before glazing or serving.
More recipes to try
- Healthy glazed lemon bread
- Snickerdoodle creme pies
- Healthy pecan twix bars
- Vegan caramel pumpkin pecan cheesecake
- Healthy pumpkin s’mores bars
- Starbucks pumpkin cream cheese muffins (healthy, paleo)
Paleo Cranberry Orange Bars
These easy, gluten-free Cranberry Orange Bars combine chewy dried cranberries with a sweet orange glaze for moist, fluffy bars that are perfect for the holidays.
5 from 1 vote
Print Recipe
Pin Recipe
Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 37 mins
Course Dessert, Snack
Cuisine American
Servings 12 bars
Ingredients
Dry ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 5 tbsp coconut flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- pinch of sea salt
- 1/2 cup dried cranberries
Wet ingredients
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/2 cup coconut sugar or monk fruit
- 1/3 cup orange juice
- 3 tbsp orange zest
- 1 egg *can try subbing flax egg. See notes.
- 1/3 cup milk, of choice
- 1 1/2 tsp vanilla extract
Frosting
- 1 1/2 cups powdered sugar *I used monk fruit powdered sugar
- 1/2 tsp vanilla extract
- 3 tbsp freshly squeezed orange juice
- 1/4 cup cashew butter
- 1-2 tbsp milk, as needed
- 1 1/2 tbsp orange zest
Instructions
Loaf
-
Preheat the oven to 350°F. Grease an 8×8-inch baking pan or line it with parchment.
-
In a large bowl, whisk the dry ingredients together. In a separate bowl, whisk the wet ingredients, then combine with the dry and mix until smooth. Fold in the dried cranberries and orange zest.
-
Transfer the batter to the prepared pan and bake 30–35 minutes, until the edges are golden and the center is set. A toothpick should come out clean. Cool completely before frosting.
Frosting
-
Place the powdered sugar, cashew butter, vanilla, orange juice, and orange zest in a food processor. Process until mostly smooth, then add milk one tablespoon at a time until you reach the desired spreading consistency. Frost the cooled bars and serve.
Notes
*Flax egg option: combine 1 tbsp ground flaxseed with 2 1/2 tbsp water and let sit 5–10 minutes until thickened. I haven’t fully tested it here, but it should work as an egg substitute.
Keyword cranberry orange, cranberry orange bars, healthy baking, holiday baking, paleo bars