Ingredients
48
48 servings
- •1 cup unsalted butter, softened
- •¾ cup brown sugar
- •½ cup white sugar
- •2 large eggs
- •1 teaspoon ground cinnamon
- •1 teaspoon vanilla extract
- •2 ½ cups gluten-free flour blend (such as Namaste Perfect Flour Blend™)
- •1 teaspoon baking soda
- •1 teaspoon salt
- •½ teaspoon xanthan gum
- •1 (8 ounce) package white chocolate chips
- •¾ cup shredded coconut
- •1 (16 ounce) container cream cheese frosting
- •½ cup chopped dried cranberries, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch pan.
- Beat butter, brown sugar, white sugar, eggs, cinnamon, and vanilla extract together in a bowl until smooth.
- Stir flour, baking soda, salt, and xanthan gum together in a separate bowl. Stir 1/2 of the flour mixture into the egg mixture; mix well. Stir in remaining flour mixture, along with white chocolate chips and coconut. Mix well. Press into the prepared pan.
- Bake in the preheated oven until the edges start to brown, about 23 minutes. Let cool completely, about 30 minutes.
- Frost with cream cheese frosting and sprinkle with cranberry bits. Cut into 48 triangles.
Nutritional Facts
Per 48 servings
- Calories: 165
- Carbohydrate: 21g
- Fat: 9g
- Fiber: 1g
- Protein: 1g
- Sugar: 14g
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