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bitten vegan cranberry bliss bars

Unbelievably Vegan Cranberry Bliss Bars (Starbucks Copycat Recipe)

  • Author: Britt Berlin
  • Prep Time: 15
  • Cooling time: 60
  • Cook Time: 30
  • Total Time: 1 hour 45 minutes
  • Yield: 18 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These deliciously chewy and soft vegan cranberry bliss bars taste just like the Starbucks version- and are unbelievably dairy free, no eggs, and vegan! Skip the line and make these at home for a fun holiday dessert or mid morning treat!


Units Scale
  • 2 1/2 cups (315 g) all purpose flour*
  • 1 1/2 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/8 tsp sea salt
  • 1 cup (226 g) unsalted vegan butter, room temperature
  • 1 1/3 cups (275 g) organic brown sugar
  • 1/2 cup (140 g) dairy free yogurt, room temperature*
  • 1 tsp vanilla extract
  • 1 tsp orange juice
  • 3/4 cup vegan white chocolate chips
  • 3/4 cup dried cranberries
  • 1/2 batch vegan cream cheese frosting
  • 1/4 cup dried cranberries, chopped
  • 1 tbsp orange zest
  • 1/4 cup melted vegan white chocolate chips


  1. Prep: Line a 10×13″ jelly roll pan or baking sheet with walls with parchment paper. Measure out all ingredients. Preheat the oven to 350F.
  2. Whisk the dry ingredients: In a medium bowl, whisk together the flour, ginger, baking powder, and sea salt. Set aside.
  3. Make the batter: In a large bowl with a hand mixer or a stand mixer with paddle attachment, cream together the vegan butter and sugar until light and fluffy, about 3 minutes. Then add in the yogurt, vanilla extract, and orange juice. Mix together again until combined. Then fold in the dry ingredients using a silicone spatula, just until mixed- be careful not to over mix!
  4. Fold in cranberries and white chocolate chips: Add in the cranberries and white chocolate chips, and fold just until evenly mixed.
  5. Bake: Spread the cookie dough batter in the jelly roll pan until the edges of the pan. Place the pan into the oven to bake for 27-30 minutes, or until the edges are just lightly golden brown. Remove the cranberry bliss bars from the oven and let cool completely in the pan. Do not remove the cranberry bliss bars from the pan yet! I will tell you!
  6. Once the bars are FULLY COOLED, make the frosting: Follow the instructions for making the vegan cream cheese frosting. Only frost the cranberry bliss bars (still in the pan) once there is absolutely no heat coming from the bars! Spread the frosting to the edges, and top with the additional dried cranberries and orange zest.
  7. Chill: Place the cranberry bliss bars, still in the pan, into the freezer to chill and harden the frosting for 15-20 minutes.
  8. Slice: Remove the vegan cranberry bliss bars from the freezer, and carefully transfer the bars from the parchment paper to a cutting board or table. Slice the bars into 9 large rectangles, then slice each rectangle diagonally (see photos in post).
  9. Drizzle and enjoy! Drizzle with the extra vegan melted white chocolate, and enjoy! Store any leftovers in an airtight container and in the refrigerator for up to 5 days, or in the freezer for up to 3 months.


Gluten free: Swap in King Arthur measure-for-measure gluten free flour for gluten free.

Yogurt: You can swap in an equal amount of applesauce or ground flax seed “eggs.” However, yogurt yields the best result.

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