Ingredients

• 1 cup unsalted butter , softened
• 0.75 cups brown sugar
• 0.5 cups white sugar
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2.5 cups gluten-free flour blend , such as Namaste Perfect Flour Blend™
• 1 teaspoon baking soda
• 1 teaspoon salt
• 0.5 teaspoons xanthan gum
• 1 , 8 ounce
• 0.75 cups shredded coconut
• 1 , 16 ounce
• 0.5 cups chopped dried cranberries , or to taste

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch pan.
2. 2 Beat butter, brown sugar, white sugar, eggs, cinnamon, and vanilla extract together in a bowl until smooth.
3. 3 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.
4. 4 Bake in the preheated oven until the edges start to brown, about 23 minutes. Let cool completely, about 30 minutes.
5. 5 Frost with cream cheese frosting and sprinkle with cranberry bits. Cut into 48 triangles.

Nutrition per serving