For the Blondie Cookie Bottom

1. Preheat your oven to 350 degrees.
2. Whisk together flours, starches, xanthan gum, baking powder, and salt together.
3. In a medium saucepan, melt butter and brown sugar, whisk on medium-low heat. Allow to sit to cool for 5-10 minutes.
4. Add the Ener-G egg replacer and vanilla into the brown sugar butter mix.
5. Fold the dry ingredients into the butter mix.
6. Fold in non-dairy white chocolate chips and dried cranberries.
7. In a 9×13 pan, line with parchment paper and then pour batter inside. Bake for 30-35 minutes or until slightly browned (the cookie base will continue to cook once you take it out of the oven so make sure you don’t let it sit longer in the oven because then it will get too crispy on the inside).
8. Allow to cool just enough so you won’t burn your fingers. Pull parchment paper out of the pan and allow the Blondies to rest on the cooling rack until fully cooled.

For the Frosting

1. With an electric mixer, combine the butter, melted white chocolate and cream cheese until fluffy.
2. Add powdered sugar and completely mix.
3. Fold in vanilla and zest.

Assembly

1. Once the Blondies have cooled, coat with Cream Cheese Frosting.
2. Top with dried cranberries and gently press them down into the frosting.
3. Cut bars into 16 triangles.
4. Frost with melted white chocolate drizzle.