These berry-filled bar cookies are a healthier, more wholesome version of the popular snack cookie many enjoy as kids, incorporating whole wheat, wheat bran, applesauce and a filling made from raspberries and blackberries. With a splash of tangy orange juice, these treats are a deliciously sweet on-the-go snack.

Prep time: 0 min

Cook time: 180 min

Total time: 180 min

Homemade Double-Berry Filled Bars
Copyright Recipe © 2015 Woodland Foods


Makes 20 bars


  1. Whisk together flours, wheat bran, salt, baking soda and cinnamon in medium mixing bowl; set aside.

  2. Combine brown sugar and lemon zest in bowl of stand mixer fitted with paddle attachment. Mix on medium speed until combined. Add butter, and beat until fluffy. Add egg and vanilla extract, and beat until light and smooth.

  3. Reduce mixer speed to low, and add roughly one-third of dry mixture, followed by roughly one-third of 1/4 cup applesauce, mixing until incorporated. Repeat twice more, stopping mixer and scraping down bowl with rubber spatula between additions.

  4. Divide dough into two equal amounts, and wrap each in plastic wrap. Refrigerate until firm, at least 2 hours.

  5. While dough chills, prepare filling. Place dried berries in bowl and cover with boiling water. Let sit 10 minutes, until softened.

  6. Drain and transfer berries to bowl of food processor. Add remaining 1/4 cup applesauce, honey and orange juice. Pulse until smooth. Scrape down bowl with rubber spatula, and pulse once more. Filling should have jam-like consistency.

  7. Preheat oven to 375°F.

  8. Place one piece of dough between two lightly floured pieces of parchment paper, aiming to create rough 9-1/2 -inch by 11-1/2-inch rectangle of dough, about 1/8-inch thick. Remove top piece of parchment, and trim dough by about 1/2 inch on all sides to make more perfect rectangular shape.

  9. Transfer dough, on bottom piece of parchment, to baking sheet. If dough has gotten too soft at this stage, refrigerate for 20 minutes before continuing.

  10. Cut rectangle in half lengthwise, and spread about 1/4 of filling halfway down each piece of dough, leaving 1/2-inch border on each side. Fold dough over crosswise, pinching along both edges to seal. Repeat this process with remaining chilled dough and filling.

  11. Cut filled dough crosswise into 1-1/2-inch-wide bars, but do not separate bars until after baking. Bake until golden brown, about 20 minutes. Cool completely on parchment sheets on wire cooling racks before removing parchment and separating bars.