These soft and sweet cinnamon sugar snickerdoodle blondies are so completely delicious, you will never believe the secretly healthy ingredients in the recipe!
Guests of all ages love this unbelievable snickerdoodle blondie recipe.
The homemade blondies can be dairy free, egg free, gluten free, soy free, nut free, sugar free, and vegan. I’ve made and served them so many times, and people who aren’t on any type of special diet love them too!
You may also like this Applesauce Cake
Vegan snickerdoodle blondie ingredients
Beans – the recipe works with chickpeas or white beans (such as cannelini, white kidney, or great northern). If you prefer keto bars, try these Keto Candy Bars.
Sweetener – these can be made with regular or brown sugar, coconut or date sugar, or granulated erythritol or xylitol for a sugar free dessert.
I did once try making a batch with stevia, to mixed results. Some testers liked them, while others did not. So go that route at your own risk.
Fat source – try almond butter, cashew butter, coconut butter, macadamia nut butter, sunflower butter for nut free, vegetable or coconut oil. As with the aforementioned stevia recipe, my trials with fat free blondies using an equal amount of applesauce or mashed banana were met with mixed results.
Also try these Vegan Snickerdoodles
How to make the snickerdoodle blondies
If you’re using canned beans, be sure to rinse and drain them very well.
(Use the drained liquid to make Vegan Marshmallow Fluff!)
Preheat the oven to 350 degrees Fahrenheit, and grease an 8×8 baking pan or line it with parchment paper.
Blend all of the blondie ingredients until it resembles smooth cookie dough. I used and recommend a food processor for best texture and even blending, although some readers say they have used a blender with good results. (If you do have to use a blender, make sure to stop the machine and stir the batter occasionally.)
Smooth the snickerdoodle dough into the prepared baking pan, and place on the oven’s center rack. Bake 28 minutes, the remove from the oven and let cool.
Snickerdoodle bar storage tips
I like to store leftovers in the fridge for freshness, although they can be left out on the counter overnight, loosely covered so some of the moisture can escape.
The bars are also fine to leave out unrefrigerated at a party or event.
After three or four days, freeze any remaining leftovers for up to three months in an airtight container, with wax paper or parchment paper in between each layer of bars so they do not stick together. Thaw before eating.
Frosting the snickerdoodle blondies
These snickerdoodle blondies are perfectly sweet on their own and do not need any frosting. I chose to ice them mostly so they’d be more visually appealing!
However, you definitely can frost the snickerdoodle bars if you wish, with powdered sugar, store bought vanilla frosting, or melted coconut butter.
Or use the following cream cheese icing recipe: Whip 8 ounces of packaged or homemade cream cheese or Vegan Cream Cheese with 4 ounces of butter or vegan butter, 2 cups of powdered sugar, and 1 teaspoon of pure vanilla extract. Sprinkle cinnamon sugar over top if desired.
Above, watch the snickerdoodle blondie step-by-step recipe video
Snickerdoodle Blondies
Ingredients
- 1 can chickpeas or white beans, or 1 1/2 cups cooked
- 2 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp each: salt and baking soda
- 3/4 cup granulated sugar of choice (Substitutions are listed above)
- 3 tbsp almond or cashew butter, or coconut oil
- 1 1/2 tsp pure vanilla extract
- 1/4 cup quick oats, flaxmeal, or almond flour
- optional handful chopped walnuts, raisins, etc.
- optional frosting (recipe above)
Instructions
- Preheat the oven to 350 degrees F. Drain and rinse the chickpeas very well. Blend all ingredients until very smooth in a high quality food processor (see notes above about using a blender). Smooth into a greased or parchment-lined 8-inch pan. Bake 28 minutes – they will look a little underdone when you take them out, because they firm up as they cool. View Nutrition Facts
Video
Notes
More Healthy Cookie Bar Recipes
Chocolate Chip Peanut Butter Bars
Chocolate Oatmeal No Bake Bars
u are so lucky that u can be a blogger 4 a living! THAT would be my dream job!
also, can u maybe do a post about how to be able to turn blogging into your job?
Hey Kasey!
I feel so awkward talking about it! But I will *try* and come up with something in the near future, because I do get a lot of emails/comments asking about it. Maybe a “blogging tips” type post?
love love love! now i dnt know which ones to make first?! GAH!
my dream job at the moment is to be some sort of fitness instructor/sports dietician and to start up a business!!!!! im SO MADE to be a business woman!
Do you know if regular cane sugar would work in the blondie recipe? I have molasses too though, so I think I can combine the two to make molasses.
I have a can of chickpeas in the cabinet, and a can of black beans…I just have to decide which ones to try this weekend.
I think you could! The taste would obviously be a little different, but I don’t see why it wouldn’t work! Let me know if you do try it!
Hi Lisa, I don’t bake as much as I used to, so I never keep brown sugar in the house anymore. I just mix sugar and molasses. Rule of thumb for light brown sugar substitute is 1 tablespoon molasses to 1 cup granulated sugar. Hope this helps.
Dream job: astronaut! … personal trainer or to open up a vegan bakery.
Current job: accounting… very different I know 😉
I used to want to be a vet as well, until I was in grade six and had to put my hamster down… yes, I put a hamster down and cried for many weeks to follow…
– Samantha
http://flavorator.blogspot.com/
I made the snickerdoodle pancake recipe the same day you posted it & LOVED them, so looks like I will definitely be making these today too!!
Aw I’m so excited you tried the pancakes!!
My dream job would definitely include baking in some form 🙂 I work at a daycare right now, and some days it drives me crazy, but overall I actually love it!
eating your snickerdoodle pancakes right now :). used truvia packets instead of sugar and they taste swell. definitely think this is a great replacement for pancakes that have all that butter and oil in the recipes!
Did you save me some? No? Darn, I guess I’ll have to make my own ;).
i love cinnamon
I’m sold. I’ll be stopping at the supermarket to pick up soem tinned chickpeas on my way home from work. And speaking of work… I’m an engineering design and drafting technologist; someone who draws blueprints on a computer. It can be interesting, but it’s certainly not my dream job. I’d much rather be an astronaut, a flight navigator (military), or a primary school teacher. I worked really hard to become each of those but none of them panned out, unfortunately.
I’ve always wanted to be an artist and a writer, but I’ve considered a few other careers to go with it. Teacher, archaeologist, health coach, and set designer (I even got a few scholarships in technical theater). I’ve always been very ambitious, but I never see myself having a straight-forward career. Writing and art will always be there, but I like to dabble in different things and I’m sure I’ll go through lots of other side careers throughout my life.