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
We currently don’t own any brown sugar, and every time I tried to make them with stevia, they came out funny. They weren’t HORRIBLE and they didn’t taste like soap, but something was wrong.
When you make them with stevia, how do you usually do it?
‘Cause I love me some snickerdoodles ;D
I personally used very little stevia, but I have NO sweet tooth, and most people would probably think the recipe was awful if they used the amount I used. That’s why I didn’t list it on the blog. If you like the taste of stevia-sweetened baked goods, just use the amount that tastes good to you. It should taste a little too sweet when it’s raw batter.
But if the problem is that you don’t have brown sugar, white sugar works, and other commenters have even said liquid sweeteners work too!
Ok, great! Thank you 🙂
OMGosh I wish these came with a better WARNING like HIGHLY LIKELY YOU WILL EAT THE ENTIRE THING ESPECIALLY IF YOU ARE BY YOURSELF! Good job, Katie! I’m a new fan.
Aww lol :)!
I made these snickerdoodle blondies tonight, though the chickpeas added an odd taste to them and they didn’t become firm for me, yet i’m thinking I could fix this by cooking them a bit longer. I was wondering if pumpkin might be a reasonable substitute for the chickpeas or if there is something different that would be worth a try?
Someone just made the cookie pie using pumpkin and said it worked. If you try it in this recipe, let me know what you think! 🙂
I generally use white beans (navy beans, great northern, etc) rather than chickpeas because of the strong chickpea flavor.
Hello! Just wanted to say that I made these tonight——> 3/4 of the pan is gone.
THANK YOU SO MUCH!!!!!
Aww yay! 🙂 🙂
liquid sweeteners actually work b/c they help to thin the batter out bit which i did last time s soy milk for the choc batch.it works great 😀 😛
I just made these… they’re in the oven now. 🙂 I hope they turn out well!
I just made these, white giant white beans istead of chickpeas. But they were ready after 10 minutes instead of 40!! They smelles great, but I haven’t tried yet, they have to cold a bit 🙁
Hi Katie, I finally made your Snickerdoodle Blondies today! I used coconut oil in place of nut butter, 1/2 cup brown sugar + 1/4 cup Splenda. They taste great! I think I could even reduce either the brown sugar or Splenda next time. Thank you for the healthy recipe.
Hey Amry! Thank YOU for trying them! 🙂 🙂
My dream job? Training whales at Sea World!! LOL But my job as a hairstylist is a lot of fun 😀
Well, I did use Stevia instead of sugar, but I don’t mind the taste of Stevia and I did not use the peanut butter I replaced it with additional apple sauce. The texture seemed correct but I really think it was the flax. Is there a sub for flax that can be used? It is kind of an overpowering flavor, at least for my taste.
Thanks!
I really really think the issue is the fact that you cut out the fat. These blondies are not meant to be fat free. The fat is very important to making them taste good, and I don’t recommend the results if you omit it.
However, you can use quick oats as a replacement for the flax.
OK thanks…I will try it with the oats (I really hate the flax taste 🙂 )and I will add the Peanut Butter back in. Do you think reduced fat peanut butter would be ok?
Honestly, I’ve never tried it so I don’t know what it tastes like! You can experiment, but if the results are bad, please don’t blame the recipe :(.