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
Well..I wouldn’t blame the recipe…it is all a matter of personal taste and I just don’t like flax…never said it was a flawed recipe. Thanks for the tips, I will try it the other way.
Oh yes, flax definitely has a strong flavor… hopefully you’ll like the oats better!
I made these yesterday (Canadian Thanksgiving), but I added about 1/4 cup pumpkin, some cloves, and topped them with cream cheese icing (I’m not a vegan). They are delicious! Even better today! Yummmm, I think I may now be addicted to chickpea-based baked goods.
Wow, that sounds SO good! Happy Canadian Thanksgiving, Rachel! 🙂 🙂
I just took these out of the oven and had a taste. Yummy! I used steel cut oats instead of the flax and I love the chewy texture! Thanks so much for sharing the recipe!
I used chia in place of the flax seed because it is also high in omega 3 and I didn’t have any flax seed on hand.
Love those Snickerdoodle photos. Your recipe is exciting – thanks.
Just made these today! I used white beans (Great Northern) instead of garbanzo and sunbutter instead of pb because both of my kids have peanut allergies. I did everything else as the recipe stated and did add about 1/8 tsp of cream of tartar. I baked them in an 11×7 pan for about 35 minutes until a toothpick came out clean. They turned out really gooey (I’m talking mush) and darker than your photo, but my son said they are “very tasty” and a “delicious treat!” Next time I’ll try adding some oats and baking them a bit longer to see if I can un-mush them.
I am so in LOVE with these and I shared them with my “older” neighbors who are on very restricted diets due to health issues. when I told them they were made with chickpeas, they didn’t believe me. In fact, I still think they believe I was lying! I ate one before I took them over and I am in love–everything I make that you’ve created comes out so delicious. THANK YOU for making it so I can have sweets and feel good after I eat them!
Oh how the world goes round. I wrote a blog post 2 nights ago, http://www.onegreenvoice.com, which one of your readers ‘liked’. Went to her blog and ended up reading yours. Been drooling ever since. Just made the snickerdoodle blondies and am beyond impressed that you managed to put beans, flax seed and sunflower seed butter into a dessert recipe that tastes great. My husband, who eats an unrestricted diet, even likes them! My son and I are gluten, dairy, egg and refined-sugar free and I am now so jazzed to try more your recipes.
Thank you!!
Marci
P.S. I used sucanat and reduced the amount a little but next time will reduce it to 1/2 cup.
Aww that makes me so happy! I will definitely have to check out your blog too :).
Just got a taste of these Snickerdoodle blondies right out of the oven (made them in mini-muffin pan) and they were tasty! My fiance tried them (of course I did not reveal the secret ingredient) and he liked them too. He even had a second piece after finding out they had beans. Thanks for the recipe!
These are amazing. I doubled the recipe and put it in a 9 X 13 pan since I didn’t have an 8 X 8, and added more cinnamon; they came out incredible. My mother and my 6 year old brother, also loved them and they are hard to please (especially the 6yo) when it comes to healthier sweets! Thanks!