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
I just got these to the oven….I did some changes, I cutted down the sugar by using some pitted dates and a bit more of the apple sauce, then I used little more cinnamon and skipped the vanilla (I´m out of it, hah). And instead of chickpeas I used regular white beans…Was there anything else…Oh yeah, instead of nut butter I used tahini! But basicly it is kind of a nut butter, a seed butter at least. I´ll let you know how they turn out!
Oh yeah…..Amazing. I took these to school not telling they were healthy versions and you know what? Nobody believed me when I told they were made of beans! Only ones who didn´t like them were people who don´t like cinnamon so…..THANK YOU.
omg they’re in the oven… hurry up hurry up hurry up!!! (not going to lie ate quite a lot of the batter)
I use Stevia in every recipe I’ve used of yours, I love it,(although I’m used to the taste of Stevia..) But not one has said a word about the taste! :]
Hi Katie!!
I made these for my Denver based boot camp class as a treat and people were going nuts for them! Everyone has asked for the recipe and couldn’t belive how delicious, moist and HEALTHY they were! Just goes to show that you can have desserts and not completely wreck your diet.
Thank you chocolate covered Katie!!! You ROCK Girl!!
Best Regards,
Gena Hondrogiannis
Facebook: Gena H FluentFitness
I am making these today for the second time 🙂 Though, I have a question. When I blend them in the food processor… Is it supposed to turn into a ball and STAY that way. I kept on blending, expecting it to smooth out on the sides like if you were making a nutt butter, but it stayed the same. You did say blend until smooth, but in what form? XD lol its yummy, though!
It’s supposed to be smooth like cookie dough consistency. I have a big Cuisinart food processor (like 10 cup?). It never stays in a ball…
I just want to say a great big THANK YOU for this recipe not to mention so many of your others as well! I have autistic twin boys who are 6 and there is not a single vegatable they will eat…til now. 🙂 I made the snickerdoodle blondies with oats in place of flax and applesauce in place of the pb, called them cookies and they are eating them up like mad!! 🙂 I am ecstatic with joy!! i expected a gag or some instant regurgitation but nope… they wanted more!! I am now going to buy cases of chickpeas to keep on hand so I can make these often. Plus since they are peanut allergy friendly with the applesauce, i can pack them for their school lunches (they have a girl in their class deathly allergic to peanut anything.) Thanks for doing what you do! 🙂
LOVE this blog. I’ve tried quite a few recipes, but it was my first time doing this one. I made these tonight and used white beans instead of chickpeas….it did not go well. They ended up being not thick enough and it was so liquidy it just boiled and bubbled up in my oven. They don’t seem like they will thicken up, but we’ll see! I’ll have to use chickpeas next time. The dough was good…. 🙂
Hmm… weird. Did you use all the flax or quick oats?
Also, what food processor did you use?
I used flax. Black & Decker 8 cup processor – nothing fancy. I rarely use it except when doing your recipes, or making salsa!
Would it work if i added protein powder to these?
I just made these and wrote a review on my blog! They were amazing! I shared them with my Nutrition Class along with a few other recipes, and these were the overall favorite!
I have these in the oven right now! They’ll be ready when my hubby gets home from work. I told him the name, but not the ingredients…I’ll let you know the results! 🙂
Hubby ate a blondie before I told him what was in it. Here’s how it went…
Him “It tastes like a snickerdoodle.”
Me “It is. Want to know what’s in it?”
Him “Yeah, probably should before I have another one.”
Me “Garbanzo beans.”
Him – with jaw all but touching the floor “What?! No way. It doesn’t taste like beans at all!”
Thanks, Katie!!
LOL! 🙂 🙂