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
Did you know that you’re on Calorie Count’s 10 Mouthwatering Low-Calorie Desserts? I was reading through the list thinking, “I doubt any of these are as good as Chocolate Covered Katie. I wonder if they know about Choc— Oh look! Chocolate Covered Katie!”
These look and sound amazing! Do you think they’d freeze well?
I haven’t tried, but others have said they do :).
These look awesome! Have you tried replacing the chickpeas with white beans?
Also, for the nutritional information, how many pieces do you cut the blondies into?
Ok, sorry for all the questions… but i made these this morning and they didn’t turn out the best…
I can really taste the beans in them, which is confusing because everyone else says they couldn’t tell a difference… Is it because I used white beans instead of chickpeas? The batter tasted great, but once cooked, it wasn’t very yummy.
Also mine were a lot darker than yours in the picture… Do you know why? I used all the ingredients in the recipe.
Did you make any changes to the recipe? And what food processor did you use?
No, the only thing I changed was using white beans. My food processor is a large Hamilton Beach.
Did you rinse the beans well? They shouldn’t taste like beans at all! The only other thing I can think of is that maybe you got a rancid can of beans?
should the canned beans be unsalted?? or can i just use regular canned beans?
I use regular. But rinse well! and drain.
I made these today, replaced the vanilla with a dash of allspice and nutmeg and added raisins, tasted wonderful!
Sorry, i know this is OVER a year old, but I wanted to say that the science thing, well, all this baking (or no bake-not sure what to call it!) is ALL science! 🙂 It takes alot to even follow the directions properly—and I should know, I NEVER follow directions 😛 >_<
Just made a pan and these are sooo good! I actually didn’t have applesauce so ended up using 4 Tbs peanut butter and oats instead of flax. For sure making these again but I’ll try ground flax. Thanks for the recipe!!
What type of nut butter do you recommend for the snickerdoodle blondies? Almond, pb?
Loved the choc chip blondies 🙂
I like peanut butter, but cashew butter or almond butter would work too. Or even Earth Balance. I usually use Whole Foods brand peanut butter.
Omg too good. I like them even better than the choc chip blondies! I only had enough brown sugar for about 1/2 a cup but they are AMAZING
Hey Katie!
Do you think it I could use this as a base for white chocolate cranberry blondies?? Or maybe use the chocolate chip blondies as a base?? I loooved how the chocolate chip blondies tasted but I guess I just wanted your opinion…! haha
Also, I’m thinking of starting up my own food blog..any advice!? THANKS!!
Sammi