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
my blondies are in the oven right now!
Katie- do you ever use PB2? I did 2 tablespoons of the PB2 + 1 tablespoon applesauce instead of the 3T nut butter. i also used 1/2 cup brown sugar and 1/4 cup truvia. those changes brought the total calories per piece (16 servings) to 56.6.
THANK YOU for your wonderful recipes.
I love real peanut butter so much that it took me awhile to even buy a jar of the powdered stuff… but I know a lot of my readers would like more pb2 recipes. I’m working on a 1-minute peanut butter cake with it :).
Congrats on having your recipe featured in Shape! I just tried this recipe and it is great! I tried your chocolate cookie pie one as well, I did that one with white beans and this one with the chickpeas. I must say the chickpeas are much much better. I wasn’t sure about the other recipe, it was good but also have a grittiness to it which I assume was the cellulose sp? in the white beans, now I know to only use chickpeas because it is far superior. I will go back and do the chocolate chip cookie pie with them and I’m sure the results will be fabulous! I love your blog, and your creative methods!
Is there a way I can make this without use of a food processor??
If you must, maybe try doing it in batches… but I really can’t vouch for the results because I didn’t have success with a blender.
I finally made this and it was delicious! It had a hint of PB taste which was really good, but the place I brought it apparently didn’t allow nuts… LOL. Forgot nut butter counts. But no one was harmed in the making of this baked good 🙂
So, I didn’t read all of the comments, but the recipe says blend until smooth. I noticed some of your recipes insist on food processing. So I CAN use the blender for these? I have a food processer, but it’s TINY ;-). Thanks!
I wouldn’t 🙁
If you must, maybe try doing it in batches?
I am not sure about the calorie count for the Snicker Doodle Blondies. The brown sugar alone is 622 calories. I even used light peanut butter.
I figured it at 10 servings making it 144 calories a serving.
They are delicious but I wonder how I can use less brown sugar without it tasting ‘diet’.
Do you ever use Agave nectar? I love it but haven’t used it it baking.
Katie says she has calculated the nutrition info for 20 pieces, maybe that’s why your calorie count is different.
mmmm….I just made these for the first time. so delicious!!
I didn’t add as much sugar. a little less than 1/2 cup and they turned out perfect. I spread a bit of vegan cream cheese on top, and they became that much better!!
thanks!
I have the exact same tastebuds as you as I usually like my things less sweet. I typically leave out the sugar! is here any possibilities of you passing me the recipe for the stevia-sweetened version? 🙂 🙂 I love all your recipes!
You are such a GENIUS!!!!!!
Hey Katie! I’ve noticed that on a lot of your recipes you use dates to make sugar-free desserts, would it work to replace some of the sugar in this recipe with dates or would that be weird? I don’t understand the science of baking so I’m afraid to try it and create some horrible disaster
I just made these-oh so good! i avoid processed sugars, so i substituted 1/4 cup of maple syrup and a couple tbsp of date sugar and it turned out wonderfully 🙂