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
When using quick oats in baking do you cook the oats in water first or just use them dry?
For this recipe, dry.
I love that these recipes are gluten free and aren’t crazy complicated, like many gluten free recipes with 5 different kinds of flour.
I have an employee at work that’s allergic to gluten, MSG, coconut, and tree nuts, so it’s always tough to find something to make for her, and these recipes make it easy as pie.
Just made these, and there were so yummy! Warm and gooey and cinnamon-y! They were so easy to make, too! My family loved them (and has no idea they have beans in them!) Thanks for another great recipe! 🙂
What is a serving size for the blondie? thanks!
I’m confused how you cut them into 20 because that would make them literally bite size or smaller, no? Unless I’m doing something wrong-I cut them into 8 and they weren’t huge at all so I’m now a little worried that I’m consuming a lot more calories than I thought. I used brown sugar splenda but I’m confused to the amount of calories and carbs a piece is if I cut them into 8. They would be more than 2 carbs per piece?!
Sorry for being all annoying-I’ve just been trying to increase my caloric intake but not by too much and it turns out I’ve miscalculated these by a lot more than I thought!
By the way, they taste amazing:)
This is the fourth recipe I’ve made from your site. I keep pinching myself to make sure Im not dreaming! Yummmm!
I love all of your recipes so far but have not made a dessert with beans in them! I will though these look great. In August I started a journey elimintating gluten, dairy and most sugar, even natural sugar. I felt 10 years younger. I’m 32 but had lots of aches and pains that have gotten so much better with a real food diet. Thank you for all of your great ideas!
I am now a stay at home mom of two girls (2 and 4.) I have a degree and worked outside of the home before I had my first little one. I always thought I would stay at home with my kids if The Lord provided that, but I didn’t realize how much it was my dream job. I love it and wouldn’t want to be doing anything else! I have looked for little ways to make extra money, selling crafty things and such, but nothing has really worked out or proved to be worth the time it took. Through that The Lord showed me to be content with job he has for me at home. I love it!
I just made these for my boyfriend and he LOVED them! He finished off the blondies in less than 2 hours. I also topped them with your mint chocolate ice cream! (He loves hot and cold combos.) I am allergic to dairy so I have looovvveeddd your ice cream recipes especially. I have missed my desserts a la mode!
Hi Katie- keep up with the gluten-free goodies. I will be checking in often. Thanks
I love your website. Every chance I get I am browsing your recipes. Thank you!