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’ve been wanting to try your snickerdoodles for a while now but after christmas I was not in the mood for cookies again so when I saw this recipe popping up on pinterest I knew I had to give it a try. What can I say, they taste yummy, gooey indeed but they are still rather warm but I couldn’t help myself. The batter was so, so good too.
I did make some slight changes but I guess nothing that hasn’t been tried so far: I subbed flax meal for 1/2 oatmeal flour and 1/2 spelt flour, I didn’t want to use peanut butter but I didn’t have any other nut butter at home so I used regular vegan butter, I topped them with 1T of brown sugar but used stevia powder according to the packaging equivalent to 100g sugar!
Katie — your blog is changing my LIFE!!! Thank you THANK YOU for posting all these recipes! I’m beside myself with excitement and can’t WAIT to make all the recipes I just printed off! Have you got a book (e or otherwise) where they are all collected? And is there ANY way you’d share the stevia sweetened version of this crazy amazing recipe with me?
I just wanted to let you know I tried out this recipe today! It was awesome! I made the chickpeas from dry kabuli channa (it’s what I had haha!), and I substituted the nut butter for 2 tablespoons PB2, 1/4 a frozen banana, and 2 tablespoons of water. I also realized I didn’t have baking soda, so I just used 1 teaspoon of baking powder for the whole recipe. And then I substituted 1/2 cup splenda and 1 teaspoon molasses for the brown sugar. It turned out great! I’d tried other bean brownie recipes but none of them were as good as this 🙂
How do you make a living from your blog? I can’t imagine the revenue from a few sidebar ads pays the mortgage?
A friend and I are nannies and tried making these today and it was a fail. What do you use to blend the ingredients? We have a Vitamix blender that can blend just about anything but it didn’t work very well.
We put them in the oven but after a few minutes we couldn’t get past the smell and we threw it away. The smell was revolting. 🙁 We’re sitting here with candles burning and the windows open in hopes of getting rid of the lingering smell.
Hmm….you just replied and said the post says to use a food processor. I just read the recipe again and it says blend until smooth. I guess I’m still missing where it says to use a food processor. No biggie. Other people seem to love them!
I had to double the ingredients because my pan was too big, does this mean I need to double the time as well?
I made these for my sister and they didn’t hold together well and didn’t taste like much so I put cream cheese icing and even though we couldn’t hold them they were still delicious!
I see you use a lot of sucunat or brown sugar, I’m just wondering, can I substitute stevia for the sucunat? I try to do most things sugar free
I often do that with many of Katie’s recipes. Just sweeten to taste, and it turns out AMAZING.
These are amazing! such a clever idea to use chickpeas. love your recipes!
I used splenda instead of brown sugar, tasted awesome