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
Katie, I just made these! OMG SOOO delicious! Thanks a bunch for such an amazing recipe. you rock!
I’m so excited you tried them!!!
Yum yum yum!! Snickerdoodles always remind me of my 8th grade spanish teacher who fed them to us like we would never eat again. She was the best! These blondies like they would be just as lovely and bring back all those memories.
I don’t have a job. I asked my mom if I should get a summer job and she said “No, you need to focus on your running.” Best mom ever!
Okay so i just made these…and umm I may have used stevia 🙂 ,some maple syrup and raw vegan chocolate protein powder…oh and enough cinnamon to feed a small family..i LOVE that stuff. DUN DUN DUN…they came out awesome 🙂 Tank for being so amazeballs Katie. But really…i read your blog everyday.
Awwww I’m so honored and grateful! 🙂
I’m SO excited I stumbled upon a blog with such great vegan recipes! These look particularly delicious!
Aww Hannah, I’m so glad you found me… and your blog name is so cute!
looks great! I loved the chocolate chip blondies, all gone. 🙁
I feel so lucky to say…I live my dream jobs=healthy chef, baker, private trainer, model. 🙂
My dream job? Dietitian-cookbook author:)
I’m a lawyer at a big firm. Katie, I have a lot of attorney friends, and every single one of them is miserable. EVERY SINGLE ONE. I know that out there, there must be some twenty-something who just loves big law. I’ve not met that person. And the money’s not that good when you factor in the 7 years of loans you need to pay back. People warned me about this, and I didn’t listen….I thought they were just weak, couldn’t handle it. Nope, it really is that heinous. I often daydream about quitting, but with my staggering loans…
You made the right choice, doll!
this is such a creative recipe! On a whim last summer I made black bean brownies not expecting much out of them but they were seriously the most decadent moist brownies ever, and EVERYONE i shared them with LOVE them! I am running out today to buy a can of chickpeas to make a version of these. And I saw the exciting news above in a comment, WOW thats exciting, congrats!!!!!
I hope you love them!!
These look so good! I gotta check my pantry for chick peas!
So do you blog full time or are you still in school? If you do blog full time, when did your blog turn into a career? I’m just curious, but it sounds like the coolest job ever!
My dream job is to bea chef on TV, I’ve dreamed of being on the Food Network since I was 8 or 9.
LOL it’s just starting to get where I can do it as a career… but even more than the actual blog is the opportunities that come with it. I really want to write more about it, but I don’t want to jinx anything yet!
I made your Chocolate Chip Blondies!!! I added cinnamon – i thought it made it like 100x better, but this idea of beans in your dessert is really smart. These Blondies taste just like the unhealthy version!
Cinnamon is always a good idea! 🙂