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
How many blondies does this typically yield in order for them to be around 70 calories (like the nutrition info provided)?
Because I tried this recipe, and it’s delicious, but I didn’t get very many blondies out of it.
Thanks : )
I based the nutritional stats on 20 squares.
Just made these, (doubled the recipe to make them really thick and “fudgy” for the hubs) They were GREAT (and I dont even like snickerdoodles) they are even better warm with a scoop of (dairy free of course) ice cream!!!
Dream job is the one I have right now- stay at home mom with an 8 yr old and a 7 month old (HUGE GAP I know!). Was a cosmetologist for YEARS while I was trying to figure out what I wanted to go back to school for, but due to recently being diagnose with Crohns and having to deal with that…. no more work. (for now anyways) so down side is I had to give up just about EVERYTHING I liked/loved to eat, dairy, gluten etc… still trying to figure out what I can eat with out my body HATING me, but up side- I get to stay home and raise my girls! and have fun trying recipes like this one 😀
hehe everything’s better topped with dairy-free ice cream, right? 😉
EXACTLY!
I am just going to say it… I was LEERY to say the least about trying this recipe. You see a while back I was DESPERATE for something bad, but good.. so I found a recipe for black bean brownies and they turned out awful. I gagged. You can see why I was leery. I sucked it up and decided to give these a whirl after coming back to it day after day just to read what people were saying.
Verdict…..
DELICIOUS. I will forever have loads of chick peas in my cupboards for whenever I feel like being “bad”.
Thank you for changing my mind!
Wow, I am so excited you liked them!!! It means even more to me that you liked them after not liking the black bean ones :).
I just made these today with my niece and I love them! We didn’t have a lot of ground flax in the house so instead we ground of chia seeds. The only noticeable difference is that the blondies are a little darker but they taste amazing! I am looking forward to see what my niece thinks of them 🙂
Woah, I might have to try that! I’m always looking for ways to use chia seeds!
Crap.. I just ate 1/3 the pan too. I like these better than the chocolate chip variety and i’m usually a choco-fiend. I’m gonna test out a raspberry coconut version tomorrow! Thanks again Katie 🙂
I gotta say Katie, these Blondies are AMAZING!
My family couldn’t believe they were made of chickpeas, and now they’re asking me to ‘make more Blondies Ruby!!’ Haha 🙂
I had to add your site to my ‘block’ list along with Facebook while I’m doing my homework, cause it’s too tempting to scroll through all day!
Oh, but by the way, how do you store yours?
In my tummy? 😉 😉
Oh oh, you mean seriously… hehe :). I just store then like you would store regular cookies on the counter, loosely covered (make sure there’s room for air to get through so they don’t get soggy).
Yum! That’s all I can say. These were a HUGE hit with my entire family, even my grandma! 🙂
Ah ok then, thanks you!
Chickpeas! Whoa, who would have thunk? How awesome to be able to enjoy a sweet treat and still get a nutritional and protein boost at the same time.