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 always wanted to be a police women…boss people around and look tough 🙂 Instead I do nutrition coaching and pretend to be a police women at home with my kids.
why so hesitant to tell abou the stevia? I would love any information or conversions you can give me. I cook with it all the time along with xylitol. I am a big follower of maria Emmerich and she cooks with it all the time. Recently she posted something about using hickory root. Haven’t got there yet..actutalu haven’t fould it yet….But..PLEEEASSEE offer any info up regarding stevia. i think if it is used in the right combo is is my go to sweetener because of the low glcemic index:)
Hi Steph,
I used Nunaturals stevia (the actual stevia, not the baking blend with erythritol). But I am known for not having a sweet tooth, and therefore use much less than most people would probably like. So you’ll have to play around with it and find an amount that tastes good to you.
I have been out of town and unable to keep up with your fabulous blog, but I was SO excited to come back and find your blondie recipe!!!! I too have been scouring blogs for a healthy blondie recipe and cannot wait to try yours! You are a genius Katie!
Oh, those look good…
My dream job is reading and writing: reading and reviewing books at my book review blog, and writing stories that get published and make people cry, smile, and throw the book across the room all in the same novel.
Reading your college story now. College didn’t work out too well for me, either.
As a student UPenn, taking the LSAT in a week and sooo boored of studying, I decided to procrastinate and get my mind off of work by coming to see what goodies I could make later as a in-one-week-you-will-be-done-with-this-horrible-test treat. Having now read that post, I think the universe is trying to tell either to get back to studying or that its my destiny to go make some snickerdoodle blondies right now. I’m gonna go with the latter 🙂
Katie! We LOVED these! I used 3/4 cup powdered stevia and 1/4 brown sugar and they were delicious! Merci beaucoup!
You are so welcome!!
for the nutritional info.. how many servings is the recipe supposed to yield?
If I remember correctly, I think I counted it out based on 20 squares… lol I don’t even remember anymore!
These blondies are delicious! Thanks for sharing!
PS… my mom didn’t even know that they were healthy… she loved them!
🙂 :)!
ALL the time! everyone is always asking why my shakes are green.. and how do you make brownies healthy.? and are shocked when I tell them what I actually put in them!
Finally got around to blogging about how wonderful these were! My kids loved them and I didn’t feel guilty about letting them have just one more!
http://desireelesh.blogspot.com/2011/06/oh-my-beans.html