Snickerdoodle Blondies
These soft and sweet cinnamon snickerdoodle blondies are secretly vegan and great for dessert.
Servings: 9 - 15 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
Adapted from my Chickpea Blondies and this Chickpea Cookie Dough Dip.
Nutrition
Calories: 74kcal