These soft, cinnamon-sweet snickerdoodle blondies are surprisingly wholesome—and delicious enough that guests will never guess the healthy ingredients.
Everyone loves these snickerdoodle blondies—kids and adults alike. They can easily be adapted to be dairy-free, egg-free, gluten-free, soy-free, nut-free, sugar-free, and vegan, yet they still appeal to people who aren’t following special diets.
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Vegan snickerdoodle blondie ingredients
Beans – Use chickpeas or a mild white bean such as cannellini, great northern, or white kidney beans.
Sweetener – Granulated or brown sugar works well, as do coconut or date sugar. For a sugar-free version, use granulated erythritol or xylitol. Stevia has produced mixed results in testing, so use it only if you’ve tried it before and like the outcome.
Fat source – Almond or cashew butter, coconut butter, macadamia nut butter, sunflower seed butter (for a nut-free option), vegetable oil, or coconut oil all work. Attempts to make a fat-free version using applesauce or mashed banana produced inconsistent results.
Also try these Vegan Snickerdoodles
How to make the snickerdoodle blondies
If you use canned beans, rinse and drain them thoroughly. Preheat the oven to 350°F and grease an 8×8-inch baking pan or line it with parchment paper.
Blend all ingredients until the mixture is smooth and resembles cookie dough. A food processor gives the best texture and even blending; a blender can work if you stop and scrape the batter occasionally.
Smooth the batter into the prepared pan and bake on the oven’s middle rack for about 28 minutes. They may look slightly underdone when removed; they will firm up as they cool. Let the blondies cool completely before cutting.
Storage tips
Store leftovers in the refrigerator to keep them fresh, or leave loosely covered on the counter overnight to allow a little moisture to escape. The bars are fine unrefrigerated for a party or event.
After three to four days, freeze any remaining bars for up to three months in an airtight container. Place wax or parchment paper between layers to prevent sticking. Thaw before serving.
Frosting the snickerdoodle blondies
These blondies are perfectly sweet on their own, but you can frost them for appearance or extra richness. Options include powdered sugar, store-bought vanilla frosting, or melted coconut butter.
For a cream cheese-style frosting: whip 8 ounces of cream cheese (or vegan cream cheese) with 4 ounces of butter or vegan butter, 2 cups powdered sugar, and 1 teaspoon pure vanilla extract. Sprinkle cinnamon sugar on top if desired.
Watch the step-by-step snickerdoodle blondie video above.
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 (see notes)
- 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: a handful of chopped walnuts, raisins, or other add-ins
- Optional frosting (see above)
Instructions
- Preheat oven to 350°F (175°C). Drain and rinse the chickpeas or beans thoroughly.
- Blend all ingredients until very smooth in a high-quality food processor. If using a blender, stop and scrape the batter occasionally for even blending.
- Smooth the batter into a greased or parchment-lined 8-inch square pan.
- Bake for 28 minutes. The bars may look slightly underdone when removed; they will firm up as they cool.
- Cool completely before slicing and serving.
Notes
This recipe is adapted from chickpea blondie and cookie-dough recipes. You can substitute sweeteners and fats as described above; results may vary with low- or no-fat substitutions.
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