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
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Healthy Cookie Bar Recipes
Chocolate Chip Peanut Butter Bars
Chocolate Oatmeal No Bake Bars
Victoria Karutz says
OMG! Great recipe! Instead of using brown sugar I made a healthy homemade substitute by combining 3/4 cup of stevia and adding just a under a tablespoon of molasses, I worked wonderfully! I also used a can of Great Northern White Beans from Trader Joe’s. (They are made with sea salt, so only 140mg of sodium per half cup and only 100 calories!) I don’t have a food processor so I used a blender. I combined everything accept for the ground flaxseed and stevia & molasses mixture and put the blender on ice crush mode, then after that was blended I added the stevia molasses, and ground flaxseed. It made ablut 8 large bars for only 108 calories each!!! And it tastes AMAZING!!! Thanks so much Katie!!! <3
ana luiza says
do you have to take the chickpeas skin off first before processing? thanks!
Unofficial CCK Helper says
No need.
Jessica says
Made these for the first time!!! Wow my two year old devoured them!!! Thank you for the wonderful recipes!!!
Annemarie says
Hi I am new to the sight. Very excited on healthier versions of my fave cookies. I have a question about the white beans. What are you replacing in the recipes with the beans? Thanks a bunch!
Nikki says
These are in the oven right now and smell great. The batter tasted *amazing*. It was batter crack, I swear. 🙂
I used the quick oats and brown sugar version.
Edit: Done! I let it cool a little and cut it up. I think I definitely undercooked it because it is pretty “batter-y” in the middle but I thought about it and decided it’s still good that way! Nothing in it has to be fully cooked so I think I’ll just leave it.
It’s freaking delicious, by the way. 🙂
Margaret Istre says
Just made a double batch of these for a guest who is gluten free and for ourselves who eat a plant based diet. They are great! It couldn’t have been easier to put together and the consistency is perfect. I followed the recipe and added about a cup of chopped walnuts and DH’s only comment was that it could have been a little sweeter. I’m thinking if I would have added the raisins that would have been perfect. Even though I used 4.5 tsps cinnamon for this double batch, I think it could have used more…but I really love cinnamon! Thanks for your recipe and I now have your site bookmarked!
Bella says
I tried subbing in 0 percent Greek yogurt for applesauce and the peanut butter. They turned out delicious. I also only used the stevia for sweetness and they tasted fantastic! They were gooey and brownie like in ttexture. My brothers loved them and the even the dough was good. My mom said they weren’t brownies since they had no chocolate. But, I think they have earned that name.
Nikky says
I know you said to use a food processor and not a blender.. but what about a Vitamix ? I just got one and it seems as though it can do just about anything
Sweetavril says
Delicious!
I added 1/4 tsp of ginger powder and it’s just perfect! The taste is perfect, the texture is perfect. May I say you’re perfect? 😉
Thanks for the recipe!
Abigail says
Can you use a nutribullet if you don’t have a food processor?
Taryn says
Hey Katie! Do you think it would work if I subbed the peanut butter for coconut manna? It’s basically coconut butter but with much less of a coconut-y taste.
Megan says
Made this with cloves and ginger and so good like spice cookies
Jenn says
I have these baking in the oven right now, but I could not stop eating the dough! Every time I am sure that your next recipe is not gonna be as good as the previous one, I am proven wrong. I only wish I had triple this recipe 🙂
Zoe Abdel-Moneim says
Do you think this recipe would work for actual cookies as well, scooped into balls and baked individually? (Would they still get crispy-chewy on the outside, and kind of hold their shape?) Maybe if I baked them slightly longer so that they were less gooey, or added more flax/oats?
hanna says
Hello! Curious on the same question.. did they work out as cookies for you?
Heather says
These are delicious! My son loves them too & I can feel good about us eating them. I didn’t frost them & they are good just the way they are. I decided to eat some with vanilla Greek yogurt…AMAZING! As a side note, the dough itself is delicious without baking it.
Zev says
I’m working on a children’s fantasy novel and I want to incorporate recipes the characters make.
I’d like to adapt this recipe for my book, as it strikes me as something that they’d like to eat.