Snickerdoodle Blondies (Gluten-Free, Vegan)
These chewy Snickerdoodle Blondies are gluten-free, vegan, and just 9 ingredients! A quick and easy dessert that's perfect for the holidays with all the sweet, cinnamony, tangy, and buttery flavors you love! Eggless and allergy-free snickerdoodles in bar form with a crisp cinnamon sugar top that's even more delicious than the classic cookie!
- Prep Time: 5 Minutes
- Cook Time: 25 Minutes
- Total Time: 30 minutes
- Yield: 9 Servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1 ¼ Cup Gluten-Free All-Purpose Flour
- 1 Tsp Baking Powder
- 1/2 Tsp Cream of Tartar
- ¼ Tsp Salt
- 1 Tsp Cinnamon
- 1/2 Cup Granulated Sweetener (use your preferred granulated sugar)
- 1/4 Cup Light Brown Sugar Sweetener (use your preferred light brown sugar)
- 1 Flax Egg (1 TB Milled Flax Seed + 2 TB Water)
- ½ Cup (1 Stick) Melted Vegan Butter
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
Cinnamon Sugar Topping:
- 2 TB Granulated Sweetener (use your preferred granulated sugar)
- 1/2 Tsp Cinnamon
Instructions
- Preheat your own to 350°F.
- In a small bowl, mix together the flax egg and set it aside to gel. Melt the butter in a small bowl and all it to cool.
- In a large bowl, whisk together the flour, baking powder, cream of tartar, salt, and cinnamon until combined.
- Add the granulated sugar, brown sugar, vanilla, and prepped flax egg to the cooled butter. Mix everything together until you have a thick and sticky mixture.
- Add the wet butter mixture into the bowl of dry ingredients and mix well to combine and form a thick sticky blondie batter.
- Line an 8x8 square baking pan with parchment paper, before pouring the sticky batter into the pan and smoothing it out evenly in the pan.
- Mix together the cinnamon sugar topping before sprinkling it evenly over the top of the unbaked blondie batter.
- Bake the blondies in the preheated oven for 25-28 minutes, until the top and edges are just getting golden brown.
- Remove and let cool slightly in the pan for 15 minutes before using the parchment paper to lift the block of uncut blondies out and place it to cool completely on a wire rack. You can also chill them in the fridge before cutting the blondies into 9 squares.
Notes
- Storage: You can store baked and cooled leftover snickerdoodle blondies at room temperature in an airtight container for 4-5 days. Store them in the fridge for up to 7-8 days.
- Freezing: You can freeze these gluten-free blondies by slicing them into squares and wrapping them individually in freezer-safe paper. Freeze them flat until solid before adding them all to a large ziplock bag or storage container for 5-6 months. Thaw them overnight, unwrapped, on the counter.
- Make-Ahead: If you plan on making them ahead of time, bake the blondie bars, but leave them uncut. Allow them to cool before storing in an airtight container on the counter for 1-2 days or in the fridge for 3-4 days. Cut them when you are ready to serve.
- Warming: If you want to warm a chilled snickerdoodle blondie bar, you can place it in the microwave at heat for 15-second intervals at 50% power until warmed.
Nutrition
- Serving Size: 1 Bar
Find it online: https://strengthandsunshine.com/snickerdoodle-blondies/
