Gluten free snickerdoodle blondies bring that classic tangy cinnamon cookie to a rich cinnamon cookie bar. This is a quick and easy, one bowl recipe.
recipe originally published November 11, 2010
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Why you'll love this recipe
Snickerdoodle blondies combine rich vanilla, warm cinnamon, and tangy cream of tartar for a chewy cookie bar.
- Flavor: The trademark tangy flavor of a snickerdoodle is as prominent as the warm cinnamon. This is where I loudly proclaim that a snickerdoodle is a snickerdoodle because of the cream of tartar, it is a key ingredient. I have learned this several times over many years of culinary classes, and will not budge on this one. Rich vanilla, cinnamon, and tang.
- Texture: That essential cream of tartar also gives these snickerdoodle blondies a perfect chewy texture. These are soft and dense, like a chewy blondie should be.
- Method: This recipe honestly takes five minutes to prep. It is as quick and easy as making a bowl of cookie dough, and then just scooping it into a skillet or baking pan! The hardest part is waiting for them to bake...
Do you love snickerdoodle flavor? Try this snickerdoodle quick bread or snickerdoodle smoothie!
Variations on this recipe / Ingredient substitutions
There are many things you can add to blondies, like salty pretzels and caramel we add to a skillet cookie.
Swirl sweetened cream cheese into the top of the bars before sprinkling with cinnamon sugar and baking. Swirling sweetened peanut butter through before baking is also delicious.
How long do blondies last?
My rule for maximum flavor and freshness is to enjoy blondies within five days.
These can be stored at room temperature, but I like to refrigerate blondies. Wait until snickerdoodle blondies are cooled completely, slice into squares, and refrigerate in a glass container with a tightly fitting lid.
Did you make these gluten free snickerdoodle blondies?
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Snickerdoodle Blondies
These cookie bars bring that classic tangy cinnamon cookie to a rich vanilla blondie. This is a quick and easy, one bowl recipe.
Ingredients
Snickerdoodle Blondies
- 1 tablespoon ground flax seed
- 3 tablespoons warm water
- ¾ cup packed brown sugar
- ½ cup dairy free butter, melted
- 1 teaspoon pure vanilla extract
- 1 ⅓ cup gluten free all purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
topping
- 3 tablespoons vegan granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat oven to 350° F. Line an 8x8 baking dish with parchment or spray / butter.
- In a small bowl, whisk together the flax and warm water. Set aside to gel.
- In a large bowl, cream together the flax, brown sugar, melted butter, and vanilla.
- Add the flour to the wet ingredients without stirring, and add to the flour the cream of tartar, baking soda, and sea salt.
- Stir the cream of tartar, baking soda, and salt into the flour, then fold the flour into the wet ingredients and stir just until a dough forms and no dry flour remains.
- In a small bowl, combine the granulated sugar and cinnamon.
- Spread the dough evenly in a prepared 8x8 baking dish and sprinkle with topping.
- Bake at 350° F for 25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool then slice into bars.
Notes
Variations on this recipe
There are many things you can add to blondies, like salty pretzels and caramel we add to a skillet cookie.
Swirl sweetened cream cheese into the top of the bars before sprinkling with cinnamon sugar and baking. Swirling sweetened peanut butter through before baking is also delicious.
How long do blondies last?
My rule for maximum flavor and freshness is to enjoy blondies within five days.
These can be stored at room temperature, but I like to refrigerate blondies. Wait until snickerdoodle blondies are cooled completely, slice into squares, and refrigerate in a glass container with a tightly fitting lid.
Why you'll love this recipe
Snickerdoodle blondies combine rich vanilla, warm cinnamon, and tangy cream of tartar for a chewy cookie bar.
- Flavor: The trademark tangy flavor of a snickerdoodle is as prominent as the warm cinnamon. This is where I loudly proclaim that a snickerdoodle is a snickerdoodle because of the cream of tartar, it is a key ingredient. I have learned this several times over many years of culinary classes, and will not budge on this one. Rich vanilla, cinnamon, and tang.
- Texture: That essential cream of tartar also gives these snickerdoodle blondies a perfect chewy texture. These are soft and dense, like a chewy blondie should be.
- Method: This recipe honestly takes five minutes to prep. It is as quick and easy as making a bowl of cookie dough, and then just scooping it into a skillet or baking pan! The hardest part is waiting for them to bake...
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Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 205Total Fat: 9gUnsaturated Fat: 3gSodium: 199mgCarbohydrates: 34gFiber: 1gSugar: 15gProtein: 2g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Haley says
Could I use eggs instead of flaxseed?
Kristina Sloggett says
you absolutely can, Haley! I haven't made this recipe with eggs, but I would say 1 egg for a dense, brownie like consistency, and 2 eggs for a more cakey, fluffy blondie. Enjoy!