These snickerdoodle blondies have a sweet cinnamon layer between two chewy vanilla cookie blondie layers, plus a cinnamon icing. They’re refined sugar free, paleo, gluten free and have a dairy free option.
Thick chewy snickerdoodle cookies in blondie form?! Yes, please!
These bars are packed with so much cinnamon goodness – three layers!
They’re definitely reminiscent of classic snickerdoodles, but they also remind me a bit of cinnamon pop tarts.
It really doesn’t get any better if you’re a cinnamon lover!
If you like easy baking recipes with BIG payoff, this one is for you! Let’s get into the cinnamon-sweet details.
What You Need to Make These Snickerdoodle Blondies
Here’s everything you’ll need! I like to use an 8″ square metal pan lined with parchment paper.
Blondie Batter:
- ghee, or vegan butter
- maple sugar
- pure vanilla extract
- eggs
- blanched almond flour
- baking soda
- fine sea salt
Cinnamon Filling (Middle Layer):
- ground cinnamon
- coconut sugar or maple sugar
Cinnamon Icing:
- organic powdered sugar or powdered monk fruit sweetener
- milk of choice
- ground cinnamon
- pure vanilla extract
How to Make Snickerdoodle Blondies
Preheat your oven to 350° F and line your baking pan with parchment paper on the bottom and sides.
In a large bowl using an electric mixer, beat the ghee or butter, maple sugar and vanilla until smooth.
Beat in the egg and yolk and mix until smooth, then add the almond flour, baking soda and salt and mix on low speed until a thick batter forms.
Spread about half the batter in the bottom of the baking pan.
In a small bowl, mix together the cinnamon and sugar for the cinnamon filling, then sprinkle it in a layer over the batter, avoiding the edges. Spread the remaining batter over the cinnamon – it’s okay if it doesn’t completely cover it.
Bake in the preheated oven fro 22-25 minutes or until the center is just set and the top is golden brown. Cool completely in the pan.
Once cooled, remove from the pan using the parchment paper. Mix together the cinnamon icing ingredients until smooth and drizzly. Drizzle all over the top of the bars, then allow it to set for about 20 minutes. Cut into 16 bars and serve.
Tips for Perfect Paleo Blondies
Using an electric hand mixer instead of a spoon or whisk is essential for getting your batter to mix up well.
This batter is very sticky, and you’ll find it can be challenging to spread it in the pan. This is especially true for the top layer, after the cinnamon-sugar!
Do your best to gently spread the batter in the pan using a silicone spatula for best results.
Keep in mind that the cinnamon layer can peak through the top and it’s totally fine – and pretty! Just try to avoid completely mixing the cinnamon into the batter.
Cooling the bars completely is also necessary to get nice clean lines when you cut them into squares.
There’s no need to chill these blondies to easily cut them. Just make sure they’re fully cooled to room temperature!
For the icing, you can use either monk fruit sweetener for a paleo, sugar free option. It mixes almost exactly the same as real powdered sugar.
If you don’t mind using organic powdered sugar, using that will get you the absolute best cinnamon icing!
I hope you love these snickerdoodle blondies as much as my family and I did!
Grab your favorite brownie pan and preheat your oven because it’s time to bake – let’s go!
Paleo Snickerdoodle Blondies {Gluten Free, Dairy Free}
Paleo Snickerdoodle Blondies {Gluten Free, Dairy Free}
Ingredients
Blondie Batter:
- 1/2 cup ghee at room temperature (or vegan butter, for dairy free)
- 2/3 cup pure maple sugar
- 1 teaspoon pure vanilla extract
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 3/4 cup blanched almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Cinnamon Filling:
- 2 teaspoons ground cinnamon
- 1/4 cup coconut sugar or maple sugar
Cinnamon Icing:
- 1/2 cup organic powdered sugar or monk fruit
- 2 teaspoons milk of choice plus a bit more as needed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
Instructions
-
Preheat your oven to 350° F and line an 8x8” square baking pan with parchment paper on the bottom and sides.
-
In a large bowl using an electric mixer, beat the ghee, maple sugar and vanilla until smooth. Beat in the egg and yolk and mix until smooth, then add the almond flour, baking soda and salt and mix on low speed until a thick batter forms.
-
Spread about half the batter in the bottom of the baking pan. In a small bowl, mix together the cinnamon and sugar for the cinnamon filling, then sprinkle it in a layer over the batter, avoiding the edges. Spread the remaining batter over the cinnamon - it’s okay if it doesn’t completely cover it.
-
Bake in the preheated oven fro 22-25 minutes or until the center is just set and the top is golden brown. Cool completely in the pan.
-
Once cooled, remove from the pan using the parchment paper. Mix together the cinnamon icing ingredients until smooth and drizzly. Drizzle all over the top of the bars, then allow it to set for about 20 minutes. Cut into 16 bars and serve. Enjoy! Store leftovers blondies loosely covered at room temperature for the first two days, then store in the refrigerator to keep longer.
Nutrition
Want More Holiday Baking Recipes? Try One of These!
Paleo + Vegan Snickerdoodle Cookies
Perfect Paleo Cut Out Sugar Cookies
Cut Out Paleo Gingerbread Cookies
Chocolate Cut Out Paleo Sugar Cookies
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What kind of milk do you use for the icing?
Sounds yummy! Can you substitute coconut sugar for maple sugar?
Can you substitute coconut sugar for maple sugar?
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I just made these yesterday. Delicious!
Can you substitute the almond flour for cassava flour or another type of paleo flour?
Yum!!!