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Snickerdoodle Blondies - Olivia Adriance
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SNICKERDOODLE BLONDIES

A classic, festive cookie in bar form! These Snickerdoodle Blondie Bars may just be the fan favorite of the holiday dessert tray. 
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert, Desserts, Snacks
Cuisine: American
Keyword: Blondie bars, Gluten-free blondies, Gluten-free Christmas cookies, Gluten-free desserts, Snickerdoodle
Servings: 9 large bars
Author: Olivia Adriance

Ingredients

Blondies:

  • ½ cup melted coconut oil or dairy-free butter
  • ¾ cup coconut sugar
  • ⅓ cup maple syrup
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ¼ cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • ½ teaspoon cinnamon
  • ½ teaspoon salt

Cinnamon Sugar Topping:

  • 2 tablespoons coconut sugar
  • 1 teaspoon cinnamon

Instructions

  • Preheat the oven to 350°F. Line an 8x8-inch pan with parchment.
  • In a large bowl, whisk melted butter, coconut sugar, maple syrup, eggs, and vanilla extract until smooth.
  • Stir in flour, baking powder, cream of tartar, cinnamon, and salt until just combined.
  • Spread batter evenly into the pan. Mix the cinnamon topping and sprinkle it over the surface. You can play around with swirling lightly with a butter knife for a ribbon effect.
  • Bake 20 to 23 minutes, until edges are set and the center looks slightly soft.
  • Cool fully before slicing, and enjoy!

Notes

To keep their chewy texture, store the blondies in an airtight container at room temperature for three to five days.

Nutrition

Calories: 260kcal | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 223mg | Potassium: 98mg | Fiber: 2g | Sugar: 18g | Vitamin A: 54IU | Vitamin C: 0.01mg | Calcium: 59mg | Iron: 1mg