Snickerdoodle Blondies (Gluten Free & Dairy free)
Snickerdoodles have always been a favorite cookie of mine, but sometimes they feel like too much work.
Enter the simplistic beauty of cookie bars: there is no chilling, no shaping, and no rolling in cinnamon and sugar. Just make up the dough, and press into the pan. I used just two kinds of grain-free flour, and the texture could not be better!
Jump to Recipethese bars are SO chewy and soft and bursting with cinnamon sugar flavor, just like the classic but without the grains, dairy, or refined sugar.
Made in one pan, these bars save you time and effort. The dough is pressed into a baking dish, creating a thick ans chewy base.
Once they are baked, let them cool slightly before cutting into squares. The crackled top and slightly caramelized edges add to their appeal. Each bite offers a burst of cinnamon flavor, complemented by the buttery richness of the dough.
These snickerdoodle bars are versatile and can be enjoyed with a cup of coffee or tea. For an indulgent treat, sandwich a scoop of vanilla ice cream between two bars.
So go ahead, grab a square, and enjoy the delightful flavors of a snickerdoodle in a convenient bar form.
Tips for the Best Bars:
- Let bars completely cool before cutting, or they will crimble
- press the dough down and distribjte evenly— use a spatula to help you!
Snickerdoodle Blondies (Grain Free, Dairy free)
Ingredients
- 1 Cup almond flour
- 1/4 Cup Coconut flour
- 1/2C tapioca starch
- 1 Tsp baking powder
- 1/4 C coconut oil , refined
- 1/2 C coconut or raw cane sugar
- 1/4 Cups maple syrup
- 3 egg yolks
- 1 Tsp vanilla extract
Instructions
- Directions: 1) Preheat oven to 350 degrees. Line an 8 or 9 inch square baking dish with parchment paper or spray with oil.
- 2) In a large bowl beat eggs, sugar, and maple syrup by hand or with an electric mixer.
- 3) In another bowl, whisk flours and baking powder, and stir in melted coconut oil. Combine wet and dry ingredients to form your dough. (will be sticky!)
- 4) Press dough into baking dish/pan. Prepare the cinnamon sugar layer and spread over dough. Bake for 18-22 minutes or until top has set and corners are golden brown. They will harden as they cool. Let cool before cutting into squares.
