[Grain-Free] Snickerdoodle Blondies

These [Grain-Free] Snickerdoodle Blondies have hints of warm cinnamon and sugar in every bite. They are gluten and dairy-free, and made with a secret ingredient! This will be your new go-to healthy snickerdoodle blondie recipe! 

[Grain-Free] Snickerdoodle Blondies

I love all things snickerdoodle. Cookies, cupcakes, snack balls, blondies, you name it. I love the warming spice of cinnamon in desserts, ALMOST as much as I love chocolate.


These [Grain-Free} Snickerdoodle Blondies are soft, chewy, naturally sweetened with coconut sugar, and are bursting with that warm cinnamon spice. And did I mention that they are made with a secret ingredient?

Enter, chickpeas.

Now, don’t click away just yet. I’m sure you’ve heard of putting black beans in brownies (like I did here), and if you have ever made black bean brownies, you know they are delicious. I promise it is the same thing with these CHICKPEA blondies.

The chickpeas make it to where you don’t have to use any flour, but they add a really great creamy/fudgy texture. And I promise, you can’t taste them!

[Grain-Free] Snickerdoodle Blondies

I threw in some almond for extra fudginess and protein, and they are completely vegan and dairy-free! You don’t have to use any eggs because the chickpeas hold together really nicely with the addition of almond butter.

[Grain-Free] Snickerdoodle Blondies

They are husband approved (victory!), and I didn’t even tell him that there were chickpeas in there until after he had already tasted it. That’s how you know they are legit. Make these for your friends and I promise they won’t even know that there is extra fiber and nutrients in their dessert.

Looking for more baked good recipes?

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Instagram, and Pinterest for my latest recipes!

Print Pin
No ratings yet

[Grain-Free] Snickerdoodle Blondies

Servings 16 squares


  • 1 (15oz) can chickpeas , rinsed and drained
  • ¾ cup coconut sugar
  • 1 tbsp coconut flour
  • 2 tsp cinnamon
  • ¼ tsp salt
  • ¼ tsp baking powder
  • 2 tsp vanilla extract
  • cup creamy almond butter

Cinnamon Sugar Topping

  • 1 tbsp organic cane sugar *see notes
  • 1-2 tsp cinnamon


  • Preheat the oven to 350 degrees. Combine all of the ingredients in a food processor, and blend until very smooth. Blending should take 30-60 seconds, you might have to scrape down the sides half way through.
  • Spray an 8×8 inch glass baking dish with non-stick spray (I used coconut oil spray), and pour the batter in the dish. 
  • Use a spoon to smooth out the top and make sure you have an even layer all the way out to the corners. Then, sprinkle your cinnamon sugar mixture all over the top. Bake at 350 degrees for 30-35 minutes. 
  • Remove from the oven and let it cool for at least 10-15 minutes before cutting into it.


*you can use coconut sugar for the topping, but it will be a much darker color, and not as granular as cane sugar.

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.