Vegan Snickerdoodle Blondies
These Vegan Snickerdoodle Blondies are soft, chewy, and warmly spiced with cinnamon—just like the classic cookie, but dairy- and egg-free. Perfect for sharing or snacking!
Ingredients
Blondie Batter
- 1 cup plant-based butter or neutral oil
- 1 cup brown sugar
- ½ cup granulated sugar
- ¼ cup plant-based milk
- 1 tablespoon ground flaxseed mixed with 3 tbsp water (flax egg)
- 1 tablespoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1½ teaspoons ground cinnamon
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch pan with parchment.
- In a bowl, whisk flaxseed and water; let sit for 5 minutes to form a flax egg.
- In a large bowl, mix melted plant-based butter or oil with brown sugar and granulated sugar.
- Add plant-based milk, vanilla, and flax egg; stir until smooth.
- Mix in flour, cream of tartar, baking soda, salt, and cinnamon until just combined.
- Spread batter into prepared pan and smooth the top.
- Mix cinnamon sugar topping and sprinkle evenly.
- Bake for 25–28 minutes or until golden and set. Let cool completely before slicing.
Notes
Calories: 270 kcal
Protein: 3g
Fat: 13g
Carbohydrates: 37g
Fiber: 1g
Sugar: 22g