All you naysayers beware!! Just because something is gluten free and dairy free does not immediately mean it will be flavorless or taste like cardboard. I don’t know what cardboard tastes like since I’ve never had the urge to lick it or anything, but I promise you…this recipe will surpass all your expectations.
I was looking for a different sort of snickerdoodle treat to bake up for my amazing friends and neighbors downstairs. They had a rough couple of weeks, but with things starting to turn around, I wanted to make something to celebrate. That being said, I set out to bake up something snickerdoodle, that wasn’t necessarily the cookies themselves. I still have to play around with my mom’s snickerdoodle cookie recipe and attempt to convert it to gluten and dairy free.
So…I found a recipe on The Cool York and changed it up to fit the diet they are starting out following, which just so happens to coincide with mine. BONUS!!
Snickerdoodle Blondies…are life changing.
Recipe: Gluten Free & Dairy Free Snickerdoodle Blondies
Servings: 16
Time: Prep 10 minutes; Bake 45 minutes
Ingredients:
- 2-2/3 cups gluten-free baking flour (I used Mina’s Purely Divine Gluten Free All-Purpose Flour)
- 2 tablespoons baking powder
- 2 cups brown sugar
- 1 cup Earth Balance Vegan Buttery Sticks (2 sticks) softened
- 2 eggs, room temperature
- 3 tablespoons white sugar
- 1 tablespoon cinnamon
Directions:
Preheat oven to 350°F.
Place the butter & brown sugar in the mixing bowl and cream together.
Add in the 2 eggs until combined.
Add the baking powder to the mixture. Now, add in the flour.
Line a 9 x 13 baking sheet (or 8 x 8 if you prefer them thicker, like me) with parchment paper. Spread the batter over the pan.
Combine the white sugar and cinnamon in a bowl and sprinkle generously over the batter.
Bake in the oven for 28-32 minutes (up to 40-45 min if using the 8 x 8 pan like I did).
Take out of the oven and let cool before serving!
Slice & enjoy
~*~*~
These blondies baked up light and soft and chewy and amazing. Seriously. I took half of the recipe and gave the rest to them. I am beyond words with how well this worked out, honestly. Totally delicious. I especially loved the gooey and rich texture that these had. I warmed mine up for about 20 seconds in the microwave and WOW!! Just WOW!! The original recipe called for 3 tablespoons of both sugar and cinnamon to top…but that was really heavy on the cinnamon. So I reduced it to 1/3 of the amount and it was that perfect sweet/spicy level. If you like snickerdoodles…you’re absolutely going to love these. And…if you don’t have to eat gluten-free or dairy free…regular flour and butter can be used, of course.
I can’t wait to make these again.
The Celiathlete 