I love love. Sure, maybe I’ve never been in love, well not romantic love, but that doesn’t mean I don’t appreciate love in all forms, feel it in some. I’ve seen more than my fair share of romantic comedies and dramas too. I’ve swooned over love stories on TV and in books. I’ve jammed out to so many love songs, not to mention break-up songs.
I’ve known love from my parents and my late Granny, from other family members, even a few friends. It’s funny how many people say “I love you” these days. At first it was strange, hearing it from a friend, but then I thought about it. Thought about the things we say we love all the time. I love this song! I love this dress! I love this cake! So who am I to turn down love from anyone? Who am I not to say it back since we could all use more love in our lives.
I love a lot of songs and movies, TV shows, books, outfits, dinners out, sunsets, flowers. I love Florida and my home. I love the meals and treats I make. I love coffee and tequila. I love when the air conditioning kicks on. I love writing and coming up with ideas. Like I said, I love love.
And I love how all these things make me feel. How they make me happy and sometimes sad and excited and alive and whole. I think ultimately that’s the thing about all kinds of love, it makes us whole.
I definitely love all things snickerdoodle, most definitely including these snickerdoodle blondies. OMG – look at the dense and chewy texture in the photos. It’s blondie perfection, love at first sight. Then add the topping with the crunchy sugar, allllllll the cinnamon, and a hint of cardamom for that little something extra.
However you do (or don’t) celebrate, I hope you have a lovely Valentine’s Day.
Sugar and Spice Snickerdoodle Blondies
- Total Time: 40 minutes
- Yield: 12 blondies 1x
Description
Super chewy blondies reminiscent of the classic cookie with cinnamon sugar crust, flecks of vanilla, and a hint of cardamom for something extra.
Ingredients
Blondies
½ cup coconut oil, room temperature
¾ cup coconut sugar
1 teaspoon ground cinnamon
1 large egg
2 teaspoons vanilla bean powder
¼ teaspoon sea salt
1 ¼ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
¾ teaspoon cream of tartar
½ teaspoon baking powder
Topping
¼ cup maple sugar
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
Instructions
Make the blondies. Preheat oven to 350 degrees F/ 325 degrees F convection. Oil an 8 inch square pan.
In a large bowl, beat the oil and sugar until well combined and lightened in color and texture. Beat in the cinnamon, egg, and vanilla until well combined. Stir in the salt, flour, cream of tartar, and baking powder until just combined. Spread into the prepared pan.
Make the topping. In a small bowl, stir together the sugar, cinnamon, and cardamom. Sprinkle evenly over the blondie batter. Bake about 20 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few crumbs. Cool completely in the pan before slicing and serving. Blondies may be stored in an airtight container for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw in the microwave about 30 seconds.
Notes
Recipe adapted from The Kitchn
- Prep Time: 20 minutes
- Cook Time: 20 minutes
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