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Sugar and Spice Snickerdoodle Blondies

  • Author: Laura
  • Total Time: 40 minutes
  • Yield: 12 blondies 1x


Super chewy blondies reminiscent of the classic cookie with cinnamon sugar crust, flecks of vanilla, and a hint of cardamom for something extra.




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


¼ cup maple sugar

2 teaspoons ground cinnamon

½ teaspoon ground cardamom


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.


Recipe adapted from The Kitchn

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes