Snickerdoodle Blondies are just as moist and chewy as any other blonde brownie, and sent over the top with sweet cinnamon sugar, snickerdoodle flavor!  These are simple to make, with no time waiting for dough to chill.  Gluten free treats, made with almond flour, and a dairy free option as well!

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Snickerdoodle Blondies

One of my favorite memories from back in the day is biting into a soft snickerdoodle cookie.  My parents are not big sweets eating people (uh, how did I get this job?) but, we pretty much always had snickerdoodles in the house.  They were always such a welcome treat to come home to.

Bad day?  Here’s a warm, cozy, cinnamony-sugary soft cookie to ease all of your troubles away.  Works every single time!

Well, I’m just going to go ahead and announce that I might like these blondies even more than the cookie version of snickerdoodles!  These are kind of like a brownie, but they taste like a cookie, and they have a wee bit of cake texture too.  It’s like the most tasty mouth confusion I’ve ever had in my life.  There’s honestly just something so satisfyingly chewy about these.

I love these bars on a chilly fall day, chewy, homey, comfy cinnamon. Yum.

Snickerdoodle Blondies


Snickerdoodle Blondies

~Printable recipe for you below~

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4.29 from 7 votes

Snickerdoodle Blondies {Gluten Free with Dairy Free Option}

Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Servings 10


  • 1/2 Cup Butter melted (can use coconut oil)
  • 1 Cup Granulated sugar
  • 1 Tablespoon Milk can use dairy free
  • 1 Large egg
  • 2 Cups Almond flour
  • 1 Teaspoon Cream of tartar
  • 1/2 Teaspoon Baking soda
  • 1/4 Teaspoon Salt
  • 1/2 Teaspoon Vanilla
  • 1/2 Teaspoon Cinnamon
  • 1/4 Teaspoon Nutmeg
  • Topping:
  • 2 Tablespoons Sugar
  • 1 1/2 Teaspoons Ground Cinnamom


  • Preheat oven to 350 degrees.
  • Line an 8x8 or 9x9 inch baking dish with foil and grease with non stick spray.
  • In a large bowl combine the butter, sugar, milk, and vanilla.
  • Add egg, and stir to combine.
  • In a separate bowl combine the cream of tartar, baking soda, salt, cinnamon, nutmeg, and flour.
  • Whisk dry ingredients for 1-2 minutes.
  • Stir dry ingredients into butter mixture until combined.
  • Pour batter into prepared pan.
  • In a small bowl combine the cinnamon and sugar for topping, and sprinkle over the batter.
  • Bake 20-25 minutes.
Like this? Rate & review this recipe below!

*I am in no way affiliated, or sponsored by Beachbody or any of their programs.  All opinions maintained in this post are my own.







Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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  1. I used Chickpea flour instead of almond and coconut sugar. I added a TB of goat milk to the recipe and it is divine ?❤️!!!

  2. 4 stars
    I’ve been using your recipe for some time now, but 20-25 minutes does not seem like near enough time to cook the inside…mine came out almost raw and I️ followed the recipe to a T. Should they be cooked at a higher temp? Thanks!

  3. This looks wonderful! I’m making it with unbleached all-purpose flour and coconut oil/rice milk because we only have dairy allergies. The batter was thick like cookie dough so it had to be pressed into the pan. Just put it into the oven so I’ll let you know how it turns out… thank you!

    1. 5 stars
      Ok, I can’t! My mind is blown, my world is rocked, and all of those things. This is the best cookie-cake-blondie bar thing ever. You’re so right! The mouth feel (I’ve always wanted to legitimately say that) is chewy PERFECTION. And although there isn’t any dairy in these, they still come out buttery somehow. My Wisconsin-born dairy-adoring husband couldn’t tell in the slightest! What other flavor combinations have you tried?

      1. Woohoo!! I’m so glad they blew your mind! They’re definitely a family favorite around here for us as well, and I LOVE dairy too! I will have to see what other flavor combinations I can work up for this recipe. 🙂

    1. You could try and use all purpose flour here if you’d like. But, since I have only made this particular recipe with almond flour, I can’t guarantee results. If you give it a try, let me know how it goes! 🙂