Snickerdoodle Bars (Grain & Gluten-Free!)

 
grainfreesnickerdoodlebars.jpg
 

Disclosure Notice: Some of the links throughout our website may be affiliate links. If you make a purchase we may receive a small commission at no additional cost to you. We will only ever recommend products that we fully believe in! Thank you for helping support Naked Bakes & The Floral Wreath!

Can you believe it’s March 1 already?! January felt like forever, but now that it’s March 1 time feels like it’s really flying now! Spring is officially only 19 days away! Anyone else ready for some warmer weather and sunshine?? I certainly am!

It’s probably pretty obvious that I’m addicted to ground cinnamon, considering this is my 3rd cinnamon-focused recipe in less than 30 days! It’s my one of my absolute favorite flavors to bake with because it is just so stinkin’ good. Nothing can beat the warmth and scent that fills your home (and soul) when something full of cinnamon goodness is baking in your oven. The flavor profile that cinnamon brings is incredible too; the combination of cinnamon and sugar has to be another love note to us from God. I’m just saying. 🤷🏼‍♀️

 
gfsnickerdoodlebars.JPEG
 

These Snickerdoodle Bars are almost identical in flavor to my delicious snickerdoodle cookies from a couple weeks ago. The texture is moist and soft with a bit of a cookie crumble to it. The flavor is the quintessential snickerdoodle: buttery cinnamon & sugar, with a slight tang from the cream of tartar. They are SO easy and quick to make (15-minute prep, 16-18 minute baking time).

Once again, I used my favorite homemade paleo grain-free all-purpose flour that I used in my GF snickerdoodles and chocolate chip cookies, as well as the cinnamon quick bread. It works so well as a replacement to traditional all-purpose flour, and I’m so thankful I found it over at The Calculated Whisk. I also adjusted the amount of sugar in this recipe — it originally had a whopping 2 CUPS in it; I cut it down to 1 cup, and they are every bit as delicious without double the sugar!

grainfreesnickerdoodlebarsyum.JPG

I used real dairy for this today, but it can be easily adapted to dairy-free. All you’ll need to do is use the same amount of your favorite dairy-free butter substitute (we recommend Earth Balance), and favorite dairy-free milk. Make sure to grease your 13x9 pan (I love my pyrex set* — comes with a lid!) really well so they don’t stick to the bottom or sides. I use Spectrum Organic All-Vegetable shortening because it’s free of hydrogenated oils, is certified sustainable/fair trade/organic. It’s a much healthier option than the old-school hydrogenated shortening of the past! You can also use butter to grease the pan as well.

This recipe was adapted from Sugar Spun Run

Yield: 24Pin it

Snickerdoodle Blondie Bars (Grain-Free, Gluten-Free)

Snickerdoodle Blondie Bars that are grain-and-gluten-free and melt-in-your-mouth good! Buttery, bursting with cinnamon sugar flavor, with the quintessential tang of a classic snickerdoodle cookie.

prep time: 15 minscook time: 18 minstotal time: 33 mins

ingredients

For the Base
  • 1 cup butter, melted (can use dairy-free substitute)
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3 tbsp milk of choice
  • 2 large eggs, lightly beaten
  • 2 & 3/4 cups grain-free AP flour 
  • 3/4 tsp baking powder
  • 3/4 tsp cream of tartar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
For the Topping
  • 2 tbsp granulated sugar
  • 1 & 1/2 tsp ground cinnamon

instructions

  1. Preheat oven to 350 degrees and prepare a 13x9 pan by greasing the bottom and sides with shortening or butter.
  2. In a large bowl, mix together the melted butter, both sugars, and milk until well combined. 
  3. Add in half of the lightly beaten eggs and mix well, and then add in the second half and mix until well combined.
  4. In a separate, medium-sized bowl, add the flour, baking powder, cream of tartar, cinnamon, and salt. Whisk until well combined.
  5. Pour 1/2 of the flour mixture into the butter/sugar mixture and mix well, and then add in the other half and mix well. 
  6. Spread this mixture evenly into the prepared pan and smooth the top. 
  7. In a small bowl, mix the 2 tbsp of sugar and 1.5 tsp ground cinnamon together. Evenly sprinkle the cinnamon sugar mixture over the top of the batter.
  8. Bake at 350 degrees for 16-18 minutes, until a toothpick inserted in center comes out with just a couple of moist crumbs. 
  9. Let cool completely in pan (I recommend placing it on top of a cooling rack for quicker cooling). 
  10. Cut into even squares and serve, or store in an airtight container for 3-5 days, on the counter or in the fridge. 

calories

108

fat (grams)

5

sat. fat (grams)

1

carbs (grams)

14

protein (grams)

2

sugar (grams)

10
Created using The Recipes Generator

*Disclosure Notice: Some of the links throughout our website may be affiliate links. If you make a purchase we may receive a small commission at no additional cost to you. We will only ever recommend products that we fully believe in! Thank you for helping support Naked Bakes & The Floral Wreath!

 
snickerdoodlebars.JPG
 

Some more deliciousness for you: