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Thick and chewy, these gluten free snickerdoodle blondies are filled with all the flavor and texture you crave from a blondie recipe but don't include any of the gluten. They're filled with butter and brown sugar and lots of cinnamon sugar. This easy recipe doesn't require any mixer and comes together in under 30 minutes. Cut into squares and serve! Keep in the freezer for up to two months.
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4.83 from 34 votes

Gluten Free Snickerdoodle Blondies

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 12

Ingredients

  • 1 cup gluten free flour I used Pillsbury GF blend
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 5 tablespoons butter melted
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla
  • cinnamon sugar topping:
  • 1 teaspoon cinnamon
  • 2 tablespoons granulated sugar

Instructions

  • Preheat oven to 350° F and line an 8x8 in baking pan with foil or parchment paper, leaving an overhang on all sides to easily remove once baked.
  • In a medium bowl, whisk the gluten free flour, baking powder, baking soda, salt and 1 teaspoon cinnamon together and set aside.
  • In a large bowl, whisk together the melted butter, brown sugar and granulated sugar. Add the egg and vanilla, whisking until combined. Slowly add the flour mixture into the wet ingredients, mixing with a large wooden spoon or rubber spatula being careful not to overmix.
  • Spoon half the batter into the prepared pan and spread evenly to the corners. Evenly sprinkle half of the cinnamon sugar mixture over the top of the batter. Spoon the rest of the batter over and spread evenly to the corners. Sprinkle the rest of the cinnamon sugar over the top of the batter. Bake for 25 minutes or until light golden brown on top and a toothpick inserted in the center comes out clean.
  • Allow to cool completely in the pan on wire rack. Once cool, lift the foil or parchment paper out of the pan using the overhang on the sides and cut into squares. Keep in an air tight container at room temperature for 5 days or in the freezer for up to 2 months.