My coworkers are lucky people. I’m bringing them these snickerdoodle blondies today AND they get to work with me on a daily basis 😉
Gluten free snickerdoodle blondies (Adapted from Chocoloate-Covered Katie)
- 1 1/2 cups chickpeas (1 can, drained and rinsed) (250g)
- 3 T almond butter
- 3/4 tsp baking powder
- 1-2 tsp vanilla extract
- 1/8 tsp baking soda
- heaping 1/8 tsp salt
- 1/2 cup brown sugar (I used the half Splenda blend, so you can up to 3/4 cup)
- 1-2 T milk (I used almond)
- 1/4 cup ground flax (20g)
- 2 and 1/4 tsp cinnamon
Preheat oven to 350 degrees. Blend all ingredients except milk in a food processor, then add in milk until it’s very smooth. Scoop into a greased (or tinfoil-lined) 8×8 pan (I used my weird IKEA pan). Bake for 35 minutes.
If I could make these again, I would have never baked them. The dough was so crazy delicious, and no raw eggs. The blondies are good, but the dough – I could eat with a spoon all day. Would be great mixed into vanilla ice cream too I think.