Basically the best of a snicerkdoodle cookie in cookie bar form, these chewy and soft snickerdoodle blondies are full of sweet cinnamon with a slight tang! Like the classic holiday cookie, but a blondie and entirely vegan, eggless, and dairy free!

Chewy Vegan Snickerdoodle Blondies

Why you’ll love these easy vegan snickerdoodle blondies

  • The texture is just like a snickerdoodle cookie, but in blondie form! I.E. these are perfect for those lazy moments when you don’t feel like chilling the cookie dough, but still want the cookies. Bake them into snickerdoodle blondies!
  • You won’t believe that these blondies are vegan, dairy free, eggless, and easily gluten free. The ingredients are so simple, yet they magically bake into the best snickerdoodle, vegan or not. These have been approved by all eaters!
  • These snickerdoodle blondies are so easy! With less than 10 minutes of prep, and no chilling of dough, these blondies are stress-free and perfect for a fun and easy holiday baking recipe.
  • You can easily customize these vegan blondies however you’d like! I used vegan white chocolate chips, but you can also add in macadamia nuts, walnuts, even chocolate chips!
  • These vegan snickerdoodle blondies are a wonderful holiday or Christmas cookie bar that’s great for parties, cookie exchanges (hey, still based off of a cookie!), an anytime baking treat, or even leaving for Santa! 😉

If you’ve never had a snickerdoodle cookie, then I first suggest you try making my vegan snickerdoodle cookies. They’ve been fully approved by non-vegan eaters and have been said to taste identical to a classic snickerdoodle.

Basically, a snickerdoodle is like a cinnamon sugar cookie but with an extra tang, thanks to the cream of tartar! The cream of tartar helps to give that beautiful puffed look to the snickerdoodle, and helps bring in this lovely chewy and soft texture.

That’s just what you’ll find in these vegan snickerdoodle blondies. Essentially a cookie in bar form!

sliced snickerdoodle blondies

How to make snickerdoodle blondies (overview)

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

The key to a good snickerdoodle cookie is the puffy and soft look and texture. And of course, the slight tang that we get from using cream of tartar (don’t worry, that’s vegan!).

Here are some great tips for making these easy vegan snickerdoodle blondies:

Measure out your ingredients by using a scale.

I’ve always been a stickler for spooning and leveling flour before I used a digital scale, so hand measurements (US measurements) were pretty accurate. But there’s still a lot of room for error, so I switched to using a digital scale and now use the metric measurements for baking. Everything is way more consistent! I highly recommend getting a kitchen scale to weigh out your ingredients, especially the flour and sugar. It will change the way you bake!

Be sure not to over-mix the batter.

Fold the dry ingredients into the wet JUST until they are mixed. Any more mixing, and you risk cake-like blondies (not delicious!).

Use room temperature vegan butter.

Which is actually slightly cooler than you might think! Room temperature butter in baking is generally 65F, rather than true room temperature (around 72F). The same applies for vegan baking! That way, we can cream the butter and sugar together to create a nice fluffy texture in the blondie, much like a cookie!

Don’t skip the cream of tartar.

Like I’ve mentioned in my vegan snickerdoodle cookies, the cream of tartar is what makes a snickerdoodle. If you skip it, you basically just have a cinnamon sugar cookie bar. And don’t worry, cream of tartar is vegan!

how to make snickerdoodle blondies

How do you know if a blondie is cooked?

Blondies are a bit trickier to tell if they’re done, as the tops can look fully cooked, but the middle is still gooey. A good way to tell if blondies are done baking is that the tops look lightly golden brown, and the edges have started to pull away from the sides of the pan. Your toothpick should also come out nearly clean, but it’s okay if there are a few crumbs on it.

How to avoid cakey blondies:

Cakey blondies happen when you’ve used too much flour, and too little wet ingredients (vegan butter, applesauce, etc.). Sometimes, the recipe isn’t right, but most often it happens from not measuring the ingredients properly.

This blondies recipe has been perfected to be the perfect ratio of flour to wet ingredients, so you shouldn’t run into a problem with cake-like blondies! These snickerdoodle blondies should be nothing but chewy, soft, melt-in-your-mouth deliciousness. But make sure you’re measuring your flour correctly! That’s the most important part!

stack of vegan snickerdoodle blondies

You are just going to absolutely love these easy vegan snickerdoodle blondies! They’re the best of the holiday cookie season, but in bar form. If you’d like to make some more Christmas and holiday themed treats, check out these amazing vegan Christmas cookies. We have over 40 classic cookies made entirely vegan and even some gluten free!

Happy blondie baking!

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Chewy Vegan Snickerdoodle Blondies

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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Chewy Vegan Snickerdoodle Blondies

Soft & Chewy Vegan Snickerdoodle Blondies

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  • Author: thebananadiaries
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking


Basically the best of a snicerkdoodle cookie in cookie bar form, these chewy and soft snickerdoodle blondies are full of sweet cinnamon with a slight tang! Like the classic holiday cookie, but a blondie and entirely vegan, eggless, and dairy free!


  • 2 1/2 cups all purpose flour
  • 1 tsp cream of tartar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup vegan butter, room temperature
  • 1 1/3 cup granulated sugar
  • 1/3 cup unsweetened applesauce
  • 1/4 cup unsalted aquafaba
  • 1 tsp vanilla extract
  • 3/4 cup vegan white chocolate chips*

Cinnamon Mixture

  • 1/2 cup granulated sugar
  • 4 tbsp ground cinnamon


  1. Please read through all instructions before beginning.
  2. Prep: Line an 8×8 pan with parchment paper and set aside. Preheat the oven to 350F. Measure out all ingredients. Whisk together the cinnamon and sugar in the cinnamon sugar mixture section, and set aside.
  3. Whisk: In a medium bowl, whisk together the flour, cream of tartar, baking powder, and baking soda. Set aside.
  4. Make the batter: In a large bowl, use a hand mixer to cream together the vegan butter and sugar until light and fluffy, about 3 minutes. Then add in the applesauce, aquafaba, and vanilla extract, and mix again on medium speed until combined. Add in the flour mixture, and use a silicone spatula to fold gently into your wet mixture. Be careful not to over mix and stop right before you’ve fully mixed in the flour.
  5. Fold in the white chocolate chips: Add in the white chocolate chips and half of the cinnamon sugar mixture, and fold gently, being careful not to over-mix.
  6. Spread the batter in the pan: Spread the batter into your prepared baking pan, and top with the remaining cinnamon sugar mixture. You can also add more vegan white chocolate chips on top if desired.
  7. Bake: Bake the snickerdoodle blondies for 25-30 minutes, or until a toothpick comes out clean. Remove from the oven and allow the blondies to cool for 10 minutes in the pan.
  8. Slice and enjoy! Slice your vegan snickerdoodle blondies and enjoy! Store in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.


Gluten-free: You can swap in gluten free 1:1 baking flour, such as Bob’s Red Mill, for an entirely gluten free vegan snickerdoodle blondie.

Vegan white chocolate chips: I used Pascha Chocolate’s vegan white chocolate chips- they’re AMAZING.

Aquafaba: This is the chickpea water/brine from your can or jar of chickpeas. Make sure that it’s unsalted.