Dairy-Free Holiday Snickerdoodle Blondies


Have you ever had one of those special parties? The ones that “everyone” talks about for an entire year after. We had our first, a couple of years ago when living near our friends at Lake Tahoe. The scene was a few weeks before Christmas, and a horrendous blizzard had moved in. Yet, every single guest arrived. We have some serious die-hard party friends. Lucky for them we had heaps of food prepared including these scrumptious Snickerdoodle Blondies!

Dairy-Free Snickerdoodle Blondies - Christmas Party

My husband and I were fairly calm, certain that we had prepared enough food. Boy were we wrong. Apparently our friends have big appetites for more than just partying. For hot food, we had Roasted Veggies, Pulled Pork with Homemade Wheat Buns, From-Scratch Cheeseless Pizza (used the crust recipe in Go Dairy Free), Stuffed Mushrooms, Prosciutto-Wrapped Wild Prawns, and Chicken Satay (one peanut sauced and one more of a curry).

Easily the most popular item was the stuffed mushrooms. All night long people kept asking, “So everything was dairy-free? Really? Even the mushrooms?” I didn’t even bother telling them that they were also gluten-free, soy-free, and egg-free; I thought that might send some of them over the edge! I used 1.5 lbs of mushrooms and 1.5 lbs of filling, and they were still gone in minutes. (The recipe for those mushrooms will be in my next book!) Even the store-bought filler food we purchased (salsa, hummus, eggplant dip, tortilla chips, and blanched veggies) was completely devoured.

Fortunately, for those who still hadn’t eaten there fill, there was dessert. After all, what would any holiday party be without a delicious assortment of homemade cookies and bars.

I served three different types, including some festive cookies, peppermint chocolate crispy treats, and these amazing Snickerdoodle Blondies. I watched as our guests attempted to guess what these wonderful bars were. One came awfully close when he said it tasted like snickerdoodles crossed with gingerbread. But oddly enough (and to my husband’s delight), there isn’t a speck of ginger in this recipe.

Dairy-Free Snickerdoodle Blondies - Christmas Party

Reader Raves

This was Jamie’s first attempt at a dairy-free dessert and was happily surprised: “These were totally yummy. I didn’t have plain nutmeg, so I used a dash of pumpkin pie spice instead!”

Carol had success making them gluten-free: “One of our favorite recipes. Works gluten free, too substituting GF flour blend.”

Special Diet Notes: Snickerdoodle Blondies

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free and vegetarian.

For egg-free and vegan: You can try substituting Ener-G Eggs for the eggs. It hasn’t been trialed, but I think aquafaba would also work wonderfully.

4.0 from 3 reviews
Dairy-Free Holiday Snickerdoodle Blondies
Prep time
Cook time
Total time
Like any good blondie recipe, these are very moist and tender on the inside, but the snickerdoodle-like topping forms a wonderful sugary crust to balance the rich filling. This blondie recipe was adapted from Recipezaar.
Serves: 24 servings
  • 2-2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3 teaspoons ground cinnamon, divided
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 cups packed dark brown sugar (I used TJ’s organic brown sugar)
  • 1 cup dairy-free margarine, at room temperature (I used Earth Balance Soy-Free, which is salted)
  • 2 large eggs, at room temperature (see special diet notes above for egg-free)
  • 1 tablespoon real vanilla extract
  • 2 tablespoons sugar
  1. Preheat your oven to 350ºF and lightly grease a 9×13 inch pan.
  2. In a medium-sized bowl, combine the flour, baking powder, 1 teaspoon of the cinnamon, nutmeg and salt and set aside.
  3. In large bowl, beat together margarine and brown sugar until well combined.
  4. Add the eggs and vanilla, and beat until smooth.
  5. Stir in the flour mixture until well blended.
  6. Spread the batter evenly in your prepared pan (I lightly greased a spatula for easy stick-free spreading).
  7. Combine the 2 tablespoons of sugar and the remaining 2 teaspoons of cinnamon in a small dish. Evenly sprinkle the mixture atop the blondie batter (it may seem like a lot, but go for it).
  8. Bake the blondies for 25 to 30 minutes or until the surface springs back when gently pressed. They will be firmer and raised around the edges, sinking in the middle. No worries, this is okay.
  9. Let the blondies cool in the pan completely before cutting (if you can resist!).
Variations: You can make this recipe Egg-Free and Vegan by substituting Ener-G Eggs for the Eggs. The results will vary slightly, but should still be delicious.

Diet type: Dairy free, Nut free, Peanut free, Soy free, optionally Egg free, optionally Vegan

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. These were delicious. Made the recipe exactly as stated using Earth Balance and fresh grated nutmeg. Definitely a keeper.

  2. I made these tonight using Ener-G egg replacer. Have you personally tried making them with Ener-G? They puffed up in the oven but after cooling they were not at all set in the middle. They were gooey but too much so, like eating a slab of batter (honestly this doesn’t sound so bad for myself, but I’m bringing these to a get-together…) Then the edges were TOO crunchy, like “will these break my teeth” crunchy. So if I make these again, maybe a flax egg would work better. Anyway, I’ve got them covered on my kitchen counter, and I’m hoping resting over night might help them soften on the edges, because I’m *not* baking another thing for this get-together. Lol.
    Anyway, thank you for the recipe. I tried.

    • Hi Tina, like mentioned above, we haven’t tried the snickerdoodles with Ener-g – it was just recommended by a reader who tried it so I added it to the post as a suggestion. I’m so sorry this did not work out for you! Blondies and brownies can be very tricky egg-free. I can almost guarantee that flax eggs will have even more trouble setting up. They add quite a bit of heavy moisture. Aquafaba might be the best option. I really hope they set up enough for the gathering!

      • Thanks for your reply! The goo got gooier and the crisp got crispier over night, sorry to say, lol. But all is not lost — I put the entire batch of blondies in my food processor, blended them up, added 6 overripe bananas, about 3/4 cup more flour, some baking soda, a little more Ener-G (wish I could give precise measurements but I was just eyeballing it), and maybe half a cup of almond milk, and made banana snickerdoodle muffins (yield: 22), which actually turned out great. Haha. They were a big hit! The previous baking added a nice rich, caramelized flavor that you don’t normally get in muffins without adding straight-up caramel. I wouldn’t do it again, haha, but nothing went to waste, so yay!

  3. Katelyn McCarty on

    Hi, Donna. I have tried this with gluten-free flour(with added xanthum gum) and vegan butter(Earth Balance). The taste is delicious. However, I’m not sure if I added to much gluten-free flour for the sub or if I didn’t add enough butter to the recipe, but, they ended up a little on the dry side for me. Again, the taste was delightful and it even had a chew to it that reminded of an actual snickerdoodle cookie. I’m definitely going to try it again. The “start off” recipe is great!

  4. sarah caroline on

    I guess not, I saw g-free mentioned, I thought. Hopefully you found something that worked for you 🙂
    I Googled “vegan” too, so back to the drawing board for me!

  5. Pingback: Earth Balance Buttery Spreads (Dairy-Free Review)

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