Snickerdoodle Blondies (Low Carb and Gluten-Free)

It’s the beginning of June and that means that today’s post is the reveal for the Secret Recipe Club. This month I was assigned the blog The Cookaholic Wife, written by Nichole. Nichole started cooking more and more as a way to offset her new husband’s fast food habit, about as good a reason to cook as I can see. I have to applaud her for that one! Since she was always tinkering with the recipes to suit her own tastes, she decided to start writing her blog. She has lots of fun, tasty recipes for every level of cook, so be sure to check them out.

When perusing her Recipe List, I pretty quickly settled on what I wanted to make. There are a handful of foods that I consider classically American, and Snickerdoodles are one of them. I’d never heard of this cinnamon-flavoured sugar cookie until well into my life in the US, and it took me a while to get around to tasting one. They just didn’t seem all that interesting. I mean, they didn’t contain any chocolate, after all. They had no glaze or nuts or anything to really recommend them to my palate. But once I finally did try one, I understood their appeal. Soft, sweet cookies dredge in cinnamon sugar. Simple but classic. So my attention was almost immediately caught by the idea of snickerdoodle blondies.

Of course, if I wanted to partake of them, they had to undergo a severe makeover. Well, you know the drill by now…replace the flour with almond flour, replace the sugar with alternative sweeteners. Besides that, I tried to find a way to make them dense and rich and moist, the way a good blondie should be. I actually referenced my Walnut Blondies with Dark Chocolate Chunks, because those had turned out so well.

The Results: I didn’t manage to quite pull off the right texture this time round. These had great flavour and really did taste like snickerdoodles, but they were cakier than I intended. Getting that dense, gooey consistenty of traditional brownies and blondies is really tough when you aren’t using flour and sugar. No matter, we all loved them and we topped them with some low carb vanilla ice cream as a special treat over the Memorial Day weekend.

Snickerdoodle Blondies (Low Carb and Gluten-Free)

Ingredients

  • Blondies:
  • 2 cups almond flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar substitute (I used Ideal)
  • 3 large eggs
  • 1/2 tsp vanilla
  • 20 drops stevia extract
  • Topping:
  • 1 1/2 tbsp granulate erythritol (I used Swerve)
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 325F and grease an 8x8 inch baking pan.
  2. In a medium bowl, whisk together almond flour, cinnamon, nutmeg, xanthan gum and salt.
  3. In a large bowl, beat butter with brown sugar substitute until combined.
  4. Beat in eggs one at a time until well combined, then beat in vanilla and stevia extracts.
  5. Add almond flour mixture in two additions, scraping down sides of bowl and beaters as necessary.
  6. Spread batter in prepared baking pan and smooth the top with an offset spatula.
  7. Bake 20 to 25 minutes or until set and top is golden brown.
  8. In a small bowl, whisk together granulated erythritol and cinnamon. Sprinkle over hot bars in pan.
  9. Let cool in pan, and then cut into squares.
http://alldayidreamaboutfood.com/2012/06/snickerdoodle-blondies-low-carb-and-gluten-free.html



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Comments

  1. says

    Great choice! I’m glad you enjoyed them even though they didn’t have the right texture. I’ve wanted to try out some gluten-free meals for a while now, so I’m your new follower. :)

  2. says

    Mmm…I haven’t had snickerdoodles in ages. There’s just something about that classic cinnamon-sugar combo. These look great, even if they weren’t just the right texture. I’m sure the cake version was fantastic!

  3. Ginny says

    HELLO, yummy! We are all about snickerdoodles around here, and I have some GF friends that I need to whip up a dessert for! Thanks for this!! (And I LOVE your new blog profile pic. Your free spirit shines through!)

  4. says

    You know what tasting snickerdoodles has been on my list to taste for a very long time! I know they are a big craze here in the US, and recipes like these sure make me feel like I am missing out on something. Love that you made a low carb version of these. Great pick!

  5. says

    This is one of the blogs I clicked to find who had mine, as I’ve made these as well. (Now I have found the blog who had mine, not to fear.:)) I love the makeover you did on them–even if a cakey texture, I’m sure they were wonderful! They look scrumptious, great job!

  6. says

    Your new blog design looks fantastic, Carolyn! User friendly and gorgeous! Looks like I might be the last kid on the block to redesign and get out of free WP lol. With that said..love blondies, love snickerdoodles..love that they’re GF and LC as always. A keeper recipe, for sure!

  7. Alysia says

    I wonder if you added an extra egg yolk, if they would be a little more chewy. Maybe I will try it out. Thanks for the recipe!

  8. Lindsey says

    Oh wow these look amazing! With the ingredients you used, what did the carb count end up being? (whole batch or by piece?)
    Thank You!

  9. allison says

    These look so yummy Carolyn I was wondering if instead of the stevia drops could I use stevia extract powder. I just purchased it and am eager to try it. How much of it would I use? If I can use it. I dont have any more sweet drops left but I also have liquid sucrolose if that would work.

    • Carolyn says

      Yes, you could use stevia powder but I think it’s stronger than the liquid. I would use no more than 1/8 tsp.

  10. Karin says

    Made this tonight, as well as skillet chocolate chip cookie, my husband wanted me to fill the weekly “cookie jar”. I was on the fence with the nutmeg, but added it per recipe. These are SUPER GOOD, soft, cakey, with the crunchy sugar-cinnamon topping. Mmmmmm

  11. Heather R says

    Made these for the holidays in leiu of cookies and WOW, they were awesome! Amazing texture and fluffiness with the perfect cinnamonny goodness. Will certainly keep in my rotation of regulars.

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