Paleo Snickerdoodle Blondies

It’s that time of year when EVERYONE has a bit of a sweet tooth. Quench that craving with these fun-to-make, easy to enjoy cookie squares. Whether your treat of choice for a holiday party, or just an afternoon snack, these snickerdoodle blondies will become a go-to favorite in your recipe book. These cookies are refined sugar-free, paleo, gluten-free, and have a dairy-free option. Who is ready to preheat the oven?

Blondie Batter:

• 1/2 cup ghee at room temperature (or vegan butter, for dairy-free)
• 2/3 cup pure maple sugar
• 1 teaspoon pure vanilla extract
• 1 large egg at room temperature
• 1 large egg yolk at room temperature
• 1 3/4 cup blanched almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt

Cinnamon Filling:

• 2 teaspoons ground cinnamon
• 1/4 cup coconut sugar or maple sugar

Cinnamon Icing:

• 1/2 cup organic powdered sugar or monk fruit
• 2 teaspoons milk of choice plus a bit more as needed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract

Directions:

1. Preheat your oven to 350° F and line an 8×8” square baking pan with parchment paper on the bottom and sides.
2. In a large bowl using an electric mixer, beat the ghee, maple sugar, and vanilla until smooth. Beat in the egg and yolk and mix until smooth, then add the almond flour, baking soda, and salt and mix on low speed until a thick batter forms.
3. Spread about half the batter in the bottom of the baking pan. In a small bowl, mix together the cinnamon and sugar for the cinnamon filling, then sprinkle it in a layer over the batter, avoiding the edges. Spread the remaining batter over the cinnamon – it’s okay if it doesn’t completely cover it.
4. Bake in the preheated oven for 22-25 minutes or until the center is just set and the top is golden brown. Cool completely in the pan.
5. Once cooled, remove from the pan using the parchment paper. Mix together the cinnamon icing ingredients until smooth and drizzly. Drizzle all over the top of the bars, then allow it to sit for about 20 minutes. Cut into 16 bars and serve. Enjoy! Store leftovers blondies loosely covered at room temperature for the first two days, then store in the refrigerator to keep longer.

Source: https://www.paleorunningmomma.com/paleo-snickerdoodle-blondies-gluten-free-dairy-free/