What do you eat when you can’t choose between snickerdoodles or blondies? Snickerdoodle Blondies, naturally! I adapted/veganized this recipe from Sydney over at The Crepes of Wrath, and it is supremely delicious (and a ton of her other baked goodies look delicious that I want to veganize as well, hello Black & White Cookie!). I could eat this cookie dough-like batter and be perfectly content without even baking these. And baked they are equally delicious – but that could perhaps be due to the fact that I like to remove from the oven just prior to being fully baked, so it sort of has that ‘half-baked/Liz Lovely’ appeal to them. And because I haven’t justified a sweet in a while, let’s do that shall we. Using flax in place of eggs increases the omega-content and eliminates the cholesterol in the treat. Using white whole wheat flour in combination with the all-purpose makes this delicious treat that much more healthy for you. Cinnamon is good for digestion, congestion associated with cold/flu, and has been associated with reducing strees/anxiety. This recipe makes one 9X13 sheet of blondies, about 20-24 bars.
2 TBSP flax in 4 TBSP warm water
1 C brown sugar
1 C granulated sugar
1 stick Earth Balance Vegan Butter (1/2 C)
a shy 1/4 C canola
1 TBSP vanilla extract
1.5 C all-purpose flour
1 C white whole wheat flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp salt
2 TBSP granulated sugar
2 tsp cinnamon
a pinch nutmeg
1. Preheat oven to 350°F. Lightly grease and/or line a 9×13 inch pan. Mix together flax and warm water; set aside.
2. In large mixing bowl, beat together butter and sugars until creamy. Add in the flax mixture and oil, then the vanilla, and beat until smooth.
3. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside. Stir in the flour mixture until well blended. Spread/press evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
4. Bake 20 minutes (for ‘half-baked‘) to 25 minutes (for fully done) or until surface springs back when gently pressed. Cool before cutting.