Oat Flour Snickerdoodle Blondies – Soft, Cinnamon-Sugar Bliss

These blondies bring all the cozy cinnamon-sugar vibes of snickerdoodle cookies with half the effort. They’re soft, chewy, and naturally nutty from oat flour, with a crackly cinnamon top that feels like a warm hug. No mixer needed, just a bowl, a whisk, and about 10 minutes of prep.

They’re perfect for bake sales, potlucks, or a simple weeknight treat. If you love snickerdoodles but want something easier, this is your recipe.

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Oat Flour Snickerdoodle Blondies - Soft, Cinnamon-Sugar Bliss

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 9 servings

Ingredients

• 1 cup (200 g) light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 1 large egg
• 1 large egg yolk (for extra chew)
• 2 teaspoons vanilla extract
• 1 3/4 cups (175–190 g) oat flour (store-bought or finely ground oats)
• 1 teaspoon cream of tartar (classic snickerdoodle tang)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon (plus more for topping)
• 2 tablespoons granulated sugar + 1 teaspoon cinnamon (for the cinnamon-sugar topping)
• Optional: 1–2 tablespoons milk if batter seems too thick, flaky sea salt for finishing

Instructions

• Prep the pan and oven. Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting.Lightly grease the sides.
• Mix wet ingredients. In a medium bowl, whisk melted butter with brown sugar and 1/4 cup granulated sugar until glossy, about 30 seconds. Whisk in egg, egg yolk, and vanilla.
• Combine dry ingredients. In another bowl, whisk oat flour, cream of tartar, baking soda, salt, and 1 1/2 teaspoons cinnamon.
• Bring it together. Add dry ingredients to wet and stir with a spatula until just combined. If the batter looks dry or crumbly, fold in 1–2 tablespoons milk until smooth and thick.
• Pan and topping. Spread batter evenly in the pan.Mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. For extra crunch, add a pinch of flaky sea salt.
• Bake. Bake 20–24 minutes, until the edges are set, the center is puffed, and a toothpick comes out with a few moist crumbs. Don’t overbake—these should be soft.
• Cool and slice. Let cool in the pan for at least 20–30 minutes.Lift out using the parchment and cut into 16 squares.

What Makes This Special

These blondies use oat flour instead of all-purpose flour, which makes them tender and slightly chewy with a wholesome flavor. They keep the classic snickerdoodle elements—vanilla, cinnamon, and a sugary crust—without the hassle of rolling individual cookies.

The batter is quick to mix and forgiving. You’ll also get a great balance of sweetness and spice, and they hold up beautifully for sharing.

What You’ll Need

• 1 cup (200 g) light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 1 large egg
• 1 large egg yolk (for extra chew)
• 2 teaspoons vanilla extract
• 1 3/4 cups (175–190 g) oat flour (store-bought or finely ground oats)
• 1 teaspoon cream of tartar (classic snickerdoodle tang)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon (plus more for topping)
• 2 tablespoons granulated sugar + 1 teaspoon cinnamon (for the cinnamon-sugar topping)
• Optional: 1–2 tablespoons milk if batter seems too thick, flaky sea salt for finishing

Step-by-Step Instructions

1. Prep the pan and oven. Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting.

   Lightly grease the sides.

2. Mix wet ingredients. In a medium bowl, whisk melted butter with brown sugar and 1/4 cup granulated sugar until glossy, about 30 seconds. Whisk in egg, egg yolk, and vanilla.
3. Combine dry ingredients. In another bowl, whisk oat flour, cream of tartar, baking soda, salt, and 1 1/2 teaspoons cinnamon.
4. Bring it together. Add dry ingredients to wet and stir with a spatula until just combined. If the batter looks dry or crumbly, fold in 1–2 tablespoons milk until smooth and thick.
5. Pan and topping. Spread batter evenly in the pan.

   Mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. For extra crunch, add a pinch of flaky sea salt.

6. Bake. Bake 20–24 minutes, until the edges are set, the center is puffed, and a toothpick comes out with a few moist crumbs. Don’t overbake—these should be soft.
7. Cool and slice. Let cool in the pan for at least 20–30 minutes.

   Lift out using the parchment and cut into 16 squares.

Storage Instructions

• Room temperature: Store in an airtight container for 3–4 days. A slice of bread in the container helps keep them soft.
• Refrigerator: Keeps up to 1 week; bring to room temp before serving for best texture.
• Freezer: Wrap individual squares and freeze up to 2 months. Thaw at room temperature or warm for 10–15 seconds in the microwave.

Why This is Good for You

Oat flour adds soluble fiber and a heartier profile than regular white flour.

These blondies use melted butter, which means less aeration and a denser, more satisfying bite. The cinnamon isn’t just for flavor—it can bring a gentle warmth and a cozy aroma that satisfies cravings with smaller portions. Plus, you’re getting dessert joy with simple, familiar ingredients.

What Not to Do

• Don’t overbake. Dry blondies lose their chewy center fast.

  Pull them when they still look slightly soft in the middle.

• Don’t skip cream of tartar. It gives classic snickerdoodle tang and that signature flavor.
• Don’t pack the oat flour. Spoon and level, or weigh it. Too much flour = cakey bars.
• Don’t cut too soon. Let them set or they’ll crumble and won’t slice cleanly.

Variations You Can Try

• Brown butter: Cook the butter until golden and nutty, cool slightly, then use for deeper flavor.
• Gluten-free guaranteed: Use certified gluten-free oat flour if needed.
• Maple twist: Swap 2 tablespoons brown sugar for maple syrup and reduce milk as needed.
• Cream cheese swirl: Dollop 4 ounces softened cream cheese mixed with 2 tablespoons sugar and 1/2 teaspoon vanilla. Swirl before baking.
• Chai spice: Replace some cinnamon with a blend of cardamom, ginger, and cloves.
• Cinnamon chips or white chocolate: Fold in 1/2 cup for a sweeter, bakery-style feel.

FAQ

Can I make my own oat flour?

Yes.

Blend rolled oats in a high-speed blender until very fine, then measure by weight or spoon-and-level. Sift if needed to remove coarse bits for a smoother crumb.

What if I don’t have cream of tartar?

Use 1 teaspoon lemon juice or white vinegar and increase baking soda to 3/4 teaspoon. The flavor won’t be exact, but it’s close.

Can I double the recipe?

Yes.

Bake in a 9×13-inch pan for about 24–28 minutes. Check early and avoid overbaking.

How do I keep them chewy?

Measure oat flour accurately, don’t overmix, and pull them when a toothpick has moist crumbs. Store airtight and avoid refrigerating unless you need longer storage.

Are these fully gluten-free?

They can be if you use certified gluten-free oat flour and confirm all other ingredients are GF.

Regular oats can have cross-contact with gluten.

In Conclusion

Oat Flour Snickerdoodle Blondies deliver the cozy flavor of snickerdoodles with the ease of a one-pan bar. They’re tender, cinnamon-forward, and simple enough for any day of the week. With a few pantry staples and about half an hour, you’ll have a crowd-pleasing dessert that feels homemade in the best way.

Bake once, and they’ll become a regular in your rotation.