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Oat Flour Snickerdoodle Blondies - Soft, Cinnamon-Sugar Bliss

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 servings
Ingredients Method

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

Method
 

  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.