Oat Flour Snickerdoodle Blondies
Oat flour gives these blondies the most incredible chewy texture. Way better than regular flour here.
The cinnamon sugar swirl creates pockets of spice that hit different in every bite. You’ll get that classic snickerdoodle flavor without rolling a single cookie.
Oat Flour Changes Everything
Regular all-purpose flour makes dense, heavy blondies. Oat flour creates this amazing chewy-tender texture that’s almost cake-like but still has bite. Grind your own from old-fashioned oats in a food processor for 60 seconds. Store-bought works too, but fresh tastes nuttier.
Shop Our Must-Haves
Master the Cinnamon Swirl Technique
Don’t just sprinkle cinnamon sugar on top. Mix it into half the batter, then marble with a knife. This creates layers of spice throughout instead of just surface flavor. Drag your knife in figure-8 patterns for the best distribution without overmixing.
Brown Butter Timing Matters
Watch your butter like a hawk once it starts foaming. You want golden brown bits and a nutty smell, not black specks. Takes about 4 minutes over medium heat. Let it cool for 10 minutes before adding to your sugar mixture or it’ll cook the eggs.
Avoiding Gummy Oat Flour Disasters
- Let brown butter cool completely before mixing or the residual heat will make your blondies tough and dense.
- Cut with a plastic knife for clean edges – metal knives drag and create messy squares with these soft blondies.
Frequently Asked Questions
Will regular flour work instead of oat flour?
Yes, but use 1 1/2 cups all-purpose flour instead of 1 3/4 cups oat flour. The texture will be less chewy and more traditional.
How do I know when they’re perfectly done?
The center should be just set but still slightly soft. They’ll continue cooking in the hot pan after removing from oven.
Should I refrigerate these after baking?
No need to refrigerate. Store covered at room temperature for up to 5 days. They actually taste better the next day.
Our Best Picks
Oat Flour Snickerdoodle Blondies
Ingredients
Swirl
Equipment Needed
- 9×13 inch baking pan
- Medium saucepan
- Large mixing bowl
- Whisk
- Rubber spatula
Instructions
- Prepare pan: Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
- Brown butter: Place butter in a medium saucepan over medium heat. Cook, stirring constantly, until butter foams and turns golden brown with nutty aroma, about 4-5 minutes. Remove from heat and cool 10 minutes.
- Make cinnamon sugar: In a small bowl, whisk together 1/4 cup granulated sugar and cinnamon for the swirl. Set aside.
- Combine wet ingredients: In a large bowl, whisk together brown sugar, 1/2 cup granulated sugar, and cooled brown butter until combined. Add eggs and vanilla, whisking until smooth.
- Add dry ingredients: In another bowl, whisk together oat flour, baking powder, and salt. Add to wet ingredients, stirring just until combined. Don’t overmix.
- Layer batter: Pour half the batter into prepared pan and spread evenly. Sprinkle with half the cinnamon sugar mixture. Add remaining batter and top with remaining cinnamon sugar.
- Create swirl pattern: Use a knife to create figure-8 swirls through the batter, creating a marbled effect. Don’t overdo it – 8-10 swirls total.
- Bake and cool: Bake for 22-25 minutes until edges are set and center is just barely firm. Don’t overbake. Cool completely in pan before cutting into squares.
Nutrition Facts
Per Serving (1 blondie square)
