How do I ensure the icing has the right consistency?

Combine the powdered sugar and cinnamon with 1 tablespoon of almond milk, then add more almond milk gradually, a tiny bit at a time, until the icing is thick but spreadable.

Why is it important to cool the blondies completely before icing?

Cooling completely prevents the icing from melting and running off the warm blondies, allowing it to set properly for a clean finish.

Can I use a different type of sugar for the blondies?

The recipe specifies brown sugar for its moisture and flavor, but you could try coconut sugar as a 1:1 substitute, though the texture might vary slightly.

How should I store leftover Iced Cinnamon Almond Blondies?

Store leftover blondies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for longer freshness.

3.9K Views 10 years ago

Iced Cinnamon Almond Blondies
[Vegan, Gluten-Free]

KG By: Kristen Genton

Author Bio

Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven... Read More

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Close-up of square Iced Cinnamon Almond Blondies, topped with a thick white cinnamon icing, arranged on a rustic wooden board.

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Iced Cinnamon Almond Blondies [Vegan, Gluten-Free]

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These blondies are packed with almond flavor considering you use almond butter and almond meal. You get a nice cinnamon flavor and even more nuttiness from the coconut. Not to mention, these bars have no added oil! No butter, no oil, and they still come out moist and chewy and... Read More

Ingredients You Need for Iced Cinnamon Almond Blondies [Vegan, Gluten-Free]

For the Blondies:

1 cup almond butter
1/3 cup brown sugar
1 teaspoon vanilla extract
1 1/4 cups almond meal/flour
1/4 cup desiccated coconut
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder

For the Icing:

3/4 cup powdered sugar
1/2 teaspoon cinnamon
1 tablespoon almond milk, plus more if needed

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How to Prepare Iced Cinnamon Almond Blondies [Vegan, Gluten-Free]

Preheat oven to 350°F.
Cream almond butter and sugar together until all incorporated. Add the vanilla extract and mix.
In a small bowl, combine the almond meal, coconut, cinnamon, and baking powder.
Add dry ingredients into almond butter mixture and mix until well combined. There is no gluten in almond meal so you can mix all you want without worry.
Spread dough into an 8×8-inch pan or 9×5-inch loaf pan
Bake for 22-25 minutes until the top is set to the touch and the edges are just beginning to brown. Cool completely before icing.
Combine icing ingredients together. You want it to be thick, but you might need to add more almond milk to get it where it should be. Ice the cooled blondies and let it set, about 10 minutes.