Name: Cinnamon Crunch Blondies (Paleo, SCD-friendly)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 1/2 cups almond flour; 1 tsp. baking soda; 1/4 tsp salt; 1/2 tsp cinnamon; 1/2 cup creamy cashew butter; 1/4 cup coconut oil; 1/3 cup granulated monk fruit sweetener; 1/4 cup date syrup; 1 egg; 1 tbsp. pure vanilla extract; 3 tbsp. granulated monk fruit; 1 tbsp. cinnamon

paleo cinnamon crunch blondies, SCD-friendly dessert.

Gooey paleo blondies topped with a perfectly crispy cinnamon sugar crunch layer, aka a little square of dessert heaven!

Healthier Paleo Blondies!

Inspired by the nostalgia of pouring cinnamon sugar on buttered toast growing up, these paleo blondies are one of my absolute favorite easy healthier desserts to have on hand. Between the perfectly fudgey, gooey blondie texture and crunchy cinnamon layer these paleo blondies might just be my definition of the perfect dessert!

Rich and gooey cinnamon crunch blondies topped with coconut butter glaze

This healthier paleo blondie recipe is made with real, whole ingredients like cashew butter, dates, and almond flour for a perfect healthier satisfying treat. By leaving out the refined sugar, butter, and traditional flour, these paleo cinnamon crunch blondies are a delicious dessert that won’t spike your blood sugar or set off any digestive flares. Since I first started baking paleo treats when I was diagnosed with IBD in 2020, these cinnamon crunch blondies might be one of my favorite creations thus far!

Baking with Date Syrup

Date syrup is a new-to-me ingredient that has recently become an essential baking staple in my pantry. I use date syrup similarly to honey or maple syrup. The only difference that I really notice using date syrup compared to other liquid sweeteners is the deep molasses-like flavor and thicker consistency. Both of these attributes make baking with date syrup perfect for recipes like blondies, which are expected to be dense, fudgey, and rich in flavor!

The “Cinnamon Crunch” Layer

Honestly, the first time I was testing this recipe I had no idea the cinnamon/monk fruit layer on top of the blondies would get caramelized/crunchy! I was initially going for a snickerdoodle blondie, and I didn’t think twice about sprinkling the cinnamon/monk fruit mixture on top halfway through baking so it would “stick” better.

Refined-sugar-free blondies made with date syrup and monk fruit

Little did I know it was going to turn into something even better than the original idea! Not only did the cinnamon crunch layer add a gorgeous look to the blondies, but it also added the perfect melt-in-your-mouth crunch bursting with sweet cinnamon.

What You’ll Need:

How to Make Cinnamon Crunch Blondies

Step 1: Combine all of the blondie ingredients in a large food processor. Pulse on high for about a minute until a thick blondie batter forms.

Step 2: Transfer the batter to an 8×8″ pan lined with parchment paper and bake for 15 minutes.

Step 3: While the blondies are baking, mix the monk fruit and cinnamon together for the cinnamon crunch layer.

Step 4: After the first 15 minutes of baking, sprinkle the cinnamon monk fruit layer evenly over the surface of the blondies. Bake for another 10 minutes.

Step 5: Let the blondies cool completely before slicing & enjoy!

cinnamon crunch blondies for the paleo grain-free diet

healthy paleo gluten-free dessert recipe

More of my Favorite Paleo Desserts: