Snickerdoodle Blondies

Egg, dairy, nut and soy free

2-2/3 Cups All-Purpose Flour

2 Teaspoons Baking Powder

3 Teaspoons Ground Cinnamon, divided

1/4 Teaspoon Ground Nutmeg

1/2 Teaspoon Salt

2 Cups Packed Dark Brown Sugar

1 Cup Dairy-Free Margarine, at room temperature (I use Earth Balance Soy-Free)

2 Large Eggs, at room temperature (I use ½ tsp baking powder and 2 tbsp for each called for)

1 Tablespoon Real Vanilla Extract

2 Tablespoons Sugar

Instructions

Preheat your oven to 350ºF and lightly grease a 9×13 inch pan.

In a medium-sized bowl, combine the flour, baking powder, 1 teaspoon of the cinnamon, nutmeg and salt and set aside.

In large bowl, beat together margarine and brown sugar until well combined.

Add the eggs (or replacement) and vanilla, and beat until smooth.

Stir in the flour mixture until well blended.

Spread the batter evenly in your prepared pan (I lightly greased a spatula for easy spreading).

Combine the 2 tablespoons of sugar and the remaining 2 teaspoons of cinnamon in a small dish. Evenly sprinkle the mixture atop the batter 

Bake  for 25 to 30 minutes or until the surface springs back when gently pressed. They will be firm and raised around the edges, sinking slightly in the middle.

This is okay!  Let cool completely before cutting into slices