Ingredients needed to make healthy snickerdoodle cookie sandwiches

You’ll need a number ingredients to whip up these delicious cookies.

• Blanched almond flour and coconut flour are the two main gluten free flours in these cookies.
• Cinnamon is a must for snickerdoodle cookies. You will need cinnamon in the cookie batter, cinnamon sugar coating and in the buttercream.
• Baking soda helps puff up these cookies and add structure.
• Salt helps enhance the flavor of these cookies.
• Egg helps bind everything together. You will need 1 egg at room temperature.
• Coconut oil is used as the fat in this recipe. I use refined coconut oil as it is neutral in taste.
• Maple syrup is a great all natural sweetener.
• Coconut sugar helps sweeten up these cookies a bit. It also adds texture.
• Vanilla extract and lemon juice both enhance the flavors in these cookies.

How to make healthier snickerdoodle cookie sandwiches

First make the snickerdoodle cookie batter. Combine the dry and wet ingredients separately. Then combine them together until the batter forms.

Secondly make the cinnamon sugar coating. Make 14 cookie dough balls from the batter then dip each ball in the cinnamon sugar coating.

Thirdly, place the cookies on a large baking sheet lined with parchment paper. Flatten each cookie with your hand (about 1/4 inch thick).

Now bake the cookies at 350 for 10-12 minutes.

While the cookies cool, make the cinnamon buttercream filling. Combine all the frosting ingredients in a medium bowl until combined.

Finally assemble the cookies into 7 sandwiches and enjoy!

Kitchen tools needed for these gluten free and vegan snickerdoodles

You will need a few simple kitchen items to whip up these cookie sandwiches.

• Large cookie sheet
• Parchment paper
• Large mixing bowl
• Medium mixing bowl
• Small mixing bowls
• Butter knife or icing knife

In addition to the items above, you will need measuring cups and measuring spoons.

How to store gluten free snickerdoodle cookie sandwiches

Once you have assembled the cookie sandwiches, I recommend storing the cookies in the fridge in an airtight container until you’re ready to enjoy them. They will last in the fridge for 3-4 days.

Additionally, you can also store them in the freezer. I love storing my baked goods in the freezer because they last up to 3 months. For this reason I always have sweet treats on hand when guests come over!

If you store the cookies in the freezer, simply let them sit out at room temperature for a few minutes and enjoy them slightly chilled (personally, this is my favorite way to eat them!)

Other healthy cookie recipes you’ll love

If you loved these snickerdoodle cookies, certainly try these other delicious cookie recipes below!

Oatmeal Chocolate Chip Almond Butter Cookies

Double Chocolate Coconut Oil Sea Salt Cookies

Chewy Paleo Chocolate Chip Cookies

Flourless Peanut Butter Cookie Sandwiches

Print

Snickerdoodle Cookie Sandwiches (gluten free, vegan)

Classic and healthy snickerdoodle cookie sandwiches with sweet cinnamon butter cream. They are so soft, fluffy and perfectly sweet. They are made from a mixture of almond flour and coconut flour making them gluten free and paleo friendly.

Course Dessert

Cuisine American

Keyword gluten free snickerdoodles, Healthy snickerdoodles, paleo snickerdoodles, Snickerdoodle cookies, Snickerdoodles, vegan snickerdoodles

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 7 sandwiches

Calories 333kcal

Equipment

• Baking sheet

Ingredients

Cookie Batter

• 1 ¼ cup almond flour blanched
• ¼ cup coconut flour
• ½ tsp cinnamon
• ¼ tsp baking soda
• ¼ tsp salt
• 1 egg room temperature if possible
• ¼ cup coconut oil melted and cooled
• ¼ cup maple syrup
• 2 tbsp coconut sugar
• 1 tsp vanilla extract
• 1 tsp lemon juice

Cinnamon Sugar Coating

• 2 tbsp coconut sugar
• 1 tsp cinnamon

Cinnamon Buttercream Filling

• 1 cup powdered sugar
• ¼ cup butter, coconut oil, vegan butter or ghee melted I usually do half butter, half coconut oil
• 1 tsp vanilla
• ½ tsp cinnamon

Instructions

• Preheat your oven to 350 degrees. Line a large baking sheet with parchment paper.
• In a medium bowl add the dry ingredients: almond flour, coconut flour, cinnamon, baking soda, and salt. Mix and set aside.
• In a large bowl add the wet ingredients: egg, coconut oil, maple syrup, coconut sugar, vanilla and lemon juice. Whisk until fully combined.
• Now pour the dry flour mixture into wet ingredients. Fold until combined. Set aside while you make your cinnamon sugar coating.
• Make the cinnamon sugar coating by combining the coconut sugar and cinnamon in a small bowl.
• Using a cookie scoop or a spoon, scoop the cookie batter into 14 balls, rolling each ball in the cinnamon sugar coating. Place the rolled cookies onto the baking sheet. Using your hand, lightly flatten each cookie (about ¼ inch thick).
• Bake for 10-12 minutes. Let let the cookies cool while you make the filling.
• Mix all the filling ingredients together in a small bowl until the icing forms.
• Assembly the cookie sandwiches! Using a butter knife or an icing knife, spread the buttercream filling on the cookies. Sandwich them together and enjoy!

Nutrition

Calories: 333kcal | Carbohydrates: 38g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 156mg | Potassium: 40mg | Fiber: 4g | Sugar: 30g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

The post Healthy Snickerdoodle Cookie Sandwiches appeared first on Braes Bites.