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.
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!