These Gluten-Free Snickerdoodle Cookie Sandwiches are a delicious (non-pumpkin ;)) fall treat! Soft & chewy gluten-free snickerdoodle cookies with a fluffy, cream cheese filling. Keep scrolling for the recipe.
It’s not even officially fall yet, and I’m over here elbows deep in pumpkin and apples. Oopsie daisy. While there’s certainly no shame in my fall-obsessed game, I figured I should start including some more, uh…non-traditional fall treats into the mix. This fall season at Hungry Blonde, we are expanding our flavor palate, while still keeping all those warm and cozy vibes.
Thus, these gluten-free + grain-free Snickerdoodle Cookie Sandwiches that I promise you are going to want to keep making all year long.
To make them I paired my OG recipe for grain-free Snickerdoodles and sandwiched them with a smooth, decadent cream cheese filling.
Gluten-Free Snickerdoodle Cookie Sandwiches
Soft and chewy gluten-free snickerdoodle cookies sandwiched with fluffy cream cheese filling.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 7-8 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cookie Ingredients
- 2 cups fine almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup maple syrup
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Filling Ingredients
- 4 ounces cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened to room temperature
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
To make cookies:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper
- Whisk together egg, maple syrup, butter & vanilla
- In a separate large bowl combine the almond flour, salt and baking soda. Add wet ingredients to dry ingredients and combine
- Refrigerate dough for 30 minutes
- In a small bowl combine sugar + cinnamon for the topping
- Roll dough into 14-16 balls and coat them in cinnamon sugar mixture. Place on baking sheet & press down to flatten
- Bake for 8-9 minutes. Immediately transfer to cooling rack and let cool completely
To make cream cheese filling:
- Using a stand mixer or hand mixer beat the cream cheese and butter until fully combined and fluffy
- Then beat in the vanilla and powdered sugar 1/4 cup at a time
To assemble cookie sandwiches:
- Spread 1-2 tablespoons filling on a cooled cookie, then top with another cookie
- Enjoy immediately and keep stored in the refrigerator
Keywords: gluten free snickerdoodle cookies, snickerdoodle cookie sandwiches, cream cheese frosting, cream cheese filling, cinnamon sugar cookies, gluten free cookie sandwiches
What kind of almond flour should I use?
When making this recipe, be sure to use finely ground almond flour (not almond meal) as it lends to the soft and chewy texture you want in these cookies. In this case, I used my favorite brand of almond flour, Bob’s Red Mill.
However, I have not tried this recipe using another type of flour. But I think that regular all-purpose flour, whole wheat flour or oat flour should work. Though, I *do not* recommend using coconut flour as it has a very different absorption.
Other ingredient substitutions:
- If you don’t want to use maple syrup, then you can use honey regular sugar, or monk fruit sweetener.
- Instead of butter, you can use coconut oil.
- If you want to skip making your own filling, then you can use your favorite store-bought frosting. In that case, I would recommend my two favorites: Miss Jones and Simple Mills.
As always, if you make these Snickerdoodle Cookie Sandwiches or any of my other recipes I’d love to know how they turned out. Please leave a review, and be sure to tag me on Instagram @Hungry.Blonde! xoxo GG
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Grain-Free Frosted Sugar Cookies
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