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
Scale
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
Find it online: https://hungry-blonde.com/snickerdoodle-cookie-sandwiches/
