These gluten free and Paleo Almond Butter Snickerdoodle Sandwich Cookies are decadent in flavor yet made with good for you ingredients! Chewy snickerdoodle cookies with a cinnamon spiced almond butter caramel creamy filling. Dairy free, grain free, Paleo, and refined sugar free.
Just as with overtraining for a race, there is totally such a thing as over-cooking for your food blog. I swear – this is a thing people! And, of course it’s my thing – I’m always rushing to do too much NOW when I really need to step back and look at the big picture. And sometimes I do so much that I forget when I did it!
That said, I’m not at all regretting these snickerdoodle sandwich cookies, even if I can’t actually remember when I made them, what was happening on that day, what I was wearing, where my kids were, etc. I do, however, remember eating a whole lot of cinnamon sugar and thinking to myself that I’ll never eat cinnamon sugar again – I was done!
Of course, that didn’t last long at all, because right now they’re looking pretty darned good to me – you guys know I have a thing for my sandwich cookies – and these Paleo snickerdoodle sandwich cookies are no different!
What is a Snickerdoodle?
Snickerdoodles are soft, chewy cookies that are typically made with butter, sugar, and flour, then sprinkled or dipped with cinnamon sugar.
But for this paleo gluten free snickerdoodle sandwich cookie recipe, we’re replacing the butter with almond butter and coconut oil, swapping the sugar for coconut sugar, and substituting the almond flour and coconut flour for all-purpose flour.
The result? Thick, chewy gluten free snickerdoodle cookies just waiting to be spread with almond butter and sandwiched together!
Ingredients in Sandwich Cookie Filling
These snickerdoodle cookies have a delectable caramel almond butter filling that is dairy free! Here’s what you’ll need to make it:
To make the caramel filling, you’ll melt the coconut cream and coconut sugar in a saucepan, cooking to a syrupy consistency with deep brown color. Remove the pan from the heat and stir in the almond butter & cinnamon to give this sandwich cookie filling an ooey-gooey caramel texture.
How to Make Paleo Snickerdoodles
Step 1: Whisk together the wet ingredients and the coconut sugar in a large bowl.
Step 2: Combine the dry ingredients in another bowl and add them to the wet ingredients a little at a time until everything is mixed together.
Step 3: Form the cookie dough into balls and arrange them on a prepared baking sheet. Flatten the balls out, sprinkle with cinnamon sugar top-ping if desired, and bake!
You should be able to get 18-20 dough balls out of this recipe. Don’t be afraid to flatten the dough balls – since we’re using paleo flours they’ll retain their shape while baking and won’t flatten out any further.
Cinnamon Sugar Topping
The topping for the Paleo Almond Butter Snickerdoodle Sandwich Cookies is free of refined sugar and easy to make.
You only need two ingredients: coconut sugar & ground cinnamon! Just stir them together in a bowl and sprinkle the mixture over the cookie dough before baking.
This step is completely optional, but it will give the cookies that authentic snickerdoodle taste and texture!
A few notes on this recipe (good thing I wrote them down!) It’s rich, and sweet. Feel free to reduce the sugar or eliminate the cinnamon sugar topping if it’s just too much for you.
That said, please keep the filling the way it is! You will have some extra leftover that you can totally use as a dip for fruit, more cookies, or a spoon. The spoon might be pushing it, but I had to say it anyway! Let’s start baking – I know you’ll love these!
Paleo Almond Butter Snickerdoodle Sandwich Cookies
Paleo Almond Butter Snickerdoodle Sandwich Cookies
For the Cookies
For the Almond Butter Caramel Middle***
In a small saucepan over low heat, melt together the coconut cream and coconut sugar while stirring continuously. Continue to stir and cook over low heat until the mixture becomes thick and syrupy and deep golden brown, about 10 minutes.
Remove from heat and stir in the creamy almond butter and cinnamon until smooth. Set aside to cool or cover and refrigerate while you make the cookies.
For the Cookies:
Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.
In a large bowl, whisk together the egg, almond butter, coconut sugar, coconut oil and vanilla until smooth.
In a smaller bowl, combine the almond flour, coconut flour, baking soda, salt and cinnamon. Mix the dry ingredients into the wet until fully combined.
Form the cookie dough into 18-20 small balls and arrange on both baking sheets. Flatten each one (they will stay the same shape after baking)
Sprinkle the cinnamon sugar topping over the cookies if desired, then bake in the preheated oven for 8-10 minutes until just set.
Remove from oven and transfer to wire racks to cool completely.
Once cookies are completely cooled, spread half of the cookies with the caramel filling (about 1 tsp per cookie) and top with another cookie to form sandwich cookies. Serve right away or store covered in the refrigerator for up to 4 days.
Store leftover caramel mixture covered in the refrigerator and use as a dip or spread for up to 4 days. Enjoy!
**You can also refrigerate a can of full fat coconut milk and just use the thick cream part that turns solid
***I recommend making the almond butter caramel first, or even the day before, since it will need some time to cool before spreading between the cookies.
Do you want more Paleo cookie recipes? Try one of these!
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