By Hungry Blonde
Gluten-Free Snickerdoodle Cookie Sandwiches with Cream Cheese Filling
11 steps
Prep:20minCook:10min
Gluten-Free Snickerdoodle Cookie Sandwiches are a delicious (non-pumpkin ;)) fall treat! Soft & chewy gluten-free snickerdoodle cookies with a fluffy, cream cheese filling.
Updated at: Sat, 23 Nov 2024 22:02:51 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
5
Low
Nutrition per serving
Calories83 kcal (4%)
Total Fat5.1 g (7%)
Carbs7.9 g (3%)
Sugars7.1 g (8%)
Protein1.8 g (4%)
Sodium18.5 mg (1%)
Fiber0.4 g (1%)
% Daily Values based on a 2,000 calorie diet
Instructions
To make cookies
Step 1
Preheat oven to 350 degrees. Line baking sheets with parchment paper
Step 2
Whisk together egg, maple syrup, butter & vanilla
Step 3
In a separate large bowl combine the almond flour, salt and baking soda. Add wet ingredients to dry ingredients and combine
Step 4
Refrigerate dough for 30 minutes
Step 5
In a small bowl combine sugar + cinnamon for the topping
Step 6
Roll dough into 14-16 balls and coat them in cinnamon sugar mixture. Place on baking sheet & press down to flatten
Step 7
Bake for 8-9 minutes. Immediately transfer to cooling rack and let cool completely
To make cream cheese filling
Step 8
Using a stand mixer or hand mixer beat the cream cheese and butter until fully combined and fluffy
Step 9
Then beat in the vanilla and powdered sugar 1/4 cup at a time
To assemble cookie sandwiches
Step 10
Spread 1-2 tablespoons filling on a cooled cookie, then top with another cookie
Step 11
Enjoy immediately and keep stored in the refrigerator
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