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By Hungry Blonde
Gluten-Free Snickerdoodle Cookie Sandwiches
11 steps
Prep:20minCook:10min
Soft and chewy gluten-free snickerdoodle cookies sandwiched with fluffy cream cheese filling.
Updated at: Fri, 19 Nov 2021 14:05:06 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories405.9 kcal (20%)
Total Fat27.3 g (39%)
Carbs34.5 g (13%)
Sugars30.7 g (34%)
Protein8.2 g (16%)
Sodium259.8 mg (13%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
7 servings
2 cupsalmond flour
fine
1 teaspoonbaking soda
¼ teaspoonsalt
1egg
¼ cupmaple syrup
2 tablespoonsunsalted butter
melted
1 teaspoonvanilla extract
2 tablespoonsgranulated sugar
1 teaspoonground cinnamon
4 ouncescream cheese
softened to room temperature
2 tablespoonsunsalted butter
softened to room temperature
1 cuppowdered sugar
¼ teaspoonvanilla extract
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. Let cool for 3 minutes on baking sheet, then transfer to cooling rack to 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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