These Snickerdoodle Creme Pies are even better than store bought. The texture is the same as the classic Little Debbie creme pies, super soft, moist, chewy. The snickerdoodle cookies are great on their own, but even more special sandwiched with the perfect creme filling. They are made with wholesome ingredients, refined sugar free, and paleo friendly. They may be my favorite recipe i’ve ever made!

A stack of snickerdoodle creme pies.

Why you’ll love these creme pies

  • Even better than store bought!
  • Made with wholesome ingredients.
  • Sweetened with coconut sugar.
  • Gluten free and paleo friendly.
  • Made in one bowl.
  • Perfect holiday dessert!

How to make snickerdoodle creme pies

The full measurements and ingredients are in the recipe card at the bottom of the post, in the recipe card!

Ingredients overview

Two snickerdoodle creme pies.

How to make snickerdoodle creme pies

  • Make the cookies by combining all the dough ingredients in a large bowl. Roll the dough into balls, then roll in the cinnamon sugar coating. Bake.
  • To make the filling, I like to add everything to a food processor, making it a lot easier. Process until it comes together to create a thick filling texture.
  • Once the cookies are cooled, add some filling to half of them. Then take the other half of the cookies and place on top. Enjoy!

Creme filling options

There are a few options here!

  • Coconut butter filling: This is my favorite. There isn’t a strong coconut flavor, so no worries there. It creates a superrrr soft creme that is incredible. You’ll want the coconut butter to be solid when you use it (it’s okay if it’s somewhat soft but should not be liquidy at all!)
  • Cream Cheese & Butter: This can be regular cream cheese and butter or vegan cream cheese and butter. You’ll add these to the food processor with the remaining ingredients, just like you would the coconut butter!

Storing leftover creme pies

I like to store leftovers in an air-tight container in the fridge. I’ll let them sit out at room temp for a bit before enjoying!

A bite taken out of a creme pie.

More recipes you’ll love!

If you make these, be sure to tag me on socials @danishealthyeats! x

Snickerdoodle Creme Pies

These Snickerdoodle Creme Pies are even better than store bought. The texture is the same as the classic Little Debbie creme pies, super soft, moist, chewy. The snickerdoodle cookies are great on their own, but even more special sandwiched with the perfect creme filling. They are made with wholesome ingredients, refined sugar free, and paleo friendly. They may be my favorite recipe i've ever made!
5 from 1 vote
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American

Ingredients
  

  • 1 1/2 cups almond flour
  • 3/4 cup tapioca flour
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup or honey
  • 1/4 cup coconut oil melted & cooled a little
  • 1 egg room temp
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 1/2 tsp vanilla extract
  • pinch sea salt

Cinnamon sugar

  • 2 tbsp coconut sugar
  • 1 tsp cinnamon

Coconut butter Creme Filling

  • 1/2 cup coconut butter
  • 1 cup powdered sugar *I use monk fruit powdered sugar
  • 1/4 tsp vanilla extract
  • 2-3 tbsp milk or cream of choice *I like to use vegan Nutpods holiday nog creamer for extra holiday flavor!

Cream Cheese creme filling

  • 1 1/4 cups powdered sugar *Monk fruit or regular
  • 1/3 cup cream cheese *Vegan or regular
  • 1/3 cup butter *Vegan or regular. Can use ghee.
  • 1/4 tsp vanilla extract

Instructions
 

  • Preheat the oven to 350F. In a small bowl, mix together the cinnamon sugar.
  • Mix together the snickerdoodle cookie dough ingredients in a large bowl until dough forms.
  • Roll the dough into small 1 inch balls, then roll in the cinnamon sugar coating. Place the balls on a lined cookie sheet. These cookies will spread, so it's important the dough balls aren't too large.
  • Bake the cookies for 12-14 minutes, until set around the edges. The insides will still be super soft/almost looking undercooked. Let cool COMPLETELY.

Coconut butter creme Filling

  • To make the filing, add the solid coconut butter to a food processor with the powdered sugar. Process a minute or so until it becomes a crumbly mixture.
  • Add in the vanilla and a tbsp of the milk/cream. Process another minute until it starts coming together, adding another tbsp of milk as needed until its a thick cream filling. You'll want to scrape down the sides every so often, careful not to add too much liquid as it'll become to runny.

Cream cheese creme filling

  • In a food processor or a large with with an electric mixer, cream together the butter and cream cheese. Then add in the vanilla, beating until everything is smooth. Then beat in the powdered sugar until fully combined. Refrigerate for 20-30 minutes before sandwiching the cookies.

Assembling the cookies

  • Once the cookies are cooled, spread or pipe the filling onto half of them. Then take the empy halves, sandwiching them on top. Enjoy!

Notes

*Do NOT leave out the cream of tartar. It makes the biggest difference in how these cookies turnout and create the amazing texture of them (chewy outsides, soft insides).
Keyword creme pies, holiday desserts, oatmeal creme pies, paleo cookies, paleo desserts, snickerdoodle, snickerdoodle cookies, thanksgiving dessert

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4 Comments

  1. 5 stars
    These look amazing! I’m going to try them tomorrow. I saw it in your notes to not skip the cream of tartar, but I can’t find it in the list of ingredients. Thanks!

    1. Hi Christina! I’m so sorry, i updated this recipe to leave it out as i know some people don’t have it in their pantries, so don’t worry about it! I’ll update that now! (:

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