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!
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!
Ingredients to make snickerdoodle creme pies
- Almond flour
- Tapioca flour
- Coconut sugar
- Cream of tartar
- Powdered sugar: I use Lakanto powdered monk fruit sweetener to keep these refined sugar free, but you can use regular powdered sugar!
- Coconut butter, vegan butter, ghee, etc: This will make up the base of the filling. I’ll go into each option further down in the post.
- Eggs: I haven’t tested a flax egg just yet, but stay tuned!
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!
More recipes you’ll love!
- Vegan fudge stripes
- Vegan sticky bun cookies
- Banana caramel cookies
- Healthy peanut butter crack bars
- Healthy butterfingers
If you make these, be sure to tag me on socials @danishealthyeats! x
Snickerdoodle Creme Pies
- 1 1/2 cups almond flour
- 2 tbsp tapioca flour *Can sub arrowroot
- 2/3 cup coconut sugar
- 1/3 cup coconut oil melted & cooled a little
- 1 egg room temp
- 3/4 tsp cream of tartar *see notes
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 1/2 tsp vanilla extract
- pinch sea salt
- 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
- 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 balls, then roll in the cinnamon sugar coating. Place the balls on a lined cookie sheet.
- Bake the cookies for 14 minutes, until set around the edges. The insides will still be super soft/almost looking undercooked. Let cool COMPLETELY.
- NOTE: If you want to make mini sandwiches, make the cookie balls smaller and only bake 9-10 minutes or until done as stated above.
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!