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!
Ingredients
- 1 1/2 cups almond flour
- 1/3 cup tapioca flour
- 2/3 cup coconut sugar
- 1/4 cup coconut oil melted & cooled a little
- 1 egg room temp
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1 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 12-13 minutes, until set around the edges. When you remove the cookies from the oven, tap the pan on the counter a few times to help them spread a little. Let them 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).