Paleo Cookie Butter Stuffed Snickerdoodles

by Evolved Chocolate
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4 from 1 vote

Paleo Cookie Butter Stuffed Snickerdoodles

These cookies BURST with flavor! It's 10/10 worth it! Even if you want to take a shortcut and skip the cookie butter filling, the snickerdoodles alone are to die for. OR if you want to skip the snickerdoodle and just eat the cookie butter, DO IT!
Prep Time40 mins
Cook Time30 mins
Freeze Time30 mins
Total Time1 hr 40 mins
Course: Dessert
Keyword: dairy-free, gluten free, Paleo, peanut-free
Servings: 8 cookies

Ingredients

“Biscoff” Cookie Ingredients

  • ½ cup cashew butter
  • ½ cup coconut sugar
  • 1 egg can sub with 1 flax egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 3 tablespoons coconut flour

Snickerdoodle Ingredients

  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon cream of tartar optional, this gives it a classic snickerdoodle tang to it
  • 1 egg
  • 3 tablespoons melted coconut oil
  • 3 tablespoons maple syrup

Extra Ingredients

  • 4 tablespoons full fat coconut milk solids scooped from top of can
  • ½ cup coconut sugar+1 tablespoon cinnamon-for rolling cookies in

Instructions

For the “Biscoff” Cookies

  • Preheat oven to 350℉.
  • Beat together cashew butter and coconut sugar.
  • Mix in egg and vanilla extract until well combined. Stop mixing and add the rest of the Biscoff cookie ingredients. Then slowly start mixing again.
  • Scoop into 10 mounds and bake for 20 minutes.
  • Let cool completely, they will crisp up during cooling!

For the Snickerdoodles

  • Whisk together all dry ingredients in large bowl.
  • Add in the rest of the ingredients and mix again. Once thick, store in the fridge while making cookie butter.

For the Cookie Butter

  • Grind up *completely cooled* Biscoff cookies in a food processor until they're fine crumbs (they won’t turn to crumbs if they are not completely cooled).
  • Add coconut milk solids to the food processor and continue pureeing until a smooth butter is formed.
  • Scoop into 1” mounds and freeze for at least 30 minutes.

Assemble

  • Preheat oven to 350℉.
  • Pull snickerdoodle dough from the fridge and scoop out mounds. Press the frozen cookie butter into the center of the mounds and reroll to make a ball.
  • Roll the ball in the cinnamon sugar mixture and bake for 10 minutes.
  • Let cool for 10 minutes before enjoying!

Notes

Difficulty Level: Medium
Nutrition Facts
Serving Size 1 cookie
Servings Per Container 8

Amount Per Serving
Calories 315 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 170mg 7%
Total Carbohydrate 25g 8%
Dietary Fiber 3g 12%
Sugars 20g
Protein 7g 14%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

2 comments

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2 comments

Ben February 23, 2019 - 3:29 PM

4 stars
How is the inside so dark without the use of chocolate?

Reply
Eating Evolved February 25, 2019 - 1:54 PM

It gets its dark color because not only is it baked twice, but has quite a bit of cinnamon and moisture 🙂

Reply

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