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!
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
How is the inside so dark without the use of chocolate?
It gets its dark color because not only is it baked twice, but has quite a bit of cinnamon and moisture 🙂