Snickerdoodle Whoopie Pies

This inspired recipe is from the mind of Stacy. After making our Cinnamon Ginger Frosting, Stacy thought it might be fun to make a kind of whoopie pie with it.  A snickerdoodle, a “sugar cookie rolled in cinnamon and sugar” seemed just the perfect flavor pairing. The paleo(ish) result was so delicious I personally ate a half dozen in one night. Oops. At least they’re out of the house now.  Here’s the recipe for what I think is the most delicious cookie we’ve made yet.

Snickerdoodle Cookies
grain-free, dairy-free, refined-sugar free

Ingredients

1/2 C smooth almond butter (no salt, raw or roasted is fine)
1/2 C palm shortening (or butter or lard)
1/2 C maple syrup (Grade B will add a lot of flavor)
2 eggs
1 Tbsp vanilla
2 C blanched almond flour
1 tsp baking soda
2 tsp cinnamon

1 Tbsp granulated sugar (we recommend date sugar or unrefined cane sugar)
1 Tbsp cinnamon

Instructions

  1. Beat together almond butter, shortening, syrup, eggs, and vanilla until smooth
  2. Combine flour, soda, and 2 teaspoons cinnamon in a separate bowl
  3. While beating wet mixture on low, slowly add dry mixture until combined
  4. Mixture will be wet and sticky, drop tablespoons several inches apart (8 per cookie sheet) and use a circular motion to spread cookie out into a flat disk, about a 1/2 inch thick, onto greased or lined cookie sheet
  5. In a separate bowl, combine sugar and cinnamon then sprinkle over cookies (about 1/8 teaspoon each)
  6. Bake cookies at 350 for 8-10 minutes or until golden brown on the edges, centers should be slightly wet but will be spongy and bounce back if you press on them
  7. Let cool thoroughly (at least an hour) – or store in an airtight container and chill up to a week or two (serve at room temperature)

Makes 24 cookies. Make sure to let your kids help (♥), these were a HUGE hit with our boys! See below for Whoopie Pie instructions.


These soft cookies stay slightly gooey on the inside from the dense almond butter but hold together perfectly. They’re a perfect vessel for making Whoopie Pies!  To make the pies (a cookie sandwich), simply (1) let a batch of these cool and (2) spread a tablespoon of Cinnamon Ginger Frosting between two. If you can make these ahead of time they get even better as they sit a day or so. Store in the fridge and let come to room temperature before serving – enjoy!

About Matthew

Matthew McCarry has written 227 post in this blog.

Matt is the husband of Stacy and somehow manages to contribute to this blog in between taking care of three children, producing the Paleo View Podcast and cooking most of the food featured here.