Paleo Almond Butter Snickerdoodle Sandwich Cookies

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1/2 cup Coconut cream

• Condiments

  • 13/16 cup Almond butter, creamy

• Baking & Spices

  • 1 cup Almond flour
  • 1/2 tsp Baking soda
  • 2 1/3 tbsp Cinnamon, ground
  • 2 tbsp Coconut flour
  • 2/3 cup Palm sugar, organic
  • 1 pinch Sea salt, fine-grain
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 tbsp Coconut oil, organic

Found on paleorunningmomma.com

Description

Ingredients

• 1 egg
• ¾ cup creamy almond butter
• ⅓ cup organic coconut palm sugar
• 1 tbsp organic coconut oil, melted and cooled
• 1 tsp pure vanilla extract
• 1 cup blanched almond flour
• 2 tbsp coconut flour
• ½ tsp baking soda
• 1 tbsp ground cinnamon
• pinch fine grain sea salt
• 2 tbsp organic coconut sugar
• 2 tsp ground cinnamon
• ½ cup coconut cream**
• 3 tbsp organic coconut sugar
• 1 tbsp creamy almond butter
• 2 tsp ground cinnamon

Directions

• In a small saucepan over low heat, melt together the coconut cream and coconut sugar while stirring continuously. Continue to stir and cook over low heat until the mixture becomes thick and syrupy and deep golden brown, about 5-10 minutes.
• Remove from heat and stir in the creamy almond butter and cinnamon until smooth. Set aside to cool or cover and refrigerate while you make the cookies.
• Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.
• In a large bowl, whisk together the egg, almond butter, coconut sugar, coconut oil and vanilla until smooth.
• In a smaller bowl, combine the almond flour, coconut flour, baking soda, salt and cinnamon. Mix the dry ingredients into the wet until fully combined.
• Form the cookie dough into 18-20 small balls and arrange on both baking sheets. Flatten each one (they will stay the same shape after baking)
• Sprinkle the cinnamon sugar topping over the cookies if desired, then bake in the preheated oven for 8-10 minutes until just set.
• Remove from oven and transfer to wire racks to cool completely.
• Once cookies are completely cooled, spread half of the cookies with the caramel filling (about 1 tsp per cookie) and top with another cookie to form sandwich cookies. Serve right away or store covered in the refrigerator for up to 4 days.
• Store leftover caramel mixture covered in the refrigerator and use as a dip or spread for up to 4 days. Enjoy!