Real Life Paleo

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


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


  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!

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  • Shirley @ gfe

    They look totally fabulous! I’d need to get them out of the house pretty quickly, too. 😉 Go, Stacy!


    • Shirley, Matt made sure they disappeared very quickly indeed!

  • I think I might try with butter instead of shortening however I’m only on my third week of going paleo/primal so I will leave the treats for awhile yet until I adjust better to this new way of eating, I  could easily get carried away and fill myself on cookies if I made them now. 
    I will let you know when I try them and let you know how the butter turns out 🙂

    • Shouldn’t make any significance in the recipe, I think. I do agree it may be best to avoid making anything this powerful in your first month. In fact, it may be best to stop reading us for at least another month, considering the baking we tend to do around here! Good luck with your journey!

      • Thanks for the advice, it made me laugh however I think you are right, it’s best that I avoid temptation for the moment, see you in a month or two I hope…

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  • Amy

    These look fantastic!Do you use regular almond flour/meal in these or blanched almond flour? Do you think it will make a difference?

    • We use Honeyville Blanched. Regular would work but it would likely be a little grittier. Give it a try and let us know!

    • Amy Wolfrey

      I’ve used both Honeyville flour and the almond meal out of the bulk bins at the grocery store. Honeyville flour seems to produce cookies that seem a bit more ‘finished’ and they don’t spread nearly as much as my first batch.

  • Oh My! I had a question about the date sugar. (I’ve never used it before) I picked some up the other day and when I got home, I saw that the package says “contains wheat”…Is that normal for date sugar? or is it just the stuff I got?

    • Janell, I have no idea what’s “normal” but the brand we linked to is the only one I’ve ever seen and it’s only ingredient is dates. Hope you can find something else and avoided the accidental gluten-ing!

      • Thanks! Yeah, the stuff I got listed dates  and oat flour as its ingredients. Guess that goes to show you got to check labels on everything…even stuff you think is safe! 🙂 I don’t want to wait till I go back to the store, so I’m just gonna make these this morning with the unrefined cane sugar I have. I think my four little girls will love them. Thanks for the recipe! 🙂

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  • liz

    think these would work without eggs? maybe sub in chia or flax?

    • Probably, with the replacement. The almond butter tends to serve a similar function. Good luck!

  • Sharyn

    Made these last night. Super easy. Made 17 sandwiches. Looked and smelled FANTASTIC! Wrapped up 11 to sell at a bake sale, gave 1 away to a Paleo friend, and kept 5 for my family. My friend LOVED his…3 thumbs up! My kids LOVED theirs…they want to make 85 for classroom holiday treats! DH took a bite of his…FANTASTIC flavor & texture but SPINACH GREEN interior of the cookie??? I tried mine…the same! Did this happen to yours as well?? I love the thought that my kids both ate & loved the cookie despite thinking that I made it with green veggies!! Any thoughts??? It’ll be interesting to see the feedback from the bake sale tomorrow! 🙂 thanks for the great recipe…just curious about the festive holiday green cookie! 😉

    • Did you use sunflower seed butter? It has an oxidative process with baking soda (I think that’s what happens) that turns it green.

      • Sharyn

        I did!! Too funny!!!! Sooooo good to know… At least they are festive. 🙂 I am still shocked that my kids thought I used spinach and still wanted them for school…neat! Thank you for a great recipe…and science experiment!

        • Add a tiny bit of lemon or apple cider vinegar to a recipe when substituting sunflower seed butter and your end product will be the right colour 🙂

          • This is something I didn’t consider, but makes perfect sense! I’ll definitely try this in the future!

          • Michelle Sobczak-Roe

            What would you consider a tiny bit sorry but we too suffer with nut allergies and I know the green color would put the kids off thanks!

          • A tablespoon should do and it, and not mess with the consistency. I sub sunflower seed butter all the time and learned that lesson early on 😀

          • Michelle Sobczak-Roe

            Thanks so much Maranda! I can’t wait to try these now : )

  • Robin

    Just popped these out of the oven and they are fabulous!  I couldn’t wait an hour to try so I had one warm.  All the feeling of traditional baked goods but none of the “bad” stuff 🙂  Thanks for the recipe and I love your website!

    • Thank you so much! These are one of my favorites as well!

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  • Alexa

    Hi! I was wondering if there was a good alternative for the almond flour. I couldn’t find it at my grocery store. they seemed to have everything except almond flour hahaa. Thank You!!!

    • First off, we get our almond flour online, either from amazon or honeyville.

      Instead, you could try coconut flour or sweet potato starch. I don’t know if they’ll work, but worth a try!

    • Also, you could get raw, blanched almonds and grind them yourself!

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  • I am starting my 2nd month of paleo & decided to give paleo baking a shot! Snickerdoodles are some of my favorite cookies so I cannot wait to make these! One question though- for the almond butter, do you use unsalted? Thank you!

    • I try to use unsalted so that I’m fully in control of the salt content of my end result, but it will likely make little difference as far as the dough is concerned!

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