Snickerdoodle Whoopie Pies

Submitted by: Matt and Stacy

Servings: 12 pies or 24 cookies

Ingredients: Snickerdoodle Cookies
1/2 C almond butter
1/2 C palm shortening
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

Cinnamon Ginger Frosting
1 C palm shortening
3 Tbsp maple syrup
3 Tbsp honey
3 Tbsp granulated unrefined sugar
1 tsp cinnamon
1/2 tsp ginger (we used dry ground but fresh grated would add more flavor if you love ginger)
1/4 tsp ground nutmeg

Instructions: Frosting instructions

♥ Whip palm shortening until smooth
♥ Add sugar and spices and whip until combined
♥ Set-aside or keep chilled in an air-tight container until ready for use (will last months)

Snickerdoodle Cookie Instructions

♥ Beat together almond butter, shortening, syrup, eggs, and vanilla until smooth
♥ Combine flour, soda, and 2 teaspoons cinnamon in a separate bowl
♥ While beating wet mixture on low, slowly add dry mixture until combined
♥ 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
♥ In a separate bowl, combine sugar and cinnamon then sprinkle over cookies (about 1/8 teaspoon each)
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
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)

Notes: 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!

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.