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Gluten-Free Snickerdoodle Cream Pies — Paleo-Friendly Recipe

These Snickerdoodle Creme Pies are even better than store-bought. They capture the soft, moist, chewy texture of classic creme pies while using wholesome ingredients. The snickerdoodle cookies are delicious on their own, and they become extra special when sandwiched with a smooth creme filling. Refined sugar free and paleo-friendly options are included — this might be my favorite recipe yet!

A stack of snickerdoodle creme pies.

Why you’ll love these creme pies

  • Better than store-bought snacks — fresh and homemade.
  • Made with wholesome, simple ingredients.
  • Sweetened with coconut sugar for a less-refined option.
  • Gluten-free and paleo-friendly variations.
  • Easy one-bowl cookie dough.
  • A festive treat perfect for holidays and gatherings.

How to make snickerdoodle creme pies

The complete ingredient list and measurements are in the recipe card below.

Ingredients overview

  • Almond flour
  • Tapioca flour (for structure and chew)
  • Coconut sugar for sweetness
  • Cinnamon for that classic snickerdoodle flavor
  • Powdered sugar for the filling — monk fruit powdered sugar keeps this refined-sugar free, but regular powdered sugar works too
  • Coconut butter, vegan butter, ghee, or butter alternative for the filling base
  • Eggs (I haven’t tested a flax egg substitute yet)
Two snickerdoodle creme pies.

How to make snickerdoodle creme pies

  • Make the cookie dough by stirring the dry and wet ingredients together in one bowl until a dough forms. Roll into small balls.
  • Coat each dough ball in cinnamon-sugar and place on a lined baking sheet. Bake until set around the edges, then let cool completely.
  • Prepare the filling in a food processor for a silky texture, or beat in a mixer until smooth and thick.
  • Sandwich a generous dollop of filling between two cooled cookies and press gently to form each creme pie.

Creme filling options

Choose the filling that suits your taste or dietary needs.

  • Coconut butter filling: My favorite. Use solid coconut butter (not liquid) and process it with powdered sugar, vanilla, and a small amount of milk or cream until creamy. The coconut flavor is subtle, and the result is exceptionally soft and smooth.
  • Cream cheese & butter filling: Use regular or vegan cream cheese with butter or vegan butter. Cream them together, add vanilla and powdered sugar, and chill briefly for a spreadable filling.

Storing leftover creme pies

Store leftovers in an airtight container in the refrigerator. Bring to room temperature for a few minutes before serving for the best texture.

A bite taken out of a creme pie.

More recipes you’ll love!

  • Vegan fudge stripes
  • Vegan sticky bun cookies
  • Banana caramel cookies
  • Healthy peanut butter crack bars
  • Healthy butterfingers

If you make these, be sure to tag me on socials @danishealthyeats! x

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Snickerdoodle Creme Pies

These Snickerdoodle Creme Pies are even better than store-bought. They have a super soft, moist, chewy texture. The snickerdoodle cookies are delicious alone and even better sandwiched with the perfect creme filling. Made with wholesome ingredients, they can be refined sugar free and paleo friendly.
5 from 1 vote
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Prep Time 15
Cook Time 14
Total Time 30

Course Dessert, Snack
Cuisine American

Ingredients

  

  • 1 1/2 cups almond flour
  • 1/3 cup tapioca flour
  • 2/3 cup coconut sugar
  • 1/4 cup coconut oil melted & cooled a little
  • 1 egg room temp
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • pinch sea salt

Cinnamon sugar

  • 2 tbsp coconut sugar
  • 1 tsp cinnamon

Coconut butter Creme Filling

  • 1/2 cup coconut butter
  • 1 cup powdered sugar *I use monk fruit powdered sugar
  • 1/4 tsp vanilla extract
  • 2-3 tbsp milk or cream of choice *I like vegan holiday nog creamer for extra flavor

Cream Cheese creme filling

  • 1 1/4 cups powdered sugar *Monk fruit or regular
  • 1/3 cup cream cheese *Vegan or regular
  • 1/3 cup butter *Vegan or regular. Ghee works too.
  • 1/4 tsp vanilla extract

Instructions

 

  • Preheat the oven to 350°F (175°C). In a small bowl, combine the cinnamon and coconut sugar for the coating.
  • In a large bowl, mix the almond flour, tapioca flour, coconut sugar, melted and slightly cooled coconut oil, egg, baking soda, cinnamon, vanilla, and a pinch of sea salt until a dough forms.
  • Form the dough into roughly 1-inch balls, roll each in the cinnamon-sugar, and place on a lined baking sheet. Keep them small — these cookies spread.
  • Bake 12–13 minutes until the edges are set. When you remove the pan from the oven, tap it on the counter a couple of times to encourage slight spreading. Cool completely before filling.

Coconut butter creme Filling

  • Place solid coconut butter and powdered sugar in a food processor and pulse until crumbly.
  • Add vanilla and 1 tablespoon of milk or cream, then process until the mixture starts to come together. Add another tablespoon if needed to reach a thick, pipeable cream. Scrape the sides occasionally and avoid adding too much liquid.

Cream cheese creme filling

  • In a food processor or a large bowl with an electric mixer, cream the butter and cream cheese until smooth. Add vanilla, then beat in powdered sugar until fully combined. Chill 20–30 minutes before assembling.

Assembling the cookies

  • Spread or pipe the filling onto half of the cooled cookies, then top with the remaining cookies to make sandwiches. Serve and enjoy!

Notes

*Do NOT skip the cream of tartar — it’s essential for the signature snickerdoodle texture: chewy outside and soft inside.

Keyword creme pies, holiday desserts, oatmeal creme pies, paleo cookies, paleo desserts, snickerdoodle, snickerdoodle cookies, thanksgiving dessert