Vegan & Gluten Free Cream Cheese Stuffed Snickerdoodles

1. Mix together the cream cheese and powdered sugar until smooth. Store in the fridge for 2 hours. 
2. In a bowl, mix together all of the cookie ingredients. If the mixture is a little wet still, add an additional 1 tbsp coconut flour. 
3. Run oil on your hands or spray with nonstick spray. Roll a small amount of dough in your hands into a ball, then flatten in between your palms. 
4. Add 1/2-1 tsp of cooled cream cheese. 
5. Fold in the sides of the cookie until it almost covers or completely covers the cream cheese (it doesn’t have to be perfect). 
6. Then roll into a bowl again. 
7. Repeat for each cookie (makes about 10 small cookies). 
8. Put the cookies on a baking sheet lined with parchment paper. 
9. Bake at 350F for 12-14 minutes. 
10. Let cool completely. 
11. In a small bowl, mix together the coconut sugar and cinnamon for the topping. 
12. Brush the cookies with melted coconut oil then dip into the cinnamon sugar mixture. 
13. Repeat for each cookie. 
14. Enjoy! Store in the fridge.