Recipes Sweets

Cinnamon Sugar Roll Cookies

I think one of my favorite things to do is combine two different types of desserts into one. This way, you get the best of both worlds (cue Hannah Montana) when you want something sweet. Two of my favorite desserts are sugar cookies and cinnamon rolls so I knew I had to figure out a way to combine the two. I took the softness of the dough from the sugar cookie and the cinnamon sugar filling of the cinnamon roll to create these Cinnamon Sugar Roll Cookies. They are gluten free, dairy free, vegan, and refined sugar free, and they may be one of my favorite recipes on my blog. I hope you guys like them as much as I do. Happy baking and even happier eating 🙂

Ingredients:

Cookie:

  • 2 cups almond flour
  • 4 tbs coconut flour
  • 2 tsp arrowroot flour
  • 1/4 cup maple syrup
  • 1/4 cup applesauce
  • pinch of sea salt

Filling:

  • 1 and 1/2 tbs coconut sugar
  • 1 tbs cinnamon
  • 2 tbs maple syrup

Recipe:

  1. Make the dough by mixing together all ingredients in a bowl and mixing well. The dough should easily form a non sticky ball, so you should use your hands to ensure the ingredients are well mixed throughout the dough
  2. On a nonstick surface like parchment paper or floured counter, roll the dough into a long rectangle. The dough should hold it’s own, without ripping. It shouldn’t be too thin since it will not rise when it’s baked
  3. Spread the maple syrup onto the surface of the rectangular dough and use the back of a spoon to spread it out evenly. The syrup should cover the surface well. You can always add a little more or a little less if your dough needs it/you want more sweetness
  4. Evenly sprinkle the cinnamon and coconut sugar onto the syrup
  5. Starting from one edge, carefully roll the dough to create the swirl. Gently press as you go to keep the cookie rolled, but do not press too tightly to keep the filling inside
  6. Slice the cookie about 1/2 inch thick (or thicker if you want!) and place on a non stick baking tray
  7. Bake for about 25 minutes at 350 or until the edges of the cookies become golden brown
  8. Let them cool and enjoy!

2 comments

  1. If i don’t have arrowroot flour, are there any substitutes? Possibly adding more coconut flour/almond?? Thanks!

    1. I have not tried it, but my guess is coconut flour could help! It needs to thicken to make the dough so coconut flour might be a good alternative to absorb some of the liquid

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