Made with coconut sugar, gluten free baking flour, and pumpkin puree, healthy cinnamon sugar swirl cookies are a delicious, comforting treat. They’re made even better with a little dip of melted chocolate, they’re easy to make, and they’re the perfect sweet treat at any point during your day.
A delicious, healthier dessert
What’s your favorite holiday dessert? For me, it was always a warm cinnamon roll. I loved the fluffiness of the dough, the cinnamon sugar filling, and the warm icing right on top of cours. I’m still trying to perfect the perfect gluten free cinnamon roll, but while you guys wait for that recipe, here’s my take on a cinnamon roll in cookie form making them the cutest on the go snack or little dessert.
What’s even better about these cookies is that they are not exclusive to the winter season. They’re a great snack or dessert to enjoy whenever you’re craving them and they’re sure to impress just about anyone in your life.
Since I have Crohns and a huge sweet tooth at the same time, I have developed a passion for creating sweets and desserts that are gluten free and dairy free to keep my digestion happy. That’s why these cookies are made with better ingredients than your average cookie and they don’t lack in flavor.
By using a few key ingredient swaps, I was able to put a healthy spin on a swirly cookie. More on that in a minute!
Ingredients needed for these cinnamon sugar treats
These cinnamon sugar swirl cookies have three separate parts: the cookie dough, the filling, and the chocolate dip layer. However, that doesn’t make this dessert complicated. In fact, this cookie recipe is quite simple, and includes many ingredients that you probably already have on hand or should have easy access to. This is what you’ll need to get baking:
- 1 to 1 baking flour
- Cinnamon
- Baking powder
- Baking soda
- Sea Salt
- Apple cider vinegar
- Pumpkin puree
- Dairy free milk
- Maple syrup
- Almond butter
- Coconut sugar
- Chocolate chips
I love to use almond milk or oat milk in place of cow’s milk because it keeps my recipes dairy free and, in my opinion, tastes much better!
Likewise, coconut sugar is also one of my favorite ingredient swaps in my recipes. I use coconut sugar in place of regular, granulated sugar. It contains healthy fats and has a lower glycemic index, meaning it doesn’t spike blood sugar as much as table sugar.
Kitchen tools used for this recipe
- Baking sheet
- 1 large mixing bowl
- 2 small mixing bowls
- Parchment paper
- Roller
- Sharp knife
- Mixing tool
Are these cookies vegan?
YES! These cookies are not only gluten and dairy free, but they are also vegan. I made these cookies vegan using ingredients like almond milk and maple syrup rather than cow’s milk and honey. Pumpkin puree also adds a great texture to these cookies and replaces the need for butter or an egg.
How to prepare cinnamon sugar swirl cookies
Cookies are always a great idea! To make this recipe, you will need a little time and patience.
Start by preheating your oven to 350F and then line your baking tray with parchment paper. Set this aside as you will only need it later in the baking process!
In your large bowl, start by mixing your wet ingredients first. Whisk together your apple cider vinegar, pumpkin puree, almond milk, and maple syrup. Be sure to break apart any clumps caused by the pumpkin puree.
Once smooth, pour in your sea salt, baking powder, baking soda, and cinnamon and mix well. Start to add in your flour to the mixture as well, but do this slowly to prevent any clumps in your flour. Start by whisking then, eventually, use your hands to mix the dough as it will become thicker.
Prep a surface with parchment paper and a sprinkle of flour to prevent sticking and gently roll out your dough. Do this step nice and slow to prevent ripping. Don’t roll the dough too thin as this will also cause the dough to rip. Use a knife to create a perfect edge (see images below) and then start adding your filling.
Spread on a thin layer of almond butter and then coconut sugar and cinnamon. I added extra coconut sugar here to make my cookies extra sweet, but feel free to add as little or as much as you would like.
Starting on one edge, roll the dough with the filling on the inside. Don’t press too hard to keep the shape of the swirl, but make sure the dough is rolled tightly. Once you have your log, use a sharp knife to cut your cookies out and lay them on your lined baking tray.
Bake at 350 for about 20 minutes or until the tops are golden brown. You can leave cookies as is, or dip into melted chocolate. Simply melt your chocolate chips in a small bowl and dip the edges of the cookies into the chocolate. Let them cool and enjoy!
Store extra cookies in a closed container on the counter for up to 3 days or in the fridge for up to a week 🙂
Cinnamon Sugar Swirl Pumpkin Cookies
Ingredients
- 2 cups 1 to 1 baking flour
- 1/2 tsp Cinnamon
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- Pinch Sea Salt
- 1/4 cup Apple cider vinegar
- 1/3 cup Pumpkin puree
- 1/4 cup Dairy free milk
- 1/4 cup Maple syrup
- 1/2 cup smooth almond butter
- 1/2 tsp cinnamon
- 1/4 cup coconut sugar
- 1/4 cup melted chocolate chips
Instructions
- Start by preheating your oven to 350F and then line your baking tray with parchment paper. Set this aside as you will only need it later in the baking process!
- In your large bowl, start by mixing your wet ingredients first. Whisk together your apple cider vinegar, pumpkin puree, almond milk, and maple syrup. Be sure to break apart any clumps caused by the pumpkin puree.
- Once smooth, pour in your sea salt, baking powder, baking soda, and cinnamon and mix well. Start to add in your flour to the mixture as well, but do this slowly to prevent any clumps in your flour. Start by whisking then, eventually, use your hands to mix the dough as it will become thicker.
- Prep a surface with parchment paper and a sprinkle of flour to prevent sticking and gently roll out your dough. Do this step nice and slow to prevent ripping. Don’t roll the dough too thin as this will also cause the dough to rip. Use a knife to create a perfect edge (see images below) and then start adding your filling.
- Spread on a thin layer of almond butter and then coconut sugar and cinnamon. I added extra coconut sugar here to make my cookies extra sweet, but feel free to add as little or as much as you would like.
- Starting on one edge, roll the dough with the filling on the inside. Don’t press too hard to keep the shape of the swirl, but make sure the dough is rolled tightly. Once you have your log, use a sharp knife to cut your cookies out and lay them on your lined baking tray.
- Bake at 350 for about 20 minutes or until the tops are golden brown. You can leave cookies as is, or dip into melted chocolate. Simply melt your chocolate chips in a small bowl and dip the edges of the cookies into the chocolate. Let them cool and enjoy!
- Store extra cookies in a closed container on the counter for up to 3 days or in the fridge for up to a week 🙂
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