Imagine sinking your teeth into a cookie that tastes like a cinnamon roll, but without the gluten, dairy, or guilt. These magical Vegan Gluten-Free Cinnamon Roll Cookies are about to revolutionize your dessert game! Packed with wholesome ingredients and bursting with warm cinnamon flavor, these cookies are so delicious, you won't believe they're actually good for you. Whether you're a health-conscious foodie, have dietary restrictions, or simply love mind-blowing treats, this recipe is your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Vegan
Serves: 12 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 cup brown sugar
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine almond flour, coconut flour, and baking powder. Whisk together until well blended and free of lumps.
- In a separate bowl, mix melted coconut oil, maple syrup, and vanilla extract until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix until a soft, slightly crumbly dough forms. If the dough seems too dry, add a tablespoon of plant-based milk to help bind.
- In a small bowl, mix brown sugar and ground cinnamon to create the filling.
- Place the dough between two sheets of parchment paper and roll out to about 1/4 inch thickness in a rectangular shape.
- Sprinkle the cinnamon-sugar mixture evenly over the rolled-out dough, leaving a small border around the edges.
- If using, sprinkle chopped pecans over the cinnamon sugar layer.
- Carefully roll the dough into a tight log, using the parchment paper to help guide and compress the roll.
- Chill the rolled dough in the refrigerator for 10 minutes to help it firm up.
- Remove from refrigerator and slice the log into 1-inch thick cookies.
- Place cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Drizzle with a simple glaze made from powdered sugar and plant-based milk if desired.
Tips
- Use room temperature ingredients for better dough consistency
- Chill the dough before slicing to ensure clean, even cookie cuts
- Don't skip the parchment paper - it's crucial for easy rolling and no sticking
- For extra moisture, add a tablespoon of plant-based milk if the dough seems dry
- Let cookies cool completely to achieve the perfect texture
- Store in an airtight container to maintain freshness for up to 5 days
- For a more indulgent treat, drizzle with a simple powdered sugar glaze
- Toast the pecans before adding for enhanced nutty flavor
- Use a sharp knife for clean, precise cookie slices
- Check cookies at 12 minutes to prevent over-browning
Nutrition Facts
Calories: 140kcal
Carbohydrates: 12g
Protein: 3g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 0mg
