Gluten-free Cinnamon Roll Cookies (vegan with grain-free / keto choices)

These Gluten-free Cinnamon Roll Cookies are positive to please all cinnamon roll lovers with their cinnamon swirl filling and a light-weight vanilla icing drizzle. They’re vegan and refined sugar-free with grain-free, paleo, and low-carb choices so principally everybody can get pleasure from this cinnamon roll goodness in cookie type.

Should you love common cinnamon rolls, however haven’t got time to make the true factor, these wholesome cinnamon roll cookies are going to knock your socks off. They’re so good you will wish to get pleasure from them not solely throughout the vacation season, however 12 months spherical.

This cookie recipe is tremendous enjoyable to make and fills your own home with the good scent of cinnamon rolls, however with out the fuss of a conventional cinnamon roll recipe. Your children will love seeing cinnamon crammed dough logs flip into mushy cinnamon roll cookies that they get to prime with a scrumptious vanilla glaze.

The bottom is much like sugar cookie taste, however I’ve made it more healthy by making these cookies gluten-free and there’s additionally a grain free possibility utilizing almond flour. Plus through the use of a low-carb sweetener, there isn’t any added sugar.

I additionally like to make use of and advocate wholesome fat like grass-fed butter or natural coconut oil. You may as well make these into vegan cinnamon roll cookies by merely substituting coconut oil or a vegan butter for the butter. Both method they style nice, however I favor grass-fed butter for a buttery taste. Mmmmmm…..

Elements

almond flour, oat flour, or gluten-free flour mix
butter (or vegan butter or coconut oil)
low-carb sweetener
flax egg (or different egg substitute)
baking powder
salt
floor cinnamon
low-carb powdered sweetener
coconut milk
vanilla extract

Instructions

Mix water and flax meal (to make a flax egg) and let sit for about 10 minutes

Beat sweetener and the butter / different fats till fluffy and light-weight in massive bowl (Images 1 & 2)

Add flax egg to sweetener and butter combination (Picture 3)

Mix remaining base cookie dry components and progressively add to the combination (Picture 4)

Combine effectively to type a ball (Picture 5)

Divide dough in half (Picture 6)

Mix cinnamon and remaining sweetener in a small mixing bowl or use this Sugar-free Cinnamon Sugar Mix.

Flatten one half right into a 1/4″ thick rectangle form utilizing arms or floured rolling pin.

Unfold melted butter on flattened dough (if desired). Sprinkle cinnamon sugar combination over the floor of the flattened dough (Picture 7)

Roll the flattened dough (Picture 8)

Lower the cookies utilizing a pointy knife into 1/2 thick wheels and place on cookie sheet (Images 9 & 10)

Repeat with the opposite half of the cookie dough.

Preheat your oven to 350F or 180C.

Bake for about 12-Quarter-hour or till barely brown.

Take away from oven and funky.

Mix powdered sweetener with coconut milk.

Drizzle the icing over the cookies and let set.

Recipe Notes and Ideas

Filling Notes: The melted butter / coconut oil unfold on the dough rectangle is elective however provides a very nice moistness to the cookies.

Chilling: Chilling helps the roll to type for simpler chopping, however you seemingly will not want to relax the oat based mostly dough.

Particular Weight-reduction plan and Substitution Notes

Flour Choices: I’ve had success with each the almond flour and oat flour choices. Any gluten-free flour mix might work, however the one time that I attempted it, the dough was fairly arduous to work with. A gluten flour model ought to work, however you’ll want to change the recipe for that by following info on this submit about gluten-free baking ideas (and reversing the directions).

Oat flour has a nutty taste that’s actually scrumptious, whereas the almond flour is a bit richer. Both method yields a very scrumptious cookie.

Egg Options: Any egg various or actual egg ought to work superb for this recipe.

Sweeteners: Common sweeteners or coconut sugar would work as effectively.

Keto / Low-carb: The Grain-free cookie base and low-carb sweeteners make this a keto cookie.

Paleo: To make these cookies paleo, use coconut sugar or different on plan sweetener.

The right way to Retailer

Retailer the cookies in an hermetic container at room temperature for 4-5 days, within the fridge for as much as 1 week, or within the freezer for as much as 2 months.

To defrost, set the cookies out at room temperature for about 1 hour earlier than serving.

Recipe

Low-carb / Keto Cookie Base

Grain-based Gluten-free Cookie Base Different

• 3 1/4 cups oat flour
• 3/4 cup butter, vegan butter, or coconut oil, softened
• 3/4 cup low carb sweetener
• 1 tablespoon floor flax
• 3 tablespoons water (water and flax make a flax egg–see Recipe Notes for different egg options)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

• Mix water and flax meal to make flax egg. Let sit for about 10 minutes.

• Beat sweetener and the butter or various till fluffy and light-weight in massive bowl.

• Add the flax egg to the sweetener and butter combination. Beat briefly to mix.

• Mix remaining cookie base dry components and add to the combination, mixing effectively however being cautious to not over-mix.

• Divide the dough in half, flattening one half right into a 1/4 inch thick rectangle form utilizing arms or a dusted rolling pin. Alternatively, you may make one massive rectangle.

• Mix Cinnamon Filling components in a small mixing bowl.

• Unfold melted butter or various, if utilizing, on dough rectangle.

• Sprinkle cinnamon sugar combination over the floor of the flattened dough.

• Utilizing parchment or wax paper, roll the flattened dough into a good roll utilizing your arms.

• Chill dough in freezer for 10-Quarter-hour, if desired.

• Lower the cookies utilizing a pointy knife into 1/2 inch thick wheels and place on cookie sheet.

• Repeat with the opposite half of dough.

• Preheat your oven to 350F / 180C.

• Bake for 12-Quarter-hour or till barely brown.

• Take away from oven and place cookies on wire rack to chill.

• Combine powdered sweetener with coconut milk in small bowl till thick however pourable.

• Drizzle icing over the cookies. Let set till hardened.

Filling Notes: The melted butter / coconut oil unfold on the dough rectangle is elective however provides a very nice moistness to the cookies.
Chilling: You seemingly will not want to relax the oat based mostly dough.
 

Energy: 162kcal | Carbohydrates: 8g | Protein: 6g | Fats: 14g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Ldl cholesterol: 1mg | Sodium: 73mg | Potassium: 64mg | Fiber: 4g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg | Web Carbs: 4g

Dietary info is supplied as a courtesy and is merely an approximation. Optionally available components are usually not included and when there’s another, the first ingredient is often used. We can’t assure the accuracy of the dietary info given for any recipe on this website. Erythritol carbs are usually not included in carb counts since they’ve been proven to not influence blood sugar. Web carbs are the entire carbs minus fiber.