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Whole New Mom - https://wholenewmom.com

Gluten-free Cinnamon Roll Cookies

Course: Dessert
Cuisine: Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo, Sugar-Free, THM:S, Vegan, Vegetarian
Keyword: gluten-free cinnamon roll cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 10 cookies
Calories: 162kcal
These Gluten-free Cinnamon Roll Cookies are sure to make everyone delight with a perfectly sweet cinnamon swirl filling and a light vanilla icing drizzle.
Print Recipe


Low-carb / Keto Cookie Base

Grain-based Gluten-free Cookie Base Alternative

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

Cinnamon Sugar Filling

Vanilla Glaze


  • Combine water and flax meal to make flax egg. Let sit for about 10 minutes.
  • Beat sweetener and the butter or alternative until fluffy and light in large bowl.
  • Add the flax egg to the sweetener and butter mixture. Beat briefly to combine.
  • Combine remaining cookie base dry ingredients and add to the mix, mixing well but being careful not to over-mix.
  • Divide the dough in half, flattening one half into a 1/4 inch thick rectangle shape using hands or a dusted rolling pin. Alternatively, you can make one large rectangle.
  • Combine Cinnamon Filling ingredients in a small mixing bowl.
  • Spread melted butter or alternative, if using, on dough rectangle.
  • Sprinkle cinnamon sugar mixture over the surface of the flattened dough.
  • Using parchment or wax paper, roll the flattened dough into a tight roll using your hands.
  • Chill dough in freezer for 10-15 minutes, if desired.
  • Cut the cookies using a sharp knife into 1/2 inch thick wheels and place on cookie sheet.
  • Repeat with the other half of dough.
  • Preheat your oven to 350F / 180C.
  • Bake for 12-15 minutes or until slightly brown.
  • Remove from oven and place cookies on wire rack to cool.
  • Mix powdered sweetener with coconut milk in small bowl until thick but pourable.
  • Drizzle icing over the cookies. Let set until hardened.


Filling Notes: The melted butter / coconut oil spread on the dough rectangle is optional but adds a really nice moistness to the cookies.
Chilling: You likely won't need to chill the oat based dough.


Calories: 162kcal | Carbohydrates: 8g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 73mg | Potassium: 64mg | Fiber: 4g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg | Net Carbs: 4g