Whole New Mom - https://wholenewmom.com
Gluten-free Cinnamon Roll Cookies
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
Ingredients
Low-carb / Keto Cookie Base
- 2 1/4 cups almond flour
- 3/8 cup butter, coconut oil, or vegan butter
- 5 tablespoons low carb sweetener
- 1 tablespoon flax meal (the flax meal and water make a flax egg. Other egg substitutes or egg can also be used.)
- 3 tablespoons water
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
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
- 1/2 cup low carb sweetener
- 2 tablespoons cinnamon
- 3 tablespoons melted butter, coconut oil, or vegan butter (optional)
Vanilla Glaze
- 1/2 cup powdered low-carb sweetener
- 3-4 teaspoons coconut milk
- dash vanilla extract
- dash salt
Instructions
- 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.
Notes
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.
Nutrition
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