Cinnamon Roll Cookies (vegan, paleo, gluten-free)

Whether you’re craving cinnamon rolls or just ready for the best dessert EVER, these Cinnamon Roll Cookies are just the recipe! They made every single member of my family do a happy dance. We ate them faster than I’d care to admit and my kids immediately requested MORE! It’s safe to say these are a new favorite around here and I’ll be making them often. I think you’ll love them, too!

Baking with Almond Flour

I really love baking with almond flour! It gives my baked goods a perfect, fluffy texture and a subtle nutty flavor that’s absolutely divine. Almonds are low in carbohydrates and high in protein. They also offer a good source of fiber, healthy fats, vitamin E and magnesium. They even provide iron and calcium! This is such a wonderful, gluten-free alternative to flour. You’re getting so many wonderful health benefits!

Arrowroot Powder

I used 1/4 cup arrowroot powder in this cinnamon roll cookie dough. This is a grain-free, paleo-friendly baking flour that compliments the almond flour well (especially when baking without eggs). This is what gives the cookies they’re fluffy texture and keep them from crumbling. Arrowroot powder is made from the starch of arrowroot plants. It’s easy to find at most grocery stores and works really well in gluten-free, vegan baking. It’s a perfect substitute for cornstarch (I’m allergic to corn and I know many people avoid it lately) and contains dietary fiber and calcium.

Vegan Cinnamon Roll Filling

I made a really simple, delicious cinnamon roll filling for these cookies and it’s turned out just right. It’s made with:

Vegan, soy-free butter – I love Earth Balance! It has a perfect buttery flavor and melts just like the real thing.
Cinnamon – Of course!
Maple sugar – Find this in the baking section of your local health food store! You could also use coconut sugar but I prefer the flavor of maple sugar – both are refined sugar-free granulated sweeteners that are perfect substitutes for brown sugar or really any granulated sugar.

Icing for Vegan Cinnamon Roll Cookies

You can’t forget the icing! It’s the best part! I used my recipe for Easy Vanilla Blender Icing. It’s vegan, free of refined sugar, and made from a cashew base! It’s totally creamy, sweet, and of course…my kids go crazy for it! Drizzle as little or as much as your heart desires on these sweet treats. You could also use this Vegan Vanilla Frosting if you don’t mind cooking with powdered sugar!

These cookies are vegan, gluten-free, and refined sugar-free! They’re even a go for paleo diets. I hope you’ll make these Cinnamon Roll Cookies and tag me on Instagram when you do! I love seeing your families enjoying these recipes.

Snickerdoodles

Classic Chocolate Chunk Cookies

Raspberry Thumbprint Cookies

Cranberry & Chocolate Chunk Oatmeal Cookies

Sugar Cut-Out Cookies

Coconut Macaroons

Soft & Chewy Oatmeal Raisin Cookies

All my favorite holiday cookie recipes are rounded-up here with photos.

Vegan and Gluten-Free Cinnamon Swirl Cookie Recipe

Vegan and Gluten-Free Cinnamon Roll Cookie Recipe

Cinnamon Roll Cookies (vegan, paleo, gluten-free)

Author: Elaine Gordon
Prep Time: 20
Cook Time: 10
Total Time: 30
Yield: 18 1x
Diet: Vegan

Print Recipe

Description

It’s a Cinnamon Roll Cookie dream! Fluffy, light, and sweet cookies with a cinnamon filling and a drizzle of refined sugar-free vanilla icing. They’re vegan, grain-free, paleo, refined sugar-free and gluten-free but filled with sweet cinnamon goodness! Watch everyone’s eyes light up when they bite into these delicious cookies!

Scale

Ingredients

For the cookies:

2 cups super-fine almond flour from blanched almonds*
1/4 cup arrowroot powder
½ teaspoon fine grain sea salt
1/4 cup virgin coconut oil or vegan butter, softened (such as Earth Balance Soy-Free Vegan Butter)
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract

For the filling:

2/3 cup maple sugar (coconut sugar also works)
1 1/2 tablespoons ground cinnamon
1/4 cup vegan butter

For the icing:

Easy Vanilla Blender Icing [vegan + refined sugar-free + paleo} (or Easy Vanilla Frosting [vegan])

Instructions

Preheat oven to 350 degrees Fahrenheit and set aside two sheets of parchment paper and a half sheet baking sheet.
To make the cookie dough: In a large mixing bowl, whisk together the cookie dough dry ingredients (almond flour, arrowroot powder and salt). Add the softened vegan butter (or coconut oil if using), maple syrup and vanilla extract. Use a hand mixer to incorporate. Place the dough between the two sheets of parchment paper and use a rolling pin to roll out the dough into a rectangle shape (about 1/4-inch thick). It should be slightly less than the length of your half sheet baking sheet and about 8 inches tall. Leave the dough between the sheets of parchment paper and place on the baking sheet. Place the baking sheet with the rolled out dough and parchment paper in your freezer for 15 minutes (while you make the cinnamon sugar filling in the next step).
To make the filling: Add maple sugar, cinnamon and vegan butter to a small mixing bowl. Use a fork to mix together well. Set aside and remove the baking sheet from the freezer.
Remove just the top sheet of parchment paper from the cookie dough and use a spatula to spread one even thin layer of the cinnamon-sugar filling onto the chilled cookie dough covering the entire rectangle from corner to corner.
Place the longer side of the rectangle directly in front of you and gently and carefully roll the cookie dough into a log by lifting the bottom parchment paper as you go. After each roll use the bottom parchment paper to gently press everything together so the log shape is sturdy. Continue until you reach the end of the cookie dough.
Place the cookie dough on a parchment lined baking sheet and place the baking sheet in the freezer for fiften minutes. Use a sharp knife to cut the dough log into rounds (about 1 inch thick). You can make the cookies thinner if desired. If so you might need to slightly reduce the baking time.
Arrange the cinnamon swirl cookie rounds on the parchment lined baking sheet so there is space between them. I typically get 18 cookies out of the log.
Bake for 10 minutes until edges are golden brown. You can use the back of a spatula to gently press the cookies down into thinner cookies. I typically leave them tall and do not flatten with a spatula. Allow the cookies to fully cool to room temperature before removing from the baking sheet and icing.
Drizzle them with icing (or spread with frosting) just before serving.
Store leftovers in an airtight container in the refrigerator for up to three days. Serve at room temperature.