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Gluten-Free Cinnamon Roll Cookies

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

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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!


Units Scale

For the cookies:

  • 2 cups super-fine almond flour from blanched almonds*
  • 1/4 cup arrowroot powder
  • 1/2 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:


  1. Preheat oven to 350 degrees Fahrenheit and set aside two sheets of parchment paper and a half sheet baking sheet.
  2. 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).  
  3. 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.  
  4. 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.  
  5. 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. 
  6. 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.
  7. 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.  
  8. 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.  
  9. Drizzle them with icing (or spread with frosting) just before serving.  
  10. Store leftovers in an airtight container in the refrigerator for up to three days.  Serve at room temperature.
  • Prep Time: 20
  • Cook Time: 10
  • Category: Dessert
  • Method: Oven