Kanelsnegle-sukkerkager (uden gluten, æg, smør)

Disse Kanelsnegle-sukkerkager are fancy, gluten-free cookies made with no egg and no butter, but with a delicious cinnamon roll taste for a perfect Christmas treat.

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Selvom hele opskriften er lige nedenfor, så gå ikke glip af alle mine tips længere nede, inklusive ingrediensbytter, mine madlavningstips og trinvise billeder!

Kanelsnegle-sukkerkager

Disse Kanelsnegle-sukkerkager are fancy, gluten-free cookies made with no egg and no butter, but with a delicious cinnamon roll taste for a perfect Christmas treat.

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Prep Time: 10 minutter mins

Tilberedningstid: 14 minutter mins

Køling: 10 minutter mins

Samlet tid: 34 minutter mins

Rute: Dessert, snack

Køkken: amerikansk

portioner: 12 sukkerkager

Kalorier: 149 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

1x2x3x

Ingredienser

US Customary - metric

• ▢ 1 ½ kopper Mandelmel - (note 1)
• ▢ 5 spiseskefulde Tapioca mel - (note 2)
• ▢ 1 teske Vanille ekstrakt
• ▢ 2 spiseskefulde Coconut Oil - (note 3)
• ▢ ¼ kop Ahornsirup - (note 4)

Påfyldning

• ▢ ¼ kop Kokosnød sukker - (note 5)
• ▢ 1 teske Kanel
• ▢ 2 spiseskefulde Ahornsirup - (note 4)

Instruktioner

• Forvarm ovnen til 180 °C. Beklæd en stor bageplade med bagepapir. Smør papiret let med madoliespray. Sæt til side.
• In a large mixing bowl, add almond flour, tapioca flour. Whisk to combine.
• Add wet ingredients: melted, cooled coconut oil, maple syrup, and vanilla extract.
• Stir to bring ingredients together and form a sticky dough that comes together into a ball. If too dry, add 1-2 teaspoons of water, squeeze the dough, and keep adding until you can form a ball that sticks together. If too wet, add a little more almond flour.
• Cut two large pieces of parchment paper – about 16 inches (40 cm) long. Spray oil on one side of each piece.
• Place one of the parchment paper pieces flat on the working surface, oiled side up. Place the cookie dough onto the oiled paper.
• Press the other piece of parchment paper – oiled side onto the dough.
• Use a roller pin to roll the dough into a rectangle of about 11inches x 7.8 inches (29cm x 20cm). To make a nice rectangle, I fold the bottom piece of parchment paper into a rectangle of the mentioned size. Then, as you roll the dough will spread into the folded rectangle, forming a nice rectangle shape.
• Peel off the top piece of parchment paper.
• In a small bowl, prepare the cinnamon paste filling: stir coconut sugar, maple syrup, and cinnamon until a paste forms.
• Use a rubber spatula to evenly spread the paste all over the rolled dough. It won't form a thick layer of cinnamon paste; it will be thin. All you want is to try to get some of this paste all over the rectangle. You can use your hands to rub, pat, and spread gently on the dough.
• To roll the cookie, starting with the long edge, tightly roll the dough away from you, using the parchment paper as a helper to push the dough into a log, ensuring the roll remains uniform and tight. Then firmly pinch the final seam together along the length to seal the edge and secure the filling, resulting in a tight cinnamon roll cookie.
• Use unflavored dental floss to cut out 12 cookies from the cylinder. Each is about 0.6 inches (1.6 cm) thick. You can cut the roll using a sharp knife, but it will flatten the cinnamon roll cookie shape as you press the knife. It's not ideal because it will untighten the roll, making the cookie fragile.
• Place each cookie, fat, a inch apart, swirl touching down the baking sheet
• Bake the cookies on the center rack of the preheated oven for 14-16 minutes or until golden brown.
• Let them cool down for 10 minutes on the baking sheet, then for 30 minutes on a cooling rack to firm up.

Noter

Noter 1: Almond meal works too, but the texture will be a bit gritty. It won’t work with coconut flour or wheat flour. 

Noter 2: Arrowroot flour works as well.

Noter 3: Any light-flavored oil, like light olive oil, works. You measure the coconut oil in its melted state.

Noter 4: Any liquid sweetener can be used, like coconut nectar, agave syrup, or sugar-free maple-flavored syrup.

Noter 5: You can use any crystal sugar you like.

OvntilstandJeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

Opbevaring: Store the cookies in an airtight cookie jar in a dark place for up to 4 days, no need to refrigerate.

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Ernæring

Betjener: 1cookie | Kalorier: 149kcal | Kulhydrater: 15.7g | Protein: 3g | Fed: 9.2g | Mættet fedt: 2.4g | Flerumættet fedt: 0.04g | Enumættet fedt: 0.1g | Natrium: 7.5mg | Kalium: 24.5mg | Fiber: 1.6g | Sukker: 8.7g | Vitamin A: 0.5IU | Vitamin C: 0.01mg | Calcium: 42.1mg | Jern: 0.6mg | Magnesium: 2.2mg | Fosfor: 0.6mg | Zink: 0.1mg

Ingredienser og erstatninger

Du behøver kun et par enkle ingredienser for at lave denne opskrift. Her er hvordan du vælger og bytter dem.

• Mandelmel – This is the base of the cookie dough, giving it a soft, moist texture and keeping it gluten-free. Almond meal also works, but I find the texture is a bit grittier.
• Tapioca mel – This ingredient helps bind the gluten-free flour and gives the cookies a slightly chewy, crisp edge. Arrowroot flour is a good substitute if you don’t have it.
• Vanille ekstrakt – It adds that lovely, warm vanilla flavor essential for sugar cookies.
• Coconut Oil – This provides the fat needed for a tender cookie, taking the place of butter. You can also use any light-flavored oil, like light olive oil.
• Ahornsirup – This sweetens the cookies naturally and helps hold the dough together (in both the dough and the filling). Coconut nectar, agave syrup, or sugar-free maple-flavored syrups are fine to use instead.
• Kokosnød sukker – I use this for the cinnamon filling. It gives a nice, subtle caramel flavor. Any crystal sugar you like will work here, too.
• Kanel – This is the key spice for that classic cinnamon roll flavor in the filling.

How to Make Cinnamon Roll Sugar Cookies (in Pictures)

Carines bagetips

Let me share a few more tips for perfect cinnamon roll cookies.

• Brug pergamentpapir – Always roll this dough between two pieces of oiled parchment paper or silicone mats. The dough is naturally sticky, and this prevents it from sticking to your rolling pin.
• Filling Sweeteners – You can easily swap the coconut sugar in the filling. Other crystal sweeteners like date sugar, or even sugar-free options like allulose or erythritol, work well.
• Rolling Size Matters – Try to stick to the rectangle dimensions (29cm x 20cm) I mentioned. This size ensures you get the right thickness for the log and the perfect swirl-to-cookie ratio when you slice them.
• Rul stramt – The key to getting those beautiful swirls is a tight roll. Use the bottom piece of parchment paper to help lift and push the dough away from you into a snug log. Press firmly as you go to seal it up.

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